Order Pre/2047/2015, On 1 October, Which Are Updated Sixteen Vocational Professional Family Food Industries, Listed In The National Catalogue Of Professional Qualifications Established By Real Decre...

Original Language Title: Orden PRE/2047/2015, de 1 de octubre, por la que se actualizan dieciséis cualificaciones profesionales de la familia profesional Industrias Alimentarias, recogidas en el Catálogo Nacional de Cualificaciones Profesionales, establecidas por Real Decre...

Read the untranslated law here: http://www.boe.es/buscar/doc.php?id=BOE-A-2015-10768

Organic law 5/2002, of 19 June, qualifications and vocational training, aims in the management of an integrated system of vocational training, qualifications and accreditation, to respond with efficiency and transparency to the social and economic demands through training practices. To do so, creates the national system of qualifications and vocational training, defining it in article 2.1 as a set of instruments and actions necessary to promote and develop the integration of offers of training, through the national catalogue of professional qualifications, as well as the evaluation and accreditation of the corresponding professional skills, in such a way that it promotes professional and social development of the people and the needs of the production system are covered.

The national catalogue of professional qualifications, according to article 7.1, is created with the purpose of facilitating the integrated nature and the adequacy between vocational training and the labour market, as well as lifelong training, the mobility of workers and the labour market unit. This catalogue is constituted by the qualifications identified in the productive system and the training associated with them, which is organised in training modules.

He article 5.3 of the law organic 5 / 2002, of 19 of June, attributed to the Institute national of qualifications, the liability of define, develop and keep updated the catalogue national of qualifications professional, in his quality of organ technical of support to the Council General of the training professional, whose development regulatory is collects in the article 9.2 of the Real Decree 1128 / 2003 , 5 September, which regulates the national catalogue of professional qualifications, establishing in its article 9.4, the obligation to keep it permanently updated through periodic review which, in any case, must be made within a period not exceeding five years from the date of inclusion of the qualification in the catalog.

This order is issued pursuant to Royal Decree 817/2014, of 26 September, which lays down the specific aspects of professional qualifications for as amended, procedure of approval and effects is therefore implementation article 7.3 of the organic law 5/2002, of 19 June, qualifications and vocational training who in their processing obtained opinion of the Council of State number 618/2014, July 23, 2014.

Thus, in the present order is updated, by replacing complete its annexes, sixteen professional qualifications of the family professional food industry with an antique in the national catalogue of professional qualifications equal to or more than five years, that are implementing Royal Decree 817/2014, of 26 September. In addition, modify partially certain professional qualifications, by replacing certain transversal competence units and training modules associated, included in up-to-date professional qualifications listed in the annexes of this order.

In the process of elaboration of this order the autonomous communities have been consulted and they have issued report the General Council for vocational training and the State School Board.

In his virtue, a joint proposal from the Minister of education, culture and sport and Minister of employment and Social Security, have: article 1. Object and scope of application.

This ministerial order aims to update sixteen professional qualifications corresponding to the professional food industry family, leading to the replacement of the relevant annexes, and modify partially certain professional qualifications through the substitution of certain units of competence and associated training modules, in application of the Royal Decree 817/2014, of 26 September, which establishes the specific aspects of professional qualifications for as amended procedure of approval and effects of application article 7.3 of the organic law 5/2002, of 19 June, qualifications and vocational training.

Up-to-date professional qualifications and the partially modified by this procedure are valid and are applicable throughout the national territory, and do not constitute a regulation of professional practice.

Article 2. Update of certain professional qualifications of the professional food industry family, established by Royal Decree 295/2004 of 20 February, which establishes certain professional qualifications that are included in the national catalogue of professional qualifications, as well as its relevant training modules which are incorporated into the Modular catalogue of vocational training.

Pursuant to the sole additional provision of Royal Decree 295/2004 of 20 February, we proceed to update professional skills, whose specifications are contained in annexes XII, XIII, XIV and XVI of the aforementioned Royal Decree: one. A new wording is given at annex XII, professional qualification «Cheese». Level 2. INA012_2, which appears as annex I of this order.

Two. A new wording is given at Annex XIII, professional qualification «Olive oils obtaining». Level 2. INA013_2, which appears as annex II to this order.

3. A new wording is given at Annex XIV, professional qualification «slaughter, dressing and quartering of animals». Level 2. INA014_2, which appears as annex III to the present order.

Four. A new wording is given to annex XVI, professional qualification «Enotecnia». Level 3. INA016_3, which appears as annex IV of this order.

Article 3. Update of certain vocational of the professional food industry family, established by Royal Decree 1087 / 2005 of 16 September, which establish new professional qualifications, which are included in the national catalogue of professional qualifications, as well as its relevant training modules, which are incorporated into the Modular catalogue of vocational training, and updates certain vocational from those laid down by the Royal Decree 295/2004 , 20 February.

Pursuant to the sole additional provision of the Royal Decree 1087 / 2005, of 16 September, proceeds to update professional skills, whose specifications are contained in annexes CV and the Royal Decree CVIII:


One. A new wording is given at Annex CV, professional qualification «Elaboration of sugar». Level 2. INA105_2, which appears as annex V of the present order.

Two. A new wording is given at Annex CVIII, professional qualification «Elaboration of beer». Level 2. INA108_2, which appears as annex VI to the present order.

Article 4. Update of certain qualifications professional of it family professional industries food, established by Royal Decree 1228 / 2006, of 27 of October, by which is complements the catalog national of qualifications professional, through the establishment of certain qualifications professional, as well as their corresponding modules training that is incorporate to the catalogue Modular of training professional.

Pursuant to the sole additional provision of the Royal Decree 1228 / 2006, on 27 October, proceeds to update professional skills, whose specifications are contained in annexes CLXXXVI, YP, CLXXXVIII, CLXXXIX, CLXXVI and the Royal Decree CLXXVII: one. A new wording is given at Annex CLXXXVI, professional qualification «Operations in support of development in the food industry». Level 1. INA172_1, which appears as annex VII of this order.

Two. A new wording is given at Annex YP, professional qualification «Ancillary operations of maintenance and internal transportation in food industry». Level 1. INA173_1, which appears as annex VIII of this order.

3. A new wording is given at Annex CLXXXVIII, professional qualification «Elaboration of wines and liqueurs». Level 2. INA174_2, which appears as annex IX of this order.

Four. A new wording is given at Annex CLXXXIX, professional qualification «Obtaining seed oils and fats». Level 2. INA175_2, which is contained as an annex to this order.

5. A new wording is given at Annex CLXXVI, professional qualification "Industries of canning and vegetable juices". Level 3. INA176_3, which appears as annex XI of this order.

6. A new wording is given at Annex CLXXVII, «Derivatives of cereals and sweets industries» professional qualification. Level 3. INA177_3, which appears as annex XII of this order.

Article 5. Update of certain professional qualifications established by Royal Decree 729/2007 of 8 June, whereby the national catalogue of professional qualifications, is complemented by the establishment of six professional qualifications corresponding to the professional food industry family.

Pursuant to the sole additional provision of Royal Decree 729/2007 of 8 June, proceeds to update professional skills, whose specifications are contained in annexes CCXXXV, CCXXXVI, CCXXXVIII and the Royal Decree CCXXXIX: one. A new wording is given at Annex CCXXXV, qualification «Manufacture of products for animal feed». Level 2. INA235_2, which appears as annex XIII of this order.

Two. A new wording is given at Annex CCXXXVI, professional qualification «Preparation of soft drinks and bottled drinking water». Level 2. INA236_2, which appears as annex XIV of this order.

3. A new wording is given at Annex CCXXXVIII, professional qualification «Coffee substitutes and coffee products manufacture». Level 2. INA238_2, which appears as annex XV of the present order.

Four. A new wording is given at Annex CCXXXIX, «Meat industries» professional qualification. Level 3. INA239_3, which appears as annex XVI of the present order.

Article 6. Partial modification of a qualified professional of the family professional food industries established by Royal Decree 1087 / 2005, of September 16, which establishes new professional qualifications, which are included in the national catalogue of professional qualifications, as well as its relevant training modules, which are incorporated into the Modular catalogue of vocational training, and updated certain vocational from those laid down by the Royal Decree 295/2004 , 20 February.

Pursuant to the sole additional provision of the Royal Decree 1087 / 2005, of September 16, proceed to the update of the professional qualification whose specifications are contained in the annex CVI of the aforementioned Royal Decree: the professional qualifications amending established as «annex CVI: dairy processing of milk consumption and products.» Level 2. INA106_2» respectively, replacing the unit's competition «UC0027_2: perform and conduct the operations of reception, storage and pretreatment of milk, and other dairy raw materials» and associated training module «MF0027_2: reception, storage and pretreatment of milk (180 h)» by the unit's competition «UC0027_2: perform and conduct the operations of reception» «, storage and pretreatment of milk, and other dairy raw materials "and associated training module «MF0027_2: reception, storage and pretreatment of milk (210 h)», corresponding to annex I «cheese factory. Level 2. INA012_2» of this order, modifying the total duration of training associated with the qualification from 630 to 660 hours also.

Article 7. Partial modification of certain professional qualifications established by Royal Decree 1228 / 2006 of 27 October, which complemented the national catalogue of professional qualifications, through the establishment of certain professional qualifications, as well as its relevant training modules which are incorporated into the Modular catalogue of vocational training.

Pursuant to the sole additional provision of the Royal Decree 1228 / 2006, on 27 October, proceeds to the updating of professional qualifications whose specifications are contained in annexes CLXXVIII, CLXXIX and the Royal Decree CLXXX:


One. Professional qualifications amending established as «annex CLXXVIII: products of fishing and aquaculture industries.» Level 3. INA178_3» respectively, replacing the unit's competition «UC0556_3: manage supplies, warehouse and expeditions in the food industry and marketing support activities» and associated training module «MF0556_3: management of warehouse and marketing in the food industry (90 h)» by the unit's competition «UC0556_3: manage supplies, warehouse and expeditions in the food industry and marketing support activities» and associated training module «» MF0556_3: Management of the warehouse and marketing in the food industry. (90 h)», respectively replacing the «UC0557_3: schedule and manage production in food industry» and the associated training module «MF0557_3: Organization of a unit of food production (60 h)» by the «UC0557_3: schedule and manage production in food industry» and the associated training module «MF0557_3: Organization of a unit of food production (90 h)» , as well as replacing respectively it «UC0558_3: cooperate in the implementation and development of the plan of quality and management environmental in it industry food» and the module training associated «MF0558_3: management of the quality and environment in industry food (120 h)» by it unit of competition «UC0558_3: cooperate in the implementation and development of the plan of quality and management environmental in it industry food» and the module training associated «MF0558_3» «: Management of quality and environment in food industry (150 h)» corresponding to annex XI 'industries of canning and vegetable juices. Level 3. INA176_3» of this order, modifying the total duration of training associated with the qualification from 600 to 660 hours also.

Two. Professional qualifications amending established as «annex CLXXIX: Edible fat and oil industries. " Level 3. INA179_3» respectively, replacing the unit's competition «UC0556_3: manage supplies, warehouse and expeditions in the food industry and marketing support activities» and associated training module «MF0556_3: management of warehouse and marketing in the food industry (90 h)» by the unit's competition «UC0556_3: manage supplies, warehouse and expeditions in the food industry and marketing support activities» and associated training module «» MF0556_3: Management of the warehouse and marketing in the food industry. (90 h)», respectively replacing the «UC0557_3: schedule and manage production in food industry» and the associated training module «MF0557_3: Organization of a unit of food production (60 h)» by the «UC0557_3: schedule and manage production in food industry» and the associated training module «MF0557_3: Organization of a unit of food production (90 h)» as well as replacing respectively the «UC0558_3: cooperate in the implementation and development of the plan of quality and environmental management in the food industry» and associated training module «MF0558_3: management of quality and environment in food industry (120 h)» by the unit's competition «UC0558_3: cooperate in the implementation and development of the plan of quality and environmental management in the food industry» and associated training module «MF0558_3 «: Management of quality and environment in food industry (150 h)» corresponding to annex XI 'industries of canning and vegetable juices. Level 3. INA176_3» of this order, modifying the total duration of training associated with the qualification from 600 to 660 hours also.

3. Professional qualifications amending established as «annex CLXXX: dairies.» Level 3. INA180_3» respectively, replacing the unit's competition «UC0556_3: manage supplies, warehouse and expeditions in the food industry and marketing support activities» and associated training module «MF0556_3: management of warehouse and marketing in the food industry (90 h)» by the unit's competition «UC0556_3: manage supplies, warehouse and expeditions in the food industry and marketing support activities» and associated training module «» MF0556_3: Management of the warehouse and marketing in the food industry. (90 h)», replacing the ' UC0557_3: schedule and manage production in food industry» and associated training module «MF0557_3: Organization of a unit of food production (60 h)» by the «UC0557_3: schedule and manage production in food industry» and associated training module «MF0557_3: Organization of a unit of food production (90 h)», as well as replacing the 'UC0558_3 «: Cooperate in the implementation and development of the plan of quality and environmental management in the food industry» and associated training module «MF0558_3: management of quality and environment in food industry (120 h)» by the unit's competition «UC0558_3: cooperate in the implementation and development of the plan of quality and environmental management in the food industry» and associated training module 'MF0558_3 «: Management of quality and environment in food industry (150 h)» corresponding to annex XI 'industries of canning and vegetable juices. Layer3. INA176_3» of this order, modifying the total duration of training associated with the qualification from 600 to 660 hours also.

Article 8. Partial modification of certain professional qualifications established by Royal Decree 729/2007 of 8 June, whereby the national catalogue of professional qualifications, is complemented by the establishment of six professional qualifications corresponding to the professional food industry family.

Pursuant to the sole additional provision of Royal Decree 729/2007 of 8 June, is the updating of professional qualifications whose specifications are contained in annexes CCXXXVII and the Royal Decree CCXL:


One. Professional qualifications amending established as «annex CCXXXVII: making toast and snacks extruded products.» Level 2. INA237_2» respectively, replacing the unit's competition «UC0760_2: receiving, storing, and issuing raw materials, auxiliary materials and finished products in the products of roasted and extruded snacks industry» and associated training module «MF0760_2: operations and control of warehouse of Browning and extruded snacks (60 h) products» for the unity of competition «UC0760_2: receiving, storing, and issuing commodities» «, auxiliary materials and finished products in the products of roasted and extruded snacks industry» and the associated training module «MF0760_2: operations and control of warehouse of Browning and extruded snacks (150 h) products» corresponding to annex XV «manufacture of coffee products from coffees and substitutes. Level 2. «INA238_2» of the present order, modifying is also the duration total of it training associated to the qualification of 180 hours to 270 hours.

Two. Professional qualifications amending established as «annex CCXL: derived from the grape and wine industries.» Level 3. INA240_3» respectively replacing the unit's competition «UC0314_2: control the process of packaging and packaging of beverages» and associated training module «MF0314_2: packaging and packaging of beverages (60 h)» by the unit's competition «UC0314_2: control the process of packaging and packaging of beverages» and associated training module «MF0314_2: packaging and packaging of beverages (60 h)» corresponding to annex VI «elaboration of beer. Level 2. INA108_2» of this order; as well as replacing the unit's competition respectively «UC0556_3: manage supplies, warehouse and expeditions in the food industry and marketing support activities» and associated training module «MF0556_3: management of warehouse and marketing in the food industry (90 h)» competition unit «UC0556_3: manage supplies, warehouse and expeditions in the food industry and marketing support activities» and associated training module «» MF0556_3: Management of the warehouse and marketing in the food industry. (90 h)», respectively replacing the «UC0557_3: schedule and manage production in food industry» and the associated training module «MF0557_3: Organization of a unit of food production (60 h)» by the «UC0557_3: schedule and manage production in food industry» and the associated training module «MF0557_3: Organization of a unit of food production (90 h)» , and substituting respectively the «UC0558_3: cooperate in the implementation and development of the plan of quality and environmental management in the food industry» and associated training module «MF0558_3: management of quality and environment in food industry (120 h)» by the unit's competition «UC0558_3: cooperate in the implementation and development of the plan of quality and environmental management in the food industry» and associated training module 'MF0558_3 «: Management of quality and environment in food industry (150 h)» corresponding to annex XI 'industries of canning and vegetable juices. Level 3. INA176_3» of this order, also changed the total duration of training associated with the qualification from 510 to 570 hours.

First final provision. Skill-related title.

This order is issued by virtue of the powers which attributes to the State the article 149.1.1. 2nd and 30th of the Constitution, on regulation of the basic conditions that guarantee the equality of all Spaniards in the exercise of rights and in the fulfilment of the constitutional duties, and for the regulation of the conditions of procurement, issuance and recognition of academic and professional qualifications.

Second final provision. Entry into force.

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

Madrid, from October 1, 2015.-the Vice-President of the Government and Minister of the Presidency, Soraya Sáenz de Santamaría Antón.

Annex I professional qualification: Professional family cheese: industries food level: 2 code: INA012_2 general competence produce cheese and cheese melted down, through the operations of reception and processing of raw materials, development, maturation, preservation, cutting, packaging of the final product, maintaining the hygienic-sanitary conditions, fulfilling the applicable regulation of food safety, environmental, quality and occupational risk prevention.

Competition UC0027_2 units: carry out and conduct the operations of reception, storage and pretreatment of milk, and other dairy raw materials UC0028_2: control and driving processes of cheese environment professional scope professional develops his professional activity in the Department of production food industry dedicated to the production of cheeses, in entities of a private nature , in companies in size small, medium, large and micro-enterprises, both self-employed and employed. It develops its activity depending on, where appropriate, functional and/or hierarchical from a superior, can have staff occasionally, seasonally or stably in the development of the professional activity principles of universal accessibility in accordance with the applicable legislation are applied.

Sectors production is located in the dairy production sector in the subsector relating to cheese making.

Occupations and jobs relevant terms from the following list of occupations and jobs are used with generic and all-inclusive nature of women and men.

Workers milk cheese processors of the milk processing operators of control box for the treatment of milk and its derivatives training associate (420 hours) training modules MF0027_2: reception, storage and pretreatment of milk (210 hours) MF0028_2: production of cheeses (210 hours) unit of competition 1: perform and lead the operations of reception, storage and treatment prior of LA LECHE , And other dairy raw material level: 2 code: UC0027_2 realizations professionals and performance criteria:


RP 1: carry out the cleaning and maintenance of first-level equipment and reception facilities, storage of milk and other commodities of milk to avoid unproductive by equipment failures, contamination and cuts meeting established technical specifications and the applicable regulations of occupational risk prevention, environmental and food security.

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

CR 1.2 it cleaning «on-site» of the machinery and equipment, is carried out or checks, according to them specifications established (temperature, time, between others), leading is to out, to the term / home of each day, shift or lot, through operations manual or through facilities or modules of cleaning, following them standards established.

CR 1.3 the chemical cleaning of facilities for the reception and storage takes place, according to the established specifications of flow, temperature, concentration, periodicity, at all stages of the cleaning process.

CR 1.4 levels of cleaning, disinfection and sterilization of installations and equipment for reception and storage are checked, verifying that they are within the required limits, being carried out with the media and products specified in each case.

CR 1.5 cleaning solutions, are checked, verifying that they are stored in places and the required conditions with corresponding characteristics tags.

1.6 CR first level of equipment (Homogenizers, skimmers, filtration, among other equipment) is carried out in the manner and frequency indicated in the instruction manuals, correcting the anomalies in the operation of the equipment in case if your competition or alerting service.

CR 1.7 machinery, equipment and supplies are checked, verifying that they are operational and able to use to start the relevant processes.

2 RP: Receiving milk and raw and auxiliary materials to ensure production supply, complying the established technical specifications and the applicable regulations of occupational risk prevention, environmental and food security.

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

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

CR 2.3 samples are identified by codes and methods established for their transportation to the laboratory.

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

CR 2.5 testing or «in situ» analysis results are compared with the specifications required for the received product.

CR 2.6 data outlined in the documentation of the goods are contrasted with the order of purchase or order and, if any, is issued a report on possible defects in the amount, State, damages and losses.

CR 2.7 received quantities and weights of milk and auxiliary raw materials are recorded according to the established traceability procedure.

CR 2.8 found non-compliant raw materials are identified and separated from the rest of the products stored in the sites identified according to the procedure laid down, to management of rejected products.

3 RP: Storing milk for its conservation, fulfilling the established technical specifications and the applicable regulations of occupational risk prevention, environmental and food security.

CR 3.1 distribution of raw materials and products in warehouses, storage and cameras is performed, according to their characteristics (class, category, lot, expiration) and following the established criteria to achieve a utilization of available storage volume.

CR 3.2 milk is available, and placed so as to ensure its integrity, facilitating their identification and handling, checking that the physical space, equipment and media used, comply with applicable food safety regulations.

CR 3.3 variables of temperature, relative humidity, light and aeration of warehouses, storage and cameras are controlled in accordance with the requirements or demands for preservation of products.

CR 3.4 handling and internal transport operations are performed with the means required so that the products are not damaged or the conditions of work and safety is alters.

CR 3.5 data is recorded in the data processing equipment available (PLCs, control computers) by selecting the program and the required menu.

CR 3.6 the process of reception and storage of milk is led from central panels or control room in automated installations, interpreting the nomenclature, symbols and codes used in instrumentation and process control.

4 RP: Driving the pretreatments of milk for its standardisation, controlling the quality according to technical specification, meeting the occupational risk prevention, environmental and food safety regulations.

CR 4.1 milk previous treatments are carried out, controlling equipment and processes of aeration, centrifugation, thermization, pasteurization, cooling and homogenization, conducting the selection depending on the characteristics of the products to treat and following the guidelines set in the work instructions.

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

CR 4.3 milk standardization is carried out with the previous treatments, mixing the milk matters setting density, acidity, fat (MG), parameters and characteristics of the product to keep it within the limits.

CR 4.4 sampling is performed using the required instrumentation, attending to the number, frequency, place and size of extractions, to ensure that the features in the composition of the final blend are within the parameters laid down in the specifications.


Trials «in situ» in milk, raw materials and mixtures, or CR 4.5 Basic physico-chemical determinations are carried out using the procedure and instruments required in each case.

CR 4.6 adjustments and corrective actions in the standardised milk are conducted according to the specifications in the manual of procedure, and by setting properties in the event of deviations to remain within the limits.

CR 4.7 milk materials are transported in the form, time and conditions by registering the required data.

CR 4.8 the process of normalization of the milk is led from central panels or control room in automated installations, interpreting the nomenclature, symbols and codes used in instrumentation and process control.

5 RP: Lead operations of reception and normalization of the milk, using automated systems to get the specifications established according to technical specifications, compliance with the applicable rules of food safety.

CR 5.1 menu or operation of normalization of the milk program, controlling, checking their correspondence with the product being processed.

CR 5.2 the instruments of control and measurement is control, verifying its operation according to it required.

CR 5.3 commissioning control system of the automated system of control once verified slogan points, runs, following the sequence of operations indicated in the specifications established.

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

CR 5.5 computer systems information is extracted after the corresponding interpretation.

CR 5.6 the system parameters according to the variations of the treatment to make amends, under instructions.

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

CR 5.8 equipment (PLCs, control computers) information processing used in the control of the dairy industry, automated systems are managed, by selecting the program and required menu.

5.9 CR graphics data or incidents are extracted at the right time, identifying the ingredients in the SCADA or representation system used in the controller.

Professional context: means of production: tanks, hoppers, containers equipment of transport of fluids, sieves, deaerator, centrifugal, exchangers of heat to thermization, pasteurization, cooling, Homogenizers, scales, dosing, mixing tanks, agitator, deposits of ripening, and resting, central control panels, computer, computer, instrument sampling stands. Higienizadoras centrifuges, skimmers, pumps, centrifuges higienizadoras, skimmers, pumps.

Products and results: milk pasteurized, termizada, refrigerated and normalized, strained, sieved, skimmed and cream.

Used or generated information: equipment instruction manuals. Specifications of raw materials and products. Quality test results. Procedimientos-instrucciones of work manuals. Parties, work logs and incident. «In situ» quality test results. Applicable regulations of occupational risk prevention. Environmental and food safety. PGH (General plans of hygiene) records and records of the HACCP (hazard analysis and critical control points) system.

Unit 2 competition: Control and lead the cheese level processes: 2 code: UC0028_2 realizations professionals and completion criteria: RP 1: keep in use equipment, facilities and auxiliary means of cheese according to procedure manuals and operating instructions to ensure production, compliance with the applicable rules of occupational risk prevention, environment and food safety.

CR 1.1 work to be carried out is planned from the technical specifications of cheese making.

CR 1.2 cleaning, disinfection and sterilization facilities, production equipment, transport systems and other auxiliaries are checked after the process of cheese making, to the end or beginning of each day, shift or lot, according to the guidelines set out in the instructions and making sure that they are ready to use.

CR 1.3 production area is kept clean to use, limiting the area of cleaning and placing regulatory cleaning signs in the places according to the established safety requirements.

CR 1.4 teams are prepared according to the established production program, changing the form as indicated by the instructions of the corresponding operation work.

1.5 CR teams and fermentation conditions are selected and regulated in accordance with the technical data of the product.

CR 1.6 startup teams is performed, in accordance with the sequence established in the manuals or working instructions, proceeding to its stop at the end of the same, using the specific controls of the equipment.

CR 1.7 first level of cheese making equipment maintenance is performed in the manner and frequency specified in the maintenance plan, correcting the anomalies in the operation of the equipment in case if your competition or alerting service.

CR 1.8 anomalies in the operation of the equipment are detected, assessing them and proceeding to correction or notice to the maintenance service.

2 RP: Control fermentations according to the instructions and requirements expressed in making chips, to ensure the quality and hygiene of the products, complying with the applicable rules of occupational risk prevention, environment and food safety.

CR 2.1 characteristics of raw materials and treatments received by the milk are checked to ensure its adaptation to the requirements of the product and fermentation process.

CR 2.2 preparation handling and conservation of the Starter culture or ferment stem is carried out under the conditions specified in the manual and the operating instructions.

CR 2.3 milk is loaded into the lacto-fermenters in the form and amount shown on drawing sheets.

CR 2.4 the ferments and other complementary ingredients are added to milk or starting in the form, amount and time indicated on the drawing sheet.


CR 2.5 the fermentation process parameters (temperature, time incubacion-maduracion, pH) are controlled, applying, in the case of deviations, corrective action indicated in the technical data.

2.6 CR fermentation and coagulation of the preparation of white cheese, pasteurized milk is controlled, proceeding to his court and separate serum by centrifugation or other methods, standardized its fat content and its thermization.

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

CR 2.8 transactions in the development process, register, filing them in the system, and set bracket.

3 RP: Carry out the manufacture of cheeses in accordance with stated in the technical data, to ensure production quantity and hygiene in processing chips, complying with the applicable rules of prevention of occupational risks, environment, quality and food safety.

CR 3.1 characteristics of materials and treatments received by the milk are checked, verifying that they adapt to the requirements of development and types of cheese (fresh, white pasteurized, tuned with mold, lactic acid pasta, among others).

3.2 CR preparation, handling and storage of coagulant are carried out under the conditions specified in the operating instructions manuals.

CR 3.3 cheese vats and equipment of cutting, stirring and drainage, regulate conditions of each operation according to the guidelines set in the sheet, and are loaded in the form and amount set out in the operating instructions.

CR 3.4 coagulant (lactic ferments or type of plant or animal rennet), is added to the cuba cheese, controlling physical parameters (temperature, pH, among others), in the form, amount and times indicated on the drawing sheet, obtaining a State solid or semi-solid, originating a gel (curd) that holds also the globules of fat, water and salts with the consistency and texture required , depending on characteristics of the product to get.

CR 3.5 obtained in the cuba cheese curd is cut with instruments called Lyres, through a series of wire tensioning and parallel each other, getting a size of cut, depending on the type of cheese to develop, regulating the cutting speed and producing initial draining of the whey.

CR 3.6 the cuba cheese stirred, obtaining the grain; which, by the elevation of the temperature, favours the agglomeration of the same and expulsion of the serum.

CR 3.7 curd is desuera, getting the required humidity deleted serum, depending on the type of cheese to obtain, by controlling the speed of drainage, in accordance with standards of manufacturing.

CR 3.8 desuerada curd is molded into the molds required, depending on the type, shape and weight of cheese to obtain, through the pre-pressing, regulating pressure and performing the dump if necessary to give the cheese the way and closed end.

CR 3.9 brining occurs, applying the required technique, dry, covering the surface of the cheese with sodium chloride (salt), or by immersion in a bath of brine (water and salt), previous preparation of the same, in the required concentration, checking that salts and brine in both cases, remain within the limits of purity , concentration and temperature, respectively, applying, according to technical specifications, and in case of deviations apply the corrective measures.

CR 3.10 cheeses are monitored in their development, by means of physico-chemical analysis (percentage of fat, dyes, and other additives) and microbiological, complying with the applicable rules of quality.

4 RP: Control the ripening of the cheese by setting the environmental parameters of the cameras, for organoleptic qualities required according to the type of cheese to obtain, complying with the applicable rules of food safety and quality.

CR 4.1 cheeses mature in chambers or caves, controlling physical parameters of temperature, humidity and ventilation, keeping them within the established range, applying, in the case of deviations, the possible corrective measures indicated in the technical data.

CR 4.2 the maturation phase is carried out, applying mechanical processes such as turning, getting that ripening is uniform and avoiding to deform, crusts and in some cases rubbings of bark with brine, brushing occurring physical and chemical changes that determine the aroma, taste, texture, appearance, and the required consistency.

CR 4.3 the phase of maturation is controlled, through sensory analysis, and physical-chemical and microbiological, complying with the applicable rules of quality.

CR 4.4 the bacterial flora in cortex is implemented or not, depending on the type of cheese, this without molds or moulds; eliminating possible contaminations, applying the possible corrective measures indicated in the technical data.

CR 4.5 cheeses are removed from ripening Chambers once verified that the ripening of cheese is completed, by sending them to the required section.

CR 4.6 the information obtained about the development of the ripening process is recorded and archived in the system and support established.

5 RP: Packaged cheeses of different varieties for their storage and/or marketing, based on the processing tab, complying with the rules of packaging, quality and food safety.

CR 5.1 packaged cheeses whose presentation trade and/or health requires it, using the equipment and materials required for further conservation, checking that the preparation of consumables is established for each variety of cheese.

CR 5.2 operation of machines and packaging processes is monitored, checking the control devices and consulting manuals for use, where appropriate, checking, through sampling that takes place pursuant to and on completion aesthetics and planned features are obtained.

CR 5.3 cheeses are stored, establishing conditions of humidity and temperature of the refrigerated and rotation of stocks of finished product.

5.4 CR records and inventory of the warehouse stocks remain current in order to be able to have stock for sale.

CR 5.5 packaged cheeses are labeled, indicating the list of ingredient, fat content, complying with the applicable rules.

CR 5.6 cheeses are packed with materials and equipment required for each type of cheese, making sure that transportation meets the hygiene conditions laid down in the applicable legislation.


6 RP: Get processed cheese through the mixture of different types of cheeses physicochemical, organoleptic characteristics required for complying with the applicable rules of quality and food safety.

CR 6.1 processed cheese is obtained, from a selection of cheeses with required organoleptic characteristics, previous washed, chopped and ground of these.

CR 6.2 cheese mixture undergoes processes of cooking and cast, adding sales fluxes (citrates, phosphates and tartrates, among others), colouring matter and preservatives, mixing and steeping, controlling physical parameters of time and temperature, according to technical specifications, obtaining a homogenous mass cheese and avoiding losses due to the formation of scabs.

CR 6.3 the melted cheese is inserted into metal molds with rectangular shape, leaving to cool at room temperature and stored in refrigeration, acquiring a solid consistency.

CR 6.4 solidified cheeses are cut into thin slices with slicing sausages, obtaining the required thickness.

CR 6.5 organoleptic characteristics of texture, flavour and colour control, checking consistency, and must have a soft texture that allows its manipulation in slices and easily get rid of the paper or plastic.

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

CR 6.7 the cheeses are packed in packing lines, automated with flowmeters in the form of bars or blocks, slices, lots of different geometric shapes, paste in tubes, vessels or containers, powder, grated, among others.

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

CR 6.9 physicochemical characteristics of the cheese are controlled, by the analysis required according to applicable regulations, verifying the fat, moisture, dyes, among others.

Professional context: means of production: tanks, hoppers, containers, fluids transport equipment, sieves, deaerator, centrifugal, heat exchangers to thermization, lacto-fermenters, pasteurization, cooling, Homogenizers, scales, dispensers, mixing tanks, agitator, ripening, and resting tanks, vats cheese, separating centrifuges from serum, separators, presses, automatic mould filling lines, Chambers refrigeration and maturation, brine tanks, packaging and packing equipment , central control panels, computer, computer, instrumental in taking samples, probes, units of rapid determination of parameters of quality, portable equipment for data transmission, protection equipment and machines stands.

Products and results: equipment and prepared installations. In its different varieties, serum, cottage cheese, processed cheese. Fresh and ripened cheese. Packaged cheeses.

Used or generated information: equipment instruction manuals. Specifications of raw materials and products. Quality test results. Procedimientos-instrucciones of work manuals. Parties, work logs and incident. «In situ» quality test results. Applicable law of prevention of occupational hazards, environment and food safety.

TRAINING module 1: reception, storage and treatment before the milk level: 2 code: MF0027_2 associated with UC: carry out and conduct the operations of reception, storage and pretreatment of milk, and other dairy commodities duration: 210 hours capabilities and evaluation criteria: C1: apply techniques of preparation of the work and maintenance of equipment of different types of milk reception area avoiding pollution, complying the legislation of occupational risk prevention, environmental and food security.

CE1.1 determine when and how it carries out the cleaning and disinfection of facilities and equipment that are involved in the process of receiving different types of milk, differentiating between preventive and corrective actions.

CE1.2 explain any deficiencies or hazards, biological and biological not that can be observed in the hygienic conditions of facilities and reception equipment, indicating their elimination.

CE1.3 specify the possible malfunctions in the equipment, such as: deposits, coldrooms, freezers, scales and internal transport means: endless, elevators, ribbons, trucks, small self-propelled vehicles, among others, stating their cause.

CE1.4 in a practical course of preparation of the area of work of reception of various types of milk, with a few conditions:-mark the cleaning of the areas of reception area, storage and delivery of raw and auxiliary materials for production of canned vegetables, placing regulatory signals, in accordance with established safety requirements.

-Implement preventive actions and possible corrective, without risk of contamination, fulfilling the applicable regulations of prevention of risks labor, environmental and food security.

CE1.5 in a so-called practical of maintenance of first level of equipment of reception of different types of milk, with some conditions established:-detect them possible anomalies simple that affect to the operation of the equipment used.

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

-Replace elements specified as of first level in the equipment used, in accordance with the plan of maintenance applicable.

-Register the documentation referred to the maintenance performed is completed.

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

CE2.1 describe them components main of it milk, features physico-chemical and the role of the different components in them features of those products.

CE2.2 recognize and describe the microbiology of the milk and the factors of growth of microorganisms: useful, which alter the product and them pathogenic.

CE2.3 identify the origin and the agents causing the transformation of foodstuffs and its mechanisms of transmission and multiplication.

CE2.4 describe the main alterations suffered by milk during their manipulation, assess its impact on the product, and deduce the root causes.


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

CE3.1 identify them elements basic in it industry dairy differentiating their different parts, pipes, elbows, valves, pumps, deposits, and the different qualities of manufacture according to the use.

CE3.2 describe the functioning of systems and equipment for the production of heat, air, cold, treatment and transport of water, movement and mechanical power and distribution and use of electric power transmission.

CE3.3 identify devices and safety measures for the use of the General and auxiliary services.

CE3.4 operations of start and stop of the auxiliary facilities following the expected sequence and taking into account its mission to meet throughout the elaboration process.

CE3.5 check the operation and handle the elements of control and regulation of the auxiliary services teams.

CE3.6 recognize the signs (alarms, inappropriate sounds wrong rhythms), which may indicate malfunctioning, identifying the causes and assess measures to adopt.

CE3.7 explain the objectives of the milk centrifuge operations and identify the necessary equipment and the conditions and parameters of implementation.

CE3.8 associated with the various forms of heat-treatment with different types of dairy products and levels of conservation that result and noted, in each case, the necessary equipment and temperatures and times of application.

CE3.9 identify the purpose, equipment and conditions of application of the homogenization to dairy products and similar products.

CE3.10 integrate the thermal and physical treatments throughout the preparation and packaging processes.

CE3.11 in a practical course of application of thermal and physical to the milk or similar treatments from given conditions:-recognize operations and select the suitable equipment.

-Regular teams, assigning parameters, and secure its power or load.

-Check the control parameters during the treatment and make the necessary adjustments, operating teams with skill.

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

-Compare the features of the product with the required specifications.

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

CE4.1 define conditions of arrival or departure of the goods with regard to their composition, quantities, protection and external transport.

CE4.2 analyze storage procedures and select locations, times, media and itineraries, and techniques of handling the goods.

CE4.3 in a practical course of reception of milk, from a given conditions:-indicate the equipment required and the conditions and control parameters.

-Complete documentation of receipt, dispatch and internal use of warehouse.

-Apply control of inventory and registration procedures in the established system.

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

CE5.1 interpret formulas of mixes base for cheese and butter making, recognizing the different ingredients, the State that should be incorporated, its role and its margins of dosage.

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

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

CE5.4 describe the methods of mixing, dissolution, emulsified, gelled and physical maturation employees in the preparation, relating them to the various types of products and pointing, in each case, the equipment required and the operating conditions.

CE5.5 in a practical course of manufacture of dairy products, properly defined and characterized:-calculate the required amount of different ingredients.

-Weigh and dispense those amounts with the admitted tolerance margins driving balances or operating the dosing equipment.

-Check the status of each of the ingredients.

-Select, assign parameters, and operate skilfully mixing and dosing machines.

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

-Compare the mixing characteristics (stability, homogeneity and fluidity) underway with their specifications and make the necessary adjustments.

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

CE6.1 explain the different procedures and methods of sampling used in the dairy industry and to recognize and handle the instrumental partner.

CE6.2 identify the systems of Constitution, marking, transfer and preservation of samples.

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

CE6.4 in a practical case of sampling of duly defined and characterized (in milk and raw materials reception, processing and/or final product):-interpret the sampling protocol.

-Choose, prepare and use the appropriate instruments.

-Perform the operations for the collection and preparation of specimens in places, manner and appropriate times.

-Identify and transfer samples.

C7: Apply methods of physico-chemical, microbiological and organoleptic analysis for the determination of the parameters set.

CE7.1 to define the physical, chemical and microbiological concepts needed to implement immediate analysis methods in milk and dairy products.

CE7.2 perform basic mathematical and chemical calculations to achieve management fluid required and obtained in the analysis data.

CE7.3 identify, measure and manage instruments and reagents involved in immediate and routine determinations.

CE7.4 Recognizing and utilizing the operations of sample preparation (dilution, homogenization) for further analysis.

CE7.5 Basic physico-chemical determinations in milk and products dairy for composition parameters using the procedure and instruments designated in each case.


CE7.6 appreciate the organoleptic characteristics of milk products through the test sensory.

CE7.7 be microbiological products using stated procedures and instruments.

CE7.8 validate and document the results and report on deviations.

C8: Analyze the health and hygiene conditions that must meet the facilities and equipment in the dairy industry and identify, manage and control critical points of the process.

CE8.1 recognize the sanitary conditions which must comply with the cheese processing plants, warehouses and other related establishments.

CE8.2 hygiene situations to discriminate and recognize the guidelines to be followed in the inspection of facilities and personnel development and other related establishments.

CE8.3 identify and justify the conditions for the transport of the different raw and auxiliary materials.

CE8.4 characterize the techniques used and the precautions to be taken for the proper and safe handling (download, location and treatments) of raw and auxiliary materials.

CE8.5 identify the concept of critical point and summarise the various causes that can cause and detail the steps followed in order to consider a possible failure as a critical point.

CE8.6 rating the significance which has existence and control of critical points for the food industry processes.

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 at a critical point.

CE8.9 apply a plan of analysis of dangers and points critical of Control (HACCP / HACCP) for a product made in plant serving the points reflected in said plan.

Skills whose acquisition must be completed in a real work environment: C1 with regard to CE1.4 and CE1.5; C3 on CE3.11; C4 on CE4.3; C5 regarding CE5.5; C6 with respect to CE6.4.

Other capabilities: keep the work area with the degree of order and cleanliness required by the organization.

Maintaining an assertive attitude, empathic and conciliatory with others; showing cordiality and kindness in the deal.

Comply with the rules of production set by the organization. Recognize the productive process of the organization.

Respect the procedures and internal rules of the organization.

Adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Demonstrate flexibility to understand changes.

Contents: 1. cleaning and basic maintenance of equipment and different types of milk requirements hygiene General facilities reception facilities and equipment for reception and storage of milk: characteristics of the surfaces, distribution of spaces, ventilation, lighting, toilets.

Cleaning products stores: identification of containers.

Cleaning procedures: use of materials and equipment for cleaning.

Manual and automatic cleaning procedures.

Products used in cleaning equipment and surfaces of plants.

Cleaning solutions: properties, utility, incompatibilities and precautions.

Verification of the effectiveness of the cleaning: physical methods, chemical methods microbiological methods.

Maintenance of equipment for reception and storage of milk.

Need for maintenance.

First level maintenance.

Corrective maintenance.

Preventive maintenance.

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

The operator in the maintenance functions.

Maintenance-related economic losses.

2 reception of dairy raw materials controlling their quality milk: composition and characteristics.

The milk as commodity raw material; composition and characteristics according to species of cattle.

Properties physicochemical of the milk.

Composition bromatological of the milk.

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

Sources of pollution. Conditions favorable and adverse.

Changes not desired by microorganisms, factors facilitating.

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

Process of reception of milk: circuit of reception of milk in the dairy industry, milk measuring and recording of quantities, systems of sanitation of milk at reception.

Technical operations at the reception of the dairy raw materials and auxiliary materials: checks on receipt of packaging and auxiliary materials.

Regulations for the handling of milk and dairy products.

Checks of parameters in reception or «in situ» analysis (pH, temperature, acidity, density).

The inspection of received products.

Milk and auxiliary goods transport: features.

3. conservation of milk and dairy milk raw material storage raw materials and auxiliary materials: storage systems, types of warehouse and deposits.

Procedures, internal transport and handling equipment.

Location of goods.

Conservation of milk and dairy commodities: conditions of preservation of the milk and similar products.

Conditions for the conservation of other raw materials.

The warehouse control: internal documents.

Records of inputs and outputs.

Inventory control. Inventories.

Stock maximum, optimum safety and minimum.

Applications of warehouse control.

Best practices for handling, protection and safety in the storage.

4. pre-treatment of milk, features facilities of previous treatments of the milk and standardization: milk pre-treatment facilities.

Composition and distribution of space. Flow. Auxiliary services.

Different spaces.

Heat treatments: thermal treatment, types of heat treatment objectives.

Theory of heat transfer.

Physical treatments: principles of separation.

Separation by centrifugation.

Heat treatments in standardization: objectives, principles, limiting factors.

Time/temperature combination.

Types of thermal treatment in standardization.

Heat exchangers.

Equipment used in the heat treatment of cold and heat.

5. Standardization of Standardization (normalization of dry extract) milk operations: separation by membrane filters.

Addition of milk or whey powder.

Evaporation.

Standardization (normalization of milk fat): control of the fat content of milk, nonfat: skimmers, beginning and operating.


Standardization of the content of fat in milk and cream.

Addition of cream.

Addition of anhydrous fat.

Homogenizers: Foundation, effect, efficiency of homogenization, needs of the process, flow charts.

Block diagrams.

Orders preparation and work.

Automated in the pre-treatment process control.

Quality control and tests «in situ» in the pre-treatment of normalization.

Taking of samples of product intermediate and finish.

Routine physical-chemical analysis of the process of milk or mixtures made.

Control of equipment and processes.

Equipment and rapid methods of control.

Prohibited actions.

Coding of samples to the laboratory.

6 reception, pretreatments of milk and normalization in automated process Control at the reception and standardization of milk: need for automation.

Types of automated systems of reception and standardization processes.

Types of control: digital, analog.

Functions of the operator.

Operation of the system.

Obtaining data and graphs of the performance.

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

Degree of automation, functions of the operator, the scope of their functions, tools to develop the control.

Elements of the automatic system.

Performance and system requirements.

Process control automated reception of milk and other raw materials.

Control of process standardization of milk and other raw materials.

Automated pre-treatment systems.

Types of control, digital, analog.

Functions of the operator.

Functioning of systems.

Obtaining data and graphs.

Environmental impact of the food industry.

Environmental protection measures.

Food safety legislation.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the preparation and conduction of operations of reception, storage and pretreatment of milk, and other dairy raw materials, which will be using one of the following ways:-academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 2: elaboration of cheese level: 2 code: MF0028_2 associated with UC: control and driving the processes of elaboration of cheese duration: 210 hours capabilities and evaluation criteria: C1: analyze the procedures of making cheeses relating necessary operations, input and output products and the means employed.

CE1.1 interpret the technical documentation relating to the preparation of cheese, the technical specifications of the different products and the procedure and quality manuals.

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

CE1.3 associated with the processes and procedures of making cheeses with input and output products and equipment necessary and describe the sequence of operations of each of them.

CE1.4 relate the processes of preparation and packaging of cheese.

C2: Assess requirements and operations of cleaning, preparation and maintenance of first level of cheese making equipment.

CE2.1 identify devices and security measures in the management of machines and equipment.

CE2.2 indicate in cleaning and disinfection in the moments and times suitable according to the rules of the process equipment, using manual or automated procedures in accordance with the set requirements, using whenever required (PPE) personal protective equipment.

CE2.3 explain the frequent anomalies that occur during the normal use of equipment.

CE2.4 recognize the needs of machinery maintenance from basic cheese making equipment maintenance instructions:-identify the operations of first level.

-Carry out the lubrication, filling levels, replacements and spare parts routine.

-Record the times of operation.

-Implement a plan of extermination, pest control using the program: areas to be treated, treatment, form of application, possible risks, security measures.

C3: Carrying out preparation, propagation and maintenance of crops and inoculation fermentation control, getting the quality and hygiene required.

CE3.1 fermentation processes associated with the development of different types of cheese.

CE3.2 justify the application of standardization and pasteurization treatments to the milk or cream of departure.

CE3.3 identify the different types of microorganisms and crops dairy its acting, its commercial presentation and conditions for their preparation, maintenance and prevent its contamination.

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

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

CE3.6 in a so-called case study preparation and characterization of cheeses, from given conditions:-check the condition and the treatments received by the milk of departure.

-Dosing different ingredients and crops in the form and appropriate times.

-Select and assign parameters of fermentation.

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


-Compare the characteristics of the product in fermentation with their specifications and deduct the necessary readjustments.

C4: Applied techniques of preparation and maturing of cheese, required quality and hygiene.

CE4.1 perform the basic controls necessary to check milk cheese-making fitness.

CE4.2 justify applying to milk's departure from previous treatments.

CE4.3 differentiate the various systems of preparation of milk coagulation, llenado-moldeado, pressing, salting and ripening, discriminating against them for different types of cheeses and relating them with the necessary equipment.

CE4.4 recognize the different types of cultures of bacteria and molds, mineral salts, rennets and of other ingredients, their maintenance requirements and doses and times of incorporation into the process.

CE4.5 identify the conditions and parameters of fruit set, cut, agitated-heating drain pressed and salted for different types of cheese.

CE4.6 specify them conditions environmental required and them controls to perform during the drying and the maturation of the cheese.

CE4.7 describe and justify the different surface treatments applied to the cheese.

CE4.8 recognize the main defects and disorders of cheeses and the techniques used for their detection.

CE4.9 in a practical course of development of cheese, from given conditions:-check the condition and the cheese-making ability of milk.

-Carry out the preparation of milk in accordance with the above.

-Fix and monitor the conditions of coagulation and prensado-moldeado operating skilfully cheese equipment.

-Make feeding and unloading of equipment and collect the serum of dairy for subsequent operations.

-Run the manipulation and monitoring of conditions during the ripening period, applying the necessary physico-chemical and organoleptic controls.

-Compare the characteristics of the product in processing and curing your specifications and deduce the necessary readjustments.

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

C5: Apply techniques for packaging labeling and packaging of cheese and butter necessary for forwarding and transport of the finished product.

CE5.1 identify and characterize the containers and materials for packaging, labelling and packing and relate their characteristics to their conditions of use.

CE5.2 identify the requirements and ensure the maintenance of first level and preparation machines and equipment for packaging and packing.

CE5.3 in a practical course of packaging of cheese, from given conditions:-operate with skills in machines and equipment for packaging and labelling, applying at each time the replacement or supply the necessary packing operations.

-Apply to each product, lot or material precise packing for transportation method both internal and external.

C6: Applied techniques of melted cheeses, whereas different types of cheeses, complying with the applicable rules of quality and food safety.

CE6.1 specify the physicochemical treatments required to obtain cheeses, whereas legislation of food quality and safety.

CE6.2 describe the different types of chemical compounds involved in the making of cheese melted, indicating the characteristics of each one.

CE6.3 explain the different forms of packaging of the cheeses.

CE6.4 in a practical course of cheeses, from established conditions obtain:-select cheeses required to obtain cheese, before a series of different types of cheese.

-Control the process of obtaining of melted cheese.

-Add the different chemical compounds, controlling physical parameters.

-Obtain slices, calculating the thickness of them.

-Check the physical characteristics, physical and chemical tests.

Skills whose acquisition must be completed in a real work environment: C2 with respect to CE2.4; C3 on CE3.6; C4 on CE4.9; C5 regarding CE5.3; C6 with respect to CE6.4.

Other capabilities: keep the work area with the degree of order and cleanliness required by the organization.

Maintaining an assertive attitude, empathic and conciliatory with others; showing cordiality and kindness in the deal.

Comply with the rules of production set by the organization.

Recognize the productive process of the organization.

Respect the procedures and internal rules of the organization.

Adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Demonstrate flexibility to understand changes.

Contents: 1. types of cheese types and varieties of cheeses.

Cheese: features.

Types: freshness, curing, semi-hard, hard paste and soft paste.

Varieties of cheese.

Spanish cheeses, denominations of origin.

Certification and standardisation in the production of cheese.

2. cheese composition and distribution of space installations.

Equipment for fermented milks: composition, functioning and regulation.

Cheese equipment: composition, performance, regulation and management.

Membrane separation equipment.

Equipment maintenance: preparation and maintenance of first level.

Cleaning and lubrication of equipment.

Put on the verge of equipment.

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

Cleaning, disinfection, sterilization, insect, pest control products and processes.

3. fermentation of the milk mixture preparation base.

Technical characteristics of development of the various types of cheeses.

Types and dosages of ingredients and additives.

Calculation and dosage of ingredients.

Incorporation of auxiliary conditions and ingredients.

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

Registration of information process.

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

Propagation of crops and ferments.

Application and management of ferment.

Types of mixing and behavior.

4. processing operations and cured cheese prior to milk, cheese-making fitness treatments.

Preparation of milk. Auxiliary terms of incorporation and ingredients.

Curdled and separation. Purpose, modalities and conditions of execution and control.

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

Drying and maturation, objectives.

Conservation.


Curdled milk: coagulants, types and action of coagulant.

Preparation and certification of the coagulant.

Addiction coagulant techniques.

Control of parameters of coagulation.

Coagulation in continuous.

Management of the curd, cutting, heating and agitation.

Methods and means for taking samples.

Tools and techniques of cutting of the curd.

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

The cheese press-molding: transfer of the curd.

Process and purpose of the moulding of the curd.

Instruments of moulding and pressing.

Types and techniques of moulding and pressing.

Extraction of cheeses.

Equipment and procedures for cleaning and disinfection.

Exploitation of lacto-serum.

Draining: process of draining.

Treatment of serum obtained in the process of draining: exploitation.

Salty cheeses: brine, types and features.

Preparation of pickles: concentration.

Procedures and processes of the saltiness of the cheese.

Purification of brine.

Quality control in the salt.

Landfill of waste derived from the salt.

5 ripening cheeses processes and methods of ripening of cheese: phases and transformations.

Ripening and conservation Chambers.

Development of organoleptic characteristics of the cheeses.

Machinery and helpful employees.

Operations, determinations and analysis of the process of maturation of the cheese.

Operations of the ripening process; brushed, agitation, wash.

Defects and internal and external alterations of the cheese.

Types and application of antifungal treatments.

Methods and means for taking samples.

Evaluation of the organoleptic characteristics of the cheeses.

Cheese packaging: materials and methods.

Coating of cheese.

Quality of cheese: sensory analysis. Tasting.

Physical and chemical analysis: humidity, hardness, consistency.

6. packaging of cheese packaging and labelling of cheese: rules applicable to the packaging and labelling of the cheese.

Cover container: traditional systems, artesanales, paraffin and plastic paints. Materials used in the packaging and their characteristics. Legislation applicable implementation of special coatings: waxed, painted, oiled, among others. Packaging, vacuum and modified atmosphere.

Automatic packaging lines.

Types and techniques of cheese in portions cut and sliced meats. Filling procedures and closed containers.

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

Tagged: placement and fixation techniques. Self-control in the packaging of cheese.

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

Identification of products and batches. Techniques of composition of packages.

Packing equipment: preparation, management and operating. First level maintenance. Labeling techniques.

Self-control in systems of packed.

7 cheeses melted cheeses: features.

Physicochemical treatments: characteristics and physical-chemical parameters of control.

Standards of quality according to applicable regulations.

Additives and sweetener used in the production of cheeses.

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

Packaging of cheeses in the form of bars or blocks, slices, lots of different geometric shapes, paste in tubes, vessels or containers, powder, grated.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the control and conduct of the process of cheese making, which will be using one of the following ways:-academic training level 2 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

Annex II professional skill: Olive oils obtaining family professional: industries food level: 2 code: INA013_2 general competence extraction operations, refining, correction, transfer and storage of olive oils, under the conditions laid down in the manual of procedure and quality control caused spills, complying with the applicable rules.

Competition UC0029_2 units: driving the processes of extraction and refining operations and correction of olive UC0030_2 oils: control the process of transfer and storage of olive oil in Winery environment professional scope professional develops his professional activity in the production department, contact the departments of maintenance and quality, food industry dedicated to the industry of olive oil, in entities of a private nature, in small, medium or large companies and cooperative societies, both self-employed and employed. It develops its activity depending on, where appropriate, functional and/or hierarchical from a superior. You may have staff occasionally, seasonally or stable. In the development of the professional activity apply the principles of universal accessibility in accordance with the applicable legislation.

Sectors production is located in the sector of manufacture of oils and animal and vegetable fats, olive oil manufacturing sub-sector.

Occupations and jobs relevant terms from the following list of occupations and jobs are used with generic and all-inclusive nature of women and men.

Extractor masters master of refined orujera-extractora teachers teachers of mill training associate (390 hours) training modules MF0029_2: operations of extraction of oil of olive (240 hours) MF0030_2 process: transfer and storage of oils of olive (150 hours) unit of competition 1: driving the processes of extraction and make LAS operations of refined and correction of oils of olive level : 2 code: UC0029_2 professional accomplishments and performance criteria:


RP 1: prepare the area of work of extraction, refining and correction of olive oils, to avoid contamination of product processing, fulfilling the occupational risk prevention, environmental and food safety regulations.

1.1 CR information about products, planning the extraction, refining procedures and correction of olive oil is obtained from the technical data of the products to develop.

CR 1.2 cleaning and disinfection of buildings and equipment removal, refined and correction of olive oils, is or checks to the end or beginning of each day, shift or lot, according to the guidelines laid down in the technical specifications of production, verifying that they are ready to use.

1.3 CR cleaning of the areas of extraction, refining and correction of olive oils, refine where required, placing regulatory signals, in accordance with established safety requirements.

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

1.5 CR machines, useful, tools and internal transportation required in the extraction, refining, and correction of olive oils (presses, pumps, centrifuges, decanting tanks, evaporators among others), are selected and prepared, regulating elements, operators of the same, according to specifications of the technical details of production.

2 RP: Ensure the maintenance of first level, machines and equipment in the processes of extraction, refining, and correction of olive oils, to avoid unproductive cuts, not complying with the applicable rules of risk prevention work, environmental and food security.

CR 2.1 the operation of equipment and auxiliary means of: extraction, refining and correction of olive oils are checked, detecting any anomalies, following the guidelines marked on the instructions of maintenance of equipment.

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

2.3 CR elements, spare parts specified as first rate, shall be replaced in the equipment used in the processes of extraction, refined and correction of olive oils (presses, pumps, centrifuges, decanting tanks, evaporators among others), in accordance with the applicable maintenance plan.

CR 2.4 documentation concerning the maintenance performed is completed, according to indications from the production process.

3 RP: Control the reception of raw materials: olives and ancillary products, verifying its quality and correspondence as requested, to start the production process, complying with the applicable rules.

CR 3.1 the varieties of olives are checked at the mill, according to characteristics of the production area, according to the instructions of the olive oil production process, separating the non-conformity.

CR 3.2 physico-chemical characteristics of raw product, olives, and auxiliary: additives, alkalising substances, among others, they are checked in the mill, controlling: quantity, variety, damage or losses, eliminating or disposing of products such as non-compliant, that do not meet the requirements of the production process.

CR 3.3 products received automated scales, weighed, noting the received quantities and authorizing the download, when to verify that it complies with the requirements of the production process in the production of olive oil.

CR 3.4 download of different varieties of olives is done at the mill, checking that the conditions of transport and unloading of the fruit, is carried out, as required, ensuring the quality of the raw material, complying with the applicable rules.

CR 3.5 operations of storage of olives, is carried out where required, under the conditions laid down in the procedure of quality manuals, complying the legislation, controlling the physicochemical parameters of storage, such as: humidity, temperature, among others, resetting the parameters in case of deviation.

3.6 CR operations of preparation of raw material, such as: selection, separation of plant debris, altered fruits and other items for disposal, are carried out with the equipment to do so, to continue with oil of olive, pursuant to or in the instructions for the production process.

CR 3.7 sampling of raw materials is carried out, using instrumental of taking samples, probes, quick check of parameters of quality equipment, identifying and transferring the sample to the laboratory, as required by the quality assurance Department.

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

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

4.1 CR performance values and the working conditions of the equipment, such as: Mills, mixers, centrifuges, vertical and horizontal, are regulated, depending on the raw materials and the type of oil to obtain: extra virgin pomace, lampante, among others.

CR 4.2 the receiving hopper is powered by olives to start oil extraction process, controlling the variety, the State of the olive and quantity to feed, according to the requirements of the production process.

CR 4.3 the grinding of the olives begins, through hammer mills of horizontal axis, introducing the olive in an automated manner, controlling the speed of the hammers metal, until grinding paste.

CR 4.4 mixing of grinding paste, is made with the mixers, controlling the parameters of operation, time and water temperature hot, according to production process.


CR 4.5, virgen-extra or Virgin olive oil, olive oil is extracted at the mill from the rest of the components of the olive, such as: water, bone, skin, among others, using the extraction continues by centrifugation, obtaining also the secondary product solid pomace and residual liquid: alpechín, complying with the applicable rules.

CR 4.6 take samples of the oil extracted, and encode, indicating the lot to which they belong, for transfer to the laboratory.

CR 4.7 basic analytical determinations of the oil extracted, such as: moisture, total fat, among others, realized, compliance analysis protocols.

CR 4.8 disposal of by-products: orujos and waste: water washing of oil occurs in time and form as established, applying, in the case of deviations corrective actions laid down in the procedure.

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

CR 4.10 information extraction process is recorded in the established support as per production process.

RP 5: Regulating the process of refining of olive oils, establishing working conditions, following determined in the production process to ensure quality oils and specified features, complying with the applicable rules.

CR 5.1 information on the physico-chemical criteria and quality to get the refining in refineries in olive oil is obtained, using the technical specifications of production.

5.2 CR values of performance, such as pH, temperature, pressure, addition of solvents, flow, among others, and working conditions of the equipment: neutralizers, deodorizers, decoloradores, evaporators, among others, refined, are regulated, depending on the raw materials and the product to obtain, following the guidelines of the productive process, applying in the event of deviations, corrective actions set out in the manual of procedure.

CR 5.3 oil obtained is clarified, using substances that remove impurities from color (charcoal, bentonite), alkali hydroxides, which eliminate the acidity (formation of soaps, easily removable operation), solvents (hexane), in the doses required, adjusting to the characteristics of the raw material and substances to obtain.

CR 5.4 food additives (vitamins, fatty acids, preservatives, among others) oil, added previous preparation in the required dose, according to the production process.

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

CR 5.6 taking samples of refined oils, it is done encoding it, according to lot, for their transportation to the laboratory.

5.7 CR obtained by-products, residues and waste move for recycling or treatment in the manner and the place designated in the instructions of the production process.

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

CR 6.1 the information on them criteria physico-chemical and of quality: humidity, % fat, among others, of elaboration of oil of pomace, is obtained, starting from them chips technical of production.

CR 6.2 preparation of Marc and alperujo operations are carried out in the orujeras, comparing the State of arrival to the orujera with the characteristics that must meet to begin the process, operating with security teams involved in this.

CR 6.3 productive operations of the orujera (second centrifugation, drying, dehydration, chemical extraction and other required operations) are controlled, using solvents and adjuvants in the doses required.

6.4 CR operating, such as parameters: temperature, time, pressures, flows, 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 specific elements, according to characteristics of the pomace and alperujo, following the guidelines of the production process and applying corrective actions indicated in case of deviations.

CR 6.5 final conditioning oils of pomace, before conservation in the orujera, is controlled by applying corrective actions in case of deviation, following the indications of the technical specifications of production.

CR 6.6 oil obtained is transferred to deposits for storage, according to Factsheet production and required conditions.

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

CR 6.8 waste and waste generated in the orujera are stored and transferred for recycling or further processing in the form and place designated, in accordance with established procedures.

7 RP: Lead development of oil operations from central panels, to control production parameters, comply with provisions of the working process, obtaining quality and wholesomeness established.

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

CR 7.2 possible anomalies in the control instruments are detected, repairing those that are within the scope of their competence or alerting the corresponding service.

CR 7.3 the start-up of the equipment of regulation of the extraction process and refining of olive oils and olive-pomace, is carried out, providing the control system the set points and following the sequence of operations set out in the instructions of the production process.

CR 7.4 continuous measurement of variables, integrated in the control system, is maintained, following the procedures set out in the productive process.

CR 7.5 variables not included in the control system, are measured, using the required instruments and methods laid down in the technical operating instructions.

CR 7.6 the process variables is checked, they are within limits and acting, in case of deviation, upon appropriate regulators.

CR 7.7 data obtained in the course of the process are archived in the system, and set bracket.


8 RP: Check the quality of the olive and olive-pomace oil, the methods of quality control and analysis of oils and corrective measures, according to rules applicable in the case required to obtain oils with stated specifications.

CR 8.1 take the samples of olive and processed olive-pomace oils, and encode, according to lot, for their transportation to the laboratory.

CR 8.2 the instruments required for the tests and rapid elementary is calibrated, assuring that it is determined to do so, according to analysis protocols.

CR 8.3 the characteristics of quality oil and olive pomace, such as: moisture, acidity, peroxides, among others) are analyzed, interpreting the test results and quick trials, verifying that they are within the required limits.

CR 8.4 tasting the oil to check the organoleptic properties of olive oil products and obtained pomace, is performed, making sure that they are within the quality requirements.

CR 8.5 deviations detected in the production process are corrected, as set out in the quality manual, within its sphere of competence, issued the report.

CR 8.6 the results of controls and quality tests are archived, in accordance with established system and support.

RP 9: manage them operations of collected of them waste of the obtaining of oils of olive, according to it determined in the process productive, taking in has it nature and treatment in each case, to protect the environment, fulfilling the normative applicable.

9.1 CR quantities and types of waste generated by production processes of olive oil, are verified to check which correspond with provisions of procedure manuals.

CR 9.2 by-products, such as: Marc and water washing of oil, are deposited in sites established in the procedure.

CR 9.3 the functioning of the equipment and conditions of debugging is checked, adjusting them according to the type of waste to be treated, and the requirements set out in the manual of procedure.

CR 9.4 samples are transferred to the laboratory for analysis, identifying them in the way, points and the amount required, following the established procedure, according to protocols.

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

CR 9.6 results are recorded, compared to the requirements demanded, taking the appropriate corrective measures or communicating any deviations are detected immediately.

CR 9.7 simple reports are produced based on Visual observations and the results of the analytical measures «in situ» according to standard protocol.

Professional context: means of production: hammermills, beaters heated. Presses, pullers. Centrifugal horizontal, vertical. Decantation tanks. Strainers. Evaporators. Desolventizadores. Central control panels, computerized. Computer storage media. Instrumental sampling, probes. Apparatus for rapid determination of parameters of quality.

Products and results: Area of work and maintenance of first level, the machines and extraction equipment, refined and correction of olive oils, prepared. The reception of raw materials control: olives and ancillary products, controlled. Regulation of the process of extraction of oils of olive and olive-pomace oils. Control of the process of refining of olive oils. Refined olive oils, regulated process. Regulation of the final process in the obtaining of pomace oils. Preparation of oils from central panels, conducted and regulated operations. Quality oil and olive pomace, verified. Managed operations of collection, purification and disposal of waste.

Used or generated information: equipment instruction manuals. Specifications of raw materials and products. Quality test results. Operational procedures/work instructions manuals. Applicable legislation on safety, environment and food security. Parties, work logs and incident. «In situ» quality test results.

Unit 2 competition: Control the process of RACKING and storage of oil of olive in WINERY level: 2 code: UC0030_2 realizations professionals and completion criteria: RP 1: prepare the work area of the process of racking and storage of olive oil in the hold, to avoid contamination of product processing, compliance with the applicable rules of occupational risk prevention environmental and food safety.

CR 1.1 information about products, planning procedures for the transfer and storage of olive oil in Winery is obtained, from the technical data of the products to develop.

CR 1.2 cleaning and disinfection of facilities and equipment of transfer and storage of olive oil in the winery, is carried out or check to the end or beginning of each day, shift or lot, according to the guidelines laid down in the technical specifications of production, verifying that they are ready to use.

CR 1.3 the cleaning area of the zones of transfer and storage of olive oil in Winery, will refine where required, placing regulatory signals, in accordance with established safety requirements.

CR 1.4 deficiencies detected in the hygienic conditions of the facilities and equipment of transfer and storage of olive oil in the winery, are corrected by preventive actions, identifying potential hazards, biological and non-biological, then correcting them.

CR 1.5 machines, useful, tools and internal means of transportation required in the transfer and storage of olive oil in winery (transfer pumps and hoses food among others), are selected and prepared, regulating elements, operators of the same, according to specifications of the technical details of production.

2 RP: Ensure the maintenance of first level, machines and equipment in the processes of transfer and storage of olive oil cellar, to avoid unproductive cuts, not fulfilling the applicable regulations of prevention of risks labor, environmental and food security.


CR 2.1 the operation of the equipment and media auxiliary of racking and storage of oil of olive in Winery is checked, detecting possible anomalies, following them guidelines marked in them instructions of maintenance of equipment.

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

2.3 CR elements, spare parts specified as first rate, are replaced in the equipment used in the processes of transfer and storage of olive oil winery (transfer pumps and hoses food, among others), in accordance with the applicable maintenance plan.

CR 2.4 documentation concerning the maintenance performed is completed, according to indications from the production process.

RP 3: Control the operations of transfer and storage of olive oil, making the composition of batches and filling.

CR 3.1 State of racking and storage facilities is checked before starting up, detecting possible anomalies.

CR 3.2 cleaning of the tanks to be used for the Constitution of the lot, is checked before filling, correcting any possible anomaly.

CR 3.3 characteristics of deposits (material, arrangement of elements for filling, provision of closures that guarantee water tightness) are checked, verifying that they meet the requirements of the production process, prior to the transfer and storage.

CR 3.4 Winery installations, are reviewed, checking that the enclosure is closed and covered, that the floor is clean and check the lighting, temperature, humidity, ventilation and antivectores barriers to pollution, in accordance with the rules of hygiene and food safety.

CR 3.5 the oils from different deposits of composition, are stored using the equipment racking, according to specifications technique of the production process, with respect to the composition of the lot.

CR 3.6 factory from oils, are distributed in deposits, according to their characteristics (class, category, lot, expiration) and established criteria to achieve a utilization of available deposits, ensuring its conservation and identification.

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

3.8 CR State and stored oils expiration checks, controlling the time of storage with the required frequency, according to each type, to eliminate Rancidity.

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

CR 4.1 oil samples are taken after storage in the place, in the form and amount required, identifying them and ensuring its durability until receipt at the laboratory.

CR 4.2 instruments required in evidence from trials quick and elementary, is calibrated according to established protocol.

CR 4.3 quality is checked, interpreting the results of tests taken, checking the quality features are within the specifications required in the production process.

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

CR 4.5 the results of controls and quality tests, carried out in the storage, are recorded in accordance with the system and support required.

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

CR 5.1 oil samples are taken for testing simple, checking that you there is any pollution in the process of transfer and storage.

CR 5.2 utensils required in the tasting are selected, unless having a tasting glass standard clean and free of odors, as well as a watch glass.

CR 5.3 organoleptic analysis is performed, previously heated Cup, perceiving and distinguishing the different aromas and flavors.

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

Professional context: means of production: transfer pumps, hoses food, plates and diatomaceous, filters valves, pipes of stainless steel or inert material, storage tanks (stainless steel or inert materials, boats take samples, Cup standard tasting, watch glass, kits for measurement of acidity).

Products and results: prepared work Area. Operations of first level, machines and equipments of transfer and storage of olive oil in Winery, executed. Operations of transfer and storage of olive oil in Winery, controlled. Quality of oils stored in cellar, verified. Tasting and organoleptic assessment of oils stored in the cellar, done.

Used or generated information: equipment instruction manuals. Specifications of raw materials and products. Quality test results. Operational procedures/work instructions manuals. Maintenance of equipment data sheets. Records of the production process. Applicable legislation on safety, environment and food security. Diameters of pipes and hoses food legislation.

TRAINING module 1: operations of process of extraction of oils from olive level: 2 code: MF0029_2 associated with UC: driving the processes of extraction and refining operations and correction of duration olive oils: 240 hours capabilities and evaluation criteria: C1: carry out the cleaning and preparation of the area of work for the extraction, refining and correction of olive oils complying with the applicable rules on security.

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 area of work of extraction, refining and correction of olive oils in security, according to applicable regulations.

CE1.3 in a practical course of preparation of equipment and workspace of olive oil obtained from given conditions:-identify the required elements in the obtaining of olive oils that require cleaning and disinfection.


-Check the cleaning and disinfection of equipment and facilities, indicating when they are ready to use.

-Select equipment and means required in the production of olive oil.

-Carry out adaptations of equipment required by each type of extraction, depending on the type of olive to obtain oil.

-Register in the established media operations.

-Annotate cleaning of the areas of extraction, refining, and correction of olive oils, putting in the required places signals regulations, compliance with the applicable rules.

C2: Point out the first level of the extraction equipment, refined operations and correction of olive oils, complying with the applicable rules.

CE2.1 explain the operation and establishment of main assemblies, devices or items of equipment used in extraction and separation of olive oils, identifying the roles and contribution.

CE2.2 specify more frequent anomalies that arise during the normal use of machines and equipment to obtain oils.

CE2.3 recognize devices and security measures in the management of machines and equipment, indicating its use and management.

CE2.4 in a so-called practical maintenance of mining equipment, refined and correction of olive oils, from given conditions:-identify the sequence of operations of olive oils obtaining the stop of the equipment.

-Identify items that require maintenance of first level and execute them.

-Register in the established media operations and replaced elements.

-Carry out adaptations of equipment required by each type of extraction.

C3: Apply the techniques of reception and preparation of raw materials (wet two-phase pomace and lampante Virgin olive oil, olives), operating with equipment complying with the applicable rules.

CE3.1 identify the most common varieties of olives indicating identification in terms of productivity and organoleptic, characteristics as well as the possible diseases and defects that may occur.

CE3.2 compare the arrival of raw materials with characteristics which must be fulfilled at the beginning of the extraction linking changes with the efficiency of the process.

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

CE3.4 in a practical course of preparation of raw materials (olive oil lampante Virgin olive and damp two-phase pomace), starting from a given conditions:-identifying operations to be carried out to assess the characteristics of the incoming product.

-Select the parameters and operating, adjusting the equipment.

-Compare the characteristics of the raw material prepared in connection with the requirements and, where appropriate, deduct corrective measures.

-Register in the established formats reception operations.

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

CE4.1 describe various process control equipments, indicating in each case your application, machinery to control and execution conditions.

Olive CE4.2 in a practical course of oil extraction in mill, from given conditions:-compare different data extracted from the panels depending on the type of raw material.

-Select the hopper feed, according to the work plan.

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

-Set the process parameters such as temperature, mixing time and speed of decanter, as well as the dosage of talcum powder or water required.

-Take specimens of the pomace and oils, for its quality control, identifying them for shipment to the laboratory.

-Record the data set out in the workplace, for the batch processing instructions.

CE4.3 in a practical course of performance checks and application of corrections in the extraction process in the obtaining of olive oil mill, from given conditions in:-checking by means of evaluation of the finished product if the measuring equipment conform to the defined acceptance criteria.

-Check the consumption and yields, recording the deviations detected.

-Apply corrective measures when there is a deviation in any of the control parameters.

-Identify records generated if the objectives have been achieved.

C5: Get oils of olive and refined pomace, complying with the applicable rules.

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

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

CE5.3 in a practical course of refining of oils, from given conditions:-select the equipment required in the production process.

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

-Perform the load of the equipment and auxiliary agents dosage.

-Compare the characteristics of the product in course and finished and of by-products and waste with your specifications and deduce the readjustments.

-Compare consumptions and yields obtained with expected, justifying deviations.

-Record the required information about the processes of refining batches.

C6: Control methods of extraccion-separacion of pomace oils and its by-products, achieving the required quality, complying with the applicable rules.

CE6.1 differentiate methods of extraccion-separacion (shake, horizontal centrifugation, vertical centrifugation, decanting) break them into operations, associate them with the necessary equipment and relate them to products and processes.

CE6.2 identify the conditions and parameters of control of different operations (pressures, temperatures, times of permanence, dosages, speed of movement).

CE6.3 describe treatments that can receive the by-products and residues of extraction based on its features and utilities.

CE6.4 recognize the consumption and usual yields in extraction processes and procedures for its calculation.


CE6.5 in a practical case of extraction of oils from given conditions:-recognize the level of preparation of raw materials, identifying the operations.

-Select the parameters regulating machines.

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

-Calculate the consumption and yields, in contrast to the expected and justify deviations.

CE6.6 in a practical course of extracting oil from pomace, from given conditions:-select the tank that contains the pomace to be processed, according to work plan.

-Set up the parameters of the process such as speed, temperature, time, as well as the required dosage of hexane.

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

-Record the data set out in the workplace, for the batch processing instructions.

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

CE7.1 specify what kind of physical and chemical controls, required oils to determine its quality.

CE7.2 in a practical course for obtaining olive oil, from given conditions:-identify that the sample corresponds to the batch, place, form and mode of collection according to the instruction manual.

-Verify measurement for rapid testing equipment are within the parameters set by the plan of calibration.

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

-Record the results of the controls and tests, according to the procedure laid down.

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

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

C8: control the operations of collected, debugging and poured of waste of the obtaining of oil of olive according to regulations applicable.

CE8.1 identify the residues produced during the process of obtaining olive oil.

CE8.2 describe how carries out the collection of the different waste generated by production processes.

CE8.3 describe the different treatment options for waste generated, based on their categorization.

CE8.4 in a practical course of collection, purification and waste disposal of oil of olive, from given conditions:-take samples of the different waste and identify them for their transportation to the laboratory.

-Interpret the results of laboratory analyses and rapid tests on waste generated in the process of olive oil.

-Specify the treatment for each residue.

-Check correct measures, complying with the applicable legislation.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.3; C2 regarding CE2.4; C3 on CE3.4; C4 CE4.2 and CE4.3; C5 regarding CE5.3; C6 CE6.5 and CE6.6; C7 regarding CE7.2; C8 to CE8.4.

Other skills: be responsible for the work that develops.

Comply with the rules of production set by the organization.

Demonstrate a good make professional.

Complete the work according to criteria of fitness, speed, economy and efficiency.

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

Propose alternatives with the aim of improving results.

Adapt it to the Organization, to their changes organizational and technological; as well as to situations or contexts new.

Demonstrate flexibility to understand those changes.

Content: 1. Organization of the since of work in the processes of extraction, refined and correction of oils of olive concept and levels of cleaning of facilities in the extraction, refined and correction of oils of olive: measures of hygiene and security in facilities and machinery.

Types of cleaning: cleaning physical, chemical, microbiological.

Processes and products of cleaning, disinfection, disinsectization and deratization.

Stages and sequences of operations of cleaning.

Solutions of cleaning: properties, utility, incompatibilities.

Systems and equipment for cleaning. CIP system.

Techniques for signaling and isolation areas or equipment.

2 maintenance of first level, the machines and equipment used in the extraction procedures, refined and machinery olive oils and generic equipment in the extraction procedures, refined and correction of olive oils.

Operation, components and essential elements.

Regulation, control and safety.

More frequent in the preparation and processing anomalies.

Dependence and related auxiliary facilities.

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

Assembly and disassembly operations. Lubrication and cleaning; Regulation, adjusting and programming. Equipment and basic machinery used in procedures: extraction, refining and correction of olive oils.

Preparation and maintenance of first-level operations.

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

Tuning: lubrication, checks and replacement of parts.

Starting and stopping. Detection of anomalies.

Parts and maintenance reports.

3. reception of olive Mills features and location of equipment.

Identification of the varieties of olives.

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.

Preparation of the raw material operations: cleaning of the fruit. Wash the fruit.

Destemming. Heavy and sampling.

Collection and archive of the documentation relating to the raw material and the means of transport and incidents and corrective action.

Unloading of raw materials (olives): methods and discharging equipment.

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

4. control of the extraction process to obtain oils of olive and olive-pomace oils


Extraction equipment. Constitution, operation, regulation, and use of: Mills; mixers; centrifuges (vertical and horizontal). Elements of regulation.

Importance of raw materials and the type of oil to obtain.

The olive grinding: grinding process. Features. Hammer mills. Characteristics and types.

The hammer speed control. Grinding paste. Features.

Grinding paste mixing: mixing process. Features.

Mixers. Characteristics and types. Operating parameters.

Extraction of the oils of olive: lines of extraction. Specific equipment. Generic teams. Processes of Virgin olive oils: concept, types and features. Characteristics of the operations of extraction of pulp in the olive: objectives and factors. Partial extraction. Extraction pressure system presses.

Preparation of the pasta. Characteristics of the paste. Hard pasta.

Extraction operations: second horizontal centrifugation. Dried and dried pomace and alperujo.

Vertical centrifugation. Decanting. Quality control during the obtaining of olive pomace oils.

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

Second centrifugation. Pomace oil extraction.

The alpechín. Elimination of adjuvants and ancillary products. Final oil before storage and conservation treatments.

Analytical determinations: moisture, total fat, industrial performance. Total fat and dry matter. Acidity, peroxide index. Volatile matter.

5. control of the process of refining process of refining of olive oils olive oil: types of oils used in the refining process. Features. Oils defective.

Fundamentals of the refining physical, chemical and physico-chemical.

Objectives, sequence of operations, materials auxiliary and dosage. Lines of refining. Equipment specific. Equipment generic. Characteristics of the process of refining.

Operations of refining: degummed. Neutralization. Hydrogenation. Washing and drying. Paste of refinery. Winterization/Descerado. Discoloration. Deodorization and distillation of fatty acids. Quality control during the refining of olive oil.

6. control of the process of obtaining oil from pomace olive pomace oils process: fundamentals. Raw material used for the production of pomace oils.

Extraction lines. Specific equipment. Generic teams.

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

Olive-pomace oil operations: second horizontal centrifugation. Dried and dried pomace and alperujo. Washing and drying.

Chemical extraction. Evaporation.

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

Equipment and basic instrumentation for analysis of processes in the obtaining of pomace oils. Methods and sampling procedures.

Basic controls in the pomace oils. Registration of results which ensure traceability.

7 conducting the operations of preparation of olive oils from central panels the control variables in the process of obtaining of olive and olive-pomace oil. Definition of process variables to control.

Reading of the variables of process in the control panel. The set point.

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

Digital devices.

Analysis of records from the control panel.

Basic controls in the refining of oils: quality control during refining. Corrective measures. Equipment and basic instrumentation for analysis of processes in the refining of oils.

Methods and sampling procedures.

8. verification of the quality of the oil olive and olive pomace sampling of complementary elaborations, products and by-products of olive oil: instrumental sampling, probes.

Preparation of the sample. Methods and sampling procedures.

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

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

Basic controls. Analysis of pomace and alperujo (moisture, total fat and dry matter).

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

Equipment and measuring instruments for the basic controls. Registration of results which ensure traceability.

Additional elaborations and products and by-products of olive oil organoleptic characteristics: most frequent defects and anomalies. Possible corrections.

Applicable regulations of olive oils.

Criteria of quality. Specifications of product quality. Records of work and issues.

9. management of waste aerobic/anaerobic purification processes. Regulatory requirements. Environmental indicators. Forced natural evaporation.

Reuse/cogeneration of energy.

Treatment of mill by-products: orujo and alperujo. Characteristics, types and applications.

Classification of the main end products.

Physical, chemical and organoleptic characteristics of the final products. The oil mill by-products.

Treatment of mill by-products: orujo and alperujo. Characteristics, types and applications.

The alpechín.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to conduction of extraction processes and with the operations of refined and correction of olive oils, under the conditions laid down in the manual of procedure of quality, which will be using one of the following ways:


-Academic training level 2 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 2: RACKING and storage of oils of olive level: 2 code: MF0030_2 associated with UC: control the process of transfer and storage of olive oil in Winery duration: 150 hours capabilities and evaluation criteria: C1: cleaning and preparation of the work area for the transfer and storage of olive oils, complying with the applicable rules on security.

CE1.1 describe the processes of transfer and storage of olive oil, indicating the equipment used at each stage.

CE1.2 explain the risks associated with the preparation of the work area of transfer and storage of olive oil security, according to applicable regulations.

CE1.3 in a practical course of preparation of teams and the area of work of racking and storage of olive oils from given conditions:-identify the elements required in the transfer and storage of olive oil that require cleaning and disinfection.

-Check the cleaning and disinfection of equipment and facilities, indicating when they are ready to use.

-Select equipment and resources required in the transfer and storage of olive oil.

-Carry out adaptations of equipment required by each type of racking and storage, depending on the type of olive oil.

-Register in the established media operations.

-Refine your cleaning of areas of transfer and storage of olive oil, placing in the required places signals regulations, compliance with the applicable rules.

C2: Point out the operations of first level of transfer and storage of olive oils, complying with the applicable rules.

CE2.1 explain the operation and establishment of main assemblies, devices or items of equipment used in the transfer and storage of olive oils, identifying the roles and contribution.

CE2.2 specify most common anomalies that occur during the normal use of machines and equipment in the transfer and storage of oils.

CE2.3 recognize devices and security measures in the management of machines and equipment, indicating its use and management.

CE2.4 in a practical course of maintenance equipment of transfer and storage of olive oils, from given conditions:-identify the sequence of operations of transfer and storage of olive oil in the stop of the equipment.

-Identify items that require maintenance of first level and execute them.

-Register in the established media operations and replaced elements.

-Carry out adaptations of equipment required for each type of operation.

C3: Specify the conditions that must have a warehouse for the final storage of oil, describing the operations of transfer and filling of tanks.

CE3.1 describe the conditions of illumination, temperature and antivectores barriers to pollution, according to applicable regulations.

CE3.2 explain how the presence of substances strange can bring smells not desired to the oil.

CE3.3 specify how is carried out the identification of storage tanks of oil, recognizing the types of items.

CE3.4 identify the frequent incidents arising during the filling operations sequence, deducing the possible causes and corrective and preventive measures to adopt.

CE3.5 describe the order and arrangement of the various equipment and machines and auxiliary elements required in the transfer and filling of tanks.

CE3.6 explain the conditions in the storage of oil in Winery, avoiding leaks and leaks.

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

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

CE4.2 in a practical course, starting from a given conditions:-identify the different varieties and categories of olive oils.

-Classify oil in Winery from the point of view of the sensory analysis and the rate of acidity for the composition of the lot.

-Compose a lot of oil that meets the specified requirements, maintaining the identified deposits.

C5: Be an informal tasting of olive oils, organoleptically assessing quality.

CE5.1 describe what kind of organoleptic evaluations can be seen in the tasting.

CE5.2 in a practical course, tasting of oils of olive from given conditions:-rating with the positive and negative attributes of olive oil sample.

-Quantify intensity detected, both positive and negative attributes.

-Check if the stored oil corresponds with the required specifications.

-Register the organoleptic assessment in a record of cata's profile.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.3; C2 regarding CE2.4; C4 regarding CE4.2; C5 regarding CE5.2.

Other skills: be responsible for the work that develops.

Comply with the rules of production set by the organization.

Demonstrate a good make professional.

Complete the work according to criteria of fitness, speed, economy and efficiency.

Keep 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, to its organisational and technological changes; as well as to new contexts or situations.

Demonstrate flexibility to understand changes.

Contents: 1. Organization of the work place in the processes of transfer and concept olive oils and cleanup of facilities in the transfer and storage of olive oil: hygiene and safety in installations and machinery.

Types of cleaning: physical, chemical, microbiological cleaning.

Cleaning, disinfection, disinsectization and deratization products and processes. Stages and sequences of operations of cleaning.

Cleaning solutions: properties, utility, incompatibilities. Systems and equipment for cleaning. CIP system.

Techniques for signaling and isolation areas or equipment.


2 tier, maintenance of machinery and equipment used in the procedures of transfer and storage of oils of olive machinery and generic equipment procedures: transfer and storage of olive oil. Operation, components and essential elements.

Regulation, control and safety.

More frequent in the racking and storage anomalies. Dependence and related auxiliary facilities.

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

Operations of Assembly and disassembly. Lubrication and cleaning; Regulation, adjusting and programming. Equipment and basic machinery used in procedures: transfer and storage of olive oil. Preparation and maintenance of first-level operations.

Basic operations of maintenance of equipment of machines and equipment in procedures: transfer and storage of olive oil.

Tuning: lubrication, checks and replacement of parts.

Starting and stopping. Detection of anomalies. Parts and maintenance reports.

3. operations of transfer and storage, ensuring lots of olive oil and its filling composition of olive oil decanting equipment.

Transfer pumps. Types and features.

Hose food: different types of links between sections of food pipelines. Types and features.

Filters. Types and features.

Composition of batches of olive oils.

Classification of oils by qualities.

Classification of oils for deposits.

Composition of lot according to the required specification.

Storage and preservation of olive oils.

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

Identification of oils stored.

Classification of olive oils.

Documentation and records in the winery.

Methods of transfer of olive oils.

Transfer facilities.

Internal routes in the olive oil store.

Transport systems and internal handling of olive oils.

Composition, functioning and management of the equipment of transfer and storage of olive oil.

Location of the stored oil.

Characteristics of the deposits. Manufacturing materials, types and auxiliaries.

Location of deposits. Design.

Incompatibilities.

Optimal use of the storage tanks.

Identification of the different types and qualities of oils stored.

General conditions for the conservation of the oils.

Control of parameters of the store: temperature and humidity.

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

Characteristics of conditioning of the winery.

Characteristics of a winery.

Lighting.

Temperature.

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

Health and hygiene conditions.

4. verification of the quality of olive oil stored in the winery during the determination of the quality of olive oils filling process.

Rules and regulations governing the quality of olive oils. Criteria of quality.

Taking of samples and preparation of the sample for analysis. Instrumental sampling, probes.

Equipment and measuring instruments for the basic controls.

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

Use of simple testing protocols and equipment manuals.

5. tasting of the olive oil to organoleptic checks and their adaptation to the technical specification of the required product sensory analysis of Virgin olive oils. Features.

Senses involved in Virgin olive oil sensory analysis.

Chemical composition of olive oil.

Sensory analysis. Organoleptic assessment.

Processes and organoleptic characteristics.

Relationship of the sensory attributes with the quality of the product.

Evolution of the concept of quality.

Relationship of the organoleptic sensations with components, quality raw materials and system development.

Influence of storage and conservation in the winery.

Assessment of the State of conservation of the products.

Application of wine tasting in the classification of olive oils.

Evolution of the olive oils over time.

Concordance of the organoleptic characteristics with the product tasted.

Assessment of the quality/price ratio.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the control of the process of transfer and storage of olive oil in the hold, which will be using one of the following ways:-academic training level 2 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

Annex III professional skill: Slaughter, dressing and cutting of animals family professional: industries food level: 2 code: INA014_2 general competence assessment operations, slaughter and dressing of the different species of animals for slaughter, preparing them for slaughter, despiezando channels and obtain parts and offal edible, classifying and storing the finished product, complying with the applicable technical rules handling machinery and relevant equipment, taking care of the cleanliness of facilities and instruments.

Competition UC0031_2 units: operations assessment, sacrifice and slaughtered animals and channels and the implementation and follow-up of UC0032_2 traceability: dismantle the carcass and prepare the meat for its distribution and marketing in carnage or for industrial use UC0033_2: control receipt, storage and issue of channels and parts environment professional scope professional


Develops his professional activity in the Department of production, within the food industry, dedicated / or slaughter, dressing and butchering, cattle, horses, pigs, poultry and rabbits, in entities of private nature, in medium or large sized self-employed enterprises. It develops its activity depending on, where appropriate, functional and/or hierarchical from a superior. You may have staff occasionally, seasonally or stable. In the development of the professional activity apply the principles of universal accessibility in accordance with the applicable legislation.

Sectors production is located in the meat sector sub-sector of slaughterhouses and cutting plants.

Occupations and jobs relevant terms from the following list of occupations and jobs are used with generic and all-inclusive nature of women and men.

Recipients of animals line operators of slaughterhouse offal slaughterers preparers cleaners classifiers channels channels and parts Cullers from poultry and rabbits Despiezadores operators of slaughterhouses of poultry and rabbits workers of the meat processing training associate (420 hours) training modules MF0031_2: sacrifice and slaughtered animals (180 hours) MF0032_2: butchering and meat (180 hours) MF0033_2 technology : Operations and control of store meat products (60 hours) unit of competition 1: perform the operations of valuation, sacrifice and SLAUGHTERED the animals and channels and the application and follow-up of LA traceability level: 2 code: UC0031_2 realizations professionals and completion criteria: RP 1: prepare the work area and the equipment and tools for the assessment sacrifice and work on animals for slaughter and channels, including the maintenance of equipment and tools, according to technical specifications fulfilling the applicable regulations in the field of prevention of occupational hazards, zoonoses, health and hygiene standards, and preservation of the environment.

1.1 CR assessment operations, slaughter and dressing of the animals from slaughter and channels are planned according to the Organization of work and production sheets specifications, complying with the applicable rules.

1.2 CR teams, tools, and associated machines are checked, verifying that cleaning, complies with the conditions laid down in the applicable rules of food safety.

CR 1.3 job is conditioned according to the procedures required in the technical details of production, maintaining hygienic-sanitary conditions of the premises set out in the technical specifications and the applicable regulations of food security.

CR 1.4 damaged or defective items are replaced by others, registering this action in established stands.

CR 1.5 cleaning and disinfection and Pest Control programs are applied or control, verifying compliance with applicable environmental and food safety regulations.

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

CR 1.7 cleaning or grooming required State is maintained, in particular in those parts of the body, which could come into contact with the products.

2 RP: Rating the animals for sale and consumption, applying the criteria set out in live inspection, in accordance with standards in the field of prevention of labour risks, animal welfare and environmental conservation.

CR 2.1 the regulatory documentation accompanying the animals is checked, recorded entries in accordance with the adopted system, initiating the traceability of the product.

CR 2.2 download of animals is carried out in the right place and so that there are no potentially stressful situations or accidents, based on good practices relating to animal welfare.

2.3 CR animals in blocks are handled, serving the well-being of the animal.

CR 2.4 health and morphological criteria are applied to carry out acceptance of the animal, its commercial value and classification in batches.

CR 2.5 the animals are accommodated according to their characteristics (species, breed, age, sex), verifying the compliance of the conditions of space, temperature, humidity and ventilation, with provisions in the rules of animal welfare, have access to water and food if the animals remain in the slaughterhouse more than one day.

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

CR 2.7 definitely not accepted, animals are slaughtered pursuant to applicable regulations relating to slaughterhouses for sacrifices of urgency or special features.

3 RP: Carry out the stunning of animals for slaughter and bleeding, according to manual of procedure, in accordance with standards of hygiene and animal welfare.

CR 3.1 animals are conducted at the entrance of the line in lots homogeneous, cleaned, weighed and identified.

CR 3.2 method of stunning and numbing applies, being required to sacrifice livestock species and the media (appliances, equipment), adjusting them in accordance with the manual and according to characteristics, species, breed, sex, age, weight of the animals.

CR 3.3, the method applies in the place, time and intensity required, checking the insensibility of animals.

CR 3.4 animal is hooked by the place established the transportation system, being suspended in the ideal position and advancing to the set speed.

CR 3.5 the incision for bleeding is made in item required with the tools established, introducing, where appropriate, the trocar exhaust, so that blood passes to closed tank.

CR 3.6 blood is collected and moved pursuant to the provisions of the manual of procedure and according to the treatment subsequently receive as a foodstuff or as a by-product.

4 RP: Separate the external parts (hair, feathers) and viscera not members of the channel in accordance with the regulations applicable sanitary technician, to guarantee the levels of production, quality and hygiene.

CR 4.1 equipment escaldado-depilado, singed-cleaning, skinning manual or mechanical and plucked, are regulated according to the class of the animal and the manual of procedure, controlling the parameters of level of water, flame length, temperature, speed, spray and traction.


CR 4.2 frequency of arrival and length of stay of animals are checked, getting the optimum performance of the team, fulfilling the applicable reglamentación.

CR 4.3 of descolgado-colgado of the channel operations at the time and form established, not by altering the rhythm of the process and not damaging the channel.

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

CR 4.5 cleaning and removal of remains (hairs, feathers) of the skin of the pig and poultry is done according to established procedures, readjusting the equipment otherwise.

CR 4.6 carcass and skin integrity is checked, check the form and intensity of the traction during the skinning (bovine, equine, sheep) mechanical or manual.

CR 4.7 ventral thoracic and abdominal cavities opening cut is applied, removing organs without affecting the viscera, or cause leakage or spillage of internal fluids, making closure of the digestive tract.

5 RP: Comply carcases as established, making the extraction and identification of the MER (specific risk material) and the Sandach (animal by-products not intended for human consumption), to guarantee the quality and hygiene in accordance with established procedures, fulfilling the regulations health technician.

CR 5.1 evisceration is carried out form and sequence established in each case, by extracting the offal external and internal organs, collecting and transferring them to your observation, sampling and preparation in hygienic conditions required.

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

CR 5.3 health anomalies in the carcass or offal suspected move to the inspection service for their evaluation.

5.4 CR the MER (specific risk material) and Sandach (animal by-products not intended for human consumption) are extracted, identifying them and eliminating them, according to the applicable regulations.

CR 5.5 the channel is formed according to the established manual and health regulations, running the division, if necessary by means of cuts in place and standard lines.

CR 5.6 control of traceability is maintained at all times, pursuant to.

6 RP: Rating the channels, applying the technical criteria set out in regulations, to achieve their classification.

CR 6.1 the received channels are checked, verifying its conformation, correspondence with the applicable regulations and State of fat.

CR 6.2 measurement and control equipment are calibrated, taking into account the type of channel rating.

CR 6.3 the weighing and the measurement of them parameters of quality commercial (thickness fatty, content in meat lean) is performed, following the guidelines indicated to each channel, assigning its class and category commercial.

CR 6.4 carcasses are identified with the marks or seals official and complementary.

CR 6.5 details of characterization of the channels are recorded and archived in accordance with the established system.

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

CR 7.1 instruments or control boards and the closure and security cameras and refrigeration equipment, systems control, verifying operation.

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

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

7.4 CR carcases or parts are introduced and have cameras in the manner and amount established.

CR 7.5 parameters of temperature, humidity, time and speed of the air, are controlled during application, correcting existing deviations and established records is completed.

CR 7.6 carcases or parts defrost, regulating equipment and maintaining conditions of temperature, time, indicated by the manual of procedure.

8 RP: Perform the operations of collection, purification and discharges of waste for their separation from the rest of meat items, complying with the applicable rules of environment.

CR 8.1 the collection of different types of waste or waste, is made, following the procedures laid down for each of them.

CR 8.2 storage of waste is carried out of shape and specific areas set out in the operating instructions and compliance with applicable regulations established.

CR 8.3 equipment and conditions of debugging is checked, verifying the compliance of the types of waste with the applicable regulations and requirements established in the manuals of procedure.

8.4 CR conditions or parameters are maintained during the treatment within the limits defined by the process specifications and the operating instructions.

CR 8.5 samples are taken in the way, points and amount indicated, are identified and sent for analysis, according to the established procedure.

Professional context: means of production: accommodation of live animals. Lines of sacrifice with coupling system and transportation of animals, elevators, devices for the collection and transfer of offal and waste and other auxiliary elements. Desensitization or stunning equipment: cruenta (captive bullet guns), bloodless (electric shock and CO2). Teams of scalded-shaved, furnace chamuscador-raspador-washer. Scales. Elements of marking and identification of channels and offal. Chambers refrigeration, tunnels and chambers of freezing, with its elements regulators and of control. Equipment for transmission of data. Equipment Fat- or -meater to pigs.

Products and results: channels, half channels, quarters of channel of the different species, characterized and identified, refrigerated or frozen. Offal edible. By-products. To eliminate waste. Waste in terms of being dumped or evacuated.

Used or generated information:


Origin of the animals, identification tags of identification documentation. Production, manuals of equipment, tools and instruments program. Manuals of procedure and work instructions. Records of the Handbook of critical control points, records of the traceability of the product, records of DDD. Records of self-control. Applicable sanitary regulations. Applicable legislation and security and emergency plans. Final characterisation of channels and parts. Parties, registration of production. With applicable rules of prevention of labour risks, environment, animal welfare and food safety.

Unit 2 competition: Dismantle the CARCASS and prepare the meat for distribution and marketing in CARNAGE or for INDUSTRIAL use level: 2 code: UC0032_2 realizations professionals and completion criteria: RP 1: prepare the work area and equipment and tools for the cutting of carcases, including the maintenance of equipment and tools, in accordance with standards in the field of prevention of occupational risks environment and food security.

CR 1.1 operations of butchering, and preparation of the channels are planned in accordance with the Organization of work and production sheets.

CR 1.2 them equipment, tools and machines associated is checks, verifying the operation, as well as its cleaning in accordance with them manual and chips corresponding, so them conditions sanitary of them facilities and of the machinery is maintain, in accordance with them requirements established in them instructions of work and the normative applicable.

CR 1.3 job is conditioned according to the procedures required in the technical details of production, health and hygiene conditions of facilities and machinery, fulfilling the requirements set out in legislation and work instructions.

1.4 CR clothing and regulatory equipment is used to keeping it clean and in usage status, renewing it with the established periodicity.

CR 1.5 cleaning or grooming required State is maintained, in particular in those parts of the body, which could come into contact with the products.

1.6 CR damaged or defective items are detected and are replaced by others, registering this action in the required supports.

CR 1.7 apply the programs cleaning and disinfection, pest control and good practices of handling and cutting of parts and channels or control, compliance with the applicable rules.

2 RP: Dismantle channels getting pieces of meat and edible offal for subsequent industrial use in commercial establishments, according to manual of procedure guaranteeing the quality, hygiene and production levels.

CR 2.1 the dismembered carcass is made according to the instructions of work received.

2.2 CR edible offal are washed and selected, eliminating the remains or not interesting parts and separating those who do not meet the requirements of marketing, meeting objectives and performance of the channel, provided.

CR 2.3 different parts are subjected to treatments for improvement of qualities in conditions set forth in the manual of procedure.

CR 2.4 parts, remains and remainders are classified and sorted according to the criteria laid down.

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

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

CR 3.1 instruments or control panels and systems closure and security cameras and refrigeration equipment are checked, verifying its operation.

CR 3.2 (temperature, time) model of refrigeration or freezing is checked, verifying the required type of meat product or part.

CR 3.3 cameras, equipment and conditions are scheduled and regulate, in accordance with the model of refrigeration or freezing according to manual of procedure.

CR 3.4 quarters are introduced and have cameras in the manner and amount established.

CR 3.5 parameters of temperature, humidity, time and speed of the air are controlled, during application, correcting existing deviations possible.

CR 3.6 the thawing of parts, if any, is done regulating equipment and maintaining the conditions (temperature, time), indicated by the manual of procedures for each product within.

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

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

4.1 CR wrapping, putting, packaging and labeling materials are checked by fulfilling the requirements prescribed for the product to work.

4.2 CR composition and dosage (weight, size, number of units) of each tray or package is checked so that you are within the range tolerated.

4.3 CR closed or sealed container is controlled by setting as specified for each kind of product, without present deformations or is not complete.

CR 4.4 tags are checked so that they include the formal and comprehensive information to the type of product and packaging lot.

CR 4.5 information is recorded in the required support as indicated in the manual of procedure.

Professional context: means of production: coldrooms, refrigeration and freezing, with its regulated elements and control. Defrosting equipment. Cutting rooms industry with work table and band advance and distribution system. Scales. Teams of bagging vacuum wrapping, putting and packaging. Equipment for transmission of data. Equipment for cleaning disinfection and disinfestation facilities. Cleaning systems (centralized or not), disinfection and sterilization of equipment.

Products and results: quarters of meat, offal channel selected, sorted and packed for dispatch. Pieces of packaged meat.

Used or generated information:


Information used: documentation of origin channels, rooms and parts. Production program. Manual of use of equipment, tools and instruments. Manuals of procedure and work instructions. Applicable regulations of wrapping, packaging and labelling. Records of the Handbook of critical control points, records of the traceability of the product, records of DDD. Procedure for final characterization of quarters and parts manual. Parties, work and incident log. Performance valuation. Traceability: identification and tracking data. With applicable rules of animal welfare, food, environmental and occupational safety.

UNIT of competency 3: Control the reception, storage and expedition of channels and parts level: 2 code: UC0033_2 realizations professionals and completion criteria: RP 1: prepare the work's reception area for storage of meat parts, controlling the cleaning and disinfection of installations and machines, avoiding contamination of product processing, compliance with the applicable rules of occupational risk prevention , environment and food safety.

CR 1.1 information about products, planning the procedures of receiving, storage of meat parts is obtained from sheet of different products to develop.

CR 1.2 cleaning and disinfection of installations and equipment for production of meat products, is carried out or check to the end or beginning of each day, shift or lot, according to the guidelines laid down in the technical specifications of production, verifying that they are ready to use.

CR 1.3 cleaning of the areas of reception, storage of meat parts, will refine where required, placing regulatory signals, in accordance with established safety requirements.

CR 1.4 the deficiencies detected in them conditions hygienic of the facilities and equipment of production, is corrected by actions preventive, identifying possible dangers, biological and not biological.

CR 1.5 machines, useful, tools and internal means of transport required both in receiving, storing and retrieving meat pieces (transportation equipment, refrigerating Chambers, scales, among others), are prepared regulating elements, operators of the same, according to specifications of the technical details of production.

CR 1.6 clothing and equipment used at the reception, storage of meat parts is checked, verifying that it is laid down by the regulation, keeping them clean and renew them with the established periodicity.

CR 1.7 the State of cleaning or grooming is maintained as required by the applicable law, in particular of those parts of the body which may come into contact with foodstuffs.

2 RP: Ensure the maintenance of first level, machines and equipment at the front desk, storage pieces meat, to have availability of equipment, complying with the applicable rules of occupational risk prevention, environment and food safety.

CR 2.1 the possible malfunctions in the equipment used in reception, storage of meat pieces (transportation equipment, refrigerating Chambers, scales, dispensers, among others), are detected, acting according to instructions of maintenance of equipment.

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

2.3 CR elements, spare parts specified as first rate shall be replaced in the equipment used at the reception, storage of meat parts, in accordance with the applicable maintenance plan.

CR 2.4 operations relating to the maintenance of machinery and equipment used in the process of reception, storage of meat and auxiliary raw materials and delivery of parts and meat products, is carried out according to instructions of the production process.

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

CR data outlined in the documentation of the goods, 3.1 contrasted with the order of purchase or order and, where appropriate, is issued a report on possible defects in the amount, date of expiry, damages and/or losses.

CR 3.2 means of transport are checked, verifying compliance with the technical and hygienic conditions required, by the transported products, establishing corrective measures where appropriate.

CR 3.3 the information relating to the circumstances and incidents arising during transport collects and archives according to established protocol.

CR 3.4 packaging and containers, which protect the goods are checked, verifying their status and have no damage that can influence the quality of the product.

3.5 CR characteristics and amounts of supply or product is checked, verifying its correspondence with the purchase order or delivery note.

CR 3.6 discharge is carried out in the place and appropriate manner, in such a way that the goods do not suffer alterations.

CR 3.7 check of the supply or product, is carried out in accordance with the established system.

4 RP: Store goods according to requirements of products, for their conservation, complying with the applicable rules of prevention of occupational hazards, and food security.

CR 4.1 raw materials and products are distributed in warehouses, storage and cameras, according to the established criteria, according to their characteristics (class, category, lot, expiration, among others), achieving a utilization of available storage volume, as well as the required sanitary conditions.

CR 4.2 goods are placed, ensuring their integrity and facilitates its identification, handling and rotation.

CR 4.3 variables of temperature, relative humidity, light and aeration of warehouses, storage and cameras are controlled, in accordance with the requirements or demands for preservation of products.

CR 4.4 physical space, equipment and media used in warehouse checks, verifying compliance with applicable health and safety regulations.

CR 4.5 handling and internal transport, operations are performed with the resources required, without causing damage to the products, or the conditions of work and safety is alters.


5 RP: Checked stocks of channels and meat parts, the quality of the same, according to the production plan.

CR 5.1 channels are kept in cold weather and conditions of temperature, relative humidity and air circulation mistresses, to allow a good carnizacion of the same with a FIFO storage.

CR 5.2 the channels and the rest of the byproducts are stored, taking into account the technical-sanitary requirements of applicable food safety regulations.

CR 5.3 the possible channels deemed to be suspicious, are detected and stored in the camera intended for this purpose, until they can be delivered or be destroyed.

5.4 CR status and expiration of the stored, checks on perishable products with the required frequency and verifying compliance with the technical-sanitary requirements.

CR 5.5 stock availability is controlled, in order to have covered the orders.

CR 5.6 them stocks of channels and parts is accounted for, considering the amount and characteristics of them same, reporting and justifying them increases corresponding.

6 RP: Prepare external requests and the issuance of stored products, in accordance with the specifications agreed to supply to customers.

CR 6.1 the customer orders are received and check the possibility to serve them in the quantity, quality and time requested.

CR 6.2 document output (sheet, order, delivery note), is carried out according to the specifications of the order, available stocks and expiration dates.

CR 6.3 orders are prepared, including all of its elements according to the order of output and by checking that the characteristics of the products and their preparation, wrapping, identification and information are required.

CR 6.4 products are transported domestically with the required media in a way that are not damaged, nor alter, complying with the applicable rules.

CR 6.5 transport vehicles are checked, verifying that they are suitable for the type of product, in terms of use, complying with the applicable rules of food safety.

CR 6.6 goods are placed in the means of transport, ensuring the health and integrity of the products.

CR 6.7 outputs are recorded and archived in accordance with the established system.

Professional context: means of production: warehouses, cold stores. Scales. Dispensers. Internal transport media: chains, belts, trolleys. Small self-propelled vehicles. Instrumental sampling, probes. Apparatus for rapid determination of parameters of quality. Computer equipment and warehouse control programs.

Products and results: work Area, prepared. Maintenance of equipment, carried out. Storage channels, assorted meat parts and auxiliary materials ready for use or delivery time. Dispatch of products for distribution to the customer.

Used or generated information: purchase orders. Internal notes. Documentation (receipts) of supplies and livestock. Documents control store, inputs and outputs. Instructions for use (reception, storage, expedition). Quality specifications. External orders. Order of internal supply. Channel compliant, confiscated or Studio records. Inputs, outputs control documents. Reports on stocks. Inventories. Documentation of the expedition. Applicable law of prevention of occupational risks, environmental and food security.

TRAINING module 1: sacrifice and SLAUGHTERED animals level: 2 code: MF0031_2 associated with UC: operations assessment, sacrifice and slaughtered animals and channels and the implementation and follow-up of traceability duration: 180 hours capabilities and evaluation criteria: C1: analyze the sanitary conditions, which must meet the slaughterhouses and reception procedures handling and housing of the animals, compliance with applicable regulations of food safety and animal welfare.

CE1.1 recognize the sanitary conditions laid down in the regulation, to animals for slaughter of poultry slaughterhouses, cold stores and other related establishments.

CE1.2 hygiene situations to discriminate and recognize patterns, to be followed in the inspection of facilities and staff of slaughterhouses and other related establishments.

CE1.3 identify and justify the conditions for the transport of different animal species.

CE1.4 characterize techniques, that must be used and the precautions to be taken for safe handling (unloading, driving) animals live.

CE1.5 relating to the breach of the conditions of transport and handling of animals with the appearance of stress and its effects.

CE1.6 Guide to interpret and deal with own reception documentation.

CE1.7 describe and justify the requirements of different species of animals during your accommodation at the slaughterhouse and relate them to the characteristics of the stables.

C2: Characterize the slaughter operations and slaughtered the animals for slaughter, poultry and game, complying with the applicable rules of animal welfare.

CE2.1 comparing the sequences of operations, comprising the slaughter lines and dressing of the various species.

CE2.2 identify techniques, conditions of realization and control of operations parameters: stunning, slaughter and bled, skinned, peeled, plucked, eviscerated, division of the channel for each species, relating them to the required equipment.

CE2.3 rating the impact that would have on the quality of the meat, the incorrect implementation of activities related to the handling of animals, the process of sacrifice and slaughtered and the treatment of the obtained parts.

CE2.4 describe the composition, operation and utilities of the equipment used in the slaughter and dressing, the operations of cleaning, preparation and maintenance of user, requiring and safety during use.

CE2.5 recognize the microbiological risks of operations of slaughtered, especially of the gutted, and deduce the protective measures.

CE2.6 recognize the spoils of the different species and techniques and conditions for preparation.

CE2.7 assess the consequences of the actions and decisions of inspection and recognize seals, markings and documentation used in each situation.

CE2.8 recognize the protocols of action in a sacrifice of urgency of the animal.

CE2.9 recognize the protocols in the preparation of organs and viscera to the Veterinary examination.


CE2.10 recognize the Protocol of action in the management of the MER (material specific of risks labour) and them Sandach (by-products of origin animal not destined to the consumption human).

CE2.11 describe how carries out the maintenance of traceability.

C3: Identifying the channels technical and commercial criteria, classifying them with marketing criteria.

CE3.1 define the channels of different species of animals for slaughter, poultry, rabbit and game.

CE3.2 enumerate factors of grading carcases of different species.

CE3.3 identify the techniques of weighing and measurement of various factors and relate them to approved devices used in this regard.

CE3.4 describe the composition and utilities of devices used in the measurement and calibration and maintenance of user operations.

CE3.5 interpret the systems of classification of carcases.

CE3.6 recognize the types of marks or seals and techniques for their implementation and relate its contents with the characteristics of the channel.

CE3.7 specify the methods of traceability of the channels.

CE3.8 in a practical course of classification from channels, starting from a given conditions:-compare the Constitution of the channel with the regulated standard.

-Discriminating parameters to rating depending on the type and status of the channel and choose the required instruments.

-Carry out weighing, appreciation and the measurement of the parameters of classification preparing and properly managing the appropriate devices.

-Sort the channels according to conformation and fat State.

-Selecting and applying the brand or label with your full information.

C4: Applying the treatments of industrial refrigeration required for each type of channel or part, facilitating the ripening and preservation of meat.

CE4.1 identify instruments or control panels and systems closure and security cameras and refrigeration equipment.

CE4.2 differentiate freezing or refrigeration (temperature, time) model as it applies in relation to ripening.

CE4.3 in a practical course of maturation of the meat, from given conditions:-adjust according to the particular model of refrigeration or freezing.

-Have cameras in the manner and amount established.

-Control physical parameters during the application, through colorimeter, and measures of conformation of the channel (the channel length, of leg, depth of flank, among others), with tape and stick of Aparicio.

-Complete set records.

C5: Analyze the factors and situations of risk to the safety and wholesomeness of products due to the lack of hygiene in the means of production and the measures of prevention and protection applicable in slaughterhouses and cutting plants.

CE5.1 identify factors and most common risk situations in slaughterhouses and cutting plants and deducing their consequences.

CE5.2 describe the conditions and general safety devices on equipment, used in slaughterhouses and cutting plants.

CE5.3 relate information about the toxicity or danger of products with protective measures to take during its handling.

CE5.4 identify the origin and the agents causing the transformations of alterations and/or pathogenicity and its mechanisms of transmission and multiplication.

CE5.5 describe major alterations suffered by the meat or meat products during processing or manipulation, assess its impact on the product, and deduce the root causes.

CE5.6 recognize the effects environmental waste, pollutants and other conditions caused by the food industry.

Skills whose acquisition must be completed in a real work environment: C3 with respect to CE3.8; C4 on CE4.3.

Other capabilities: adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Comply with the rules of production set by the organization.

Show some autonomy in the resolution of small contingencies related to its activity.

Demonstrate flexibility to understand changes.

Demonstrate interest and concern by satisfactorily meet the needs of customers.

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

Contents: 1. operations for the evaluation of animals for slaughter for their marketing or consumption transport of live animals.

Identification, marks and health guides.

"Ante mortem" inspection: objectives, actions and consequences.

Notions of pathology of the animals from slaughter and poultry.

Facilities for the accommodation of animals for slaughter: composition.

Distribution of spaces, surfaces features: ventilation, lighting.

Good practices of hygiene and safety.

DDD (disinfection, disinsection, deratization) program.

Necessary auxiliary services.

Identification and assessment of animals for slaughter.

Documentation specifies.

Regulation of animal identification.

Equipment required in the receipt of food animals. Characteristics, use and management.

Hitch and transport of animals, elevator systems.

Devices for the collection and transfer of waste and other auxiliary elements.

Tables, scales for grading, assessment of animals.

Instruments for taking, preparation and observation of samples.

Scales.

Data transmission equipment.

2. the sacrifice of animals, methods of stunning and applicable normative bleeding of animal identification.

Driving animals to production line: features.

Initial operations: cleaning and heavy.

Classification by homogeneous lots.

The slaughterhouse facilities: composition.

Distribution of spaces, surfaces, ventilation, lighting, auxiliary services features.

Slaughter of animals for each species.

Preparation of the animal the slaughter line.

Animal welfare legislation.

Stunning methods for each species.

Conditions of bleeding and degollado.

Methods of blood collection for human consumption.

Maintenance of stunning equipment.

Sharpening knives.

Transfer from the blood. Features.

Desensitization or stunning equipment: electric shock, electrocoma, chambers of CO2, pistol. Knives, trocar and other elements of bleeding.

Knives and other cutting tools Manual: features.

3 forming channels, separation of the external parts and viscera slaughtered animals and forming channels: features.

Concept of MER (specific risk material) and their management.


Concept of Sandach (animal by-products not intended for human consumption).

Separation of the members (head, tail, horns, and extremities, among others). Techniques.

Descolgado-colgado channels: techniques.

Removal of debris (hair, feathers): features.

Separation and disposal of other wastes.

Skinning of animals (cattle, horses, sheep): characteristics and techniques.

The organ removal and closure of the digestive tract: techniques and features.

Machines, tools and utensils of slaughtered animals and forming channels: types, features, benefits, and applications.

Necessary auxiliary services.

Skinning machining equipment: descornadores.

Elements of marking and identification of channels and offal: trocar and other elements of bleeding.

Furnaces chamuscador-raspador - washer.

Teams of plucked.

Concept of dispossession: edible offal.

Recognition of offal in every animal species.

The separation of offal.

Techniques and conditions of preparation of offal.

Presentation comercial of channels.

The channel: concept and Constitution for the various species, features, channels and half-carcases and quarters.

4 assessment of carcasses and maturation of meat tables, scales for the classification and valuation of channels. Grading scale for the carcases.

Health technical regulations applicable to the channels of different species of animals for slaughter, birds and rabbits.

Commercial technical regulations applicable to the channels of different species.

Systems of classification of carcases.

Measuring equipment: definition and operation. Calibration and verification of measuring equipment.

Seals, markings and documentation during the work on recognition. Identification and marking of carcases.

Applicable regulations of the EEC.

Maturation of meat: procedure, benefits.

Tooling and tools required in the assessment of channels. Characteristics, use and management. Instruments for taking, preparation and observation of samples.

Rapid determination of parameters of quality appliances: measuring fat thickness, lean content, pH meters, conductivity meters.

Scales.

Elements of marking and identification of channels and offal. Traceability: upstream and downstream.

EEC regulations. Maturation of meat: characteristics, treatment with refrigeration.

Concept of refrigeration, freezing and cooling systems.

5 rules and measures on hygiene in the food industry regulations applicable to the sector.

Personal hygiene measures.

General hygiene requirements for buildings and equipment. HACCP.

Sanitary conditions in slaughterhouses.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the realization of operations of valuation, sacrifice and slaughtered animals and channels and the implementation and follow-up of traceability, which will be using one of the following ways:-academic training level 2 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

MODULE training 2: cutting and technology of it meat level: 2 code: MF0032_2 associated to the UC: dismantle it channel and condition it meat for its distribution and marketing in carnage or for use industrial duration: 180 hours capabilities and criteria of evaluation: C1: analyze them operations of cleaning, preparation and maintenance of the room of cutting and of their equipment and media auxiliary.

CE1.1 identify general conditions relating to the facilities, equipment and machinery.

CE1.2 specify the sanitary conditions of cutting plants.

CE1.3 discriminate the environmental conditions of the cutting room.

CE1.4 describe the composition, characteristics and operation of machinery and equipment from cutting room.

CE1.5 recognize the needs of machinery maintenance and make the first rate.

CE1.6 indicate the basic elements that make up cutting machines.

CE1.7 appreciate the conditions of instruments and cutters and keep them in good condition.

CE1.8 apply the safety measures in the use of tools and cutting machinery.

C2: Boning the carcases and meat parts and prepare them for its commercialization, getting the quality and hygiene required.

CE2.1 identify the forms of presentation in the market of carcases of cattle, horses, pigs, sheep, goats, poultry, rabbit and game.

CE2.2 interpret commercial classification of the carcases of the various species.

CE2.3 describe and characterize the phases and operations that make up the cutting of cattle, horses, pigs, sheep, goats, poultry, rabbit and game.

CE2.4 recognize the characteristics, which must comply with the different parts and units for sale.

CE2.5 relate the characteristics of parts or units with the materials and techniques of wrapping, packaging and labelling.

CE2.6 in a practical course of cutting canals and parts of bovine or equine, porcine, ovine or caprine, birds and rabbit from given conditions:-be crazing or skiing the channel, selecting them instruments and cutting lines correct.

-Cut and debone getting recognized commercial parts, the channels, tights or forequarters and hindquarters by selecting the instruments and forms of proper cutting and separation to achieve optimal performance.

-Classified parts and units obtained, in accordance with their characteristics and commercial criteria.

-Relevant hygiene measures applied during cutting operations.

-Choose the materials and techniques of wrapping and labeling each piece.

C3: Apply the techniques of preparation for commercialization of offal edible, required quality and hygiene.


CE3.1 identify the forms of presentation in the market of the edible offal of cattle, horses, pigs, sheep, goats, poultry, rabbit and game.

CE3.2 recognize specifications, which must meet various offal for sale.

CE3.3 relate the characteristics of offal and its units with the materials and techniques of wrapping, packaging and labelling.

CE3.4 in a practical course of packaging of edible offal, from given conditions:-dismantle and boning the spoils.

-Classify the units obtained in accordance with their characteristics and commercial criteria.

-Apply the relevant hygiene measures during preparation operations.

-Select the materials and techniques of proper presentation and labelling.

C4: Analyze the process of conversion of muscle tissue and other meat and edible offal and its impact on the quality of the product obtained.

CE4.1 distinguish types of muscle in an animal.

CE4.2 recognize the ideal characteristics of muscle tissue and others at freshly slaughtered animals.

CE4.3 identify them processes and changes biochemical, that happen in the muscle and others woven edible of the animal dead and relate them with the appearance of them characters organoleptic of the meat and the offal.

CE4.4 identify the environmental conditions that must exist in the oreo Chambers for the ripening of the meat and the parameters for its control.

C5: Identify the organoleptic characteristics of the meat.

CE5.1 describe the organoleptic character of fresh meat and to enumerate the factors that influence the development of the same.

CE5.2 relate the pH with health status and degree of freshness of meat.

CE5.3 in a practical course of differentiation of organoleptic characteristics of the meat, from given conditions:-appreciate the different organoleptic characteristics.

-Identify the changes that can occur in refrigerated and frozen meats.

-Carry out pH measurements.

-Contrasting perceptions and measurements and assessing the quality.

C6: Analyze the techniques of conservation of the meat.

CE6.1 recognize the actions and changes caused by cold, freezing and thawing over the meat.

CE6.2 identify the conditions, which must comply with the meat and the factors that influence the implementation of conservation treatments.

CE6.3 describe the composition, functioning and control devices necessary for the preservation of meat equipment and cameras.

CE6.4 recognize the alterations, which can arise in chilled or frozen meats and deduct the causes.

CE6.5 in a practical course of application of refrigeration or freezing of meat, from given conditions:-choose the cameras or appropriate equipment and set parameters of refrigeration or freezing them.

-Carry out the operations of cleaning and maintenance of user and cargado-cerrado of cameras.

-Track parameters during storage.

-Appreciate the presence of anomalies and propose remedial measures.

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

Skills whose acquisition must be completed in a real work environment: C2 with respect to CE2.6; C3 on CE3.4; C5 regarding CE5.3; C6 with respect to CE6.5.

Other capabilities: adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Comply with the rules of production set by the organization.

Show some autonomy in the resolution of small contingencies related to its activity.

Demonstrate flexibility to understand changes.

Demonstrate interest and concern by satisfactorily meet the needs of customers.

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

Contents: 1. beef supply, birds and hunting animals.

Fundamentals of Anatomy and physiology.

Types and breeds of animals.

Performance of the animals.

Assessment in vivo.

Muscle tissue. Histological Constitution and chemical/nutrient composition.

Other edible tissues.

Characteristics of meat: organoleptic character of the meat.

The pH of the meat.

Characteristics of by-products-edible, as set forth in the regulation of SANDACH.

2. preparation of the position of work and maintenance for the cutting of the channel and conditioning of meat cleaning on-site.

Measures of hygiene and safety in installations and machinery.

Types of cleaning: physical, chemical, microbiological cleaning.

Cleaning, disinfection, sterilization, insect, pest control products and processes.

Pest control.

Stages and sequences of operations of cleaning.

Cleaning solutions: properties, utility, incompatibilities and precautions.

Critical points (CPS) process. Features.

General hygiene requirements for buildings and equipment.

Characteristics of the surfaces, distribution of spaces.

Ventilation, lighting, toilets.

Maintenance of equipment used in the cutting of channels and conditioning of meat.

Equipment and basic machinery.

3. division into quarters or dismembered cutting channels for each species.

Preparation of the canal.

Labelling regulations.

Equipment and tools in the quartered of channels: use and management, classification and characteristics, carts, containers, hangers, and others.

Knives and other cutting tools manual or mechanical, with its sharpening tools.

Bone, cutting of bovine and equine.

Channels of cattle and horses: butchering the carcass, offal, preparation.

Cutting, deboning of pork: pork channels, cutting the carcase, offal, preparation.

Cutting, deboning of sheepmeat and goatmeat: channels of sheep and goats, cutting the carcase, offal, preparation.

Cutting, deboning of other species: poultry, rabbit and game.

Offal, preparation.

4 treatments of industrial refrigeration of meat parts conservation methods.

Specific teams, their composition, adjustment, cleaning, user maintenance. Treatment with industrial refrigeration: industrial cooling concept.

Cooling and freezing parameters: temperature, humidity, time and speed in the refrigerated air.

Freezing and cooling systems.

Alterations of refrigerated and frozen meat.

Cleaning and environmental conditions.

Cooling installations of industrial cold treatments: use and management.

Product rotation.


5 packaging operations and packed meat parts meat parts packaging: the packaging technology; functions and effects.

Types and forms of packaging: vacuum, in modified atmosphere and others. Packaging materials: metal, glass, cardboard, paper, plastic, and others.

Packaging gases: characteristics.

Packaging equipment: embandejadoras, shrinkwrappers, skin packaging, thermoforming.

Packaging operations or closed.

Control and regulation of parameters in packaging lines. Conditioning end of the meat pieces before filleting.

Conditioning materials: wraps, coatings, labels and others. The conditioning and labelling legislation.

Types and materials used in the labelling of meat. Materials and tools of labelling.

Procedures of packed, palletizing and putting products. Materials used for packing.

Packing machinery. Automated packaging lines.

Data logging. Traceability.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the cutting of the channel and the conditioning of meat for distribution and marketing in carnage or for industrial use, which will be using one of the following ways:-academic training level 2 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 3: operations and storage of meat products level CONTROL: 2 code: MF0033_2 associated with UC: control the reception, storage and delivery channels and parts duration: 60 hours capabilities and evaluation criteria: C1: analyze the conditions of arrival or departure of the goods with regard to their composition, quantities, protection and external transport.

CE1.1 recognize the documentation that must be equipped with incoming goods and expeditions.

CE1.2 analyze the content of contracts for the supply of raw materials or products and relate it to the checks to be in reception or expedition.

CE1.3 analyzing the methods of assessment, measurement and calculation of amounts.

CE1.4 characterize systems of protection of the goods.

CE1.5 list the various existing means of external transport and describe their characteristics and conditions of use.

CE1.6 in a practical course of reception or shipment of goods, from given conditions:-determine the composition of the lot.

-Perform the checks to be carried out at the front desk or prior to the expedition.

-Contrast documents and associated information.

-Detailing protection that must provide to the batch.

-Fix the conditions that must meet the means of transport, and describe the correct placement of the goods.

C2: Classifying goods, applying the criteria to the characteristics of the meat and its storage.

CE2.1 specify the criteria for the classification of food products, according to the expiration, utility, size, strength and other characteristics.

CE2.2 interpret coding systems.

CE2.3 indicate the marking of the goods codes.

C3: Analyze the storage procedures and select locations, times, media and itineraries, and techniques of handling the goods.

CE3.1 describe the basic characteristics, benefits and operations management and maintenance of the equipment for loading, unloading, transportation and internal handling of goods most commonly used in food stores.

CE3.2 relate media manipulation with goods type, justifying such a relationship according to the physical and technical characteristics of both.

CE3.3 describe the General security measures, which must meet a warehouse in accordance with the applicable legislation.

CE3.4 in a practical course which provides characteristics of a warehouse, space and the resources available and the types of products to be stored:-determine the areas where you will be receiving, warehousing, delivery time and waits.

-Locate each type of product.

-Establish the itineraries of internal transfer of the products.

-To determine the means of loading, unloading, transportation and handling.

-Determine the care to ensure the integrity and preservation of products.

-Determine the applicable security measures during the handling of the goods.

C4: Complete documentation of receipt, dispatch and internal use of warehouse.

CE4.1 explain administrative procedures relating to the reception, storage, internal distribution and delivery time.

CE4.2 specify function, origin and destination, and interpretation of the content of the documents used in this regard.

CE4.3 in a practical course, which provides information about incoming and outgoing goods:-specify the data to include complete and study.

-Fill the order and purchase orders.

-Completed requests for internal supply, delivery notes.

-Reception cards, fill in check.

-Fill orders delivery time, and output output records.

-Completed delivery notes.

-Study documents claim and return.

C5: Implement stock control and inventory procedures.

CE5.1 relate the information generated by the control of warehouse with the needs of other units or departments of the company.

CE5.2 explain concepts stock maximum, optimum, minimum, and safety by identifying the variables involved in their calculation.

CE5.3 describe and characterize different types of inventory and explain the purpose of each of them.

CE5.4 in a practical course of stock control and inventory for providing information about the movements of a store:-obtain the available stocking.

-Rating pending supplies.


-Rating orders from customers in the process.

-Attend served domestic supplies.

-Rating issued products.

-Rating refunds.

-Check the State of the physical count of inventory stock and appreciate differences and their causes.

C6: Use equipment and software warehouse control.

CE6.1 install the applications software according to the specifications established.

CE6.2 analyze the fundamental procedures of the installed applications and functions.

CE6.3 in a practical course of control of warehouse, which provides, information about movements in a warehouse:-define the initial parameters of the application according to the proposed data.

-Make high, low, and modifications in the files of clients, suppliers and products.

-Register entries and exits from stock, update the corresponding files.

-Produce, archive, and print the resulting control of warehouse documents.

-Draw up, archive and print the inventory of stocks.

C7: Analyze the operations of cleaning, preparation and maintenance of equipment for reception, storage and delivery.

CE7.1 identify general conditions relating to the facilities, equipment and machinery.

CE7.2 specify the sanitary conditions of the rooms of reception, storage and expedition.

CE7.3 indicate the environmental conditions of the cutting room.

CE7.4 describe the composition, characteristics and operation of machinery and equipment for reception, storage and delivery.

CE7.5 recognize the needs of machinery maintenance and make the first rate.

CE7.6 identify the basic elements comprising reception, storage and delivery time machines.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.6; C3 on CE3.4; C4 on CE4.3; C5 regarding CE5.4; C6 with respect to CE6.3.

Other capabilities: adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Comply with the rules of production set by the organization.

Show some autonomy in the resolution of small contingencies related to its activity.

Demonstrate flexibility to understand changes.

Demonstrate interest and concern by satisfactorily meet the needs of customers.

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

Contents: 1. reception and forwarding of goods operations and General checks in reception and expedition. External transport.

Technical operations at the reception of the carcasses and meat pieces. Checks on receipt of packaging and auxiliary materials. Regulations for the handling of fresh meat and channels. Checks of parameters in reception of meats.

The inspection of received products. Transport of goods meat: meat, offal.

Transport channels and fresh meat: the means of transport. The incidences on transport.

Transport conditions: applicable regulations.

The meat goods unloading operations.

2. storage of carcases and meat parts storage, types of storage systems.

Classification and coding.

Procedures and internal transport and handling equipment.

Location of goods.

General conditions of conservation.

Storage channels and meat parts.

Types of warehouse storage systems.

Basic maintenance of carrier-grade equipment.

Criteria for classification of meat products.

Coding systems.

Marking of goods in storage.

3. control of warehouse internal documentation.

Records of inputs and outputs.

Inventories.

Computer applications to store control.

Control of the storage of meat products.

Applications of warehouse control.

Control of the storage of meat products: characteristics.

Inventory control.

Stock maximum, optimum safety and minimum.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the control of reception, storage and expedition of channels and pieces, which will be using one of the following ways:-academic training level 2 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

Annex IV professional qualifications: ENOTECNIA professional family: industries food level: 3 code: INA016_3 general competence to supervise and control the wine production, organizing operations of production and aging of wines under the conditions laid down in the procedures of work and quality, setting the management and maintenance of machinery and equipment for wine production.

Competition UC0037_3 units: monitoring of wine production and programming processes of vinification UC0038_3: control the production of wine by physico-chemical, microbiological and organoleptic UC0039_3 analysis: coordinate and supervise methods of stabilization and wine UC0040_3: program implementation to facilities and environment professional scope professional winemaking machinery


He develops his professional activity in the Department of production, development of products and services in relation to operative and preventive maintenance, health and safety, environment and quality control of production and safety, in the food industry in the beverage area, dedicated to the production of grape, elaboration, breeding and packaging of wine in private entities , in large, medium and small companies wine, both by has employed persons as of way autonomous. It develops its activity depending on, where appropriate, functional and/or hierarchical from a superior. You may have staff occasionally, seasonally or stable. His professional activity is subject to Regulation by the competent administration. In the development of the professional activity apply the principles of universal accessibility in accordance with the applicable legislation.

Sectors production is located in the productive sector of manufacturing or manufacture of beverages, in the subsector relating to production of other beverages, from fermentation, spirits, processing and preservation of wines, ageing and ageing of wines, special wines, Vinegars, distilled spirits and snacks from, or not, of wine (VERMOUTHS and similar).

Occupations and jobs relevant terms from the following list of occupations and jobs are used with generic and all-inclusive nature of women and men.

Heads of production heads of plant technical wine processes responsible for production supervisors technicians technicians in viticulture and enotecnia sensory analysis process and product technical training associate (600 hours) quality control technical training modules MF0037_3: wine production and vinification (210 hours) MF0038_3: oenological analysis and tasting (150 hours) MF0039_3: stabilization and wine (120 hours) MF0040_3 : Winemaking facilities (120 hours) unit of competition 1: monitor LA production wine and schedule the processes of VINIFICATION level: 3 code: UC0037_3 realizations professionals and completion criteria: RP 1: controlling wine production for influencing the quality of wine, checking the porta grafting and pruning, among other systems.

CR 1.1 adaptation of the plantation to the ground is verified, through the corresponding soil analysis, characteristics of the rootstocks and the growing area.

CR 1.2 grafts porta are selected according to the type of wine to obtain depending on the soil, the climate of the area and grape varieties.

CR 1.3 pruning and driving systems are established according to the areas and varieties of grape.

CR 1.4 maintenance of the soil and fertilization techniques are determined on the basis of the quality to get wine and grape variety, complying with the applicable environmental rules.

CR 1.5 vineyard type is determined based on the framework of plantation, forms of vineyard, such as: trellis, vine, among others, in accordance with the characteristics of the plantation, focusing towards integrated production.

CR 1.6 phytosanitary treatments are chosen according to the characteristics of the pathology to correct, complying with applicable rules on the use and application of pesticides.

2 RP: Check the stage of maturation of the grape, establishing the criteria that define its oenological potential for influencing the quality of the wine.

CR 2.1 the various factors that influence the maturation of the cluster are controlled, optimizing the characteristics of the grape harvest and wine.

CR 2.2 sampling of different varieties of grape and plots is, via the established procedure that will ensure its representativeness.

CR 2.3 controls of maturity are recorded and compared with those obtained in previous years.

2.4 CR teams the control measure of maturity of clusters (scale, corer, analyzers, and others), are checked and calibrated, so that the analysis of the sample run, according to established protocols.

CR 2.5 tasting of grape are made to schedule the processes of vinification, determining the oenological potential of the grape and the optimum harvest time.

2.6 CR harvest and transport of clusters to the winery are planned in order to preserve their integrity.

3 RP: Coordinate operations of vintage and grape juice according to established specifications obtaining mechanical treatments, so that it affects the quality of the wine.

CR 3.1 download and vintage selection is controlled, checking their compliance with the established procedures.

CR 3.2 mechanical treatments of grape (de-stemming, pressing, pressing), regulate, checking the functioning and effectiveness of the machinery, adapted to the characteristics of the material prima.

CR 3.3 apply vinification flow diagrams, or altered in its case, scoring records and creating the corresponding graphics.

3.4 CR techniques of grape, such as: crushing, drained and pressed, among others are established, considering the quality and performance of the product to get.

CR 3.5 the corrective measures of possible deviations or deficiencies of grape quality, are made according to the manual of procedure.

4 RP: Controlled fermentation process for a particular type of wine with the required quality, meeting the applicable regulations on products and permitted oenological practices.

CR 4.1 the winemaking techniques are updated, using new technologies and obtaining the appropriate conclusions.

CR 4.2 maceracion-fermentacion systems, are established for each of the varieties and according to the objectives set.

CR 4.3 maceracion-fermentacion in fermentation in red is controlled, by monitoring temperature and evolution of yeast, among others, depending on the established procedures of production through the application of technology and methods, that allow the obtaining of the quality of the product.

CR 4.4 follow-up of alcoholic fermentation takes place, through temperature controls and evolution of yeast, among others, depending on provisions of production procedures.

CR 4.5 malolactic fermentation is controlled at the time required, verifying the evolution of bacteria malolactic and evolution of Malic and lactic acids, according to provisions in the production procedure.

CR 4.6 oenological practices and use of products are made, fulfilling the applicable regulations on products and oenological practices permitted, according to applicable regulations.


Professional context: means of production: vineyard. Pressure chambers. Laboratory instrumentation. Spectrophotometer. Weather station. Installation of irrigation. Mechanized pickers. Tables of selection, chutes, crushers, pumps transport, deposits maceracion-fermentacion, presses. Microoxigenadores. Equipment for thermal regulation.

Products and results: Control of wine production. Control of grape maturity index. Coordination in obtaining grape juice. Control of the fermentation alcohol. Control of winemaking techniques.

Used or generated information: local weather data. Phenological stages of previous years. Harvest forecast. Reports on growing techniques. Manual of viticulture. Vademecum for plant protection products. Wine legislation. Manuals on use of machinery and equipment. Reports on raw materials. Oenological products manuals. Vinification procedures manuals. Records of treatments carried out. Results of maturity. Analytical records of different varieties. Record of corrections. Record of control of fermentation. Registration of racking. Registration of bottling.

Unit 2 competition: Control the production of wine by ORGANOLEPTIC analysis, microbiological and physicochemical level: 3 code: UC0038_3 realizations professionals and completion criteria: RP 1: controlling the evolution of wines, through sensory analysis to achieve the established quality, determining the time of bottling.

CR 1.1 the process of fermentation of musts and wines, is controlled, making tastings regularly, monitoring of their evolution.

CR 1.2 when racking of red wines, is determined by sensory analysis, valuing the content of polyphenols in the tasting.

CR 1.3 wines undergo ageing, are controlled, by sensory analysis, determining its evolution and time of bottling.

CR 1.4 the aging process, is controlled by tasting periodical, avoiding possible defects that might arise during the stay of the wine in barrels.

CR 1.5 the wines obtained are associated with processes of vinification and ageing, depending on the quality and organoleptic characteristics.

2 RP: Controlling the microbial activity of the fruit and the wine during fermentation, ageing and packaging, by microbiological analysis for its stability.

CR 2.1 the entry of grape in Winery are controls, determining the State health of the vintage, by the analysis microbiological.

CR 2.2 the process fermentation are controls, through the evolution of the yeast by means of analysis microbiological established.

CR 2.3 the fermentation of the acid Malic is regulates, through the control of bacteria malolactic for each came, applying those processes chemical, physical and microbiological corresponding.

CR 2.4 the breeding of them wines in barrels is controls with analysis microbiological usual, to know the population bacterial present and its possible incidence in the quality of the came.

CR 2.5 the stability biological of the came before his bottled is check with them teams (test of integrity, point of bubble, pasteurizer, among others), according to protocols established.

CR 2.6 the packaging of the came is carried out, controlling the State microbiological of all the line, ensuring their complete asepsis.

3 RP: Check the quality of the wines, using physico-chemical determinations of wines to get the established quality.

CR 3.1 samples of grape coming to winery are analyzed chemically, determinations glucometricas, with determination of the Beaume (Be °) degree, inter alia to assess the quality of the product.

CR 3.2 musts obtained after processing mechanic analyzes physical-chemically, determining the corrections to be applied before the fermentation process.

CR 3.3 alcoholic fermentation, is controlled, through the monitoring of the most significant physical and chemical parameters (density, temperature, among others), detecting possible stops fermentation.

CR 3.4 malolactic fermentation, is controlled, by physico-chemical determinations (of acid Malic, lactic, among others), getting the quality and definition of the wine.

CR 3.5 analytical control of wine is performed before packaging, its features and its possible evolution.

CR 3.6 wine packaging is controlled, by physico-chemical determinations according to specifications of the process, following analysis protocols, and can understand their characteristics (acidity, alcohol content, clarification, among others) and its possible evolution.

CR 3.7 evolution of the physical and chemical parameters in the wines, both in barrel and bottle aging, is controlled by, physico-chemical determinations of its components.

Professional context: means of production: tasting room. Air conditioning units. Computers, laboratories. Laboratory material. Laminar flow cabinet, microscopes. Spectrophotometers. Automatic analytical measuring equipment, Phmeters. Conductivity meters. Chromatographs. Refractometers. Turbidity meters.

Products and results: Control of the evolution of the wines, using sensory, microbiological and physico-chemical analysis.

Used or generated information: manuals of Oenology. Wine legislation. Oenological products manuals. Manual of laboratory equipment. Manuals on culture of microorganisms. Official methods of analysis. Procedure manuals. Results of analysis. Characteristics of the wines obtained.

Records of analyses. Products and laboratory records. Record of analytical evolution of wines. Registration of the organoleptic evolution of wines. Tasting sheets. Grape quality parameters. Analytical results file. Files of information and traceability. Analysis of each of the wines from Winery archive.

UNIT of competency 3: Coordinating and monitoring methods of stabilization and wine level: 3 code: UC0039_3 realizations professionals and completion criteria: RP 1: controlling the processes of conservation, clarification and stabilization of wine, through the application of treatments to achieve the required quality, physico-chemical.

CR 1.1 characteristics of the area of work (cleaning, safety, waste, among others), is controlled by the verification of cleaning and disinfection programmes established in the quality plan.


CR 1.2 the process of preservation of wines (warehouses full and inert atmosphere among others), is controlled by physicochemical analysis, (of turbidity, colour, protein), determining the parameters of quality of wine, correcting any anomalies, before possible deviations detected.

CR 1.3 doses of clarifiers are tested in order to achieve the required clarification, through analysis of parameters such as turbidity and filterability and the stability of the wine.

CR 1.4 filtering (by land, plates, tangential filtration), system is applied, taking into account the method of elaboration, the framework of marketing and avoiding, in the case of existence of carbonic, occur lost it.

CR 1.5 the stability of the wine (tartaric, protein, matter coloring, metal, between others), is checks, performing them tests physico-chemical established for each case.

2 RP: Establish the procedures of the wine, according to the technique used in each type of wine, to reach the required stabilization.

CR 2.1 features of the barrels (type of wood, ability, age, toast) are checked, in such a way that the wine may acquire aromas required during breeding.

CR 2.2 planning for breeding technique and controls for each type of wine, depending on: clarification, (can be before, during or after breeding), without clarification, malolactic fermentation in barrel, type, number of rackings, among others.

CR 2.3 the ageing process (System of cleaning of barrel-aged sulphur level, sensory parameters), is verified according to established guidelines and ensuring that alterations in the evolution of the wine may not appear.

CR 2.4 corrective actions of the wine are determined and applied in situations of lack of control of the ageing process, analyzing the chemical, microbial or organoleptic parameters and sequencing the actions that they should be applied.

CR 2.5 the working group involved in the breeding area is coordinated, assigning tasks and responsibilities of realization and control of process operations, optimizing human resources.

3 RP: Control the processes of making special wines that require stages of maturation or ageing to achieve wines with the required quality.

CR 3.1 the factors involved in the stages of production of sparkling wines from a wine base (circulation, second fermentation, maturation of the wine in the bottle, disgorging and finished, among others), are controlled, by the procedures laid down in manuals winemaking and cellar.

CR 3.2 biological breeding of liqueur wines, is monitored, by tracking the characteristics of development of the veil and its influence of sensory, checking procedures to be applied during the same (time, temperature, humidity, among others).

CR 3.3 physicochemical characteristics of sweet or liqueur wines are controlled (contained in sugar musts and the proportion that are added to different compounds), as well as the factors involved in breeding, by applying the established technical specifications.

CR 3.4 conditions and proportions of the wine base, plant extracts and other products, are controlled in the preparation of aromatized wines, according to the applicable regulations.

Professional context: means of production: tanks storage. Inert gas. Filters. Spin. Exchangers. Equipment for thermal regulation. Isotherm deposits. Barrels. Wooden vats. Wine racks. Ageing buildings. Aging ships.

Products and results: Control of the processes of conservation, clarification and stabilization of wine. Establishment of procedures for the aging of the wines. The process control of production of special wines that require stages of maturation or ageing. Obtaining: liqueur, sparkling, sweet and crianza wines.

Used or generated information: manuals of Oenology. Wine legislation. Manuals on use of machinery and equipment. Oenological products manuals. Vinification procedures manuals. Statistical treatment of data. Techniques of stabilization of wines. Breeding procedures. Sampling techniques. International oenological Codex. Records of treatments carried out. Records of racking and stabilization treatments. Registration of humidity and temperature of the aging ship. Registration of waste. Registration of clarifications and products used.

Unit 4 competition: Schedule the implementation to facilities and machinery wine level: 3 code: UC0040_3 realizations professionals and completion criteria: RP 1: check the fulfillment of the plan of maintenance equipment from warehouse in winemaking facilities, for its operation, according to the requirements of production and maintenance of the company plan.

1.1 CR facilities and equipment of reception of grape, are checked and calibrated according to stated specifications.

CR 1.2 the State of health and operation of means of transport of grapes and musts are monitored in advance of collection, proceeding to clean face.

CR 1.3 thermal regulation teams are checked, tuning them according to established requirements.

CR 1.4 pneumatic, hydraulic and mechanical equipment are checked, intervening in the case of potential incidents according to the maintenance plan for the company.

CR 1.5 packaging line gets to point before and after each operation of packaging, making cleaning and disinfecting with manual or automatic, equipment according to instructions.

CR 1.6 repair equipment, containers and packaging line is programmed, by checking its operation and adjusting to the maintenance of the company plan.

2 RP: Check packaging containers facilities and premises, to ensure the good development of the processes, winemaking facilities.

CR 2.1 fermentation and storage tanks are cleaned, always after use.

CR 2.2 the tightness of all the tanks and containers, checks before use, to prevent losses and alterations of the wine.

CR 2.3 cleaning and conservation internal and external wooden vessels is checked, proceeding to its sanitation, according to the requirements demanded.

CR 2.4 the conditions of temperature and moisture are checked and is correct, on the premises of production and ageing for a perfect preservation and evolution of wines.

CR 2.5 (oenological products, boxes and containers among others), auxiliary materials are stored in conditions that prevent its deterioration.


3 RP: Verify compliance with applicable regulations, in terms of hygiene and safety in the process of wine-making, to guarantee the quality of the wines.

CR 3.1 the application of rules of personal hygiene and the means of production, is checked, at all times during the winemaking process.

CR 3.2 cleaning of surfaces of premises is inspected, checking that it is performed in such a way that it meets the required quality levels.

CR 3.3 cleaning systems in the manipulation of musts and wines from the winery operators, checks used before, during and after transport.

CR 3.4 binary containers filling is done, checking, cleaning and absence of odors.

CR 3.5 cleaning and conservation of the media status is checked, applying the test of integrity in filters and proceeding to its change or repair, prior to their use and in the case of breaks long between different packages.

3.6 CR the application and enforcement of applicable rules on safety checks, during the entire process of wine-making.

Professional context: means of production: tanks, fermentation and storage. Inert gas. Filters. Spin. Exchangers. Equipment for thermal regulation. Isotherm deposits. Barrels. Wooden vats. Furniture. Ageing buildings. Aging ships. Cleaning equipment. Automatic CIP cleaning systems. Cleaning products. Security equipments.

Products and results: verification of compliance with the plan of the winery at wine facilities equipment maintenance. The conditioning of binary vessels and local checking. Verification of compliance with the applicable regulations, in terms of hygiene and safety.

Used or generated information: equipment instruction manuals. Procedure manuals. Signages. Sanitary regulations. Applicable regulations of safety and emergency plans. Parts of the work. Parts of incidents.

TRAINING module 1: production wine and WINEMAKING level: 3 code: MF0037_3 associated with UC: monitor the wine production and programming processes of vinification duration: 210 hours capabilities and evaluation criteria: C1: determine the works and operations that ensure the development of the vine, controlling characteristics of the soil and the application of phytosanitary treatments.

CE1.1 describe the processes and conditions, which must be established, for the correct development of the vine.

CE1.2 describe the different vegetative organs of the vine and explain its operation.

CE1.3 recognize the different vegetative stages of the vine throughout its cycle of growth.

CE1.4 establish systems driving and measuring the water status in the vine, which can help us to obtain the proper ripening of the grapes.

CE1.5 interpret the fundamental characteristics of different types of soil, where the vine and its relationship with rootstocks and varieties are grown.

CE1.6 establish the most suitable methods for the maintenance of the floor.

CE1.7 justify phytosanitary treatments most suitable to each disease, pointing the application technique and the product to be used.

CE1.8 set with preventive methods of struggle of the vine, an eco-friendly culture, aimed towards an integrated production and sustainable development.

C2: Analyze the characteristics of the raw material establishing its influence on processes.

CE2.1 identify each one of the most significant varieties of the zone and perform a sampling, the process of ripening of the grapes.

CE2.2 describe the sampling procedures used most frequently, for the tracking of control of the ripening of the grapes.

CE2.3 associate methods of control of maturity and relate them to the varieties and wines which intends to develop.

CE2.4 identify and manage equipment, tools, and helpful employees in operations monitoring and control of maturation.

CE2.5 in a practical course of analysis of raw materials, from given conditions:-calculate the percentage of the components of the cluster.

-Establish the composition sugars, acids and most important Polyphenolic substances.

-Determine the quality of the grapes, chemical composition and health.

CE2.6 describe the oenological potential and maturity of the grapes, making tastings of its constituents (skins, pulp, seed), throughout the process prior to the harvest.

C3: Programming basic operations to obtain a product of quality from different raw materials.

CE3.1 describe the various processes and prefermentativos treatments in each variety, to obtain wine that is intended to obtain.

CE3.2 in a practical course of programming of activities in Winery, from given conditions: – describe the most appropriate productive option.

-Determine human and material resources most appropriate to the program.

CE3.3 relate the main processes of obtaining of white, red and rosé wines.

Associate CE3.4 for each process of vinification, operations equipment and conditions of execution for its control.

CE3.5 detailing the distribution of equipment, taking into account the sequence of operations.

CE3.6 justify the clarification and correction of musts with oenological products, knowing the chemical composition of the same.

CE3.7 identify minimum legal requirements for correction of musts and wines.

C4: Develop a programme of control and monitoring of fermentation processes.

CE4.1 describe the processes of fermentation, as well as the microorganisms necessary for their development (seeding of yeasts, activators of fermentation, among others).

CE4.2 relate the processes of temperature control fermentation and enzyme treatments (clarifiers, tannins, activators, among others), that promote the quality of the product.

CE4.3 describe different techniques of extracting polyphenols and propose variants possible.

CE4.4 in a practical course of obtaining wine from a few conditions:-break down the different phases of the process.

-Propose improvements for the selective extraction of polyphenols.

-Justify the parameters of maceration of different varieties, depending on the final destination of the wine.

-Interpret the technical documentation relating to wine legislation, practices and permitted oenological products.

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


C2 regarding CE2.5; C3 on CE3.2; C4 on CE4.4.

Other capabilities: adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Communicate effectively with the right people at all times; respecting the channels established in the organization.

Get used to the pace of work of the organization.

Interpret and execute work instructions.

Participate and collaborate actively in the task force.

Responsible for the work developed and the fulfilment of the objectives.

Contents: 1. Supervision of the wine production so that it affects the quality of the wine main grape varieties. Morphology, Anatomy and functions of the organs: the root, leaf and stem; the egg yolks; the inflorescence and flower; cluster and Berry. Physiology of the vine: cycle vegetative; reproductive cycle. The wine production factors: soil; climate; variety.

Characteristics of soil: constituents fundamental soil. Physical, chemical and physico-chemical properties of the soil: texture, water balance. Deficiencies and excesses.

Soil biology: influence of soil in the physiology of vine and wine quality. Techniques of fertilization: mineral nutrition and fertilization.

Techniques of soil maintenance: equipment used in the work of the soil. Ground maintenance: ploughs. Cover vegetable, chemical weeding.

Irrigation of the soil: characteristics of the vine.

Production of vine plants: cuttings, acodo. Graft.

Diseases and disorders of the vine: accidents and not parasitic diseases (Frost, hail and wind); chlorosis; dewatering of the stalk and others caused by viruses: appearance of the affected organs and detection; transmission of the virus.

Fungal diseases: mildew; Powdery mildew; Back-rot; Grey rot; others.

Bacterial diseases. Animal parasites: phylloxera; Moths of the cluster; The spiral; Red spiders and yellow spiders.

Recognition of pests and diseases of the vine and the same treatments: determination of the method of struggle: integrated, biological, chemical. Plant protection products. Handling. Health risks and environmental.

Application of plant protection machinery. Operating safety. The integrated fight. The prevention and control of biological.

2. control of the stage of maturation of the grape, establishing the criteria that define its oenological potential so that it affects the quality of wine grape characteristics: description of the cluster and the grain. Composition of the grape. Origins and pathways of biosynthesis of organic acids, sugars, phenolic compounds and nitrogenous compounds.

Influence of climatic and cultural conditions in the maturation of the grapes.

Maturation of the grape: grape grain ripening phenomena. Maturity indices and forecasting the quality and collection of vintage models.

Variations in the composition of the wort. Influence of the different constituents of mature cluster on the preparation, composition and conservation of the wine. Factors of maturity and quality of the grapes.

Methods of tasting to evaluate the quality of the grapes.

Determination of sugars in the grape (Baume degree).

Collection and transport of the grapes.

Collection planning.

Manual and mechanical methods of harvesting the grapes.

Planning of the transport of the grapes.

Machinery and equipment used in the transport of the grapes.

Transport conditions to maintain the wholesomeness of the grape.

3 vintage mechanical treatments control getting reception of the winery grape musts: planning of the reception of the grapes in the wine cellar. Visual sampling of the quality of the grapes. Grape sampling.

Determination of the quality of the grapes: health and quantity of sugars.

Treatment of sulfides in the reception of the grapes.

Download of the grapes in the hopper.

The reception hopper cleaning.

Processes for obtaining of musts: de-stemming techniques; techniques of crushing; pressing techniques.

Techniques of pumping the must to deposits. Diagrams of flow, application and modification in your case. Correction of grape must process: corrections of acidity, acidification/deacidification.

Applicable legal limits.

Controls of clarification: formation and composition of the sludge. Control of settling by measurement of turbidity. Influence of clarification on the composition of the dry white wines. Incidence of settling in the development of the fermentation. Practice of settling. The process of clarification of sludge deposits.

4. control of the processes of fermentation of the wine fermentation process: phases and characteristics of the process of alcoholic fermentation.

Deposits and fermentation technologies.

Parameters to control the alcoholic fermentation: temperature, pH, acidity and alcohol content.

Yeasts involved in fermentation: classification, constituents, reproduction and life cycle.

Metabolism of yeasts.

Conditions of development of the yeast.

Wine malolactic fermentation process: phases and characteristics the process of malolactic fermentation.

Deposits and technologies involved in malolactic fermentation.

Lactic acid bacteria involved in malolactic fermentation: identification of constituents, lactic acid bacteria, taxonomy, nutrition, growth and factors involved.

Importance for the quality of the wine malolactic fermentation.

Risks of malolactic fermentation.

5 techniques of characterization of white wines red and white wines. Distinctive features of the vinification of whites and quality criteria.

Removal and protection of the wort.

Practice of settling, corrections of the wort.

Management of the fermentation.

Techniques of red wines: characterization of red wines. Conduction of alcoholic fermentation: influence of weather conditions; traced and aeration of the wort; control of the fermentation and completion. Conduction of maceration. Drained and pressed. Conduction of malolactic fermentation: transformations of the malolactic fermentation wine; control of malolactic fermentation; necessary conditions for the development of malolactic fermentation.

Inoculation of bacterial cultures.

6 techniques of characterization of rosé wines rosé wines. Development by direct pressing.

Preparation for temporary and direct presence of skins.

Development with short maceration.

Wines by carbonic maceration techniques: principles of the carbonic maceration.

Anaerobic metabolism.


Transformations of the grape in the carbonic maceration.

Microbiology of the carbonic maceration.

Driving from the carbonic maceration.

7 techniques of obtaining thermovinification wines and sweet wines the thermovinification principles obtaining.

Proper of the mass of vintage warm-up.

Control of heating and absence of enzymatic activation times.

Control of maceration time, depending on the varieties and State of the grape.

Macerated product cooling.

Techniques of sweet wines: characterization of sweet wines.

Driving the process of alcoholic fermentation.

Control of the evolution of the sugars in the alcoholic fermentation.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the supervision of the wine production and programming of the processes of vinification, which will be using one of the following ways:-academic training level 2 (Spanish framework for higher education qualifications), engineering or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 2: analysis WINEMAKING and tasting level: 3 code: MF0038_3 associated with UC: control the production of wine by physico-chemical, microbiological and organoleptic analysis duration: 150 hours capabilities and evaluation criteria: C1: relate the results of sensory analysis, systems of procurement, development and evolution of musts and wines.

CE1.1 describe the properties and sensory characteristics of the musts and wines.

CE1.2 associated with the sensory properties of wines, with processes and methods of production.

CE1.3 state the different types of organoleptic tests, carried out in the wine.

CE1.4 describe the features Visual, olfactory and gustatory, that is can appreciate in the analysis sensory.

CE1.5 identify through sensory analysis, varietal and geographical characteristics of some wines.

C2: Relate the processes of production and conservation with the organisms responsible for wine-sector products.

CE2.1 recognize the different parts of the cell, prokaryotic and eukaryotic.

CE2.2 describe the biochemical processes of cellular metabolism and factors influencing it.

CE2.3 establishing growth curves of yeast and bacteria.

CE2.4 identify morphologically main microorganisms, appearing during the fermentation process.

C3: Identifying microorganisms in winemaking and which interest its influence on the finished product.

CE3.1 differentiate the main genera of yeasts, appearing in musts and wines.

CE3.2 justify the results and differences, which can be found in wine, using selected yeasts, against one that has fermented with indigenous yeast.

CE3.3 describe the General characteristics of the bacteria, lactic acid and acetic acid bacteria.

CE3.4 relate the different bacteria in wine, with its morphological and physiological characteristics.

CE3.5 applied in the production process, knowledge of the alcoholic and malolactic fermentation.

CE3.6 associated with the processes of alteration, with the causes that originate them, the consequences and means of prevention.

CE3.7 apply the processes analysis microbiological, under measures of sterility, to avoid contamination in any process and control.

C4: Apply the techniques of physical and chemical parameters measurement and relate them to the characteristics and quality of musts and wines.

CE4.1 interpret chemical and physical laws that regulate the processes of transformation of the components of the grapes, musts and wines.

CE4.2 associated with the influence of the different components and their evolution with the quality of the grapes, musts and wines.

CE4.3 identify components, which, to a greater degree, characterize and differentiate the musts and wines.

CE4.4 define reactions, operations and methods, is based on basic analytical chemistry.

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 through numerical calculations and/or graphics methods, the measured parameters and properties of grapes musts and wines.

CE4.8 perform the necessary operations, for instrumental measuring equipment preventive maintenance.

CE4.9 interpret the chemical reactions that occur in the chemical analysis of musts and wines.

CE4.10 relate the results of the chemical analysis, with the characteristics of quality wines.

Skills 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, to its organisational and technological changes; as well as to new contexts or situations.

Communicate effectively with the right people at all times; respecting the channels established in the organization.

Get used to the pace of work of the organization.

Interpret and execute work instructions.

Participate and collaborate actively in the task force.

Responsible for the work developed and the fulfilment of the objectives.

Contents: 1. determination of the characteristics of the wines through organoleptic assessments in the preparation of materials and facilities of tasting tasting: identification of the materials used in the tasting. Tasting room. Facilities. Conditions environmental. The chips of tasting. Vocabulary. Order and cleaning in the facilities and materials.

Presentation of the wines: criteria. Temperature. Decanting.

Components of the wines and derivatives and its relationship with them features organoleptic. The senses: operation. Memory and sensory education. Games of aromas and flavors.


Elemental flavors: balances and reinforcements between the flavors and aromas. Olfaction. Visual analysis (clarity, color type, hue).

Relationship of the organoleptic sensations with the components of the wine. Quality of raw materials. System of production. Organoleptic defects. Evolution of the wine over time. Wine tasting and wine culture.

Designations of origin. Most prominent in the World wine regions: location, varieties and most representative wines.

Types of tasting.

Different protocols according to the type of product tasting. Identification of the color, aroma and flavor.

Sensory analysis: thresholds of perception of aromas and flavours. Methodology of tasting.

Visual: clarity. Color and effervescence.

Nose: identification of the types of scents.

Classification of aromas. Palate. The taste sensations.

2. control of fermentation, aging, packaging and wines by means of general microbiology microbiological stability. Micro-organisms: the prokaryotic cell and eukaryotic. Structure and functions. Macroscopic and microscopic features. The principle of nutrition and transport mechanisms.

Environmental factors.

Energy metabolism, reproduction, growth curve.

Sterilization: concept of sterility.

Liquid and solid culture media.

Techniques of cultivation and isolation.

Pure culture.

Microorganisms of oenological interest: fungi. Taxonomic characterization. Biotechnology characterization. Factors that influence their development.

Yeasts. Most frequent species of yeasts in musts and wines. Development of yeast in fermentation.

The lactic acid and acetic bacteria. General characteristics.

Fermentation of the wine. Features: spontaneous fermentation. Selected yeasts. Oenological characteristics. Characteristics that influence the quality of the wine. Autolysis of yeasts. Genetic improvement of yeasts.

Malolactic fermentation: biological deacidification of wine.

Control of malolactic fermentation. Malo-alcoholica fermentation. Enzymes and immobilized cells.

3 techniques of the optical microscope microscopic examination: description. Standards for microscopic observation.

Fresh. Colorations. Cultivation techniques. Foundation. Culture media. Means of insulation. Enrichment media. Other media.

Sterilization means, containers and utensils: direct heat; dry heat; moist heat. Other methods of sterilization.

Sowings of microbial material: tube; in Petri dish.

Isolation of yeasts: main species of yeast. Of culture media for the isolation of yeasts.

Technique of counting and isolation. Some differential species tests. Microbiological tests to control the population of yeast (fermentation, liqueur de tirage, among others).

Isolation of lactic acid bacteria: main species of lactic acid bacteria.

Lactic acid bacteria culture media.

Bacteria: homofermentative and heterofermentative.

Microbiological control tests applicable to the winery: during fermentation; during the conservation, filtration and bottling of wine.

Relationship of the physical, chemical and organoleptic characteristics of wine with the possible presence of microbial alterations.

4. control of the quality of the wines, using physico-chemical determinations fundamentals of General Chemistry and analytics applied to the enotecnia: acid-base equilibria; redox equilibria. Overview of organic chemistry.

Analytical chemistry and chemical analysis. Analytical and reactive reactions.

Chemical characterization of the grapes and wines: sugar; organic acids; inorganic compounds and substances. Vitamins. Lipids. Nitrogen compounds. Phenolic compounds.

Analytical determinations of musts and wines: density and relative density.

Alcoholic strength. Sugars. Volatile acidity. Total acidity. pH. Total, free and combined sulphur dioxide.

5 determinations specific wines through instrumental analysis potentiometers and potentiometric titrations. Redox potential.

Ion selective electrodes.

Conductimetrias and valuations conductivity.

Spectroscopy and UV-V/IR absorption spectrophotometry.

Analysis of components Cielab.

Chromatic characteristics of the wines. Total polyphenols. Polymerization index. Chromatographic methods. Enzyme assays.

Interpretation of the results of the analysis: evaluation of the result of a must or wine acidity.

Interpretation of the analysis of sulphur dioxide.

Interpretation of the sugars present in grape and wine.

Evaluation of other compounds from the grape juice or wine.

Graphing and statistical calculations.

Methodology for the preparation of reports.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Profile professional of the trainer or forming: 1. domain of them knowledge and them technical related with the control of the production of came through analysis organoleptic, microbiological and physico-chemical, that is credited by an of them two forms following:-training academic of level 2 (frame Spanish of qualifications for it education top), engineering technical or of others of upper level related with the field professional.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

MODULE training 3: stabilization and breeding of wines level: 3 code: MF0039_3 associated to the UC: coordinate and monitor them methods of stabilization and breeding of wines duration: 120 hours capabilities and criteria of evaluation: C1: rating them treatments of clarification required for the conservation of the came, indicating the determination of the dose.

CE1.1 interpret the different types of action from those clarifying, used in Winery.

CE1.2 choose clearer best suited for each type of wine, and for each situation.

CE1.3 to enumerate the various filtration techniques used in wines and musts.

CE1.4 in a practical course of clarification of wines, from given conditions:


-Tests on a small scale to determine the dose of clearer to add to a game of wine.

-Added clearer to the departure of wine.

-Study the evolution of the clearer.

C2: rating them treatments of filtration and sulphites required for the conservation of the came, indicating the determination of the dose.

CE2.1 relate each of filtration systems, with the type of wine to try, making the checks before and after the process.

CE2.2 determine the sulfides of a wine the characteristics of the free and combined sulphur, establishing differences between the two.

CE2.3 justify the need for a process of centrifugation, or filtration in a must or wine determined.

CE2.4 assess the effect causing the process of centrifugation and filtration in musts and wines.

CE2.5 justify the need for tartaric and colloidal stabilization treatments in specific group of wines.

CE2.6 in a practical course of filtration and sulfides of wines, from given conditions:-carry out the preparation of filtration equipment.

-Check the filtration process, adjusting the required parameters.

-Sulphite a wine, determining the dose of sulphur.

C3: Apply the techniques of aging and aging of wines, using those most suitable methods that enhance the quality of the final product.

CE3.1 detailing the different types of containers, their nature and influence on the ageing of the wine.

CE3.2 list and differentiate the different types of oak, used in the process of ageing of the wine in a logical way.

CE3.3 justify during the process of aging and aging, a plan of racking and filled with containers of wood.

CE3.4 justify the use of other systems of aging of wine, different from the classics, and list their advantages and disadvantages.

CE3.5 in a practical course in which an ageing process is established:-determine the best mixtures.

-Make a timetable for racking.

-To determine how and when the fillings must be carried out.

-Make control charts.

-Justify for parenting time.

C4: Identify wines sparkling, generous production system and others.

CE4.1 compare the classic systems of wine, with respect to a system of production of sweet wines.

CE4.2 detailing various methods, which allow obtaining sparkling wines.

CE4.3 justify the differences between traditional method sparkling wines and those made by other methods.

CE4.4 describe the main systems of generous and liqueur wines.

CE4.5 describe the elemental composition in the preparation of aromatized wines.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.4; C2 regarding CE2.6; C3 on CE3.5.

Other capabilities: adapt to the Organization, to its organisational and technological changes; as well as to situations or contexts new.

Communicate effectively with the right people at all times; respecting the channels established in the organization.

Get used to the pace of work of the organization.

Interpret and execute work instructions.

Participate and collaborate actively in the task force.

Responsible for the work developed and the fulfilment of the objectives.

Contents: 1. the application of physicochemical treatments of clarification and filtration Control to stabilize the wines wine conservation: mixtures. Racking. Stuffed. Preservation under inert gas. Use of sulfur dioxide in wines.

Macromolecules and colloidal phenomena in wine: real solutions and colloidal State. Factors of stability of colloidal suspensions. Flocculation. Sedimentation. Colloids protectors. Natural macromolecules of wine. Knowledge and quality of the products.

Clarification of wines. Theory of adhesion. Practices of clarification and clarifying major.

Precipitation of chemical origin in wine: tartaric precipitation; precipitation of iron and copper.

Coagulation of proteins and protein bankruptcy. Precipitation of colouring matter. Characteristics and forecast of the craze and precipitates.

Test of stability.

Filtration of the musts and wines: theory of filtration.

Mechanisms of filtration. Frontal and tangential flow.

Compressed filter surface. Filtering materials.

Filterability test. Comparison of the effects of clarification and filtration. Influence on the quality of the wine.

Alterations: alterations produced by yeasts; alterations caused by lactic acid bacteria; alterations by acetic bacteria. Diagnosis of alterations.

Defects in wines: oxidative defects. Bacterial disorders.

Volatile phenols: mechanism of production. Influence of certain parameters of the vinification.

The taste of stopper: identification of the responsible compounds. Cork contamination. Contamination by locals.

Sulfur derivatives and odors reduction: origin of sulfur compounds of the wine. Influence of different factors of vinification. Other defects.

Stabilization of wines: biological stabilization of wines by heat; pasteurization; stabilization and concentration by the cold.

2 procedures of the wine establishments, according to the technique used, depending on the type of wine aging of wine tanks: the barrel and its influence on the ageing of the wine.

Influence of the wood. Features of manufacture of the barrel.

Characteristics of the toasted barrel. Alternatives to the barrel.

Phenomena of oxidation reduction. Modification of phenolic compounds: the wine's evolution. Modification of the color intensity and hue.

Transformations of tannins and its effect on the organoleptic characteristics. Influence of external conditions on the evolution of the coloring matter. Dissolution of components of the wood: compound aromatic. Tannins. Evaporation during the breeding. Modification of the acidity volatile during the breeding.

Techniques of breeding in barrel: conditions environmental of the ship of breeding. The barrel and the sulfides.

The fillings. Controls during the breeding.

Maturation of the wine in the bottle: modifications that are produced. Evolution of the bouquet. The work of the wine in the cellar of ageing.

3. control of processes of special wines that require stages of maturation or foster evolution of the wine during the aging in barrel: the barrel, features. Influence of the wood.


Features of manufacture of the barrel. Alternatives to the barrel.

Oxydo-reduction phenomena. Modification of phenolic compounds. The wine's evolution. Modification of the color intensity and hue. Transformations of tannins and its effect on the organoleptic characteristics. Influence of external conditions on the evolution of the coloring matter. Dissolution of the wood components.

Aromatic compounds. Tannins. Evaporation during ageing.

Modification of the volatile acidity during aging.

Techniques of barrel aging: environmental conditions of the aging ship. The barrel and the sulfides.

The fillings.

Controls during the breeding. Maturation of the wine in the bottle: changes that occur. Evolution of the bouquet.

The work of the wine in the cellar of ageing.

4. sparkling wines features of sparkling wines.

Preparation of the wine: grape varieties. Characteristics of the production process.

Tirage. Rhyme and re-fermentation. Maturation of the sparkling wine.

Removed. Disgorgement and addition of expedition liqueur.

Preparation of sparkling wines by the granvas system.

5 liqueur wines and other definition and applicable regulations.

Characteristics of the crop: soil. Varieties. The cultivation practices.

Wine for the ageing process.

Principles of the biological ageing process: flor yeasts. Criaderas and solera.

Operation of the system.

Transformations of the wine during the biological ageing process.

Oxidative aging of the oloroso wine.

Sweet and liqueur wines. Mistelas.

Liqueur wines and other: definition and regulations. Characteristics of the crop: soil. Varieties. The cultivation practices.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the coordination and monitoring of the methods of stabilization and ageing wines, which will be using one of the following ways:-academic training level 2 (Spanish framework for higher education qualifications), engineering or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 4: WINEMAKING facilities level: 3 code: MF0040_3 associated with UC: program implementation to installations and machinery wine duration: 120 hours capabilities and evaluation criteria: C1: analyse the functioning and needs of machinery and production equipment and oversee the operations of maintenance of first level.

CE1.1 classify the different types of machines and equipment used in the production of wine products, according to the basic principles that govern its operation.

CE1.2 describe the elemental composition of the general types of machines and equipment, used in the wine industry.

CE1.3 justify the periodic revision of machines and equipment.

CE1.4 distinguish the operations that constitute a maintenance of first level, those that are repairs and need skilled personnel.

CE1.5 justify the requirements of water, air, cold, heat and electricity, machines and processes and monitor the operation and maintenance of auxiliary services that ensure their supply.

CE1.6 recognize the sequence of operations, which make up the packaging process and associated with each operation the necessary equipment.

CE1.7 in a practical course of analysis of the performance and needs of machines and equipment for the production of wines, from given conditions:-perform the operations of analysis of the performance and needs of the machines and equipment auxiliary facilities, following the planned sequence, and taking into account the whole of the production process.

C2: analyze the conditions that must meet them containers and local of the winery, destined to the conservation of them wines.

CE2.1 check the operation of the vessels and handle them elements of control and regulation of them systems automatic.

CE2.2 associate them signals (alarms, sounds inadequate, rhythms incorrect), that may indicate performances anomalous, in them equipment auxiliary of containers and local, identify their causes and adopt the corresponding measures.

CE2.3 in a so-called practical of conditioning of local and containers binary, starting from some conditions given:-Watch that the evacuation of them by-products, waste and products discarded in the controls of quality, is make, avoiding accumulations or contamination undesirable.

-Review the characteristics of premises, packaging, coming to be part of the process of wine packaging and check its suitability.

-Relate and documenting the tests carried out and the results obtained.

-Monitor the environmental conditions (temperature, humidity) of the premises of production and aging of wine.

-Check the condition of the surfaces in the binary jars.

C3: Control the established programs of cleanliness and safety, so that to ensure the quality of the product.

CE3.1 the specific measures of hygiene and safety in the handling of products (grapes, grape must, wines, other) and in the management of the equipment.

CE3.2 justify inspections of personal hygiene and equipment, adapted to work situations, so that the risks of alteration of the wines are minimized.

CE3.3 characterize the basic operations of environmental control, recovery and disposal of waste.

CE3.4 in a practical course of control of cleaning and safety, from given conditions:-identify and compare the different programs of cleaning, disinfection, disinsectization and deratization and its application in the field of packaging of musts and wines.

-Monitor the HACCP programmes are applied.

-Fix to control parameters and equipment to establish standards of cleanliness and security.

-Identify the factors and situations of risk, for security and measures of prevention and protection applicable in the wine industry.


-Check that safety standards, concerning the ventilation of premises of fermentation met.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.7; C2 regarding CE2.3; C3 on CE3.4.

Other capabilities: adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Communicate is effectively with the people right in each moment; respecting the channels established in the organization.

Get used to the pace of work of the organization.

Interpret and execute work instructions.

Participate and collaborate actively in the task force.

Responsible for the work developed and the fulfilment of the objectives.

Contents: 1. machinery and equipment in the wine industry. Operation and basic elements classification and general types of machinery. Crushing and Destemming of grapes. Vintage pumps. Colanders and desvinadores. Presses and transport of the pomace. Pumps and conveyors from stems. The sulfited equipment. Autovinificadores and criomaceradores. Centrifuges. Wine filters. Types. Levels and objectives of first level maintenance. Tools and tooling. Maintenance operations more frequently in the wine industry.

2. maintenance of first-level packaging line. Cleaning and disinfection for machine maintenance of reception, storage and packaging of products for animal nutrition, in the first level: preventive and corrective maintenance.

Applicable techniques and procedures.

Assembly and disassembly operations.

Lubrication and cleaning; Regulation, adjusting and programming.

3. auxiliary facilities in the wine industry: maintenance, management and regulation facilities and electric motors. Operation and type. Connection and stop. Protection.

Electrical panels. Mechanical power transmission. Reducers, gears, speed variators, pulleys, shafts. Production and transmission of heat. Hot water and steam generation boilers. Distribution, circuits. Heat exchangers. Production and distribution of air. Air and gases in the wine industry. Production and transport of compressed air, compressors. Air conditioning. Cold production. Fundamentals. Fluid refrigerants. Compressor, condenser, evaporator, valve expansion, circuit. Water conditioning. Treatment of water for various uses. Conduction of water.

4 machines and equipment. Preparation, cleaning, handling and security facilities and auxiliary services necessary. Use. Production lines, type. Feeding or loading equipment or lines. Implementation of processing operations. Control of the process. Implementation of hygiene measures. Inert gas equipment.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the programming of the commissioning of facilities and wine equipment, which will be using one of the following ways:-academic training level 2 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

Annex V professional skill: Elaboration of sugar family professional: industries food level: 2 code: INA105_2 competition general operations of extraction and processing of sugar, controlling the resulting effluent purification, acting according to the conditions laid down in the manual of procedure and according to the regulations applicable occupational, safety, environmental and food safety.

Competition UC0299_2 units: verify and conduct the operations of preparation of sugar UC0300_2: auxiliary operations for obtaining sugar and by-products UC0301_2 treatment: check and lead operations of packing of the sugar environment professional scope professional develops his professional activity in the Department of production, maintenance and quality departments contact , food industry, dedicated to the production of sugar, in entities of a private nature, in small, medium or large companies and cooperative societies, on behalf of others. It develops its activity depending on, where appropriate, functional and/or hierarchical from a superior. You may have staff occasionally, seasonally or stable. In the development of the professional activity apply the principles of universal accessibility in accordance with the applicable legislation.

Sectors production is located in the productive sector of diverse industries in the subsector relating to sugar industry, syrups, molasses and other products, mainly in the areas of extraction and processing of sugar.

Occupations and jobs relevant terms from the following list of occupations and jobs are used with generic and all-inclusive nature of women and men.

Specialists in the production of sugar machine operators to develop sugar operators of quarter of beet sugar processing workers or substitutes training associate (390 hrs) MF0299_2 training modules: basic operations of preparation of sugar (150 hours) MF0300_2: operations in support of preparation of sugar (120 hours) MF0301_2: operations and control of packaging (120 hours) unit of competition 1 : Check and lead the operations of preparation of sugar level: 2 code: UC0299_2 realizations professionals and completion criteria: RP 1: prepare machines, equipment and work area of preparation of sugar, to avoid contamination of product processing, fulfilling the occupational risk prevention, environmental and food safety regulations.


CR 1.1 cleaning and disinfection of installations and equipment for production of sugar, is made or check to the end or beginning of each day, shift or lot, according to the guidelines laid down in the technical specifications of production, verifying that they are ready to use.

CR 1.2 sugar processing zones cleaning area, will refine where required, placing regulatory signals, in accordance with established safety requirements.

CR 1.3 deficiencies detected in the hygienic conditions of facilities and production equipment, are corrected by preventive actions, identifying potential hazards, biological and non-biological, then correcting them.

1.4 CR machines, useful, tools and internal means of transport used in the production of sugar, such as: conveyors, machine guns of water, pipes, pedrero-desarenador, washing beet, storage, among others, hoppers are selected and prepared, regulating elements, operators of the same, according to specifications of the technical details of production.

2 RP: Effect of first level, maintenance of machines and equipment in the processes of preparation of sugar, to avoid unproductive cuts, not meeting the applicable law of prevention of occupational risks, environmental and food security.

CR 2.1 the operation of equipment, such as: conveyors, machine guns of water, pipes, pedrero-desarenador, washing beet, storage hoppers, among others, development of sugar is checked, detecting any anomalies, following the guidelines set in the instructions for equipment maintenance.

CR 2.2 possible simple detected anomalies affecting the operation of the equipment, used in the processes of preparation of sugar are corrected, following maintenance instructions.

CR 2.3 possible detected faults that exceed their level of competition are informed to the maintenance service.

CR 2.4 elements, spare parts specified as first rate, shall be replaced, in accordance with the applicable maintenance plan.

CR 2.5 documentation concerning the maintenance performed is completed, according to indications from the production process.

3 RP: Make the desensilado, despedrado and washing beet, to provide raw material Mills free elements that interfere in the productive process fulfilling the applicable law of prevention of occupational risks, environmental.

CR 3.1 beet is desensila, after verification of their status, by driving on dry and wet with mechanical means established, controlling have hoppers for grinding level, fulfilling the applicable law of prevention of occupational risks, environmental.

3.2 CR operations of despedrado, desanding and washing beet are carried out, verifying that the machinery works as required.

CR 3.3 the clean beet is located in the corresponding hopper for subsequent milling, following the rules laid down.

RP 4: check the chopped of the beet, for get the Cossette (beet cut in strips), fulfilling the normative applicable of prevention of risks labor, environmental and safety food.

4.1 CR for beet cutting conditions are checked, verifying that they are required and exempt from materials which makes it difficult for the production process.

CR 4.2 mill beet knives blades are sharpened, checking cut the beets into strips (cossettes), to increase the friction in counterflow with the water and favouring the extraction of juice, complying the applicable law of prevention of occupational risks, environmental.

CR 4.3 mill blades are separated at the time of the cossettes cutting capacity decrease.

CR 4.4 mill blades are changed, according to technical indications to appreciate wear, to retrieve the cutting of the same capacity.

RP 5: Control the diffusion process of the Cossette for the sugary juice extraction, regulating the diffuser and controlling physical parameters of water, fulfilling the applicable law of prevention of occupational risks, environmental and food security.

CR 5.1 the Cossette is added to the diffuser in countercurrent with water so they do not saturate or your stop or overflow can occur.

CR 5.2 diffuser is controlled, rectifying it if necessary, and regulating, by means of the increase or decrease of grinding and the amount of water, fulfilling the applicable law of prevention of occupational risks, environmental and food security.

CR 5.3 the process temperature, hardness and the pH of the water are controlled, by the reading of instruments (thermometers, Phmeters, among others) so that they are within the established parameters.

5.4 CR products such as: bactericidal, anti-foaming agents, antiinscrustantes, bacteriostatic, among others are added in the process of diffusion, as determined in the production process, fulfilling the applicable regulations.

5.5 CR juice of broadcasting such as: water and soluble matter, among others, and insoluble pulp is controlled, checking in continuous diffusers, the result of the process.

CR 5.6 pressing and drying the pulp out of broadcasting are controlled, checking the water presses, which is reused in the process.

CR 5.7 consumption and yields in the sugary juice extraction processes are controlled, identifying deviations and corrective measures that are within its competence, to meet required production ratios.

CR 5.8 the sugary juice extraction process information is recorded in the support established, following the instructions of productive process.

6 RP: Perform the debugging of the juice to obtain juice evaporation, eliminating suspended particles as non-sugars and Colloids and controlling physical parameters of the same, fulfilling the applicable law of prevention of occupational risks, environmental and food security.

CR 6.1 parameters such as: pre-encalado, limed, limed in hot, cold carbonation and others related to the process of juice purification are controlled, by the addition of lime milk, according to established criteria, resulting in first carbonation juice.

CR 6.2 carbon dioxide, is added to the first carbonation juice, according to Protocol established, obtaining second carbonation juice complying the applicable law of prevention of occupational risks, environmental and food security.


CR 6.3 obtaining of juice of ante-evaporacion, by the second carbonation juice filtration, is determined by Refractometer, verifying that it meets the requirements of purity.

6.4 CR flow and pressure in the filtration of syrup is checked, avoiding the compressed filters.

CR 6.5 press filtering MUDs accumulated in the filters are removed.

CR 6.6 the recycling of filter juice press is checked to make the grout.

6.7 CR debugging parameters, obtained in the laboratory, such as: pH, alkalinity, calcium salts, purity of juice, turbidity among others is make sure they are within the manufacturing process.

7 RP: Control the process of evaporation of the juice for syrup refined output with higher concentration of sugar, according to provisions of the productive process, fulfilling the applicable law of prevention of occupational risks, environmental and food security.

CR 7.1 the purity of the syrup of entrance and exit of evaporation, is checked by measuring the wealth of sugar by the Refractometer, obtaining the Brix level, adjusted to the production process.

CR 7.2 the steam inlet and the jugo-jarabe between the evaporation rate is checked, verifying that the Brix level getting syrup evaporation, coincide with the established concentration.

CR 7.3 automatic regulation of the level of juice in boxes of evaporation, is controlled, verifying that it is required, so is favour throughout this, some others.

7.4 CR syrup evaporation output parameters, is checked by measuring physical parameters such as: pH, sugar, colour, and ash conductivity percentage, adjusting them as set out in the production process.

8 RP: Control the operations of crystallization of the juice debugged with the greatest concentration of sugar, sucrose, for the production of sugar, controlling consumption and yields, according to the conditions laid down according to the applicable law of prevention of occupational risks, environmental and food safety.

CR 8.1 the flow of syrup filtered and bleached to deposits of cooking or strikeouts, is controlled to prevent crystallization of the sucrose by evaporation of the water.

8.2 CR physical parameters, such as: temperature and pressure of vacuum crystallization process is controlled to keep it empty, within the set margins.

CR 8.3 crystallized mass centrifuged to obtain a moist sugar, called blanquilla sugar of second class.

CR. 8.4 the dried and cooled blanquilla sugar is controlled, in accordance with the procedures established for their subsequent driving to storage silo.

CR 8.5 the process of liquefaction of sucrose is controlled, according to commercial demand to expend it in liquid form, complying the applicable law of prevention of occupational risks, environmental and food safety.

CR 8.6 the crystallization of the sucrose is controlled, through the regulation of physical parameters such as: temperature and pressure vacuum, obtaining different types of sugar, according to production plan.

CR 8.7 the sugar of first class, is obtained, by centrifugation, increasing the times of washing.

CR 8.8 consumption and yields in processes of sugar are controlled, identifying deviations and implement corrective measures that are within its competence, reaching the required production ratios.

9 RP: Control the quality of the final product and intermediate stages of preparation of sugar by outlet sample and physical tests to ensure the monitoring of the parameters set in the productive process of obtaining sugar, complying with the applicable rules of occupational risk prevention, environmental and food safety.

CR 9.1 samples are taken at the time, place, manner and amount stated, identifying them and ensuring its durability until receipt by the laboratory.

CR 9.2 the samples are prepared, following established protocols.

9.3 CR the operation of teams of rapid tests (pH, Refractometer and polarimeter, among others) is proven, by sampling patterns.

9.4 CR physical tests 'in situ', such as: ashes, color, pH, Brix level, are carried out, following established protocols.

CR 9.5 the results of physical tests are interpreted, checking the organoleptic properties of the product and making sure that they are within the established quality requirements.

CR 9.6 quality tests results are recorded in the book of laboratory, in accordance with established system and support.

Professional context: means of production: dry or wet, beet Silo shovel for the transport of beet of the silo to Hopper, conveyor belts, machine-guns of water, pipes, pedrero-desarenador, washing beet, hoppers for storage, mill beet knives, broadcast team, juice of broadcasting, contribution water pumps, pumps heat exchangers, dosing pumps. Preencalador, encalador, carbonator, filters, evaporators, pumps, piping of steam, studded or crystallizers, heat exchangers, centrifuges, tanks, drying of sugar, conveyor and silo storage, taking samples, pH meter, Refractometer containers.

Products and results: preparation of equipment and sugar processing facilities. First-level equipment maintenance operations, carried out. Implementation of the desensilado, despedrado and washing beet. Obtaining of the Cossette. Control of the process of diffusion of the Cossette for the extraction of the sugary juice. Control of purification of the juice to obtain the juice of evaporation. Control of the process of evaporation of the juice to obtain pure syrup output. Control of crystallization of refined sugar (sucrose) juice operations. Control of the quality of the final product and intermediate stages of preparation of sugar.

Used or generated information: equipment instruction manuals. Specifications of raw materials and products. Quality test results. Manual of operating procedimiento-instruccion of work. Parties, work logs and incident. «In situ» quality test results. Prevention of risks, applicable occupational and environmental health regulations. Food safety, applicable regulations.

Unit 2 competition: Auxiliary operations for obtaining sugar and by-products level treatment: 2 code: UC0300_2


Professional achievements and performance criteria: RP 1: obtain the milk of lime and carbon dioxide, from the collection of limestone and coal, to the process of purification of sugar, controlling consumption and yields, according to process instructions, complying the applicable law of prevention of occupational risks, environmental and food security.

CR 1.1 the availability of material raw material to feed the lime kiln: limestone and coal coke, is controlled according to the needs of sugar production.

CR 1.2 operation of lime kiln, to produce calcium oxide and carbon dioxide is checked at the beginning of each day.

The richness of the calcium oxide and carbon dioxide 1.3 CR produced at lime kiln, verifies, through analysis protocols, established in the process, verifying that it is within the stated values.

CR 1.4 the concentration of the milk of lime (grade Beaume), checks, verifying that it is established to carry out the processes of liming, complying the applicable law of prevention of occupational risks, environmental and food security.

CR 1.5 consumption and yields in the process of obtaining milk of lime and carbon dioxide are controlled, identifying deviations and implement corrective measures that are within its competence, reaching the required production ratios.

RP 2: Regular the drying of the pulp exhausted: wet and its pressed rear, for the obtaining of granules of sugar of the size, according to specifications established, fulfilling it normative applicable of prevention of risks labour, environmental and security food.

CR 2.1 pressing pulp facilities are monitored before starting up.

CR 2.2 setting of wealth in dry matter of the fresh pulp obtained from the pressing is set to the work specifications.

CR 2.3 the dead pulp dryer is checked, that is established for obtaining the required percentage of humidity, temperature complying the applicable law of prevention of occupational risks, environmental and food security.

CR 2.4 retrieved dry matter content after drying is verified to conform to established specifications.

2.5 CR the status and size of the presses of granules is checked that it conforms to the performance specifications, obtaining the claimed product.

CR 2.6 granules cooling temperature is checked before it is stored, to prevent subsequent fermentation processes due to moisture.

3 RP: Regulate the production of steam for the production of sugar, according to specifications set out in the production process and of the operation of the factory, fulfilling the applicable law of prevention of occupational risks, environmental and food safety.

CR 3.1 fits the consumption of steam with respect to production needs and fixes based on the energy balance in the obtaining of sugar.

CR 3.2 the functioning of steam generators is controlled by verifying that the steam production is within the limits, fulfilling the applicable law of prevention of occupational risks, environmental and food security.

CR 3.3 steam-boiler fuel is monitored, checking the suitability of the same.

CR 3.4 boilers water quality control, through the analytical determination of physical parameters, such as: pH, hardness, suspended solids, conductivity, among others, following analysis protocols.

CR 3.5 boilers are purged according to technical specification.

CR 3.6 the liquefaction of sucrose occurs, diluting the white sugar with treated water at a controlled temperature in the proportions laid down in the production process.

CR 3.7 information of auxiliary operations for obtaining sugar and by-products treatment is recorded in the support established, following the instructions of productive process.

4 RP: Control and purification the effluent from methane obtained in the production of sugar, from the grout of lime and carbon dioxide, using treatments aerobic and anaerobic treatment plant so that they conform to the specifications set forth in the productive process, fulfilling the applicable law of prevention of occupational risks, environmental and food safety.

4.1 CR effluent, such as conduction: wash water, the transport of beet and other liquid waste, among others, to the aerobic treatment is controlled, keeping the flow, or flow, according to specifications set out in the production process.

4.2 CR elements: rafts, shakers, decanters, among others, are checked, verifying that they work to allow the aerobic treatment of purification of effluents nor stand unaltered.

CR 4.3 effluent temperature is controlled, through heat exchanger cooling, before the anaerobic process.

CR 4.4 anaerobic digestion caused by bacteria of the scrubber sludge is controlled, by the gas meter level indicator.

CR 4.5 anaerobic treatment plant operation is controlled, checking activity of digestive bacteria of the scrubber sludge, complying the applicable law of prevention of occupational risks, environmental and food safety.

CR 4.6 the operating conditions of the pH meter, controller and dosing of products is proven by the pH and flow of effluent flow control.

CR 4.7 driving to the boiler of the methane produced from the grout of lime and carbon dioxide is checked, by means of verification of the regulating valves, safety, gasometer and the burning of methane on the torch, fulfilling the applicable law of prevention of occupational risks, environmental and food security.

CR 4.8 discharge water quality is checked, specific analytical tests, to comply with the parameters required by the relevant River Basin Agency.

Professional context: means of production:


Lime kiln, exhaust from calcium oxide and mixer of grout, pumps of grout, exhaust of carbon dioxide, pulp presses, conveyors, pumps water from presses, drying pulp, silos, pelleting presses, pumps, molasses and vinasse. Boilers, heat exchangers, water tanks, gauges, probes of temperature, Phmeters, flow meters, indicators and controllers, unit, insulated piping, control valves, safety valves, pump pressure, burner, diesel oil, natural gas, and methane. Anaerobic digester, gasometer, Phmeters, heat exchangers, filters, torch, dispenser and regulator of pH, pipes and regulating and safety valves, motorised valves, bacteria, installation of oxygen, decanters, agitators.

Products and results: Control of the obtaining of the grout of lime and carbon dioxide, from the collection of limestone and coal. Control (wet) dead pulp drying and subsequent pressing. Regulation of the production of steam. Control of the purification of effluents and methane obtained in the production of sugar.

Used or generated information: equipment instruction manuals. Specifications of raw materials and products. Quality test results. Operating procedimientos-instrucciones of work manuals. Parties, work logs and incident. «In situ» quality test results. Prevention of risks, applicable occupational and environmental health regulations. Food safety, applicable regulations.

UNIT of competency 3: Verify and conduct the operations of packing of the sugar level: 2 code: UC0301_2 realizations professionals and completion criteria: RP 1: prepare the work area and auxiliary equipment of packing of sugar, to avoid interruptions in the production process, complying with the applicable rules of occupational risk prevention, environmental and food safety.

CR 1.1 the work area and equipment for packaging of sugar is checked, that they are operational and free of waste, following the guidelines established in the production process.

CR 1.2 auxiliary equipments of packaging of sugar are prepared according to the production schedule, making tooling changes: moulds, blades, cylinders, among others, according to work instructions.

CR 1.3 stop and startup of the auxiliary equipment of sugar packaging operations are carried out in accordance with the sequences based work instructions, using the specific controls, complying with the applicable rules.

CR 1.4 cleaning and disinfection of the area of work parameters are verified that they comply with the provisions.

CR 1.5 anomalies in the functioning of the sugar packaging equipment are detected, correcting them or alerting the maintenance service as appropriate.

CR 1.6 maintenance of first level of auxiliary equipments of packaging is carried out in the form and periodicity established in the maintenance plan, fulfilling the applicable law of prevention of occupational risks, environmental and food safety.

2 RP: Prepare materials and specific equipment for packaging of sugar, according to the regulations established in the manuals of procedure for obtaining sacks, bags, liquid sugar, azucarillos or individual sachets, fulfilling the applicable law of prevention of occupational risks, environmental and food security.

2.1 CR sugar, such as packaging specifications: format, type of container and material, process and method of packaging are interpreted, according to the product to be processed.

CR 2.2 machinery and specific equipment for packaging of sugar are regulated to achieve timing and rhythm required by the production instructions, complying the applicable law of prevention of occupational risks, environmental and food security.

CR 2.3 supply of consumables for packaging of sugar prompted store, according to the established rate of production.

CR 2.4 the provision and adaptation of the sugar packaging materials is checked, verifying compliance with the specification, such as: type and quality of material, size, thickness, coatings and coverings, closures, among others.

CR 2.5 content labels and inscriptions to the packaging or wrapping of the product of sugar are checked that signs match with the product label.

3 RP: Desensilar sugar for distribution, according to the applicable technical instruction, fulfilling the applicable law of prevention of occupational risks, environmental and food security.

CR 3.1 the process of desensilado of the sugar is made, placing the sugar in various hoppers depending on the final destination, complying with the applicable rules.

CR 3.2 equipment (conveyors, bucket elevator and continuous weighing scale) are checked, verifying the performance, adjusting to the corresponding technical product instruction to process, fulfilling the applicable law of prevention of occupational risks, environmental and food security.

CR 3.3 physical parameters such as: temperature and humidity of the silo is checked, using thermometers and hygrometers are adjusted to the technical instructions, complying the applicable law of prevention of occupational risks, environmental and food security.

3.4 CR samples of sugar to desensilar is taken and sent to the laboratory of factory perform corresponding analytical testing, checking the correspondence of the analytical report of the laboratory with the technical specification of the desensilada sugar.

CR 3.5 correspondence of analytical laboratory report is verified with the technical specification of the sugar to desensilar.

4 RP: Bagging sugar desensilado, to lead to the storage, using the established team, according to technical specifications, fulfilling the applicable law of prevention of occupational risks, environmental and food security.

CR 4.1 the level of filling of sacks hopper is checked prior to bagging according to technical specification.

4.2 CR team of bagging of sugar, such as: tolvin, DOSER, scale of continuous weighing, sewing machine and conveyor belts, among other complex, checks that operational, prior revisions set out in the production process are.

CR 4.3 characteristics of bags are checked in the unpacked that they comply with the technical specifications.


CR 4.4 filling of sacks starts, by placing bags in dispenser, verifying that the weight is laid down in the production process, fulfilling the applicable law of prevention of occupational risks, environmental and food security.

CR 4.5 sack is sewn with the sewing machine, taking care that the closure is hermetic and sugar spills do not occur.

CR 4.6 SAC is transported, using tape to its final storage.

5 RP: Packaging sugar desensilado, by means of the corresponding equipment, fulfilling the specifications technique, to lead to the storage, complying with the applicable rules of packaging, workplace risk prevention, environmental and food security.

CR 5.1 equipment packaging, such as: glueing, trainer package, dispenser of sugar, closed package and transportation, among others, equipment checks that operational, prior revisions set out in the production process are.

CR 5.2 coil of paper is found to comply with the relevant technical specifications, regarding a: color, weight and graphic printing, among others for its rear location on the machine.

CR 5.3 paper coil is located in the packaging team.

CR 5.4 the glueing is provides of tail, which must comply with them specifications technical meeting the normative applicable of prevention of packaging, risks labor, environmental and safety food.

CR 5.5 sugar packaging equipment is switched on, check that the number of packages, conforms to the established in the production process.

CR 5.6 effective weight for each batch is verified that it coincides with the production process.

RP 6: Loading sugar desensilado in tanks for bulk distribution, controlling cleaning and State of cisterns, complying the applicable law of prevention of occupational risks, environmental and food security.

CR 6.1 cisterns are charged, noting the kind of sugar and its correspondence with the order.

CR 6.2 the tank cleaning verifies sensually, through visual examination that is exempt from objects and unwanted odors cleaning certificate requesting the carrier.

CR 6.3 sugar discharge hoses are placed in the tank, filling each of the compartments of this, fulfilling the applicable law of prevention of occupational risks, environmental and food security.

CR 6.4 sugar load mouths close, checking that there are no leaks of sugar and is the sealing of the tank.

7 RP: Store pallets with bags and packed packages of sugar, in accordance with the provisions, to ensure their conservation, complying with the applicable rules of occupational risk prevention, environmental and food safety.

7.1 CR flooring store, transport systems and other auxiliaries are cleaned according to the established guidelines, making sure that they are suitable for use.

CR 7.2 the pallets are protected with plastic, avoiding potential moisture so then be located on top of these corresponding bags.

CR 7.3 the composition of pallets is performed by units of packages, optimizing the space for maximum use and avoiding damage to them, fulfilling the applicable law of prevention of occupational risks, environmental and food safety.

CR 7.4 the shrink wrapping, identified and divided the formed pallet is made at the end of it, checking the correspondence between the label and the product.

Professional context: means of production: conveyor belts, Elevator buckets, hoppers, sewing machines, scales for continuous weighing, packaging machines, trainers of packages, sealer, strapping, shrink wrapper.

Products and results: preparation of the workspace, auxiliary equipments of packaging of sugar. Desensilado of sugar to their distribution. Bagging and packaging of sugar. Sugar desensilado in tanks for distribution in bulk, loaded. Storage of pallets with bags and packaged sugar packages.

Used or generated information: equipment instruction manuals. Specifications of raw materials and products. Quality test results. Manual of operating procedimiento-instruccion of work. Parties, work logs and incident. «In situ» quality test results. Prevention of risks, applicable occupational and environmental health regulations. Food safety, applicable regulations.

TRAINING module 1: operations basic preparation of sugar level: 2 code: MF0299_2 associated with UC: verify and conduct the operations of preparation of sugar duration: 150 hours capabilities and evaluation criteria: C1: identify the requirements for preparation and maintenance of first level of extraction of sugar, whereas expensive stage of the process.

CE1.1 explain the operation and establishment of the equipment used in the sugar industry.

CE1.2 identify devices and safety of machines and managed computers.

CE1.3 describe cleaning machines and equipment for the procedures manual and automatic, reaching the optimum level to ensure processes and products.

CE1.4 explain the adaptations of equipment required by each type of extraction.

CE1.5 recognize the sequence of operations of stop of the equipment.

CE1.6 explain anomalies that occur most frequently during the use of machines and equipment.

CE1.7 in a practical case of extraction of sugar from a given teams:-identify items that require maintenance.

-Run first level maintenance.

C2: Apply the techniques of desensilado, despedrado and washing of raw materials (sugar beet), identifying the type of machinery used, complying the applicable law of prevention of occupational risks, environmental and food security.

CE2.1 check the State in which matter is raw material in the silo, to bring teams to the State of the same, according to the different types of sugar: glass, wood pellets, Brown.

CE2.2 describe the operations of desensilado and cleaning, washing, milling, indicating, in each case, the necessary machinery, as well as the conditions of execution.

CE2.3 describe the various types of waste obtained, methods of collection and disposal, and its possible exploitation.

CE2.4 in a practical course of preparation of raw material, from a given project:- to assess the characteristics of the incoming product operations.

-Select teams.


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

-Compare the features of ready raw material with the specified, to apply the appropriate corrective measures.

-Check the operation of the equipment (conveyors, despedradores, mills, broadcasting), so that discontinuities do not occur in the process.

C3: Describe the extraction of the juice of broadcasting from central panels, checking the State of beet, fulfilling the applicable law of prevention of occupational risks, environmental and food security.

CE3.1 define the various process control equipment indicating, in each case, their application, the machinery to control and execution conditions.

CE3.2 describe conditions for the cut of the beet strips (cossettes), considering the applicable law of prevention of occupational risks, environmental and food security.

CE3.3 in a practical course of the juicing of broadcasting, from established conditions:-compare the different data obtained in control panels with the requirements, depending on the type of raw material worked.

-Assess the characteristics of the incoming product, recognizing the production parameters.

-Check if the characteristics of the intermediate product conform to specified.

-Apply corrective measures when a deviation in any of the control parameters.

-Review the generated records to check if the objectives have been achieved.

C4: Apply precise diffusion juice purification processes to achieve the required quality, meeting the applicable law of prevention of occupational risks, environmental and food security.

CE4.1 differentiate diffusion juice purification processes to relate different products and processes, according to obtain sugar more or less purity or richness.

CE4.2 identify conditions and control parameters of the different operations (pH, degree of Brix, percentage purity, sugar, salts, lime, colour and temperature, alkalinity).

CE4.3 describe treatments that can receive the by-products of debugging calcocarbonica, depending on its features and utilities.

CE4.4 recognize them consumption and yields common in them processes of debugging and the procedures necessary for its calculation.

CE4.5 in a so-called practical of debugging calcocarbonica of juice of broadcasting, starting from a project given:-rating the level of preparation of the materials raw and recognize the operations necessary.

-Select and assign them parameters, operating skillfully the machines.

-Apply them measures specific of hygiene and safety in the handling of the products and handling of these.

-Contrasting them features of the product extracted and of them by-products with those requirements and, in its case, deduct them measures corrective appropriate.

-Calculate and compare them consumption and yields obtained with them expected, justifying those deviations.

C5: analyze the evaporation of the juice for driving the process of elaboration of sugar from them panels Central, fulfilling the normative applicable of prevention of risks labor, environmental and safety food.

CE5.1 describe the various process control equipment indicating, in each case, your application, the machinery to control and execution conditions.

CE5.2 in a practical course of evaporation of the juice, in the process of preparation of sugar, from established conditions:-analyze different data extracted from the panels, depending on the type of raw material worked.

-Assess the characteristics of the incoming product, recognizing the production parameters.

-Check that the characteristics of the intermediate product are required and that the sugar production process conforms to specified.

-Apply the appropriate corrective measures when deviation on any of the parameters of control, whereas the rules applicable.

-Review the generated records to check if the objectives have been achieved.

C6: Differentiate the processes of crystallization, centrifugation, drying and silage, to get the quality of sugar required, fulfilling the applicable law of prevention of occupational risks, environmental and food security.

CE6.1 identify different processes for obtaining sugar, associating them with the equipment and relate them to the different products.

CE6.2 differentiate the values of the control, such as parameters: pH, degree of Brix, percentage of sugar, purity and color at the sugar room-from liquid.

CE6.3 describe treatments that can receive the by-products of sugar, depending on their characteristics and utilities obtain.

CE6.4 recognize the consumption and usual yields in purification processes and procedures for its calculation.

CE6.5 in a practical course for obtaining sugar, starting from a given project:-check the level of preparation of raw materials and recognize the necessary operations.

-Determine the parameters of operation and properly operate the machines.

-Apply specific measures of hygiene and safety in the handling of products.

-Compare the features of the product and by-products obtained with the required technical specifications.

-Calculate and compare consumption and yields obtained with the expected and justify deviations.

C7: Determine the methods of trials to check the results of samples derived from the production process.

CE7.1 in a practical course of verification of quality in the process of preparation of sugar, from established conditions:-check that the sample corresponds in terms of form and mode of collection with the indications specified in the instruction manual.

-Check that measurement for rapid testing equipment are calibrated.

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

-Apply the corrective measures set out in the manual of quality for detected deviations, by issuing the report.

C8: Determine the necessary protective measures to ensure the personal safety during the process.

CE8.1 recognize different personal protective equipment required for each job or work area.


CE8.2 recognize the different safety devices in machines and equipment.

CE8.3 specify what protection measures are required in the handling of products.

CE8.4 describe the purpose, features, and symbolism of the signs indicative of areas, actions or situations of risk or emergency.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.7; C2 regarding CE2.4; C3 on CE3.3; C4 on CE4.5; C5 regarding CE5.2; C6 regarding CE6.5; C7 with respect to CE7.1.

Other capabilities: comply with the rules of production set by the organization.

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

Comply with the rules of production set by the organization.

Adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Maintaining an assertive attitude, empathic and conciliatory with others; showing cordiality and kindness in the deal.

Show some autonomy in the resolution of small contingencies related to its activity.

Demonstrate flexibility to understand changes.

Contents: 1. preparation and maintenance of installations and equipment concept and levels of cleanliness.

Cleaning, disinfection, sterilization, insect, pest control products and processes.

Health and hygiene conditions of establishments, warehouses and premises.

Systems and equipment for cleaning.

Techniques for signaling and isolation areas or equipment.

Maintenance of first level of the equipment used in the process of elaboration of sugar: systems of protection in machines and equipment of manufacture.

Maintenance: equipment for the production and transportation systems. Lubrication of machinery.

Sequences of stop and startup of machines, relationship with other departments.

Correction of small anomalies in the production equipment.

Replacement parts or spare parts.

Settings of parts.

Organization and cleaning of tools and facilities.

Products used in the cleaning of machines and equipment.

2 reception of beet, sampling and testing to be carried out on the quality of the process of silage and desensilado of beet sugar.

Process of supply of sugar beet to the factory: wet or dry.

Management despedradores and laundry by automation.

Conveyor and Distributor: use and operation.

Evacuation, destination and use of the water used for towing, despedrado and washing beet.

Storage.

Mills and dissemination.

Dosage of sampling.

Degree Brix, Beaume, pH, alkalinity, colour type, conductivity ash.

3 process, obtaining different types of sugar process of crystallization. Index of regularity of the Crystal.

Milling or grinding process.

Mills beet knives.

Heavy of Cossette.

Diffusion process.

The Crinkle cut: increase in the friction surface.

Type and characteristics of ingredients (only water, sulphur dioxide, sulphuric acid, bacteriostatic, bactericidal, anti-foaming agents).

Glass.

I caught.

Brunette.

4. process of purification efficiency of the degree of treatment depending on the type of sugar to get.

Debug tracing carbonated.

Juice purification process.

Debugging parameters: temperature, pH, alkalinity, lime salts and flow rates, levels of deposits.

The juice filters: characteristics and conditions of use.

Disposal of the waste of filtering (foams).

Addition of ancillary products, according to laboratory specifications: Defoamers, sulphur dioxide, caustic soda.

5. processes of evaporation, crystallization and centrifuging in obtaining sugar evaporation of the juice obtained from the debugging process.

Concentration in degrees brix of juice.

Evaporation of several effects: reuse of steam (successive evaporation).

Juice inlets: handling and operation.

Boxes of evaporation: handling and operation.

Knowledge of levels needed in each case of evaporation.

Use and reuse of the condensed water.

Process of sugar.

The process of cooking the syrup.

Management and operation of the studs of cooking.

Theory of crystallization.

Qualities and characteristics of the different products of cooking.

Properties of the first and second quality products.

Operation and management of the centrifuge.

Different use and performance of the byproducts obtained from cooking.

Theory of the spin cycle.

Process of centrifugation of boiled first masses.

Sugar drying parameters.

Management and operation of the dryer.

Cooling.

Characteristics and qualities of sugar: first and second.

Vertical crystallization: handling and operation.

Temperature of crystallizers. Effects of the depletion of the molasses.

Use and redistribution of rich honey and honey in the various processes.

Sugar storage.

6. applicable legislation personal protective equipment, according to applicable regulations.

Safety devices in machinery and equipment.

Precautions in the handling of products.

Preventive signals.

Applicable law of prevention of occupational risks, environmental and food security.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the verification and the conduct of the operations of production of sugar under the conditions laid down in the manual of procedure of quality, which will be using one of the following ways:-academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 2: operations auxiliary of preparation of sugar level: 2 code: MF0300_2 associated with UC: auxiliary operations for obtaining sugar and the treatment of by-products duration: 120 hours capabilities and evaluation criteria:


C1: Analyze the conditions in which lime kiln and Grout in a sugar industry workshop, are considering the sequence of the productive process, complying with the applicable rules of safety, labor, environmental and food safety risks.

CE1.1 describe the process of obtaining milk of lime in the sugar industry, whereas the applicable safety regulations, labor, environmental and food safety risks.

CE1.2 in a practical course for obtaining of milk of lime, from established conditions:-check that you there is enough matter (coal cock and limestone), to get the carbon and lime grout needed to cater to the established production factory.

-Check the State of the equipment (pumps, motors, pumps, grout mick) and performance, comply with the technical specifications.

-Order sequences of operations of production of grout and carbon dioxide.

C2: Determine the processes of pressing and drying of pulp, verifying the conditions thereof; complying with the applicable rules of safety, labor, environmental and food safety risks.

CE2.1 specify the risks associated in the elaboration process of sugar, referred to the pressed and dried pulp.

CE2.2 in a practical course of pressing and drying of pulp, from established conditions:-Verify that the facilities and equipment of pressing and drying of pulp, meet the required conditions, according to the technical instructions.

-Check that the values of the dry matter of the pressed pulp are within the established range.

-Assess the effectiveness of the drying of pulp, depending on the flow rate and herbage of the pressed pulp incoming and outgoing dry pulp dry matter; complying with the applicable rules of safety, labor, environmental and food safety risks.

C3: Describe the process of pressing the dry pulp, determining that granules (pellets) are obtained.

CE3.1 define that status and the caliber of the presses, are suitable for the granule of the length and thickness sued.

CE3.2 describe the addition of molasses to the dry pulp.

CE3.3 determine the required storage temperature of dry pulp and pellets.

C4: Carried out the energy balance of the sugar bowl, adjusting the supply with the demand for steam, complying with the applicable rules of safety, labor, environmental and food safety risks.

CE4.1 explain the concepts of energy balance and the factors that compose it: demand steam, production and energy setting.

CE4.2 relate water vapor with the function performed in the production process.

CE4.3 describe the elements and equipment for measurement and calibration of the boiler and the steam control method.

CE4.4 explain the associated risks, in accordance with the applicable regulations.

CE4.5 in a practical course of adjustment of demand for steam, starting from a given project:-calculate the steam demand to adjust the production to the requirements of the process.

-Check that the values of the parameters of water boilers, such as pH and dissolved solids, are within the established range.

-Check that you there is sufficient fuel for respondent vapor.

-Check that all the equipment of measurement of the boiler are calibrated and function properly, according to it specified.

-Complete documentation assigned to the sugar industries to control the steam production and consumption.

C5: Apply the technique of purification of effluents in a sugar industry; compliance with the applicable rules of safety, occupational health, environmental.

CE5.1 describe the measures employed in the sugar industry for water purification.

CE5.2 identify the equipment and installations, relating its constituent elements with functions performed.

CE5.3 explain the chemical and biological characteristics that must meet the water that has undergone treatment in the sugar industry, whereas the applicable safety regulations, labor, environmental and food safety risks.

CE5.4 in a practical course in which water purification techniques are applied in a sugar industry, from a project and some given conditions:-identify the equipment required in an aerobic treatment, describing them and their functions: rafts, agitators, contribution of oxygen equipment, decanters.

-Skill in the treatment of the water-purification Act.

-Check that the aerobic treatment is performed, according to the requirements specified in the procedure manuals.

-Check that the effluent meets the necessary characteristics (temperature, suspended solids, pH) to be introduced into anaerobic digester.

-Check the functioning of the anaerobic digester is suitable, valuing the flow of gas methane produced, complying with the applicable rules of safety, occupational health, environmental.

C6: Analyze the activity of the purifying mud, methane production, as well as the characteristics of purified water; checking the concordance with the established values, complying with the applicable rules of safety, occupational health, environmental.

CE6.1 explain the risks associated with the debugger process into the process of preparation of sugar.

CE6.2 in a practical course of analysis of the activity of the scrubber sludge, methane production, as well as the characteristics of purified water, from given conditions:-check that digestoras bacteria are well fed and are at the ideal temperature, by measuring the activity of the same.

-Check the pH-meter, calibrated and that its operation is appropriate and that, likewise, regulatory products dispenser is properly.

-Check that the flow of methane produced is led to gasometer and from there to the boiler, handling all the security features properly, complying with the applicable rules of safety, occupational health, environmental.

-To compare the values of the parameters of the treated water determined in the laboratory, with those laid down in the technical specifications.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.2; C2 regarding CE2.2; C4 on CE4.4; C5 regarding CE5.4; C6 with respect to CE6.2.

Other capabilities: comply with the rules of production set by the organization.

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


Recognize the productive process of the organization.

Adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Show some autonomy in the resolution of small contingencies related to its activity.

Demonstrate flexibility to understand changes.

Contents: 1. lime kiln, slurry and lime kiln carbon dioxide production: operation and management.

Use and characteristics of limestone and coking coal.

Whitewash: the concentration and flow control.

Functioning of the machinery used in the manufacture of grout: mick, vibrators, hydrocyclones.

Applicable regulations.

2 pressing and drying of pulp pulp pressing process.

Pulp drying process.

Process of granules or pellets.

Management and operation of Palletizers.

Management and operation of presses.

Characteristics and types of rolls and dies for presses.

Times and temperatures of cooling for the pellets.

Storage conditions.

Applicable regulations.

3 boilers and steam generators importance of the production of steam in a sugar plant.

Operation and management of the boilers.

Parameters of control of boilers: water level, vapour pressure, fuel pressure, flue gas temperature, quality of the water supply of the boiler, the boiler water features.

Boiler parts: cleaning, use and small fixes.

Management and function of the 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 utilization of waste in a sugar water.

Preservation of the environment: rules concerning their professional area.

Management and operation of Decanter, slurry pumps, desander, digesters, decantation of wastewater ponds.

End the decanting mud process.

Reuse and functions of reclaimed water.

Applicable regulations.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the realization of auxiliary operations for obtaining sugar and the treatment of by-products, which will be using one of the following ways:-academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

-Professional experience of minimum 3 years in the field of this training module-related competencies 2. Accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 3: operations and CONTROL of packaging level: 2 code: MF0301_2 associated with UC: check and lead operations of packaging of sugar duration: 120 hours capabilities and evaluation criteria: C1: identify requirements and ensure the maintenance of first level and preparation of machines and sugar packaging equipment, complying with the applicable rules of safety , occupational and environmental hazards.

CE1.1 interpret manuals for maintenance of the equipment and packaging machines, selecting first-level operations.

CE1.2 specify the controls to be carried out before a change of format in the container.

CE1.3 list and explain the significance of the revisions to be carried out before starting in March or on a line or packaging equipment.

CE1.4 in a practical course of packing of sugar, from given conditions:-recognize the frequent incidents arising in a line or packaging equipment and deduce possible causes and preventive and remedial measures to be adopted.

-Ordering and characterize the sequence of operations of a line-cleaning or packaging equipment at the end of each batch taking into account processed products.

-To implement the first level maintenance and preparation machines and equipment of packing of the sugar.

-Personal safety measures apply to the job.

C2: Characterize materials and containers for packaging and labelling, associating characteristics with their conditions of use, as in the case of containers, such as: bags, individual bags or bags of 1 Kg, whereas with the applicable rules of packaging, safety, labor and environmental risks.

CE2.1 classify them containers and them materials of packaging more employees in the industry sugar, according to the regulations applicable of packaging, security, risks labor and environmental.

CE2.2 describe the characteristics and conditions of employment of the different containers and materials of packaging.

CE2.3 noted the incompatibilities existing between those materials and containers and, those products food.

CE2.4 recognize them materials for the labeling and associate them with the packaging and them products food more suitable.

CE2.5 describe the elements auxiliary of packaging (glues, Staples, closures).

C3: rating the desensilado of the sugar, according to what established; whereas the rules applicable of packaging, safety, risks labor and environmental.

CE3.1 explain the operation of equipment, (hoppers, Elevator buckets, scale, hoses), whereas with the applicable rules of packaging, safety, labor and environmental risks.

CE3.2 specify sequences of operations of desensilado of sugar.

CE3.3 Verify that the temperature and humidity of the silo is specified.

CE3.4 in a practical course of packing of sugar, from given conditions:-carry out a test sample of sugar that will be desensilar by sending it to the factory for further analysis laboratory (color solution, color type and ash conductivity, total points of sugar), leading to their classification.

-Decide on the moment of the operation.

-Act, managing the controls of the desensilado, so the pace is correct.

-Regular environmental conditions.


C4: Determine the processes of desensilado of the sugar to its bagging, whereas with the applicable rules of packaging, safety, labor and environmental risks.

CE4.1 in a practical course of desensilado of sugar, from established conditions:-check that the facilities and equipment of bagging (tolvin, DOSER, scale of continuous weighing, sewing machine and conveyor complex) are as specified in the technical instructions; whereas legislation of packaging, safety, labor and environmental risks.

-Check bags, to comply with the technical specifications required, placing them for use.

-Check that the weight of the sacks corresponds with the required technical specification.

-Check that the sacks are transported properly, avoiding breakage, hooves.

C5: Apply desensilado sugar packaging techniques, whereas with the applicable rules of packaging, safety, labor and environmental risks.

CE5.1 in a practical course of packaging of sugar, from given conditions:-Verify that installations and equipment for packaging (industrial, package maker, dispenser of sugar, closed package and transport equipment), are as specified in the technical instructions, whereas legislation of packaging, safety, labor and environmental risks.

-Check that the coil of paper complies with corresponding technical specifications (color, weight, graphic printing).

-Check that the sealer is full and has the quality of queue specified for the formation of the package.

-Check that he is the effective content of pesos.

C6: To determine the desensilado of sugar in bulk dispatch; compliance with the applicable rules of packaging and occupational risks.

CE6.1 in a practical course of desensilado, from given conditions:-check that the load order corresponds to the type of sugar to load.

-Check that the inside of the tank is clean and free from moisture and odors.

-Check that the sugar into the tank discharge hoses are located in certain tank compartment; accordance with applicable for packaging and occupational risks.

-Check that the mouths of load, close proceeding to the sealing of all outputs.

C7: Apply techniques of storage bags and packets of sugar; accordance with applicable for packaging and occupational risks.

CE7.1 in a practical course of storage bags and packets of sugar, from given conditions:-check that the storage facilities are required, according to the technical instructions.

-Protect the pallets of moisture, placing bags over them; accordance with applicable for packaging and occupational risks.

-Carry out the composition of packages for the formation of pallets.

-Proceed to the shrink, identified and divided the pallet.

C8: determine the factors and situations of risk for the safety and the measures of prevention and protection applicable in the packaging.

CE8.1 identify the factors and most common risk situations in the area of packing of the sugar industry and deducing their consequences.

CE8.2 interpret the most relevant aspects of regulations and safety plans relating to the area of packing of the sugar industry: preventive measures, signals, specific rules for each post, performance in case of accident and emergency.

CE8.3 recognize the purpose, characteristics and symbolism of the signs indicative of areas or situations of risk or emergency.

CE8.4 list properties and explain the way of use of clothing and personal protection elements of the jobs in the area of packaging.

CE8.5 describe the conditions and general safety devices on equipment used in packaging in the sugar industry.

CE8.6 relate information about the toxicity or danger of products used with protective measures to take during its handling.

CE8.7 explain the procedures in case of fire, exhaust steam and chemicals and characterize the means employed in their control.

CE8.8 separate and classify the waste generated in the packaging process, properly stored until its delivery to the waste management.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.4; C3 on CE3.4; C4 regarding CE4.1; C5 regarding CE5.1; C6 regarding CE6.1; C7 with respect to CE7.1.

Other capabilities: comply with the rules of production set by the organization.

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

Recognize the productive process of the organization.

Adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Show some autonomy in the resolution of small contingencies related to its activity.

Demonstrate flexibility to understand changes.

Contents: 1. maintenance and preparation machines and equipment packaging packaging equipment.

Containers and receptacles in the sugar industry.

Maintenance of machines and equipment.

Cleaning and hygiene in the packaging.

2 silo of sugar, bagging of sugar conditions and maintenance of a sugar silo.

Silage process.

Desensilado process.

Characteristics of the sacks.

Process of bagging.

Dosing, weighting and sewn sacks.

Transport and storage.

3. packaging of sugar and filled with containers of liquid sugar characteristics and maintenance of a packaging team.

Identification and location of coil.

Formation of the package.

Filling of the package.

Closed package.

Heavy package.

Shrink units of packages: azucarillos.

Filled with glass jars.

4 expedition expedition equipment maintenance and bulk characteristics.

Formation of powder sugar.

Characteristics and inspection of tanks.

Loading of tankers.

Verification and sealing of cisterns.

5. applicable regulations of packaging and safety and hygiene hygienic practices.

Good handling practices.

Occupational safety and health in the packaging plant.

The packaging plant monitoring and control systems.

Application of environmental regulations to the packaging process.

Parameters of the training context: spaces and facilities:


Spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory or singular space, training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the verification and the conduct of the operations of packaging of sugar, which will be using one of the following ways:-academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

Annex VI professional qualification: Elaboration of beer family professional: industries food level: 2 code: INA108_2 general competition control and prepare the raw and auxiliary materials, malting operations and execute and control the operations necessary for malta, musts and beers.

Competition UC0311_2 units: control and prepare raw materials and operations malting UC0312_2: make the process of preparation of the wort following established procedures UC0313_2: lead the processes of fermentation, ripening, filtration and beer UC0314_2 finish: control the process of packaging and packaging of beverages environment professional scope professional develops his professional activity in the production department in collaboration with the Department of quality and maintenance (, in food industry, dedicated / or brewing, in entities of private nature), in size, medium or large, self-employed enterprises. It develops its activity depending on, where appropriate, functional and/or hierarchical from a superior. You may have staff occasionally, seasonally or stable. In the development of the professional activity apply the principles of universal accessibility in accordance with the applicable legislation.

Sectors production is located in the productive sector of drinks, in the subsector relating to brewing & obtaining in malta.

Occupations and jobs relevant terms from the following list of occupations and jobs are used with generic and all-inclusive nature of women and men.

Receptionists from raw materials employees of control of supplies and inventory Maltsters malt wort cookers cookers producers of grape juice and beer workers in the manufacture of alcoholic beverages other than wine producers of beer operators section of packaging of drinks packaging of drinks training associate (360 hours) machine operators training modules MF0311_2: development of malta (90 hours) MF0312_2 : Elaboration of must (90 hours) MF0313_2: fermentation, maturation and finished of the beer (120 hours) MF0314_2: packaging and packaging of drinks (60 hours) unit of competition 1: control and prepare them materials raw and perform them operations of MALTED level: 2 code: UC0311_2 realizations professional and criteria of realization: RP 1: prepare the area of work (since, environment and easements) of malted of the barley to avoid contamination of the product, as shown in the technical specifications of production processing and complying with applicable regulations of occupational risk prevention, environmental and food security.

CR 1.1 beer production sheets are used, extracting information about products, planning procedures for the receipt, storage and packaging materials for the malting of the barley process.

CR 1.2 equipment production (bombeo-transporte, soaking and germination tanks), the protection, tooling and tools are selected according to the process, using the sheet production, making the changes indicated in the instructions of the corresponding operation work.

CR 1.3 cleaning of the equipment of production and transport systems is checked at the beginning of each day, shift or batch, ensuring that they are ready for use in accordance with the guidelines established in the working instructions.

CR 1.4 facilities are cleaned, by applying established, by manual or automated methods (computers CIP) cleaning and disinfection programs, limiting the area with regulatory signals, according to instructions of work, of the production and established security plan.

2 RP: Regulate the equipment used in the operations of malting, as shown in the technical specifications of production and its instructions for use, to ensure production.

2.1 CR teams (of bombeo-transporte, soaking and germination tanks, machine calibration, sieving and grading of grain, fans of entrainment of dust and straw, among others) are regulated in accordance with the established production program, changing the form as indicated by the instructions of the corresponding operation work.

CR 2.2 the parameters of functioning of the machines (humidity and temperature, among others) are checked, using tools, tooling, and the required measurement instruments, on the basis of the planned operations and the tolerances allowed.

CR 2.3 control equipment of quality parameters (humidity, protein, specific weight, germination, and other content) in the reception and during the malting process, are calibrated according to the processes of action and following established protocol, resetting them according to the results of the test operations.

CR 2.4 teams start and stop operations are performed in accordance with the sequence established in the work instructions.

3 RP: Carrying out maintenance of first level of equipment, machines and tools used in the process of malting barley, to avoid unproductive cuts, complying with the applicable rules of risk prevention work, environmental and food security.


CR 3.1 operation of equipment, machines and auxiliary instruments used at the reception (speed, temperature, pressure, and others) and in procedures for the malting of the barley (moisture, protein, specific weight content) is established, taking into account the variables and following the guidelines set in the work instructions.

3.2 CR the possible malfunctions in the equipment used in the malting process (pumps, washing machines, compressors and transport systems, among others) are corrected, acting according to the maintenance instructions.

CR 3.3 parts or elements specified as first rate that are worn or defective shall be replaced in accordance with the maintenance schedule applicable, in equipment used in the malting of the barley.

CR 3.4 operations concerning the maintenance performed is completed, inform service of any detected faults that they exceed their level of competition.

4 RP: Control the reception of raw materials and auxiliary products (barley, malts, additives and others), verifying its quality and correspondence as requested, to start the production process, complying with the applicable rules of prevention of labour risks and food safety.

CR 4.1 characteristics of commodities (barley and malts) and auxiliary (additives and others) be proven, using the documentation of the goods with the purchase order, detecting possible anomalies and rejecting them if necessary, according to the procedures established on possible defects (amount, date of expiry, damage or loss).

CR 4.2 raw materials and auxiliary units that comply with the performed checks are selected depending on its variety, its origin and analytical characteristics (humidity, calibration, protein and others) and download the required machinery, without causing damage to the material, in accordance with the inspection plans established by the company and the type of production.

CR 4.3 received products weigh scales manual or automatic, noting the quantities of the delivery, when you check your correspond with the purchase order or delivery note.

CR 4.4 barley is stored in silos according to origin and variety, checking the hygienic and operating status of the system prior to use, in addition to the parameters of temperature and relative humidity, resetting the parameters in case of deviation.

CR 4.5 the process of reception and storage-related information is recorded using brackets and established file systems, maintaining the traceability of the production process.

CR 4.6 the malta are issued depending on the standards established.

RP 5: Carry out the operations of soaking and germination of barley grain to cause the development of enzyme activity, according to technical specifications, compliance with the applicable rules of prevention of labour risks and food safety.

CR 5.1 barley is cleaned and classified (sieved), following the instructions of work for their subsequent silage and soak.

CR 5.2 barley is stored in silos presoak, adding water and causing the beginning of enzyme activity, according to the quantities specified in the instructions for the process of germination of grain.

CR 5.3 the conditions and quantities required during the process of steeping of barley are controlled, checking parameters (air input, output of carbon dioxide, wet and dry periods and temperature among others) through the instruments of the sensors.

CR 5.4 barley grain soaking water effluents are transported to purification tanks after use, according to the technical specifications.

CR 5.5 soaked barley grain moved to teams of germination under controlled conditions of temperature and humidity, using the instruments of the corresponding sensors reading in the conditions required in the process of germination.

CR 5.6 the removed and ventilation is performed, using fans, exhaust fans and rotors in germination, the conditions required to control teams to enzyme development.

CR 5.7 enzyme development during the process of germination of barley grain, is carried out, in accordance with the requirements laid down in the production process, using instrumental measurements and sensory tests.

CR 5.8 the information generated during the process of soaked and germination of the barley is recorded and archived according to the system, and set bracket.

6 RP: Ensure the drying and toasting of the sprouted grains for beer, following established procedures, complying with the applicable rules of prevention of labour risks and food safety.

CR 6.1 the sprouted grains are dehydrated, checking parameters (temperature dehydration, humidity and air flow), laid down in the protocols of work and depending on the type of malta to obtain.

CR 6.2 sprouts and dried grains are toasted with the degree of Browning required, establishing the type of malt required base, through the control of time and temperature, according to Protocol of malta obtaining work.

CR 6.3 the disinfection is performed, cool toasted grain, by controlling the temperature, resulting in the malta according to the type of beer that you want to obtain.

CR 6.4 the malt produced is stored in different silos, taking into account the production batch and variety.

CR 6.5 (party grain, powder, rootlet, and others) by-products of the malting process are stored, using the corresponding silo until its subsequent expedition.

CR 6.6 sampling is done by identifying the relevant production batch for your analytical control in the laboratory and testing «in situ».

Professional context: means of production:


Silos, hoppers, weighers, bucket elevators. Mechanical and pneumatic transport systems. Cleaning machines (destoners, triarvejones). Classifiers of grain. Deposits. Tubs of steeping, germination boxes. Fans, exhaust of carbon dioxide. Toasters, heat exchangers, cooling batteries. Temperature, level transmitters. Installations for the production of steam. Cold production facilities. Instrumentation equipment. Desgerminadoras. Magnets. Pumps. Compressors. Control room. Industrial hardware and software. Computer storage media. Instruments for testing. Equipment protection, cleansing and waste disposal teams. Dosing equipment. Portable data transmission equipment. Machines and equipment protective devices. Equipment cleaning and disinfection of facilities. Cleaning systems (centralized or not), disinfection and sterilization of equipment. Other raw materials handling equipment.

Products and results: barley. Barley's second. Straw. Malta. Root. Facilities and equipment clean, disinfected malting and operating.

Used or generated information: equipment instruction manuals. Specifications of raw materials and products. Quality test results. Procedimientos-instrucciones of work manuals. Sanitary regulations. Signs of cleaning. Manual HACCP (critical points). Parties, work logs and incident. «In situ» quality test results. Prevention of applicable labor, environmental risks and food safety regulations.

Unit 2 competition: Make the process must follow the procedures set out level: 2 code: UC0312_2 realizations professionals and completion criteria: RP 1: prepare workspace (post, environment and easements) to obtain the wort to beer production, fulfilling the conditions laid down in the manual of procedure and the applicable regulations of occupational risk prevention environmental and food safety.

CR 1.1 information about the products, the planning operations for obtaining grape juice to produce beer and the quality of the malts (moisture, fungi and insects), is obtained, using the technical specifications of production and checking visually and organoleptically malts, where they are bagged.

1.2 CR musts obtain equipment (mills, boilers and dryers, among others), tooling and tools are selected, depending on the process foreseen, changing the tools required in the equipment used in obtaining the must, by checking which meet the conditions laid down in the manual of procedure, depending on the characteristics of the raw material and product to get.

CR 1.3 them materials (malta, attached solid and liquids) and useful (equipment of protection, equipment portable of transmission of data and pumps, among others) is selected, using the chips technical of production.

CR 1.4 cleaning and disinfection equipment and machines, programs are applied before and after use, obtaining the necessary permissions, checking found in conditions of stop, emptying and protection, anticipating the regulatory timeframes and following the instructions of work and standards.

CR 1.5 levels of cleaning, disinfection and/or sterilization of equipment and production machines are checked, ensuring its correspondence with those required by the specifications and instructions for use.

CR 1.6 operating conditions of equipment and production machines are checked after cleaning, correcting potential anomalies or alerting service.

CR 1.7 the implementation of programs for cleaning and disinfection in facilities is carried out by manual methods or automatic (CIP equipment), taking into account the critical points of the process and its causes, pointing the right places according to the rules, limiting the cleaning area and following the instructions of work and standards.

2 RP: Regulate the machines and equipment used in the operations of preparation of the wort, for brewing, as shown in the technical specifications of production and of the instructions for use, to ensure production.

CR 2.1 (cuba-filtros and presses, among others), equipment are regulated, according to the established production program, changing the form as indicated by the instructions of the corresponding operations (maceration, boiling, clarification, cooling and aeration).

CR 2.2 the control equipment of the quality parameters (humidity, content in proteins and times, among others) at the reception and during the process of obtaining of the wort are calibrated, according to processes of action and following established protocol, resetting them according to the results of the test operations.

2.3 CR (humidity and temperature, among others) machines operating parameters are checked, using tools, tooling, and the required measurement instruments, on the basis of the planned operations and the tolerances allowed.

CR 2.4 teams from production and transport systems are checked at the beginning of each day, shift or lot, verifying that they are ready for use, according to the guidelines established in the must obtain instructions for brewing.

3 RP: Ensure the maintenance of first level of machines, equipment and tools used in obtaining the must, so their conditions conform to the technical details of production, environmental and occupational risk prevention legislation.

CR 3.1 operation of the equipment, machines and auxiliary means, as well as its variables (humidity and temperature, among others) is checked, adjusting it as specified by the technical documentation and instructions of the company.

CR 3.2 possible anomalies are specified, with respect to first-level worn or damaged elements and the operation of the equipment and machines used (cuba-filtros and presses, among others) in the process of preparation of the wort, correcting or warning to the staff, according to the maintenance instructions.

CR 3.3 parts or elements specified as anomalous are replaced and corrected, in equipment and machines used in obtaining the must for brewing, restoring its normal operation in accordance with the applicable maintenance plan.


CR 3.4 documentation concerning maintenance of first accomplished level, is recorded in the history of incidents.

4 RP: Carry out the operations for obtaining the must for brewing with the quality and hygiene specified in the datasheets, controlling the quality of raw materials and the grinding of malt, fulfilling the occupational risk prevention, environmental and food safety regulations.

CR 4.1 characteristics of raw materials (malt, solid attachment, liquid attachments) and the auxiliary are checked, making trials «in situ», comparing with the quality requirements established by the company, detecting anomalies and recording the data.

CR 4.2 the malta is milling with them Mills, according to the technology of grinding applied (dry, wet and conditioned), controlling its parameters of the operation, checking the adjustment of the operation to them requirements established.

CR 4.3 ground malt moved to filling boiler or directly to the macerating unit, controlling the temperature of the boiler as required in the process of obtaining grape juice.

CR 4.4 the must is obtained, by controlling the amount and pH of the water, ground malt, raw grain and other products added to different boilers, adjusting as specified by the technical documentation and instructions of the company.

CR 4.5 program operation is controlled, making sure it corresponds with the grinding of malt and the product to be processed.

CR 4.6 information generated during the process of obtaining grape juice records and files, according to the system, and set bracket.

RP 5: Carry out the operations of maceration of the grape juice, by controlling the quantities of added ingredients and parameters of control, for the production of beer, meeting the occupational risk prevention, environmental and food safety regulations.

CR 5.1 reception of the mixture in the macerated from filling boiler is performed in the conditions laid down, according to the process Protocol, controlling the speed of filling to prevent oxidation.

CR 5.2 (times and temperatures) the process of maceration of malt parameters are controlled in the boilers of filling, in periods of parking, adjusting the time and temperature chart to that required in the production process of beer to obtain both warming ramps (pilsen, black, without alcohol, among others).

CR 5.3 maceration of malt is controlled, by regulating the stirrer speed, during the process of temperature variation, ensuring the homogeneity of temperature in the mixture, keeping the amount of water and steam within the limits of the diagram established in the production process.

CR 5.4 obtaining sugars from starchy substances (saccharification) in the grape must is controlled in the final phase of the heating process of maceration, checking pH levels of starch in the filling through physical-chemical analysis, according to the technology used and the type of beer to get (pilsen, black and non-alcoholic, among others).

CR 5.5 information generated during the process of maceration of the grape must is recorded and archived according to the system, and set bracket.

6 RP: Carry out the operations of filtering or brewing Wort and bagasse, complying with the technical form of production, for the production of beer, complying with the applicable rules of occupational risk prevention, environmental and food safety.

6.1 CR reception of the mixture in the tank's filter or BREW (lauter) coming from the macerating unit is carried out under the conditions laid down in the Protocol of the process, controlling the speed of filling to prevent oxidation.

CR 6.2 the wort is filtered (by cuba filter or filter press), according to the scheme of filtration set, controlling the process of saccharification and valuing the absence of starch, recirculating the wort if characteristics of the first do not conform to those specified in the Protocol.

CR 6.3 agitation of the cutters of the mixing speed is controlled during the casting process, under the conditions laid down in the Protocol of the process.

CR 6.4 grain washing is carried out during the filtration process, extracting the bagasse according to the Protocol established by the technical details of production.

CR 6.5 download of exhausted bagasse is carried out once finished the casting process, doing a rinse.

CR 6.6 the information generated during the process of lauter tun is logged and archived according to the system, and set bracket.

7 RP: Carry out the operations of cooking of the must, pursuant to the technical form of production, for the production of beer, meeting the occupational risk prevention, environmental and food safety regulations.

CR 7.1 filling of the tank of cooking or Kettle speed is controlled, complying with the provisions of the technical details of production, preventing oxidation.

CR 7.2 the amount of hops, salts and other extracts are prepared and dosed to the boiling at the time and set time, depending on the recipe for production and controlling its homogeneity.

CR 7.3 the wort boiling process is monitored during the addition of hops and salts, verifying compliance with the conditions laid down by the procedure of work (concentration of extract, sterility, coagulation of proteins, isomerization of hops and removal of undesirable compounds).

CR 7.4 the amount of water and steam used in the regulation of temperature is controlled in the cooking process, securing it to the established diagram.

CR 7.5 cooking times are controlled, as established by the technical details of production.

CR 7.6 the information generated during the process of boiling the wort is logged and archived according to the system, and set bracket.

8 RP: Carry out the operations of spin and cooling of must, complying with the provisions of the technical specifications of production, for the production of beer, complying with the applicable rules of occupational risk prevention, environmental and food safety.

CR 8.1 must in the cooking Bowl moved to the cuba of spin, by using the pump corresponding, checking their status, complying with the established by the production sheet and the applicable regulations of the diameters and links between sections of pipe.

CR 8.2 must drive speed is checked when entering the cuba of spin, securing it to the values established by the technical details of production.


CR 8.3 the must stays in centrifugal movement, controlling its temperature and refrigerants, according to the quantity being draw up fluids and the time established by the sheet production, eliminating the turbid according to the Protocol established by the company.

CR 8.4 of the wort aerator is checked in the case required its use.

CR 8.5 temperatures and flow of the wort and coolants during passage through the heat exchanger is checked, maintaining its parameters in the conditions established in the established protocol.

CR 8.6 the information generated during the process of spin and cooled the wort is recorded and archived according to the system, and set bracket.

Professional context: means of production: Silos. Hoppers. Scales. Mechanical and pneumatic transport systems. Bucket elevators. Cleaning machines and bare. Magnets. Destoners. Cylinder and hammer mills. Deposits. Boilers of maceration, of grain crude. Boilers filling. Agitators. Cubas filter. Filter presses. Centrifuges and decanters. Internal and external heater. Heating plate and tubular. Cooling plate and tubular. Temperature, level transmitters. Pressure transmitters. Installations for the production of cold steam and compressed air. Drying tunnel. Automatic valves and manual. Pumps. Compressors. Control room. Industrial Hardware and software. Computer storage media. Instruments for analysis. Protective equipment. Treatment and disposal of waste equipment. Automatic cleaning (CIP) installations. Manual cleaning systems.

Products and results: Malta, water, hops, adjuncts. Clarified cold grape juice. Bagasse. Waste in terms of being dumped or evacuated. Facilities and equipment clean, disinfected and in operating condition.

Used or generated information: equipment instruction manuals. Specifications of raw materials and products. Results of production and quality testing. Manuals of procedures and work instructions and incidents. Specifications for quality, safety, environment and basic maintenance standards manuals. Prevention of occupational risks, environmental and food safety regulations.

Unit 3 competition: Driving the processes of FERMENTATION, RIPENING, filtration and finish of the beer level: 2 code: UC0313_2 realizations professionals and completion criteria: RP 1: prepare the area of work (post, environment and easements) fermentation, ripening, filtration and finish the beer, to avoid contamination of the product, as shown in the technical specifications of production processing and in compliance with the applicable rules of occupational risk prevention environmental and food safety.

CR 1.1 beer production sheets are used, extracting information about products, planning of fermentation, ripening, filtration and beer finishing procedures.

1.2 CR production equipment (filling boilers; cuba-filtros, presses, among others), protection, tools and tools are selected, depending on the process, using the sheet production, making the changes indicated in the instructions of the corresponding operation work.

1.3 CR materials (yeasts and musts, among others) and useful (protective equipment, portable equipment of data transmission and pumps, among others) are selected, using the technical specifications of production.

CR 1.4 cleaning of the equipment of production and transport systems is checked at the beginning of each day, shift or batch, making ready for use, according to the guidelines established in the working instructions.

CR 1.5 installations is cleaned, by applying established, by manual or automated methods (computers CIP) cleaning and disinfection programs, limiting the area with regulatory signals, according to instructions of work, of the production and established security plan.

CR 1.6 operating and cleaning equipment and machines of production conditions are verified after cleaning, correcting potential anomalies or contacting the person in charge, proposing measures for correction or improvement.

CR 1.7 (position, environment and easements) work area is kept free of elements that may be dangerous or hinder the realization of other works, following the plan is established in the company health and safety.

2 RP: Regulate the equipment used in the operations of fermentation of the wort and stabilization of beer, as shown in the technical specifications of production and of the instructions for use, to ensure production, fulfilling the occupational risk prevention, environmental and food safety regulations.

2.1 CR equipment (filling boilers, cuba-filtros, presses, among others) are regulated in accordance with the established production program, changing the form as indicated by the instructions of the corresponding operation (fermentation, maturation and stabilization of beer) work.

CR 2.2 the operating parameters (temperature and time) of machines and equipment are checked, using tools, tooling, and the required measurement instruments, on the basis of the planned operations and the tolerances allowed.

CR 2.3 control equipment of parameters of quality (temperature probes and pressure transmitters), are regulated according to the processes of action and following established protocol, resetting them according to the results of the test operations.

CR 2.4 teams start and stop operations are performed, in accordance with the sequence established in the work instructions.

CR 2.5 production equipment and transport systems are checked at the beginning of each day, shift or lot, checking are ready for use, according to the guidelines established in the must obtain instructions for brewing.

3 RP: Carrying out maintenance of first level of equipment, machines and tools used in the fermentation of the must, to avoid unproductive cuts, complying with the applicable rules of risk prevention work, environmental and food security.


CR 3.1 operation of equipment, machines and auxiliary instruments used in the fermentation of the wort (filling boilers, filters, among others) is it verified, taking into account the variables (speed, temperature, pressure, and others) and following the guidelines set in the work instructions.

CR 3.2 possible operation anomalies are specified, with respect to damaged or worn out first-level elements and with respect to the operation of the equipment and machines used (cuba-filtros and presses, among others) in the process of fermentation.

CR 3.3 parts or elements specified as anomalous are replaced in the equipment and machinery used in fermentation and beer stabilization, restoring its normal operation in accordance with the applicable maintenance plan and informing the service when they exceed their level of competition.

CR 3.4 information generated during the first level of equipment maintenance process is logged and archived according to the system, and set bracket.

RP 4: Carrying out preparation of the initial conditions of the yeasts that will produce the fermentation for the production of beer, complying with the applicable rules of risk prevention work, environmental and food security.

CR 4.1 yeasts are prepared, following the protocols established in the production process for the isolation of the species required, depending on the type of beer to get (Saccharomyces cerevisiae, for beer Ale;) Saccharomyces carlsbergensis for Lager beer).

CR 4.2 yeasts are preserved, whereas the optimal situation and the concept of generation, according to the protocols laid down in the production process.

CR 4.3 yeasts are activated, isolating and obtaining the species required depending on the type of beer to obtain, according to the protocols laid down in the production process.

CR 4.4 tanks are checked before the reception of the grape must, where the process of fermentation, is carried out by verifying its State and proceeding to its recovery when any malfunction.

CR 4.5 decanting the wort to fermentation tanks is carried out through lines of racking, using pumps and hoses, according to Protocol established in the production process.

CR 4.6 temperature must in fermentation vats is verified through measurement instruments, in such a way that remain between 15 ° C and 20 ° C, proceed to the planting of yeast.

CR 4.7 sampling of the wort is performed according to the protocols of action established, proceeding to their analytical control.

CR 4.8 yeasts are stocked in vats of fermenting (industrial propagation), introducing a mixture of air and yeast, depending on the recipe used in the production Protocol.

RP 5: Carry out the operations of fermentation, by controlling the quantities of the ingredients added, control parameters and the conditioning of the yeast for the production of beer, meeting the occupational risk prevention, environmental and food safety regulations.

CR 5.1 the temperature of fermentation tank is controlled with the instruments of measurement and control, using fermentation time/temperature diagrams for each type of beer (Ale or top-fermented between 18° C and 25° C for 4-6 days;) Lager or bottom-fermented between 6° C and 10° C 8 to 10 days; below 0 ° C for beers without alcohol).

CR 5.2 fermentation tanks are constantly cooled during the fermentation process, keeping the temperature within the values marked by fermentation diagrams, following the instructions of work depending on the type of beer to get.

CR 5.3 sampling of fermentation tanks is performed according to the protocols of action established, proceeding to their analytical control.

CR 5.4 physical tests (CO2, viscosity, surface tension and density, among others) are carried out according to established protocol, detecting possible deviations from the established protocol values.

CR 5.5 of the resulting alcoholic fermentation activity is determined according to established protocol, controlling the transformation of carbohydrates of raw materials, being the resultant between 4 ° and 8 ° alcoholics or less than 1% by volume in beer without alcohol, depending on the type of beer to get.

CR 5.6 corrections required throughout the productive process of fermentation takes place, solving the deviations detected with respect to established protocol, by means of physical, chemical and microbiological analytical determinations.

CR 5.7 information generated during the fermentation process is recorded and archived according to the system, and set bracket.

6 RP: Carry out the operations of collection of finished products at the end of the fermentation, recording and archiving information of the process for the production of beer, meeting the occupational risk prevention, environmental and food safety regulations.

CR 6.1 yeast is removed after fermentation, according to established guidelines.

CR 6.2 instruments of control and measurement of the process of fermentation, maturation and finishing of the beer, are verified, ensuring its operation, proposing solutions, before the existence of any failure.

CR 6.3 carbon dioxide is removed and purified, using the technical means, mechanical and necessary treatments, storing it in facilities equipped for that purpose, to reuse in other subsequent phases of the process.

CR 6.4 information generated during the process of collection of finished products is recorded and archived according to the system, and set bracket.

7 RP: Carry out the operations of ripening and packaging of beer, according to the established specifications, to maintain the quality of the beer conditions, fulfilling the occupational risk prevention, environmental and food safety regulations.

CR 7.1 the transfer of beer to guard or ripening tanks is carried out according to the established work instructions.

CR 7.2 parameters (colour and turbidity, among others) fisicos-quimicos of beer are controlled during its maturation, through analytical determinations, using established analysis protocol.

CR 7.3 the process of maturation of beer is controlled in the tanks, through established microbiological (summary, diacetyl and cell counts, among others).


CR 7.4 physico-chemical stabilization of beer is carried out where required, eliminating the turbid colloidal and yeasts with clarifying substances and the pre-filtration, once the process of fermentacion-maduracion, according to the protocols of production, carrying out purges at the end of the ripening.

CR 7.5 the stability of the beer is controls during the phase of saves or maturation, to low temperatures and/or adding to the beer stabilizers physico-chemical, according to them protocols of production of each type of beer.

CR 7.6 evaporation, vacuum and reverse osmosis continuous rectification techniques are performed, according to the specifications established for the preparation of non-alcoholic beers.

8 RP: Ensure the stabilization of the beer for its packaging, according to the established work instructions, fulfilling the occupational risk prevention, environmental and food safety regulations.

CR 8.1 filtration lines are prepared, using deaerated water, diatomaceous earth, or other ancillary stabilisation and treatments precoat, according to the requirements laid down in the Protocol of the process.

CR 8.2 pre-clarification by centrifugation or other methods process is controlled, verifying the operation of the filtration equipment, avoiding the dissolution of oxygen, according to the established work instructions.

CR 8.3 original extract in beer is set, preparing facilities and deaerated water, depending on the technology of concentrated musts used according to work instructions.

CR 8.4 (isomerizados of hops and others) additives prior to filtration are prepared, following the manuals of procedure for your dosage.

CR 8.5 beer is filtered, stabilizing, with filters of diatomaceous earth or prolivinilpolipirrolidona, controlling the process parameters of filtration (pressure, volume and filtering, among others) and the characteristics of the product (turbidity, dissolved oxygen), establishing performance according to work instructions established curves.

CR 8.6 setting the last level of the final filtration cartridges or boards and carbon dioxide occurs, through natural or forced, carbonation according to work instructions established, obtaining a beer bright and stable.

CR 8.7 temperature and analytical parameters of beer is controlled in tanks of pre-filling, using the instruments of measurement and control, prior to their packaging.

CR 8.8 the characteristics of the environment or of areas of filtration and prefill atmosphere is controlled, keeping them within the levels marked on the established work instructions.

CR 8.9 the corrective measures in situations of incidence or deviation are applied in the processes of fermentation, ripening, filtration and finishing of beer, restoring balance, stopping the process or requesting technical assistance if it exceeds their level of competition.

9 RP: Carry out the operations collection, treatment and discharge of waste generated in the production of beer, fulfilling the conditions laid down in the manual of procedure and the applicable law of prevention of occupational risks, environmental and food safety.

CR 9.1 the different types of waste or waste are collected, verifying the quantity and type of waste generated by production processes, checking that they correspond to the provisions of procedure manuals.

CR 9.2 residues are stored according to the form and the specific places set out in the operating instructions, in accordance with established legal standards.

CR 9.3 equipment performance and debugging conditions are regulated according to the type of waste to be treated and applying the requirements set out in the manual of procedure.

CR 9.4 conditions or treatment of waste generated parameters are controlled according to the type of waste to be treated, keeping them within the fixed limits and applying the requirements set out in the operating instructions.

CR 9.5 samples are taken in the form, the points and the amount indicated, simple reporting based on Visual observations and sending them to the physical and chemical laboratory, following the procedure laid down.

CR 9.6 immediate measurement of environmental parameters tests are carried out following protocols and using previously calibrated instruments.

CR 9.7 results in collection, purification and disposal of waste generated in the production of beer are contrasted with the requirements demanded, taking the appropriate corrective measures, communicating the detected deviations.

9.8 CR information generated during the process of collection, treatment and discharge of waste generated in the production of beer is recorded and archived according to the system, and set bracket.

Professional context: means of production: tanks of yeast. Fermentation, guardian, decanting deaerated water tanks. Filters of diatoms, PVPP, cartridges, sterilising membrane tangential filtration. Reverse osmosis. Ultrafiltration. Nanofiltration. Production of heat, of cold equipment. Dosing equipment, control. Transmitters for temperature, pressure, level, conductivity, units of rapid determination of quality parameters: densimeter, turbidimeter, oximeters, pH meter, conductivity meter. Automatic, manual valves. Pumps. Agitators. Beer pressure tanks. Production of compressed air, compression and liquefaction of carbonic equipment. Online control equipment. Disposal of waste purification equipment. Sampling instrumentation. Apparatus for rapid determination of environmental factors. Carbonatadores.

Outputs and outcomes: clarified cold grape juice. Yeasts. Waste in terms of being dumped or evacuated. Beers of different types.

Used or generated information: equipment instruction manuals. Specifications of raw materials and products. Results of production and quality testing. Manuals of procedures and work instructions and incidents. Specifications for quality, safety, environment and basic maintenance standards manuals. Manuals for the use of equipment and processes. Manual HACCP (hazard analysis and critical Control points). Parts of work, result of processes and issues. Prevention of occupational risks, environmental and food safety regulations. Diameters of pipes and hoses food legislation.


Unit 4 competition: Control the process of packaging and packaging of beverages level: 2 code: UC0314_2 realizations professionals and completion criteria: RP 1: prepare the product for its packaging, following the specifications of the technical data in the event of refermentation in the bottle, complying with the applicable rules of prevention of occupational risks, environmental, packaging and food safety.

CR 1.1 mixture of grape juice or water with the yeast from re-fermentation is performed according to the quantities and the temperature of the recipe.

CR 1.2 sugary syrup or the required amount of grape juice to add prepares, serve as a substrate to the yeast from re-fermentation.

1.3 CR syrup and yeast from re-fermentation are inoculated in drink packaging, by controlling the quantities of dissolved oxygen, carbon dioxide and other parameters set forth in the technical data.

CR 1.4 the homogeneity of the mixture of yeast, syrup and beverage packaging is checked, carrying out the tests laid down in the technical specifications.

RP 2: Perform product treatment before, during and after packaging, to ensure its organoleptic characteristics and stability, following the specifications of the technical file.

CR 2.1 the necessary controls are carried out to drink (turbidity and filterability clogging among others), making sure that they meet the conditions laid down in the technical specifications for further treatment.

CR 2.2 doses of additives are in accordance with the levels set, ensuring the stability of the product.

CR 2.3 thermal treatment parameters are controlled for each type of drink.

CR 2.4 conditions of pressure and flow, among others, are checked during the filtration process amicrobiotica, regulating them within the set values for each type of drink.

CR 2.5 taking samples periodically, and transferring them to the laboratory to be subjected to the tests specified, the efficacy of the treatment is checked.

CR 2.6 the corrective measures provided for in the procedure manuals are applied, in the event of deviations.

3 RP: Carry out the operations of first level of machines, equipment and auxiliary means necessary for the packaging of drinks, as specified in the rules of production.

CR 3.1 operation of the equipment, machines and the auxiliary instruments used (fillers, tanks, cannulae and others) were found, as well as its variables (temperature, pressure and others), according to the technical documentation and instructions of the company.

3.2 CR specified as first rate, damaged or worn out items and operating anomalies are detected, observing equipment and machines used.

CR 3.3 parts or elements specified as first rate, damaged or defective equipment and machines are replaced, restoring its operation.

CR 3.4 the documentation referred to the maintenance of first level made is recorded in the history of incidents, transmitting to the personal responsible for the report of anomalies detected that exceed their level of competition.

CR 3.5 the area of production and the packaging/bottling line pipes cleans and disinfects following the deadlines set out in the operating instructions, using steam or detergent or disinfectant solution.

3.6 CR equipment, machines and auxiliary instruments are selected and prepared following the production program.

4 RP: Prepare the machines, equipment and auxiliary means necessary for the packaging of beverages, adjusting them according to the requirements laid down in the procedure manuals, to ensure the compliance with the specifications of quality of the final product, complying with the applicable rules of prevention of occupational risks, environmental, packaging and food safety.

CR 4.1 required information about the product and packaging specifications is obtained as provided for in the relevant technical specifications production.

4.2 CR parameters of the process (temperature, cycle and speed, among other times) of machines and equipment (cleaning, moldeadora-sopladora of preforms and welders, among others) are regulated by buttons, touch screens or buttons, timing and rhythm required by the instructions of production.

CR 4.3 State of cartridges and other filtering elements is checked in the bottling of liquids that require a filtration prior to performing the specified tests (test point of bubble and test of integrity, among others).

CR 4.4 provision of supplies (bottles, caps, capsules, labels, among others) are requested to store according to the rate of production.

CR 4.5 containers or packaging materials (glass, plastic, metal and brik, among others) are prepared, placing them in their positions and adapting to the lot where he goes to work.

CR 4.6 the products are identified, determine if they are in conformity with respect to lot and if they are prepared, mixed or combined to be processed.

CR 4.7 labels required to the container and the inscriptions of identification correspond to the batch processing.

CR 4.8 containers not formed «in situ» cleaning is carried out in conditions marked by the job specifications.

CR 4.9 materials scrap and finished products that do not comply with the move to recycling or treatment in the manner and at the place designated.

RP 5: Monitor line of drinks packaging, following the technical specifications required to ensure compliance with the specifications of quality of the final product.

CR 5.1 temperature and level of concentration of detergent product are controlled washers glass packaging, verifying tags pumps performance.

5.2 the formation of containers made of «in situ» CR (moldeadora-sopladora of preforms, among others) is controlled, ensuring that its characteristics (shape, size, thickness, welding and layers) are which are specified in the manual process.

CR 5.3 filling carbonated drinks that need to maintain gas pressure is performed under isobarometricas conditions, ensuring the carbon dioxide content and preventing the dissolution of dissolved oxygen.

CR 5.4 the automatic process for filling bottles or other containers is controlled, through the system of regulation and corresponding posting, and keeping within the limits established by sampling and heavy dosage.

CR 5.5 closing and sealing of the container are in accordance with specified for each product in the operating instructions manual.


CR 5.6 legend required on labels is checked, ensuring their identification and subsequent control and ensuring that it adheres to the container in the form and place.

CR 5.7 witnesses who verify the control equipment online (especially electronic inspectors of empty/full container) are passed according to the established rules.

CR 5.8 the product packaging is moved in the form and to the place suitable, depending on the processes or stores later.

CR 5.9 materials and products consumed during the packaging process are recorded, having leftovers for use and if necessary, modify requests for supplies.

6 RP: Control the process of beverage packaging, following the technical specifications required, to ensure the quality and the final characteristics of the lot, complying with the applicable rules of prevention of occupational risks, environmental, packaging and food safety.

CR 6.1 characteristics of the environment or atmosphere of packaging are kept within levels marked in the operating instructions.

CR 6.2 the corrective measures to restore balance or stop the process, apply in situations of incidence or deviation request, where appropriate, technical assistance.

CR 6.3 performance ratios are kept within the margins laid down in the working instructions.

CR 6.4 taking samples of the final product, your ID and your transfer, they are conducted according to established procedures.

CR 6.5 information concerning the results of the work, produced incidents and corrective action, references to materials and products used is recorded in brackets and in the indicated detail.

CR 6.6 detected anomalies in the equipment performance, assessing whether its correctness or alerting service for being you were within its competence.

Professional context: means of production: thermal beverage treatment equipment: plate exchangers, tubular, pasteurizers (flash, tunnel), autoclaves. Sterile filtration equipment. Preparation and formation of packaging equipment: despaletizadoras, cleaning (blowing machine, washer, rinser). Moldeadora-sopladora of preforms, thermoforming. Packaging lines: rinser, dosificadora-llenadora, baggers, seamers, capping, sealing, welders, banding, Cappers, markers, labeling machines, Palletizers. Machines and equipment protective devices.

Products and results: packaging, prepared Area. Packaging equipment, maintained operations. Bottled drinks ready for storage, marketing and delivery. Reports of anomalies and non-conformities. Documentation of traceability on lots.

Used or generated information: equipment, procedure manuals, and packaging work instructions instruction manuals. References for materials and products. Final documentation of the lot. Parts of work and issues. «In situ» quality test results. With applicable rules on the packaging and bottling of drinks. Applicable regulations state and community on the labelling of foodstuffs. Applicable law of prevention of occupational hazards, environment and food safety.

TRAINING module 1: elaboration of MALTA level: 2 code: MF0311_2 associated with UC: control and prepare raw materials and operations malting duration: 90 hours capabilities and evaluation criteria: C1: identify and receive the raw materials used in the production of malt industry.

CE1.1 identify the delivery notes used in the reception of the raw material and operate accordingly.

CE1.2 reception control (visual, and/or physicochemical) for the acceptance or rejection of the raw material.

CE1.3 list and recognize the installation as well as with the rules of relative to their workplace health and safety.

CE1.4 describe the technological characteristics of different processes and the raw materials used.

CE1.5 interpret the technical documentation on the specifications that must comply with the raw materials in the manufacture of beverages industries.

CE1.6 in a practical course of reception of barley or other raw materials, from given conditions:-carry out the weigh-ins and relevant records.

-Recognize defects and disorders in the barley/malt or other raw materials.

-Rating the barley according to their appearance, results and external characters of the tests.

-Carry out controls of the grain according to stated specifications (temperature, humidity, and others) conservation.

-Elaborate a report reasoned about their acceptance or not.

C2: Apply the process of soaking and germination adapting them to the requirements set out in the manual of procedure.

CE2.1 describe the transformations that take place in the grain during germination.

CE2.2 identify the machinery used in the process of soaking and germination of barley grain.

CE2.3 cleaning of grain in clean and machines of classification, for the preparation of manufacturing batches.

CE2.4 recognize and identify plants, proceeding to their adjustment if necessary and notification in case of breakdown.

CE2.5 in a practical course of implementation of the process of soaking and germination, from given conditions:-carry out the addition and control water, aeration, ventilation, time, removed and temperatures, according to the guidelines of processes.

-Driving the soak/germination process, analysing and redirecting possible deviations on the established guidelines.

-Carry out the moisture and controls development of plumule as parameter control of germination.

-Clean equipment and containers with manual procedures or automatic achieving levels required by processes.

C3: Apply the methods of drying and toasting and its track.

CE3.1 identify the diagram of drying and roasting according to the type of malta to obtain.

CE3.2 relate air temperatures for drying, grain moisture and temperature of the grain with the perfect operation of the drying process.

CE3.3 interpret diagrams of temperature and moisture for drying, as a form of control of the drying track.

CE3.4 carry out the control of temperature and humidity as the start of the toasting control parameters.

CE3.5 track fans and batteries of toasting control to ensure a correct heat exchange.


CE3.6 in a practical course of use and maintenance of the equipment for drying, from given conditions:-perform routine checks of the control elements.

-Carry out the commissioning and fans stop, recirculation of air, removed, etc., depending on the operator's manual.

-Identify and execute maintenance of first level.

CE3.7 explain the need to cool the grain once the roasting.

CE3.8 carry out the disinfection, cleaning and silage of malt.

C4: Identify requirements and preparation and maintenance of first level of malt production equipment operations.

CE4.1 explain the operation and Constitution of them teams of production used in the processes of malted, using correctly concepts and terminology and identifying them functions and contribution of them main joint, devices or elements.

CE4.2 identify devices and security measures in the handling equipment.

CE4.3 in a practical course for use and maintenance of the basic equipment of malting, from given conditions:-clean the equipment and containers by manual procedures or automatic achieving levels required by processes and products.

-Carry out the equipment adaptations and changes of elements required by the different types of processing.

-Perform routine checks of the elements of regulation and control.

-Start the start and stop following the fixed order of performance.

-Identify and execute maintenance of first level.

CE4.4 explain the abnormalities that frequently occur during the normal use of equipment.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.6; C2 regarding CE2.5; C3 on CE3.6; C4 on CE4.3.

Other capabilities: keep the work area with the degree of order and cleanliness required by the organization.

Responsible for the work that develops.

Comply with the rules of production set by the organization.

Show some autonomy in the resolution of small contingencies related to its activity.

Interpret and execute work instructions.

Respect the procedures and internal rules of the organization.

Contents: 1. receipt of barley for its subsequent storage main brewing cereals: barley in beer brewing.

Types of barley: malteables varieties of barley.

Parts of the grain, functions in germination.

Selection and storage.

Specifications that must comply with the barley: appearance, external characters.

Sanitary regulations.

Reception of the barley in the malting industry: verification of the invoices receipt of barley.

Weighing of barley: records.

Reception monitoring (visual, and/or physicochemical) for the acceptance or rejection of the barley.

Recognition of defects and disorders in barley.

Traceability of barley during the reception process.

Alterations that take place during storage of barley.

Registry and file of the information generated during the reception of the barley.

Reception and forwarding of malt.

General aspects of the malting process.

Reception and forwarding of bulk malt.

Risks during transport: pollution and preventive measures.

Types of transport in malta.

Batch production.

Types of malt storage silos.

Traceability of the malta during the processes of reception and forwarding of malt.

Sensory control of silos and means of transport.

2. processes of soaked, dried germination and toasted barley grain. The General aspects of the malting malta. Technical documentation applicable to the malting process. Machines, tools, and supplies of malting, types, properties, applications and preparation.

Soaking and germination of the barley, stages and means employed.

Dried and toasted barley, stages and means employed.

Types of malt: Pilsner, Munich, Vienna and others. Selection of malt for brewing.

Malt extracts.

Process of soaked barley: air of barley and grain calibration cleaning.

Stages or phases of the process of soaked barley: hydration, activation of the embryo and onset of the synthesis of the acid gibelico (to speed up germination), development of enzymes (amylase and proteinases).

Enzymatic control: features and controls to be carried out, temperature.

Addition of water, air input and output of carbon dioxide, moisture content of the grain, ventilation, removed, purification of effluents from the soaking water.

Toasted sprouted grain.

Stages or phases of the toasting of the malta process: time and temperature control.

Types of toasting: pale, amber, black, other.

Traceability of the malta during the toasting process.

Procedures and methods of work.

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.

Cleaning, disinfection, sterilization, insect, pest control products and processes.

Stages and sequences of operations.

Cleaning solutions: properties, utility, incompatibilities and precautions.

Disinfection and sterilization. Disinfectant chemicals, heat treatments.

Insect, insecticides.

Rat control, rat poison.

Systems and equipment for cleaning.

Techniques for signaling and isolation areas or equipment.

Intervention plan first level, malting equipment maintenance.

Periodic maintenance of production equipment: cleaning of equipment and transportation systems.

Production equipments daily maintenance: cleaning of equipment and transportation systems.

Periodic replacement of elements.

Use of computer support for data logging.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the control and the preparation of raw materials and the operations of malting, which will be using one of the following ways:


-Academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 2: preparation of wort level: 2 code: MF0312_2 associated with UC: make the process of preparation of the wort following established procedures duration: 90 hours capabilities and evaluation criteria: C1: analyze the process of mixture for maceration and obtaining of the must, prior to filtration.

CE1.1 describe the procedures used for the crushing of the malt.

CE1.2 justify the steps of cleaning and preparation of the facilities.

CE1.3 Recognizing the importance of the water quality (ionic profile) in the manufacture of different types of beer.

CE1.4 interpret diagrams of temperature during the maceration process, enzymatic actions that take place and their relationship with the fermentation of sugars.

CE1.5 in a so-called practical of preparation of the mix for the maceration and obtaining of the must, starting from a project and ones materials given:-carry to out the grinding of the malta, in them conditions established, according to them types of beer to is go to allocate.

-Check the amount of ground malt and the amount of water added to the smooth running of the filling process.

-Control the process of saccharification of the wort, analyzing the non-presence of starch, prior to filtration.

-Treatment in the filling boiler temperature control and taking appropriate measures in the event of deviation from it.

-Choose the program of operation necessary to obtain the product (without alcohol, Pilsner, black and others), that you want to process.

CE1.6 describing the processes of production of grape must, before filtration, as well as components that can enter to form part of the same.

CE1.7 recognize the corrections and adjustments during the process of preparation of the mixture.

CE1.8 carry out verification and checking of instruments used in the control of the process.

C2: Drive the filtration process, boiling and clarification of must, following established procedures.

CE2.1 explain the importance of the entry of water and steam during the heating process and adjust it according to the established programme production.

CE2.2 recognize the sequence of operations that make up the process and associated with each machines and equipment necessary.

CE2.3 describe the changes that occur in the phase of boiling of Wort and the influence of factors time and temperature.

CE2.4 recognize the influence of the addition of hops in the organoleptic characteristics of the beer.

CE2.5 in a practical course of filtration, boiling and clarification of must, from a project and given materials:-operations of start and stop facilities, following the intended sequence and taking into account its mission to meet throughout the production process.

-Carry out the filtration of must (cuba filter or filter press) for the separation of bagasse.

-Make the mixture temperature increases during the heating process until boiling.

-Perform the washing process of bagasse in the conditions laid down in the protocols of work.

-Control the processes of clarification, filtration, ventilation, and cooling the must obtained, before being submitted to the fermentation process.

C3: Apply the operations of maintenance and cleanliness of the facilities following work instructions.

CE3.1 to recognize and ensure the first level of the different equipment included in the brewing process.

CE3.2 check the operation and handle the instruments of control and regulation of the auxiliary service equipment.

CE3.3 in a practical course of line-cleaning processing, starting from a given conditions:-recognize the sequence of operations that make up the process.

-Identify the parameters to control and set the values required for the process.

-Check the operation of the process and manage the instruments of control.

-Justify the objectives and levels to achieve.

-Select products, treatments and operations to be used.

-Enumerate the necessary equipment.

CE3.4 recognize the signs (alarms, inappropriate sounds wrong rhythms or others) that may indicate malfunctioning:-justify the objectives and levels to achieve.

-Select products, treatments and operations to be used.

-Set the parameters to control.

-Enumerate the necessary equipment.

C4: Analyse measures and inspections of personal and general hygiene, adapted to work situations to minimize the risks of alteration or deterioration of products.

CE4.1 explain hygiene requirements that must comply with the facilities and equipment.

CE4.2 associated actions for the maintenance of hygienic conditions in the facilities and equipment with the risks that its non-compliance.

CE4.3 describe the personal hygiene measures applicable in the beer industry and relate them to the effects resulting from your failure to comply.

CE4.4 discriminate between personal hygiene measures apply to different situations of the process and/or the individual.

CE4.5 interpret the general rules and guides of good practices of food industries, comparing them and issuing a critical opinion on the matter.

C5: Analyze factors and situations of risk to the security and the measures of prevention and protection applicable in food industry.

CE5.1 identify the factors and most common risk situations in the brewing industry and deducing their consequences.

CE5.2 interpret the most relevant aspects of legislation and related security plans a: rights and duties of the worker and the company, sharing roles and responsibilities, preventive measures, signals, specific rules for each post, performance in case of accident and emergency.

CE5.3 recognize the purpose, characteristics and symbolism of the signs indicative of areas or situations of risk or emergency.

CE5.4 list properties and explain the form of employment of the clothes and items of personal protection.

CE5.5 describe conditions and general safety devices on equipment used in the brewing industry.


CE5.6 relate information about the toxicity or danger of products with protective measures to take during its handling.

CE5.7 explain the procedures in case of fire, exhaust steam and chemicals and characterize the means employed in their control.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.5; C2 regarding CE2.5; C3 on CE3.3 and CE3.4.

Other capabilities: keep the work area with the degree of order and cleanliness required by the organization.

Responsible for the work that develops.

Comply with the rules of production set by the organization.

Show some autonomy in the resolution of small contingencies related to its activity.

Interpret and execute work instructions.

Respect the procedures and internal rules of the organization.

Contents: 1. obtaining of the wort for brewing procedures of reception of the raw materials, auxiliary materials, attachments, hops and other ingredients.

Processes of obtaining of grape juice to produce beer. Maceration filtering, boiling, clarification, cooling and aeration.

Control parameters and batching of correction.

By infusion and decoction extraction. Programming of temperatures.

Machining of high density (HGB).

Cleaning and maintenance of machines and tools used operations. Normal and symptomatic parameters.

2. water and other liquids in brewing water breweries.

Chemical pollution of water. Causes and effects.

Microbial contamination of the water. Causes and effects.

Importance of water softening. Softening and deionisation of water.

Pollution and quality of fluids during brewing. Bacteria that contaminate the wort and beer. Changes caused by bacteria.

3 maceration, filtration, boiling and the stages of the process of maceration of malt wort clarification. Used machinery. Control of temperature and time. Risks during the maceration of malt.

Filtration. Methods and machinery used.

Cooking of the wort. Must cooking temperatures.

Hops: types, selection, cultivation and drying. Derived from hops. Dosage of hops and salts.

Clarification, cooling and aeration of the wort.

4 installations, machines, tools and tooling for obtaining grape juice to make beer types, features, and applications.

Measurement and control equipment: types, features and applications.

Industrial hardware and software. Computer storage media. Instruments for analysis.

Cleaning and maintenance of machines and tools used operations. Normal and symptomatic parameters.

Preventive measures for the cleaning of the installation: location of stop, emptying and protection of machines and equipment, cleaning equipment and transportation systems.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the realization of the process of elaboration of the must follow established procedures, which will be using one of the following ways:-academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 3: FERMENTATION, MATURATION and finishing of the beer level: 2 code: MF0313_2 associated with UC: driving the processes of fermentation, ripening, filtration and beer lasting finish: 120 hours capabilities and evaluation criteria: C1: analyze operations of fermentation, yeast inoculating and controlling temperatures.

CE1.1 describe the treatments of the wort before fermentation (sterile air injection) and the process of fermentation of the yeast inoculating.

CE1.2 describe the processes necessary to obtain a pure culture.

CE1.3 establishing growth curves of yeast in different media and fermentative conditions.

CE1.4 describe the Protocol to be followed in sampling of musts, for the control of yeasts in fermentation and analysis of secondary metabolites of fermentation.

CE1.5 justify the measures to take to avoid unwanted in the development of the fermentation.

CE1.6 set diagrams of fermentation temperatures and apply them according to the beer that you want to make.

CE1.7 in a practical course of fermentation of must, from a project and given materials:-apply techniques used in the laboratory handling and propagation of yeast to the production process.

-Carry out the fermentation, according to a diagram in set temperatures, for a type of beer.

-Register the results in the appropriate brackets, analyzing the results and making the corresponding report.

-Describe and perform the process of collecting and usage of carbonic gas during the fermentation process.

C2: Driving the processes of storage, ripening and guardian of the beer.

CE2.1 relating the phase of maturation and guard on the sensory quality of the beer.

CE2.2 identify physical and chemical transformations that occur in the beer during this stage.

CE2.3 describe the second fermentation processes.

CE2.4 identify the causes of the emergence of unwanted substances during storage.

CE2.5 in a so-called practical maturation and guardian of beer, from a given conditions:-prepare the beer for its storage in tanks and subsequent treatment.

-Check the second fermentation, microbiological counts and chemical analysis.

-Prepare the beer for his clarification and stabilizing protein.

-Interpret and apply the process of fermentation with yeast of high and low.


-Apply the processes of refrigeration for preservation and stabilization of the beer.

-Retrieve the tanks fermenting yeasts and storing them in containers suitable for his expedition.

C3: Outlining the post-fermentativas operations of beer, leading to the final packaging process.

CE3.1 explain the process of clarification of beer, through the use of fining agents, for the removal of colloidal substances, indicating the influence that it has on the quality of the final product.

CE3.2 describe filtering by diatom and PVPP, related to the physico-chemical and biological stability.

CE3.3 relate the analytical parameters of beer during their stay in prepacked tanks.

CE3.4 apply the curves of pasteurization for the heat treatment of beer in their different packaging.

CE3.5 describe the different pasteurization systems used in packaging.

CE3.6 recognize the different parts of a pasteurizer and specify what happens in each one of its components.

CE3.7 justify the treatments needed for each of the containers used in the packaging.

CE3.8 know the packaging room environment controls and detect possible environmental contamination.

CE3.9 carry out self-monitoring of quality interpreting and contrasting the results with fixed references.

CE3.10 in a practical course of beer filtration before packaging, from given conditions:-apply the filtration parameters laid down in the Protocol of work.

-Adjust the filters of lands for the correct dosage of pre-coat and aluvionado.

-Check flows and turbidity of beer.

-Establish yield curves in the filtration.

C4: Characterize the basic operations of environmental control and recovery, treatment and disposal of waste.

CE4.1 explain the basic techniques for the collection, selection, recycling, debugging, disposal and landfill.

CE4.2 describe the basic measures for the energy and water saving in production operations.

CE4.3 identify the means of surveillance and detection of environmental parameters that are used in production processes.

CE4.4 recognize the parameters that enable environmental control of production or purification processes.

CE4.5 compare the values of those parameters with standards or levels of requirement to maintain or reach for the protection of the environment.

C5: Apply the operations of maintenance and cleanliness of the facilities following work instructions.

CE5.1 to recognize and ensure the first level of the different equipment included in the beer fermentation process.

CE5.2 check the operation and handle the instruments of control and regulation of the auxiliary service equipment.

CE5.3 in a practical course of maintenance of line processing, starting from a given conditions:-recognize the sequence of operations that make up the process.

-Identify the parameters to control and set the values required for the process.

-Check the operation of the process and manage the instruments of control.

-Carry out the operations of maintenance of first level, required.

-Record the operations carried out.

Skills whose acquisition should be completed in an environment real of work: C1 respect to CE1.7; C2 regarding CE2.5; C3 on CE3.10; C5 concerning CE5.3.

Other capabilities: keep the area of work with the degree of order and cleaning required by the organization.

Responsibility are of the work that develops.

Comply with the rules of production set by the organization.

Show some autonomy in the resolution of small contingencies related to its activity.

Interpret and execute work instructions.

Comply with the procedures and standards internal of the organization.

Contents: 1. yeasts. Classification of yeasts structure and metabolism of yeast. Biological purity of the yeasts and optimal generations.

High and low yeast. Selection of yeast strains.

Maintenance of the yeast cultures.

Previous to the fermentation processes.

Conservation and storage of yeasts.

2. fermentation of the wort fermentation of the wort. Fundamentals of the process. Controls during alcoholic fermentation and the process of preparation of non-alcoholic beer.

Products of fermentation. Production of aromatic compounds.

Secondary fermentation and other fermentations.

Collection of final products.

3 maturation and stabilization of the processes of maturation and cellaring beer. Controls.

Stabilized beer with temperature and physical-chemical stabilizers during the process. Colloidal stabilisation. Process control measures for stabilization of beer.

Extraction techniques of alcohol for the preparation of non-alcoholic beers.

Additives used prior to packaging.

Stabilization of beer packaging. Turbidity. Filtration. Types of filters. Clarification with different products.

4. the beer the composition and quality of beer. Organoleptic analysis of beer. The beer foaming capacity.

Types of beer: - according to the type of yeast - based on color - attending alcohol - attending used cereal (barley, wheat), attachments (corn, rice, sorghum) and its (ecological) origin.

5. machines, tools and tooling for obtaining grape juice to make beer types, features, and applications.

Measurement and control equipment: types, features and applications.

Industrial hardware and software. Computer storage media. Instruments for analysis.

Cleaning and maintenance of machines and tools used operations. Normal and symptomatic parameters.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the conduction of the processes of fermentation, ripening, filtration and finish the beer, which will be using one of the following ways:


-Academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 4: packaging and packaging of beverages level: 2 code: MF0314_2 associated with UC: control the process of packaging and packaging of beverages duration: 60 hours capabilities and evaluation criteria: C1: describing the processes of preparing the product, preserving its organoleptic properties, stability or sterility.

CE1.1 distinguish the main causes of alteration of drinks and their treatments.

CE1.2 classify the additives used in the beverage industry for its stability.

CE1.3 describe methods of heat treatment to achieve stability of the different types of beverages.

CE1.4 describe the aseptic packaging systems, used in the beverage industry.

CE1.5 identify the parameters that should be monitored in the heat treatment of drinks.

CE1.6 describe the processes of filtration finishes and checks carried out to ensure its effectiveness.

C2: Characterize the materials and containers for packaging and labelling, and to relate their characteristics to their conditions of use.

CE2.1 classify containers and packaging materials used in the beverage industry.

CE2.2 describe the characteristics and conditions of employment of different containers and packaging materials.

CE2.3 list properties and describe the characteristics of plugs and other auxiliary elements of packaging.

CE2.4 point out existing incompatibilities between materials and containers and products.

CE2.5 identify materials for labeling and associate them with the packaging and the most suitable products.

C3: Identify requirements and ensure the maintenance of first level and preparation machines and packaging equipment.

CE3.1 interpret manuals for maintenance of the equipment and packaging machines, selecting first-level operations.

CE3.2 specify the controls to be carried out before a change of format in the container.

CE3.3 list and explain the significance of the revisions to be carried out before starting in March or on a line or packaging equipment.

CE3.4 recognize the frequent incidents arising in a line or packaging equipment and deduce possible causes and preventive and remedial measures to be adopted.

CE3.5 order and characterize the sequence of operations of a line-cleaning or packaging equipment at the end of each batch taking into account processed products.

CE3.6 in a practical course of preparation of a line or packaging, from given conditions equipment:-the tasks of maintenance of first level required.

-Launch to point to put different machines and auxiliary elements.

-Perform cleaning tasks at the times and conditions.

-Personal safety measures apply to the job.

C4: Carry out the management of equipment and lines for packaging and labelling used in the beverage industry, and to assess the conformity of products and packaged lots.

CE4.1 distinguish the different types of packaging used in food industry.

CE4.2 identify and characterize packaging «in situ», forming operations preparation packaging, llenado-cerrado and labelling.

CE4.3 describe the parts and operation of machines, equipment and packaging lines.

CE4.4 Note the order and the correct sequence of various machines and equipment that make up a line of packaging.

CE4.5 in a practical course of packaging, from given conditions:-recognize and assess the fitness of packaging and packaging and labelling materials to use.

-Calculate the amounts of different materials and products needed.

-Manage machines monitoring its correct functioning and maintaining packaging within the margins set parameters.

-Apply specific security measures in the use of machines and packaging equipment.

CE4.6 in a practical course of packaging starting from a project and given materials:-relate the parameters to be monitored during the process, its admissible values and control points.

-Carry out the filling, closing and other systematic controls.

-Calculate the deviation levels and compare them with references to admit or reject products and deduct remedies.

Skills whose acquisition must be completed in a real work environment: C3 with respect to CE3.6; C4 on CE4.5 and CE4.6.

Other capabilities: comply with the rules of production set by the organization.

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

Recognize the productive process of the organization.

Adapt it to the Organization, to their changes organizational and technological; as well as to situations or contexts new.

Complete the work according to criteria of fitness, speed, economy and efficiency.

Respect the procedures and internal rules of the organization.

Contents: 1. preparation of beverages for the alteration of the beverage packaging: types, causes and factors involved.

Conservation through heat.

Heat treatment systems: pasteurizer, autoclave.

Sterile filtration systems.

Characteristics of the additives used in the beverage industry.

Processing systems aseptic.

2. features of the packaging and labelling types and characteristics of the packaging materials.

Container: materials, properties, qualities, incompatibilities formats, closures, normative.

Classification, formats, names, utilities, elements of closed, its conservation and storage.

Formed packaging «in situ»: materials used, their identification and qualities.

Systems and equipment for forming.

Closed system.

Final characteristics.

Glass containers: regulations on bottling.

Types of glass.

Types of bottle.

Systems, equipment and materials from closing or plugged.

Cork Stoppers: properties, characteristics.

Cork capping machines.

Systems, equipment and materials of capping.

Metal containers: used metals.

Properties of containers and closures.

Coatings.

Plastic packaging: materials and properties. Locking systems.

Labels and other auxiliaries: labelling regulations: information to be included.


Types of tags, its location.

Other markings, signals and codes.

Adhesive products and other auxiliaries.

3. operations of packaging and machinery used in the packaging handling and preparation of containers: containers, cleaning methods management techniques.

Filling procedures: dosage, vacuum, aseptic, isobaric.

Tagged: placement and fixation techniques.

Types of machinery: composition and functioning, auxiliaries, management and regulation.

First level maintenance.

Manual packaging machines: types and features.

Automatic packaging machines: types and features.

Comprehensive automated packaging lines.

Self-control of the packaging quality: levels of rejection, testing of materials.

Checks during the process and the final product.

Controls for filling, closing, other controls to the product.

Good hygienic practices.

Good handling practices.

Legislation on safety and health at the packaging plant.

The packaging plant monitoring and control systems.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the 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 using one of the following ways:-academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

Annex VII professional skill: Operations auxiliary of elaboration in the industry food family professional: industries food level: 1 code: INA172_1 general competition performing 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, as well as driving trucks and internal transport devices complying with the applicable rules.

Competition UC0543_1 units: perform tasks to support the reception and preparation of raw UC0544_1 materials: perform tasks in support of the development, treatment and conservation of food products UC0545_1: manage equipment and facilities for packing, conditioning and packaging of food products, according to instructions of normalized and dependent work UC0432_1: handling loads with forklifts environment professional scope professional develops its activity in the production department contact the maintenance, dedicated to the manufacture of food products, in large or medium-sized enterprises. It develops its activity, depending on your case, functional and/or hierarchical from a superior. In the development of the professional activity apply the principles of universal accessibility in accordance with the applicable legislation.

Sectors production is located in all sectors of the food industry and related fields, both which are dedicated to the direct manufacture of processed food, like services and ancillary products for the sector.

Occupations and jobs relevant terms from the following list of occupations and jobs are used with generic and all-inclusive nature of women and men.

Pawns of industry food and beverage preparers materials raw machine operators to develop and package food products warehouse porters Carters auxiliary of the food industry workers in the food industry training associate (330 hours) MF0543_1 training modules: preparation of raw materials (60 hours) MF0544_1: basic food products (120 hours) MF0545_1 process operations : Packaging and packaging of food products (60 hours) MF0432_1: handling of loads with forklift trucks (90 hours) unit of competition 1: perform tasks of support to the reception and preparation of the materials premiums level: 1 code: UC0543_1 realizations professionals and completion criteria: RP 1: carry out the operations prior to the receipt of raw materials for the production of products initial food without pollution accordance with applicable security, labor, environmental health and food safety, following instructions.

1.1 CR equipment and tools to use in the receipt and preparation of raw materials are checked that they are operating, available, as well as garment work and/or personal care required, complying with the applicable rules of safety, labor, environmental health and food safety.

CR 1.2 the work area is kept free of elements that can be dangerous, pollute or damage to food products.

1.3 CR the existence and operation of the installations, machines and equipment safety devices is checked, complying with the applicable rules of safety, labor, environmental health.

2 RP: Carry out unloading operations and basic control of raw materials and auxiliary products, receipt of food products for the development of the process, compliance with the applicable rules of safety, labor, environmental health and food safety, following instructions.

CR 2.1 the State of raw materials and auxiliary products, receipt of food products is controlled, through sensory assessments simple, eliminating substances that present great injury or damage.

CR 2.2 raw materials (inert or living) are downloaded in the required places, according to instructions, using the tools established for this purpose, in such a way that jams or abnormal or harmful, situations do not occur by complying with the applicable rules of safety, labor, environmental health and food safety.


CR 2.3 incoming materials (inert or living), move to the places provided for storage or preparation line, using the tools established for this purpose, complying with the applicable rules of safety, labor, environmental health and food safety.

CR 2.4 raw materials that require it are classified, weigh and calibrate in collaboration with the person in charge.

CR 2.5 data obtained during the reception process are recorded in the established support.

3 RP: Perform basic operations of preparation of the raw and auxiliary materials, using the machinery, instruments or equipment required to channel them to the processes, complying with the applicable rules of safety, labor, environmental health and food safety, following instructions.

CR 3.1 machines, equipment and instruments for preparation of raw and auxiliary materials, calibrate and check that they are clean and ready for use.

CR 3.2 food products are selected according to the type of basic operations of preparation that are going to be subjected (boning, clean, cut, scraped, among others), both at the beginning and throughout the process.

CR 3.3 materials and selected food products are washed, clean and scrape, by eliminating excess parts, in cases that come.

CR 3.4 the chopping, cutting, grinding or chopping, among others, of materials and incoming products, are conducted, in cases where it is necessary.

CR 3.5 the pre-treatment of normalization, mixing, addition of substances, blending, dehydration, concentration, defrosting, in processes that require it, are carried out, according to the methods and procedures.

CR 3.6 preparation equipment commanders and the working equipment are handled, full compliance with established security mechanisms.

4 RP: Collaborate in activities of maintenance of first-level equipment reception and preparation of raw materials, through simple operations to keep them operating, complying with the applicable rules of safety, labor, environmental health and food safety, following instructions.

CR 4.1 facilities and equipment used in the receipt and preparation of raw materials and auxiliary products are cleaned often and established procedures, applying the required protection measures and standards that ensure food quality.

CR 4.2 tools and working equipment are collected and sorted in accordance with the instructions received.

4.3 CR waste and from the unpacking and preparation of products disposable items are deposited in containers and places intended for that purpose, in accordance with established procedures and established waste management standards.

CR 4.4 checking and simple regulations of systems, installations, mechanisms, devices and levels of equipment used in the manufacture of food products are made according to instructions.

CR 4.5 small repairs, fixes and improvements of the equipment and facilities used in the receipt and preparation of raw materials and auxiliary materials are carried out according to instructions.

Professional context: means of production: equipment for reception and treatment initial of raw materials. Equipment control and estimation of raw and auxiliary materials for the food industry. Warehouses and areas for receiving raw materials and products.

Products and results: raw materials and materials received and selected. Raw and auxiliary materials prepared and treated for his move to the process of elaboration. Maintenance of order, cleanliness and operation of the facilities and equipment used in the reception of food products.

Used or generated information: work instructions. Record or control sheets and records. Manufacturing and safety regulations. Manual operation of machinery and equipment. With applicable rules of safety, labor, environmental health and food safety.

Unit 2 competition: Tasks for the preparation, treatment and conservation of products food level: 1 code: UC0544_1 realizations professionals and completion criteria: RP 1: execute simple and routine operations of manufacture of food products, using the tools and equipment required for the continuity of the process and the production of food products, complying with the applicable rules of safety Labor, environmental health and food safety, following instructions.

CR 1.1 the physical parameters of the process (temperature, humidity, pressure, concentration, salinity) contained in indicators and controls for easy observation and management are checked, notifying possible deviations.

CR 1.2 tooling, simple and routine, mechanisms of development operations, are managed, following procedures and established techniques.

1.3 CR sequences and rhythms in processing operations are maintained, fulfilling the development of processes.

CR 1.4 the visual control of the product online, on the characteristics of the product to develop, is performed, taking into account the instructions received and discarding or moving parts that do not comply with the rules.

CR 1.5 the Elimination of waste, debris and non-reusable defective parts is controlled, taking care not to obstruct the process or that there are no problems for the quality and wholesomeness of the product or the operation of the facilities.

CR 1.6 sauces, additives, ferments, liquids of Government and other processed product ingredients are added in the amount, form and conditions that indicate work instructions.

CR 1.7 sampling is performed, ensuring the quality of products and standards marked.

CR 1.8 possible anomalies are reported to the responsible line or process, as well as deviations observed during the development of the product, recording the data in the document set.

2 RP: Ensure the simple treatment and conservation of food products manufactured for durability established for each processed product, complying with the applicable rules of safety, labor, environmental health and food safety, following instructions.

CR 2.1 the internal transport of processed products, where relevant in the application of additional treatments or conservation, is performed according to instructions and using the resources required and without damaging or altering the conditions of them.


CR 2.2 dosage of salted fish, pickles, marinades, or any products or preservatives solutions occurs, collaborating with the charge, adding ingredients of automatically or manually.

2.3 CR equipment, cameras or facilities are prepared according to the procedure of conservation applied to the product, making tooling changes, regulations or simple settings.

CR 2.4 charging equipment or cameras is performed, when appropriate, according to shape and amount established on the basis of the treatment to be applied.

CR 2.5 the Elimination of waste, debris and non-reusable defective parts is carried out not hindering the process and without causing problems in the quality and wholesomeness of the product or in the operation of the facilities.

3 RP: Perform cleaning and maintenance of first level of tooling, equipment and facilities used in the production of foodstuffs, to leave them in a State of use, complying with the applicable rules of safety, labor, environmental health and food safety, following instructions.

CR 3.1 cleaning facilities and equipment used in the production of foodstuffs is performed with the frequency and procedures, complying with the applicable rules.

CR 3.2 work areas, as well as places of passage and departure are kept free of obstacles, removing those objects, packages, goods or residues, compliance with the applicable rules.

CR 3.3 wastes from the manufacture of food products are deposited in containers and intended for places, in accordance with established procedures and applicable regulations.

CR 3.4 maintenance of use of equipment, and used machinery is performed in the manner and frequency stipulated.

3.5 CR corrections or first level facilities or equipment repairs are executed according to the procedures established in the maintenance plan.

CR 3.6 waste, debris and non-reusable defective parts are deleted not hindering the process and without causing problems in the quality and wholesomeness of the product or in the operation of the facilities.

Professional context: means of production: tooling and processing of food products machinery. Equipment and installations of final conservation treatments; Chambers, tunnels of freezing, autoclaves, drying ovens, furnaces, ripening rooms. Facilities and ancillary services.

Products and results: products manufactured, in course and semi-finished products. Removal of waste and debris for recovery, recycling or disposal. Ready for your packaging and/or packaging finished products. Stored products preserved or waiting. Operations of cleaning and maintenance of first level of tooling, equipment and facilities in the preparation of food products.

Used or generated information: work instructions. Record or control sheets and records. Manufacturing and safety regulations. Manual operation of machinery and equipment. Rules and regulations on food hygiene and environmental control. Prevention, occupational health and safety regulations.

Unit 3 competition: Manage equipment and facilities for the packaging, conditioning and packaging of products food, following instructions of work of character NORMALIZED and dependent level: 1 code: UC0545_1 realizations professionals and completion criteria: RP 1: prepare materials and facilities and specific equipment for packaging, conditioning and packing of food products, to avoid unproductive paros, complying with the applicable rules of safety Labor, environmental health and food safety, following instructions.

CR 1.1 equipment packaging lines are regulated, until you reach the setting and the pace required.

Consumables, such as 1.2 CR: bottles, bags, plastic caps, labels, among others are available, checking that they are required to the lot that is going to work.

CR 1.3 packaging, conditioning or packaging products are identified, giving their conformity with respect to the lot.

1.4 CR tags, labels and other identifications, are arranged in the form or amount established and assigned workplaces.

CR 1.5 containers not formed «in situ» cleaning is carried out in hygienic conditions marked by work instructions, complying with the applicable rules.

2 RP: Operate automatic and simple controls to assist in the process of packaging and conditioning food products, following instructions.

CR 2.1 operation of forming machines of containers made of «in situ», when you have them is controlled according to the orders received.

2.2 CR levels of products and the temperature of the deposits of dosage are controlled in accordance with established guidelines.

2.3 CR containers and materials (mesh, wrappers, tags, seals, straws and spoons) are located in the conditioning lines or equipment providers, accessing the process, according to established rhythm and timing.

2.4 CR dosing and filling of the containers is carried out according to the Cadence and doses specified in the operating instructions.

CR 2.5 the closed and sealed container is performed according to the pace and form specified in the operating instructions.

CR 2.6 product packaging and conditioning moves in the form and at the place assigned in work instructions.

CR 2.7 count and control of materials and products consumed in the process of packaging and conditioning runs, as established and having leftovers in the place assigned for reuse.

CR 2.8 handling of products and packaging materials is carried out, by taking the necessary protective measures and food hygiene standards.

3 RP: Operate automatic and simple controls make the process of packaging of packaged food products, following instructions.

CR 3.1 package formation, pale or I bales in the corresponding packing machine, develops, according to stated specifications.

CR 3.2 packaging, wall-papers and wrapping formats are tested previously, achieving the possible deviations, under the supervision of the person in charge of the process.

CR 3.3 packaging materials are located in the lines or equipment suppliers, entering into automated processes, with rhythm and timing set.

CR 3.4 the finished product is separated by lots, with precision and in the amount specified in instructions of work, according to the orientation of the same and the corresponding wrapper.


CR 3.5 sealing is tightly with the rhythm and as specified in the operating instructions, as well as the attached and/or shrink-wrap packaged units.

CR 3.6 labels, seals, cards and other indicators which identify the packaged product are placed in the place and form established according to instructions, observing and communicating any anomalies detected.

CR 3.7 packaged unit moved in the manner and to the assigned place, following the instructions of work, in the case of use of robotic equipment, they are regulated during operation to detect possible anomalies.

3.8 CR count and control of materials consumed in the process of packing is carried out according to instructions, having leftovers in the place assigned for reuse and treatment.

4 RP: Carry out the cleaning and maintenance of first level of tooling, equipment and installations used for packaging and packaging of food products to make them operational for later reference, complying with the applicable rules of safety, labor, environmental health and food safety, following instructions.

CR 4.1 cleaning facilities and equipment used in the process of packaging and packaging of products runs with the frequency and procedures, applying the required protection measures and standards that ensure food quality.

CR 4.2 areas of work, as well as the places of passage and exit, are kept free of obstacles, removing those objects, packages, goods or waste, using individual protection equipment and adopting the measures of prevention of risks, complying with the applicable rules.

CR 4.3 waste from the packaging of food products are deposited in the container and places intended for that purpose, in accordance with established procedures and established waste management standards.

CR 4.4 maintenance of first level or use of the equipment and machinery used are executed in the manner and frequency stipulated.

CR 4.5 corrections or first level facilities or equipment repairs are carried out according to established procedures.

Professional context: means of production: packaging machines of different types and modes. Cartoners. Fechadoras. Labelling machines. Enmalladoras and other air conditioners. Retractiladoras. Forming of trays. Palletizers. Dispensers. Closers and sealers. Binding. Devices for the protection of machines and equipment. Lines of injection of ingredients. Transport lines. Cleaning systems. Scales. Registers and counters.

Products and results: packaged and packed products. Packaged products ready for storage, marketing and delivery. Cleaning and maintenance of first level of tooling, equipment and facilities used in the packaging and packing.

Used or generated information: instructions work and operations. Listings and references to materials and products for packaging, conditioning and packaging. Leaves and dimensioning of work and issues. Rules of safety and personal and food hygiene. Environmental regulations.

Unit 4 competition: Handling loads with trucks FORKLIFTS level: 1 code: UC0432_1 realizations professionals and completion criteria: RP 1: driving forklifts for the movement of goods, complying the legislation relating to prevention of occupational and environmental risks, and under the supervision of the personnel responsible for.

CR 1.1 the starter of the forklift is carried out previously by checking the performance indicators of the dashboard, such as levels of oil, battery, among others.

CR 1.2 forklift leads using the necessary personal protective equipment and the existing retention systems.

CR 1.3 movements are carried out taking into account the existing signage and avoiding areas of pedestrian circulation.

CR 1.4 the journey in a downward slope is made up back, without carrying out changes of direction on the slope, to avoid the risk of tipping.

CR 1.5 the trolley forklift is leads in conditions of visibility and in case contrary, the displacement is made March back, making use of them signals acoustic and luminous of warning.

CR 1.6 them movements is performed with the forks lowered avoiding risks of tipping by elevation of the center of gravity.

CR 1.7 them trucks forklift is parked in the areas assigned and authorized, by removing the key of contact and triggering the brake of hand, keeping these areas clean of materials or elements that can involve risks.

RP 2: make it load or download of materials and products for your reception, expedition and storage, fulfilling the normative applicable relative to prevention of risks labor and environmental, and low the supervision of the personal responsible.

2.1 CR quantities will be to deliver or receive are checked by checking on the delivery note of delivery or receipt respectively.

CR 2.2 (packaging, containers or containers) loading unit is checked checking does not present deformations or obvious damage and, if detected, they are communicated to staff.

CR 2.3 maximum load instructions are respected in order to not exceed the limits of capacity of the forklift and ensures stability, avoiding risks of accident in unloading and storage operations.

CR 2.4 goods are handled using appropriate means in each case (conventional, retractable, pallet truck manual or electric trolley, Stacker, among others) avoiding alterations or damage and taking into account particular hazards (hazardous atmospheres, dangerous goods, among others).

CR 2.5 the bit is placed depending on its function, when required by the movement of cargo, not exceeding the carrying capacity or the resistance of the forks and following instructions of the responsible staff.

CR 2.6 load and unloading of means of transport (truck, van, among others) external is ensuring the integrity of the loads and on instructions from staff concerning their placement.

CR 2.7 rigged loads down at ground level before performing maneuvers, to avoid hazards to personnel and the staff of the environment (damage to facilities, tipping, abuses, among others).

CR 2.8 load is deposited in the space or assigned socket (shelf or at the level of the pavement), placing forklift squarely on the shelf or stacked load and with the mast upright.


3 RP: Supply of raw materials and materials for their treatment in the process of production, as well as remove waste generated, depositing them in the planned zones and under the supervision of staff.

CR 3.1 distribution of raw materials is performed using established in the order of production means, in authorized areas to do so, in order to avoid malfunctions in the process.

CR 3.2 raw materials are replaced according to the production needs and before are exhausted in the work area, to prevent stoppages in the process and on instructions from staff.

CR 3.3 waste generated are loaded previously by checking if they are pollutants, harmful or visible defects, taking relevant measures according to instructions of the staff.

CR 3.4 waste generated are transferred safely and are deposited in the areas and, where applicable, corresponding to the type of waste container, to prevent pollution of the environment.

4 RP: Maintenance of first level of forklifts to ensure its operation, complying the legislation relating to prevention of labour, environmental risks and quality, and under the supervision of the personnel responsible for.

CR 4.1 first level maintenance is executed taking into account the technical documentation of the equipment and the procedures established by the company.

CR 4.2 trolley status is checked by visual inspection of the train shooting, lifting equipment, loss of fluids, among other things, communicating to personnel responsible for the existence of any anomaly.

4.3 CR arranged driving and safe-handling elements such as brakes, State of tires, lifting system, leaks of hydraulic fluid or fuel, audible signals and Visual, among others, are checked that they remain in working order.

4.4 CR (belt, helmet, among others) personal protective equipment and safety devices are checked by checking that they remain useful.

CR 4.5 forklift freezes if they are detected malfunctions that may affect the performance and safe handling by communicating to its staff for repair.

CR 4.6 periodic reviews are collected in the book-keeping informing staff of the previous actions carried out.

Professional context: means of production: cart manual, automotive maintenance, electrical or internal combustion engine. Hand trucks. Containers, packaging and pallets. Shelves suitable to the type of loads. Personal protective equipment. Implements.

Products and results: lots and consignments of raw materials. Manufactured products prepared for its transfer to machine. Finished items ready for delivery to the customer. Units of cargo transported, placed or stacked.

Used or generated information: applicable regulations on handling of loads and use of teams of trucks. Applicable regulations of occupational risk prevention. Management of waste or environmental protection legislation. Orders of movement of cargo or download of products, of transport or of supply internal. Delivery receipts. Coding of materials and products. Manual use of the machine. Risk identification sheets. Writings and documents in digital format for the control of the movement and transportation of materials and products, materials and products in process and classification of warehouse stock. Book-keeping. Tags. Production orders.

TRAINING module 1: preparation materials premium level: 1 code: MF0543_1 associated with UC: perform tasks to support the reception and preparation of materials raw duration: 60 hours capabilities and evaluation criteria: C1: identify the precise personal and equipment conditions to proceed to perform receive operations and preparation of raw and auxiliary materials meeting applicable food hygiene regulations.

CE1.1 describe the characteristics that must have work clothes and protective equipment to use in the reception and preparation of raw materials.

CE1.2 adopt attitudes and behaviour in accordance with the rules on food hygiene.

CE1.3 identify common risk situations in the processes of reception and preparation of raw materials.

CE1.4 interpret properly the orders and work instructions, verbal or written, that are received on the receipt and preparation of raw materials.

CE1.5 performed on the systems checks and drives needed to perform the operations of reception and preparation of raw materials with effectiveness and security.

CE1.6 identify the purpose, characteristics and symbolism of signals related to the prevention of risks or emergencies.

CE1.7 recognize environmental conditions involving health risks to people and products in the facilities for receiving and preparation of raw materials.

C2: Identify the basic characteristics of raw materials and auxiliary inbound, and aid in their control, assessment and in the process of receiving and storing them, according to established procedures and instructions received.

CE2.1 describe the basic conditions which must comply with the major raw and auxiliary materials entering the production process.

CE2.2 adopt the methods of assessment, measurement and calculation of quantities on standard routine assessments of raw materials.

CE2.3 relate the raw materials to the process and the final product.

CE2.4 explain the basic procedures of classification of raw materials and major auxiliary materials.

CE2.5 recognize records and simple annotations on entries of food raw materials.

CE2.6 deposit products in the place established requirements and their needs.

CE2.7 in a practical course of choice of raw materials and auxiliaries, from given conditions:-identify what materials it is and in that final product is involved.

-Perform a basic classification of the same and categorized, if need be, qualities and skills.

-Weigh, calibrate and measure, handling instruments or devices simple and basic calculations.

-Record results in the records prepared for the purpose.

-Make the discharge or deposit of materials, in such a way that will not cause jams or anomalous situations for the process, nor damage to the raw materials.


C3: Carry out, according to instructions, preparation and packaging of raw materials as the first step in the preparation of food products according to the standards of hygiene and food safety.

CE3.1 explain the operations of preparation and conditioning of the raw materials and what result is obtained with such operations.

CE3.2 interpret documentation and operating instructions indicating the operating criteria to take into account.

CE3.3 rating the importance and the difficulty that presented the preparation and standardization of the materials raw.

CE3.4 describe the precise pretreatments to prepare the raw materials, before entering the line of elaboration (baths, thawing, grinding, standardization, mixtures) and the relationship of such treatments with the process and the final product.

CE3.5 describe the precautions and measures to take into account in the handling of materials, equipment and products for preserving food hygiene and safety.

CE3.6 in a practical course of preparation of raw material, from given conditions:-select the raw material in function of the product to obtain and set normalization.

-Clean the raw and remove the spare parts.

-Carry out washing and previous medical treatments.

-Conveniently use utensils and equipment for preparation of the raw personal precautions required.

-Maintain the hygienic and sanitary measures mandatory and perform the collection and control of the resulting waste.

-In case of use of machines, help its maintenance and operation, with the due safety preventions.

-Giving continuity to the process so that the power of inbound products and output conforms to the established rate.

C4: Carry out, according to instructions, maintenance activities of the first level of the equipment used in the receipt and preparation of raw materials, carrying out the necessary cleaning and checking of the operation of the same.

CE4.1 differentiate levels and cleaning requirements of different installations and equipment for reception and preparation of raw materials.

CE4.2 carrying cleaning equipment and facilities using the media and appropriate products.

CE4.3 adopt the general rules and guidelines for good practice in the food industry.

CE4.4 detect basic aspects of the regulations and security plans to observed for persons and materials, verifying the existence and the functioning of specific safety devices.

CE4.5 carry out the collection and disposal of waste from the food industry with precautions and procedures.

CE4.6 prepare and put together with skill the equipment and facilities used in the receipt and preparation of raw materials and auxiliary materials.

CE4.7 repairs, arrays and simple improvements to certain equipment and facilities of the process of reception and preparation of raw materials.

Skills whose acquisition must be completed in a real work environment: C2 with respect to CE2.7; C3 on CE3.6.

Other capabilities: maintaining an assertive attitude, empathic and conciliatory with others; showing cordiality and kindness in the deal.

Interpret and execute work instructions.

Communicate effectively with the right people at any given time, respecting the channels established in the organization.

Respect the procedures and the internal rules of the organization.

Get used to the pace of work of the organization.

Identify the production process of the organization.

Contents: 1. preparation of the operations of reception and preparation of materials premiums basic food hygiene standards; measures of personal hygiene, workwear, personal protective equipment and guide to good hygiene practices in the reception and preparation of raw materials.

General hygiene requirements for facilities and equipment for reception and preparation of raw materials.

Most common hazards in the food industry.

Regulations on prevention of injury. Security and emergency plans.

Plans and work orders.

Reception of basic raw materials and auxiliary products.

Classification of raw materials by their origin.

Varieties and specifications depending on the product to get.

Materials raw main auxiliaries used in the food industry.

Classification and description of the additives in the food industry.

Protection of goods. Conditions and external transport.

Receipt of goods in the food industry. General checks and operations.

Basic documentation of receipt; delivery notes and reception leaves.

Methods of selection and classification of raw materials.

Basic sensory appreciation of raw materials.

Methods of measurement and calculation of quantities of different raw materials.

Tooling and equipment of control and evaluation of raw materials. Grounding point and control.

Records and annotations of received raw materials.

2. conservation of raw materials and materials auxiliary storage of raw materials, types and features.

Adequacy of the storage type to raw or auxiliary product.

Chambers of conservation and storage of raw materials: notions of basic management.

Preservatives substances. Notions.

Other conservation measures.

Maintenance of refrigerated and temperature records.

Standards of safety and prevention in the storage of raw and auxiliary materials.

Basic operations of preparation of raw materials.

Description of the main processes of preparation of raw materials: calibration, cleaning and washing, drying, brushed, chopped, peeled, boned, cut, crushing, mixing, blending, concentration, dehydration, parboiled, butchering, cleaning and defrosting.

Specific operations and results.

Useful and basic tools used in the preparation of raw materials.

Machinery and specific equipment for preparation of raw materials.

Regulation of parameters and management of simple mechanisms of control in machinery and equipment.

3. cleaning and basic maintenance of reception and preparation of raw materials levels and basic requirements of cleaning equipment.

Cleaning products; rates and conditions of use.

Utensils and sanitizing machinery.

Cleaning procedures and processes.

Residues and contaminants in food industry, environmental protective measures.

Operability and safety equipment for reception and preparation of raw materials.


Basic maintenance of equipment reception and preparation of raw materials.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques support tasks related to receipt and preparation of raw materials, which will be using one of the following ways:-academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 2: operations basic processes of products food level: 1 code: MF0544_1 associated with UC: perform tasks in support of the development, treatment and conservation of food products duration: 120 hours capabilities and evaluation criteria: C1: identify the personal and equipment, precise conditions to perform the basic operations of processing and manufacture of food products complying with the applicable rules.

CE1.1 identify the form of use of clothing, equipment and personal protection, according to applicable regulations.

CE1.2 adopt attitudes, behaviours and practices in accordance with the applicable regulations.

CE1.3 interpret work orders received on the development, treatment and conservation of products.

CE1.4 prepare them useful, equipment and machinery to use according to the type of processing or treatment to apply to those products food.

CE1.5 performed on the systems checks and drives needed to perform the operations of production and conservation of products which correspond.

CE1.6 recognize the functioning and existence of the safety devices in equipment development and treatment of products.

C2: Apply simple techniques of preparation of food products with the outfit and equipment appropriate to the process that is taking place and following instructions.

CE2.1 interpret the documentation and work instructions that indicate the operating criteria that need to be carried out.

CE2.2 explain the operations of processing to be performed in each case and what result is expected.

CE2.3 assess the importance and the difficulty presenting the operations of preparation of a food product in the whole process.

CE2.4 in a case study of development on the basis of given conditions:-recognize the characteristics of the incoming product ready.

-Skillfully operate utensils, equipment and substances, getting the required product quality.

-Apply the specific health and safety measures in the handling of products and handling equipment.

-Assist in the contrast of the characteristics of the product in relation to your specifications and, where appropriate, to warn whenever there are defects.

-Keep the rhythms and sequences of work established in the course of the development.

-Identify the parts or defective units and set them aside or rebuild them for recovery or treatment.

-Add, when necessary, additives, salts, enzymes, Government, substances curantes liquids and other ingredients that can be part of the finished product.

-Fill out sheets of incidents.

CE2.5 recognize the main waste generated during the process of elaboration and what kind of fate or treatment should receive.

C3: Applying the final treatments of conservation and finished food products that are needed and applying legislation.

CE3.1 identify and describe basic form teams, Chambers, tunnels, autoclaves and other facilities involved in conservation and/or finishing final treatments.

CE3.2 handling, simple and routine, operations teams and final treatment of food products.

CE3.3 help in routine checks of control cameras curing, drying, freezing, controlled atmosphere or other long-lasting treatments.

CE3.4 in a practical course of final or finished product produced, duly characterized treatment:-prepared for utensils, equipment and facilities that are going to intervene in the treatment.

-Load equipment and treatments, in the form and amount established cameras; taking into account the process flow is developed without interruptions or jams.

-Identify the means and systems of regulation of the equipment and installations, and what must be checked on them.

-Help to review indicators of standard parameters and, if necessary, record the observed data, realizing if there are anomalies outside normal operating limits.

-Operate under instructions, equipment and installations of final treatment.

-Put in place and form allocated, products treated to his transfer to warehouse or the line of packaging and/or packaging.

-Collaborate on samples, under the supervision of assigned outlets, realizing the operation carried out by the established procedure.

C4: Perform cleaning and basic maintenance of tools, equipment and facilities used in the production of food products; following instructions and according to applicable regulations.

CE4.1 identify different cleaning procedures appropriate to each equipment and installation.

CE4.2 recognize conditions that should have different work areas after processing of food products.

CE4.3 carry out the collection and disposal of waste generated in the production of products, according to the rules and procedures of established waste management.

CE4.4 operations maintenance and fine tuning requiring the equipment and facilities used in the production of food products.

CE4.5 make corrections and repairs of first level in equipment and installations that present deficiencies.

CE4.6 observe the preventive measures of risk and personal safety in the performance of the tasks of cleaning and maintenance.


Skills whose acquisition must be completed in a real work environment: C2 with respect to CE2.4; C3 on CE3.4.

Maintaining an assertive attitude, empathic and conciliatory with others; showing cordiality and kindness in the deal.

Interpret and execute work instructions.

Communicate effectively with the right people at any given time, respecting the channels established in the organization.

Respect the procedures and the internal rules of the organization.

Get used to the pace of work of the organization.

Identify the production process of the organization.

Contents: 1. preparation of the basic operations of basic rules of food hygiene food products; measures of personal hygiene, workwear, personal protective equipment and guide of good practices of hygiene in the production of food products.

General hygiene requirements for buildings and equipment of manufacture of food products.

Security measures in the management of equipment and supplies used in the production of food products.

Work plans and lines of development of food products.

2. basic operations of products; Description and parameters to control treatments by the action of heat.

Irradacion.

High pressure.

Treatments by action of the cold.

Manipulation of the water content.

Addition of chemical additives.

Smoked.

Fermentation and maturation.

Extrusion techniques.

Reduction in the size of solids.

Mix.

Emulsification.

Separation techniques.

3 teams. Machinery tooling used in the preparation of food products operation, instrumentation control and basic regulation of: boilers, stoves and ovens; sterilizers, pasteurizers and fermenters; refrigerators and freezers; cutters, grinders and blenders, mixers, mixers and homogenisation machines; pressing machines and injectors; dryers and desaireadoras; equipment and specific machinery by subsectors.

Description and management of tools and basic supplies in the food industry: knives, tweezers, desconchadoras, grids, sources, pots, pans, spatulas among others.

4. final treatments of conservation and finish of foodstuffs types conservation treatment and finishing of food products. Products and processes.

Description and basic management of equipment and machinery from conservation and finishing products.

Elementary systems of control and data logging.

Anomalies and corrections.

5. cleaning and basic maintenance of equipment of preparing food levels and basic requirements of processing equipment cleaning.

Cleaning products; rates and conditions of use.

Utensils and sanitizing machinery.

Cleaning procedures and processes.

Waste and pollutants generated in the production of food products, basic operations of recovery, treatment and disposal.

Operability and safety in food processing equipment.

Basic maintenance of equipment of manufacture of food products.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques support tasks related to the preparation, treatment and conservation of food products, which will be using one of the following ways:-academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

-Professional experience of at least three years in the field of skills related to this training module 2. Accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 3: packaging and packaging of products food level: 1 code: MF0545_1 associated with UC: manage equipment and facilities for packing, conditioning and packaging of food products, according to instructions of normalized and dependent work duration: 60 hours capabilities and evaluation criteria: C1: identify and prepare containers and materials for packaging, conditioning and packing of food products according to the procedure and instructions laid down.

CE1.1 recognize containers and materials that are required to configure the product packaging and conditioning.

CE1.2 recognize packing materials needed to configure the package, pallet or Bale.

CE1.3 associated kinds of packaging, conditioning and packing with the production process and the final product.

CE1.4 underline the basic characteristics of caps, tops, cords, tapes, glues, Staples and other homemakers of wrapping and packaging materials.

CE1.5 distinguish different packaging materials and associate them with packaging and its final presentation.

CE1.6 provide consumables suitable for the process of packaging or packaging that will be carried out.

CE1.7 check the availability of tags and labels in the amount and established places.

CE1.8 cleaning of containers formed «in situ» in accordance with hygienic measures.

C2: Locate the main components of the preparation of machines and equipment for packing and packaging, according to the indications received.

CE2.1 interpret the instructions for basic maintenance and updating of the equipment and packaging machines, conditioning and packing and collaborate in this maintenance.

CE2.2 explain the adjustments to perform before a change of container format and assist in these adaptations.

CE2.3 list revisions to be performed in packaging equipment and packing, before starting up, pointing out the main components to check.

CE2.4 recognize the frequent incidents that may arise in a line or packaging or packing equipment and help in the adaptation of the corrective and preventive measures.

CE2.5 recognize the sanitary conditions which must comply with the areas of envasado-acondicionado and packing area.

CE2.6 in a practical course of preparation of a line or equipment packaging or packing, from given conditions:


-Collaborate, within their responsibility, in the first level maintenance tasks required.

-Put together, under the supervision machinery, main and auxiliary equipment for its start-up and normal operation.

-Tasks of cleaning and disinfection, using products and appropriate equipment.

-Make sure that consumables, both vessels and the elements for the conditioning and packing, are available to the process in place and the amount necessary to avoid interruptions.

-Try, through simulation, the operation of devices and mechanisms of security machines and packaging, conditioning equipment and packaging.

C3: Describe the automatic operations of packaging and conditioning food products, whereas the order of operations.

CE3.1 explain the different types of packaging, used in the food industry.

CE3.2 quote the main types of conditioning of products packaged in the food industry.

CE3.3 identify the operations of: formation of containers 'in situ', preparation, llenado-cerrado, tagged and conditioning.

CE3.4 describe the functioning and the most important parts of machinery, equipment and packaging lines and conditioning.

CE3.5 Note the order and the right way in that should trigger the automatic control machines and equipment that make up a line of packaging and conditioning.

CE3.6 in a practical course of packaging and conditioning, from given conditions:-recognize the suitability of packaging and materials used.

-Check deposits of dosing to maintain appropriate product wheels and the feeders and nozzles are prepared.

-Check that the packaging materials and containers or their preform properly arranged in lines or providers conduits and access process with correct rhythm and sequence.

-Operate the controls of them machines and equipment of packaging and conditioning, watching its correct operation.

-Check filling, closed and tagged is carried out by automatic equipment, without any incidents.

-Recognize the established channel to notify the anomalies observed in the development of the process.

-Completed leaves or parts of work prepared for counting of consumables and packaging produced.

-Determine the place and the form where should settle or move numbered containers, as well as the surplus or waste for recovery or treatment.

-Apply hygiene and specific safety measures in the use of machines and packaging equipment and conditioning products.

C4: Apply automatic operations of packaging and packing of food products, whereas the sequence of the production process.

CE4.1 explain the different types of packaging used in the food industry.

CE4.2 recognize different materials and auxiliary elements that are used in the formation of the Pack, pallet or Bale, linking those with desired packing.

CE4.3 describe the functioning and the most important parts of machinery, equipment and packing lines.

CE4.4 Note the order and the right way in that should trigger the automatic controls of machines and equipment that make up a line of packing.

CE4.5 identify the operations necessary to make boxes, packages, bales, shrink and other own packing units.

CE4.6 in a practical course of packing of food products, from given conditions:-estimate the ability of materials to use.

-Check that main and auxiliary packaging materials are properly arranged in lines or corresponding equipment and access to the process is performed with the rhythm and sequence proper.

-Operate skillfully packing machinery controls, monitoring its correct operation.

-Check that the closed, tied, packaging, signage and other final packaging operation, are performed, so if they are automatic as semi-automatic, correctly and without any incidents.

-Implement the orders and placement criteria and transfer of packaged products, to the place and form allocated and in case of employment of robotic devices, operating with maximum dedication and care.

-Identify the place and the form where should settle or move surplus materials, waste or defective packages for their recovery.

-Notify, by the established runway, anomalies or failures observed in packing and collaborate on the count of consumables and packages or units produced.

-Apply security methods specific and food hygiene in the use of machines and packing equipment.

Skills whose acquisition must be completed in a real work environment: C2 with respect to CE2.6; C3 on CE3.6; C4 on CE4.6.

Other capabilities: maintaining an assertive attitude, empathic and conciliatory with others; showing cordiality and kindness in the deal.

Interpret and execute work instructions.

Communicate effectively with the right people at any given time, respecting the channels established in the organization.

Respect the procedures and the internal rules of the organization.

Get used to the pace of work of the organization.

Identify the production process of the organization.

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 necessary properties of the materials used for the packaging of food products.

Necessary hygienic conditions in packaging processes.

Types and modes of food packaging: aseptic packaging, packed with air, vacuum packed, packaged in modified atmosphere packaging assets.

Measures of prevention of risks in the operations of packaging and packed.

Metal packaging: aluminium, tinplate. Constitution and properties.

Glass and ceramic containers: jars, bottles and carafes.

Paper / paperboard packaging: carton, cartons, paper.

Containers of plastic and complex materials: bags, bags, trays, flexible, microperforated sterilized, thermoformed.

Various wrappers.

Products and materials of accompaniment and presentation.

Edible films and coatings.

Labels, labeling and identification and information elements.

Legal requirements for packaging of products.

Packaging products, paper, cardboard and plastics.

Strips, ribbons, and ropes.

Trays and other packing media.

Pastes and glues.

Additives, Staples and seals.

Other materials auxiliary.


2. operations of packaging, conditioning and packing containers "in situ" formation.

Handling and preparation of containers.

Cleaning of containers.

Procedures for filling and dosing.

Types or systems of closed.

Procedure of conditioning and identification.

Packaging operations; Regulation and management.

Handling and preparation of packaging materials.

Packaging, shrink wrapped procedures, guidance and training of lots.

Labeling and identification of lots.

Palletizing and pallet movement.

Destination and location of surplus and waste packaging, conditioning and packaging.

Notes and records of consumption and production.

3. basic operation of packaging, conditioning machinery and packaging packaging machines: basic types, main components, operation and auxiliary equipment.

Packing machines: basic types, main components, operation and auxiliary equipment.

Automated and robotic packaging and packing machines.

Comprehensive automated lines.

Packaging machinery cleaning and packed.

Elementary maintenance, set-up and small repairs of wrapping and packaging machinery.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the management of equipment and installations for packing, conditioning and packaging of food products, following work instructions of normalized and dependent, character which will be using one of the following ways:-academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

-Professional experience of at least three years in the field of skills related to this training module.

2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 4: handling of loads with trucks FORKLIFTS level: 1 code: MF0432_1 associated with UC: loads with forklifts duration: 90 hours capabilities and evaluation criteria: C1: forklifts driving techniques applied conventional operations and basic maneuvers.

CE1.1 locate the controls driving trolleys and control indicators, describing the role of each one.

CE1.2 describe the different points that check to set up forklift.

CE1.3 recognize the risks arising from the manipulation of forklift trucks and the media and equipment used, identifying them.

CE1.4 identify standardized signs that delimit the areas of work and movement, playing each one of them.

CE1.5 identify the luminous and acoustic signals to be carried trolleys, related to their type and location.

CE1.6 explain the basic conditions for stability of loads and chances of overturning depending on the maneuver.

CE1.7 recognize the operations to be performed for the forklift truck parking and for the maintenance of the obstacle-free space.

CE1.8 in a practical course of driving forklifts, from technical specifications:-check the indicators of performance.

-Putting the machine into operation.

-Drive the machine without load and performing specified maneuvers.

-Raise and lower the fork.

-Park trolley the specified place and leave it inoperative.

C2: Apply techniques of loading and unloading of trucks carrying out the receipt, forwarding and storage with different goods.

CE2.1 identify the basic ways of loading units.

CE2.2 explain the conditions that must meet the packaging or packaging to constitute the charging unit.

CE2.3 identify and classify the different types of paddles and explain the fundamental applications of them.

CE2.4 explain the variations mobilized loading weight yield, depending on the utilization of the available volume, according to the forms of products or their packaging.

CE2.5 in a case study of handling of materials and products duly characterized: – interpret the information.

-Locate the physical location of the load.

-Check that packaging, containers, as well as materials or products meet safety conditions.

-Check that type of trowel or small selected metal container is best suited for the handling and transport of the unit of charge, safe.

C3: Interpret and apply the rules concerning the prevention of occupational risks and health of workers.

CE3.1 recognize the risks of manual handling of loads: fall of objects, bruises, lifting postures, repetitive strains, fractures, muscle-skeletal injuries, and others.

CE3.2 acknowledge the risks arising from the management of self-propelled machines and traction or manual push, such as: entrapments, cuts, excessive, repetitive positional fatigue, twists, vibrations, noise, gases, and others.

CE3.3 distinguish the different types of (PPE) personal protective equipment appropriate to each risk.

CE3.4 identify measures for action in emergency situations.

CE3.5 before a simulated course of loading, transport and unloading, perfectly defined:-identify the most appropriate personal protective equipment.

-Recognize the risks arising from the handling of the cargo.

-Identify the risks arising from the conduct of transport, loading/unloading, stacking/destacking of load.

-Detailing the possible emergencies that may occur.

C4: Interpret the symbology used in signals from the environment and transportation.

CE4.1 enumerate the duties, rights and rules of conduct of persons handling and transport loads.

CE4.2 identify signals and mandatory informative plaques that refer to the load, as well as other symbols of information that should take the trolley.


CE4.3 identify and interpret standardized signals which should define the specific areas of work, those reserved to pedestrians and others on the roads; and act in accordance with the limitations of the warehouse, handling indoors.

CE4.4 identify them signals luminous and acoustic that should carry them trucks, relating them with its typology and location standard.

C5: Identify the elements of machines provided for safe driving, as well as maintenance of first level.

CE5.1 interpret on trucks (or models) controls, systems and elements of driving and handling; as well as the indicators of fuel, battery charge level and others included in the trolley control panel.

CE5.2 interpret the instructions in the maintenance manual, operations that correspond to a primary level of the same.

CE5.3 identify those anomalies that affect driving or safe handling, must be communicated for immediate repair and can cause the arrest of the truck.

CE5.4 in a practical course in which BARROW accused anomalies:-detect anomalies.

-Identify which are possible caused by defects in manufacture or maintenance.

-Determine whether breakdowns whose repairs exceeds its responsibility and should be subject to communication to whom it may concern.

-Carry out peacekeeping operations corresponding to their level of responsibility.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.8; C2 regarding CE2.8; C3 on CE3.5; C4 with respect to other capabilities CE4.6: keep the work area with the degree of order and cleanliness required by the organization.

Communicate effectively with the right people at any given time, respecting the channels established in the organization.

Responsible for the work that develops.

Complete the work according to criteria of fitness, speed, economy and efficiency.

Interpret and execute work instructions.

Respect the procedures and the internal rules of the organization.

Contents: 1. Management and driving of trucks location of elements of the trolley.

Operation of the machine: axle steerable. Start-up pre-start checklist. Start and stop of trolley. Maneuvering with and without load. Extraordinary maneuvers. Brakes, starter and arrest of the team.

Operating safety: transport and lifting the load.

System of signalling and traffic on the ground.

Personal protective equipment.

Transverse and longitudinal roll-over: how to avoid them.

Access/down trolley: use of retention, cockpit, seat belt system.

Circulation: speed of displacement, career, nature of the floor, State of the same, among others.

2 loading and unloading loading unit.

Interaction between the Centre of gravity of the load and the trolley.

Loss of stability of the truck unloaded and loaded.

Triangle bearing capacity of the conventional counterbalanced forklift.

Static and dynamic behavior of the truck loaded and unloaded: speeding, overloading, poorly placed, accelerations, incorrect manoeuvres.

Notions of balance. Types. Graphics load.

Application of the law of the lever.

Centre of gravity of the load: basic concept and simple methods for its determination.

Use of accessories.

Loading and unloading: transport, shelving and others.

3. handling of loads of palletizing systems. Types of pallets.

Containers, drums and others.

Stack and retired cargo.

Special maintenance.

Precautions in transport in special environments (chemical industry, explosives and others).

Dangerous goods.

4. maintenance of basic operations of maintenance trucks: visual inspection, first level maintenance.

Internal combustion engine.

Electric motor.

Main elements of manual trolleys.

Main elements of the forklift fork trucks.

Lifting system.

Types of forks, hydraulic cylinders, masts, boards Portal forks and others.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1.-domain of knowledge and techniques related to the handling of loads with forklift trucks, which will be using one of the following ways:-academic training level 1 (Spanish higher education qualifications framework) or other upper level related to this professional field.

-Professional experience of at least three years in the field of skills related to this training module 2. Accredited educational competition in accordance with it to establish the competent administrations.

Annex VIII professional skill: Operations auxiliary of maintenance and transport domestic in the industry food family professional: industries food level: 1 code: INA173_1 competition general operations of cleaning and sanitizing of equipment and facilities, help in the first level of the same maintenance tasks and handling trucks and devices of internal transport of goods, in accordance with the applicable regulations of General and specific food hygiene and safety.

Competition UC0546_1 units: operations of cleaning and hygiene general equipment and installations and support for environmental protection in the food industry, according to the instructions received UC0547_1: aid in the operative maintenance of machines and facilities of food industry, following the established procedures UC0432_1: handling loads with forklifts environment professional scope professional develops its activity in the maintenance department dedicated to the food industry, in large or medium-sized enterprises, develops its activity depending on your case, functional and/or hierarchical from a superior. In the development of the professional activity apply the principles of universal accessibility in accordance with the applicable legislation.

Sectors production


It is located in all the subsectors of the food industry and related fields, both which are dedicated to the direct manufacture of processed food, like services and ancillary products for the sector.

Occupations and jobs relevant terms from the following list of occupations and jobs are used with generic and all-inclusive nature of women and men.

Auxiliary plant food store Carters waiters auxiliary maintenance in food industry food industries training associate (270 hours) auxiliary modules training MF0546_1: general in the food industry (90 hours) MF0547_1 hygiene: basic maintenance for machinery and equipment in food industry (90 hours) MF0432_1: handling of loads with forklift trucks (90 hours) unit of competition 1 : Carry out operations of cleaning and of GENERAL in equipment and facilities and of support to LA protection environmental in the industry food hygiene, according to the instructions received level: 1 code: UC0546_1 realizations professionals and completion criteria: RP 1: perform routine cleaning and disinfecting general areas of work, installations, machinery and equipment for the food industry, to keep them operating in the processing and food processing , fulfilling the regulations applicable of safety, health labor, environmental and safety food, following instructions.

CR 1.1 previously prepared, hygiene and disinfection, products are used, under the instructions of work.

1.2 CR teams and assigned hygiene utensils are used, according to instructions and established procedures.

CR 1.3 cleaning procedures, manual or with machines are applied, in accordance with the specifications, frequency and instructions received.

1.4 CR control and maintenance of the automatic equipment cleaning and CIP processes is carried out, according to instructions.

CR 1.5 property maintenance and environmental parameters are controlled in the cleanrooms cleanrooms in food processing, when any, according to instructions.

1.6 CR signals of the operations to be carried out or performed are performed as well as the verification of the functioning of alarm or warning of equipment devices, when required.

CR 1.7 self-control manual records relating to the implementation of the operations of cleaning and sanitizing is completed according to instructions.

CR 1.8 with the applicable rules of food hygiene and safety is met, as well as the implementation of the guidelines of hygienic practice.

RP 2: Contribute to the operations of collection, purification and waste disposal to ensure compliance with the applicable regulations in the field of waste management.

CR 2.1 different types of residues or waste generated in the production process are collected, according to instructions and following the procedures laid down for this purpose.

CR 2.2 the location or storage of waste is carried out in the specific place and in the established way, according to the applicable regulations.

CR 2.3 the process of purification, is monitored in regards to the operation of equipment and conditions of treatment of waste, according to instructions received.

CR 2.4 the captures of samples of a routine nature is carried out in the way, points and the amount indicated, in accordance with the procedure laid down.

CR 2.5 self-control manual records records relating to the management of waste is completed according to the instructions received.

3 RP: Operations of first level maintenance and cleaning of equipment, tools and installations, used in cleaning and sanitizing to make them operational, compliance with the applicable rules of safety, labor, environmental health and food safety, following instructions.

3.1 CR facilities, equipment and tooling, then checks of carried out cleaning, checking that there are no traces of dirt or food.

CR 3.2 equipment and cleaning supplies are left in a State of use, making them clean, checking that they are operational and otherwise is to replace them.

CR 3.3 products and materials are deposited in the place established, complying with the applicable rules of safety, labor, environmental health and food safety.

3.4 CR equipment, machines and tools used in cleaning and sanitizing operations are maintained, through simple operations on first level, according to instructions.

CR 3.5 the working area is kept free of elements that may be dangerous, pollute or damage food products.

CR 3.6 any detected deficiencies that involve health risks to persons or to food products are reported to the top.

Professional context: means of production: cleaning and disinfection of areas, facilities, equipment and machinery equipment. Manual files. Treatment and disposal of waste, instrumental of sampling equipment.

Products and results: facilities and equipment cleaned and disinfected ready for use. Handled and stored waste. Subsequent operations to the cleaning and maintenance of first level in equipment and tools.

Used or generated information: cleaning equipment instruction manuals. Internal rules of safety and emergency. Technical recommendations for the cleaning and disinfection of equipment and facilities. Food handlers manual. Cleaning and disinfection procedures. Guide to good hygiene practices. Applicable regulations of food security and prevention and environment.

Unit 2 competition: Help in the maintenance operation of machines and installations for the food industry, following the established procedures level: 1 code: UC0547_1 realizations professionals and completion criteria: RP 1: prepare the start-up of facilities, machines and equipment of food industry, in partnership to carry out the processes, complying with the applicable rules of safety Labor, environmental health and food safety, following instructions.

1.1 CR equipment, accessories and tools are arranged and placed according to their use in the process of preparation or treatment of food, in accordance with the instructions received.

CR 1.2 equipment are regulated and adjusted according to the specifications of the processes to implement making, where appropriate, necessary tooling changes in the following indications.


1.3 CR the operability and handling of equipment and machinery to be used is checked according to directions.

CR 1.4 measurement and control instruments are preserved and verifies the State of use, according to the established periodicity to maintain its reliability during application.

CR 1.5 security of the equipment and machinery used mechanisms are point-to-point according to applicable rules and instructions, adopting preventive measures.

2 RP: Assistant in carrying out the maintenance of machinery and equipment of food industry in order to ensure the operation and maintenance thereof, complying with the applicable rules of safety, labor, environmental health and food safety, following instructions.

2.1 CR fluids, lubrication, lubricants and coolants of the teams are checked and replenished according to instructions and in the quality and accurate quantity.

CR 2.2 functional and safety tests are carried out according to instructions and checking values and mismatches and informing about the dysfunctions observed.

CR 2.3 them repairs or substitutions basic of parts in them teams or the correction of dysfunctions is performed when appropriate and according to them instructions, to ensure the operation of them equipment.

CR 2.4 tools and utensils used are collected after the interventions, depositing them in the established place, making them clean, leaving it with the hygienic requirements, complying with the applicable rules of safety, labor, environmental health and food safety.

The corresponding parts 2.5 CR or records of the work carried out is completed according to established procedures.

3 RP: Carry out the operations of maintenance of installations, automated lines and ancillary services of the food industry in collaboration, to ensure the maximum effectiveness and the development of production processes, complying with the applicable rules of safety, labor, environmental health and food safety, following instructions.

CR 3.1 simple checks of control parameters, levels and adjustments in process lines are operational, according to instructions.

CR 3.2 the functioning of services and auxiliary facilities of: water, air, cold, electrical or thermal energy, among others is controlled according to instructions, in such a way that its operation does not suffer damage or abnormalities that may impede the development of the production process.

CR 3.3 switches and mechanisms of stop, start or waiting for services and facilities or process lines are activated at the start or end of the day.

CR 3.4 basic information system self-diagnosis of the process or facilities line is interpreted, according to instructions.

CR 3.5 What about efficiency and energy savings are established in the company met at their level, communicating possible failures and incidents.

Professional context: means of production: elements and devices of safety of equipment and facilities, emergency, safety signaling equipment. Manual files. Tools and maintenance of machinery and equipment goods. Instructions of use and basic maintenance of machines and equipment.

Products and results: machinery and equipment serviced and ready for use. Facilities, automated lines and ancillary services operating and in optimum working condition.

Used or generated information: maintenance of machinery and equipment. Internal rules of safety and emergency. Applicable safety regulations.

Unit 3 competition: Handling loads with trucks FORKLIFTS level: 1 code: UC0432_1 realizations professionals and completion criteria: RP 1: driving forklifts for the movement of goods, complying the legislation relating to prevention of occupational and environmental risks, and under the supervision of the personnel responsible for.

CR 1.1 the starter of the forklift is carried out previously by checking the performance indicators of the dashboard, such as levels of oil, battery, among others.

CR 1.2 forklift leads using the necessary personal protective equipment and the existing retention systems.

CR 1.3 movements are carried out taking into account the existing signage and avoiding areas of pedestrian circulation.

CR 1.4 the journey in a downward slope is made up back, without carrying out changes of direction on the slope, to avoid the risk of tipping.

CR 1.5 the trolley forklift is leads in conditions of visibility and in case contrary, the displacement is made March back, making use of them signals acoustic and luminous of warning.

CR 1.6 them movements is performed with the forks lowered avoiding risks of tipping by elevation of the center of gravity.

CR 1.7 them trucks forklift is parked in the areas assigned and authorized, by removing the key of contact and triggering the brake of hand, keeping these areas clean of materials or elements that can involve risks.

RP 2: make it load or download of materials and products for your reception, expedition and storage, fulfilling the normative applicable relative to prevention of risks labor and environmental, and low the supervision of the personal responsible.

2.1 CR quantities will be to deliver or receive are checked by checking on the delivery note of delivery or receipt respectively.

CR 2.2 (packaging, containers or containers) loading unit is checked checking does not present deformations or obvious damage and, if detected, they are communicated to staff.

CR 2.3 maximum load instructions are respected in order to not exceed the limits of capacity of the forklift and ensures stability, avoiding risks of accident in unloading and storage operations.

CR 2.4 goods are handled using appropriate means in each case (conventional, retractable, pallet truck manual or electric trolley, Stacker, among others) avoiding alterations or damage and taking into account particular hazards (hazardous atmospheres, dangerous goods, among others).

CR 2.5 the bit is placed depending on its function, when required by the movement of cargo, not exceeding the carrying capacity or the resistance of the forks and following instructions of the responsible staff.

CR 2.6 load and unloading of means of transport (truck, van, among others) external is ensuring the integrity of the loads and on instructions from staff concerning their placement.


CR 2.7 rigged loads down at ground level before performing maneuvers, to avoid hazards to personnel and the staff of the environment (damage to facilities, tipping, abuses, among others).

CR 2.8 load is deposited in the space or assigned socket (shelf or at the level of the pavement), placing forklift squarely on the shelf or stacked load and with the mast upright.

3 RP: Supply of raw materials and materials for their treatment in the process of production, as well as remove waste generated, depositing them in the planned zones and under the supervision of staff.

CR 3.1 distribution of raw materials is performed using established in the order of production means, in authorized areas to do so, in order to avoid malfunctions in the process.

CR 3.2 raw materials are replaced according to the production needs and before are exhausted in the work area, to prevent stoppages in the process and on instructions from staff.

CR 3.3 waste generated are loaded previously by checking if they are pollutants, harmful or visible defects, taking relevant measures according to instructions of the staff.

CR 3.4 waste generated are transferred safely and are deposited in the areas and, where applicable, corresponding to the type of waste container, to prevent pollution of the environment.

4 RP: Maintenance of first level of forklifts to ensure its operation, complying the legislation relating to prevention of labour, environmental risks and quality, and under the supervision of the personnel responsible for.

CR 4.1 first level maintenance is executed taking into account the technical documentation of the equipment and the procedures established by the company.

CR 4.2 trolley status is checked by visual inspection of the train shooting, lifting equipment, loss of fluids, among other things, communicating to personnel responsible for the existence of any anomaly.

4.3 CR arranged driving and safe-handling elements such as brakes, State of tires, lifting system, leaks of hydraulic fluid or fuel, audible signals and Visual, among others, are checked that they remain in working order.

4.4 CR (belt, helmet, among others) personal protective equipment and safety devices are checked by checking that they remain useful.

CR 4.5 forklift freezes if they are detected malfunctions that may affect the performance and safe handling by communicating to its staff for repair.

CR 4.6 periodic reviews are collected in the book-keeping informing staff of the previous actions carried out.

Professional context: means of production: cart manual, automotive maintenance, electrical or internal combustion engine. Hand trucks. Containers, packaging and pallets. Shelves suitable to the type of loads. Personal protective equipment. Implements.

Products and results: lots and consignments of raw materials. Manufactured products prepared for its transfer to machine. Finished items ready for delivery to the customer. Units of cargo transported, placed or stacked.

Used or generated information: applicable regulations on handling of loads and use of teams of trucks. Applicable regulations of occupational risk prevention. Management of waste or environmental protection legislation. Orders of movement for loading or unloading of products, transport and/or internal supply. Delivery receipts. Coding of materials and products. Manual use of the machine. Risk identification sheets. Writings and documents in digital format for the control of the movement and transportation of materials and products, materials and products in process and classification of warehouse stock. Book-keeping. Tags. Production orders.

TRAINING module 1: hygiene GENERAL in the industry food level: 1 code: MF0546_1 associated with UC: operations of cleaning and hygiene general equipment and installations and support for environmental protection in the food industry, according to the instructions received duration: 90 hours capabilities and evaluation criteria: C1: identify the precise personal and equipment conditions to carry out operations of cleaning and sanitizing equipment and facilities complying with the rules on hygiene health.

CE1.1 describe the characteristics that must have work clothes and protective equipment to be used in the cleaning of equipment and facilities.

CE1.2 recognize and take personal hygiene measures applying in food industry and relate them to the consequences of its failure to comply.

CE1.3 interpret properly the orders and instructions received on the operations of cleaning and hygiene equipment and facilities.

CE1.4 check availability, condition and operation of equipment and supplies to be used in cleaning and sanitizing operations.

CE1.5 identify cleaning products adapted to every type of cleaning process.

CE1.6 check the adequate disposal of the mechanisms of safety and prevention of equipments to perform cleaning operations.

C2: Differentiate the procedures for cleaning and disinfection of areas of work, installations, machinery and equipment production according to the instructions and standards of food hygiene and safety.

CE2.1 differentiate the concepts and cleanup levels applied in the food industry.

CE2.2 identify, classify and compare different products and cleaning treatments as well as their conditions of employment.

CE2.3 describe the operations, conditions and means employed in the cleaning facilities and equipment.

CE2.4 recognize and adopt them measures of security needed in the handling of the different products of cleaning and disinfection.

CE2.5 describe the operation of the systems and equipment of cleaning, both manual as automatic.

CE2.6 in a so-called practical of cleaning and disinfection: perform tasks of cleaning and disinfection, before some conditions:-operate with skill using them media and products of cleaning adequate.

-Relate the media and products of cleaning and disinfection with the areas, facilities and equipment where is applied.

-Make them signs precise of the operations to perform, according to the plan of prevention established.


-Perform the completion of self-monitoring records relating to cleaning operations.

-Check that the result of the cleaning and disinfection is the expected according to the parameters assigned.

C3: Apply the procedures of collection and waste disposal according to the applicable regulations and recognizing the risks for the environment has the activity of the food industry.

CE3.1 classify the different types of waste generated in the food industry.

CE3.2 recognize environmental waste and polluting effects arising in the food industry.

CE3.3 identify the basic operations of collection, selection, recycling, treatment, disposal and landfill of waste.

CE3.4 list environmental protection measures such as water and energy savings, energy alternatives, solid waste and packaging, atmospheric emissions and effluent liquids.

CE3.5 in a practical course of collection and disposal of waste, to established conditions:-assist in waste collection with the precautions and procedures.

-Store the residues and waste in the assigned place.

-Acting skillfully in the routine management of purification equipment.

-Make Thomas's sample of a simple and routine nature, following instructions.

-Collaborate in compliance with registration of the Handbook of self-regulation concerning the management of waste.

C4: Verify the effectiveness of cleaning operations and carry out, according to directions, cleaning and maintenance of first-level equipment and helpful employees in sanitising processes.

CE4.1 in a practical course of carried out cleaning, from given conditions checking:-check that the result of the cleaning and disinfection is expected according to the assigned parameters.

-Carry out the cleaning and inspection of the equipment and supplies used to leave them in a State of use.

-Identify the conditions and place of deposit products and cleaning materials.

-Perform basic maintenance on equipment and cleaning supplies.

-Recognize the status of the environmental conditions of the food facilities that do not involve health risks for people or for products.

Skills whose acquisition must be completed in a real work environment: C2 with respect to CE2.6; C3 on CE3.5; C4 regarding CE4.1.

Other capabilities: maintaining an assertive attitude, empathic and conciliatory with others showing cordiality and kindness in the deal.

Interpret and execute work instructions.

Communicate effectively with the right people at any given time, respecting the channels established in the organization.

Respect the procedures and the internal rules of the organization.

Get used to the pace of work of the organization.

Identify the production process of the organization.

Contents: 1. standards and practices of hygiene in the food industry according to applicable legislation with rules on food handling.

Measures of hygiene and personal hygiene in the food industry.

Workwear and personal protective equipment.

Attitudes and hygienic habits. Requirements and prohibitions in the food industry.

Alterations and food contamination. Sources, causes and types of pollution.

Factors that determine the development of microorganisms in food, bacteria, viruses, parasites and fungi.

The cleanliness of the facilities of food industries such as the system of hazard analysis critical control point and points of critical Control (HACCP).

Hygienic requirements of the different types of facilities of processing of foods: meat, canning, dairy, bread and drinks.

2. products used for cleaning and sanitising the food industry study of the pH. Acids, neutral, alkali and solvents.

The water. Properties: pH, microorganisms, corrosion, alkalinity, hardness, drinking and Langelier index. Detergents: neutral, ammonia and degreasers.

Disinfectants: chlorine active, peroxides, aldehydes, and quaternary ammonium compounds.

Biochemical decomposition products.

Insecticides and rat poison in the food industry.

The dosage of products. Types of dosages.

Labels on products. Content labels. Pictograms relating to the types of surfaces and the method of use.

Products and corrosion of the equipment: aluminum alloys, stainless steels, plastics.

Legislation on biocidal products authorised for the food industry.

Conditions and places of storage and placement of cleaning products.

3. equipment: tools and machinery for sanitizing utensils: cloths, scouring pads, brushes, lazy, sprayers, dustpans, mops and mops scour, cubes, etc.

Machinery: automatic barredoras-fregadoras pressure machines, steam engines, generating foam, total filter vacuum machines, ozone generators. Use and applications.

Layout and placement of utensils and cleaning machinery.

Processes and procedures for cleaning, disinfecting and sanitizing. Residues and contaminants in the food industry.

The plan of hygiene and sanitation according to facilities, units, surfaces, utensils or equipment.

CIP and SIP processes.

Circle of Sinner: time, temperature, chemical and mechanical action.

The operational standards of cleaning and disinfection procedures: manual, automatic scrubber with foam machine, machine is pressurized with steam, CIP system and ozone machine. Validation and verification.

Stages of the process of cleaning and disinfection: prewash, cleaning, intermediate rinsing, disinfection and final rinse.

The sterilization. General information and methods.

Special actions of sanitizing: insect and rodent control, preventive measures and plans CIP.

Origin and characteristics of discharges of various food industries.

Legislation on waste.

By-products, derivatives and waste.

4. treatment of waste according to regulations applicable selective waste collection.

Waste treatment systems. Applicable regulations.

Sampling of waste.

Administrative management of hazardous waste.

Agents and factors of environmental impact of the food industry: emissions into the atmosphere, another type of contamination.

Environmental management tools.

Water and energy saving. Energy alternatives.

Parameters of the training context: spaces and facilities:


Spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory or singular space, training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to carrying out operations of cleaning and hygiene general equipment and installations and support for environmental protection, food industry, according to instructions received, which will be using one of the following ways:-academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 2: maintenance basic of machines and facilities in the industry food level: 1 code: MF0547_1 associated with UC: support in operating maintenance of machines and facilities of food industry, following the established procedures duration: 90 hours capabilities and evaluation criteria: C1: prepare operating maintenance of installations, machinery and equipment for the food industry complying the legislation on prevention of risks, security, environment and food security.

CE1.1 describe them features that must have it clothes of work and them teams of protection to use for the realization of them operations of maintenance of equipment and facilities.

CE1.2 recognize and take personal hygiene measures to apply in the maintenance of the equipment and relate them to the consequences of its failure to comply.

CE1.3 interpret instructions and protocols on the maintenance of the equipment.

CE1.4 specify how takes place the preparation of equipment, tools and products to the various peacekeeping operations to be carried out.

CE1.5 identify the conditions and general safety devices that should have the equipment to carry out peacekeeping operations.

C2: Perform routine operations in support of the preparation and put on the verge of facilities, machines and equipment for the food industry to carry out the processes, according to established procedures, fulfilling the regulations on prevention of risks, security, environment and food security.

CE2.1 identify the layout and positioning of equipment, accessories and useful, appropriate to the specific food processing process to carry out.

CE2.2 recognize implementation mechanisms in place equipment and installations.

CE2.3 explain the mechanisms of regulation and adjustment of the equipment and apply them according to the process underway, according to instructions.

CE2.4 in a practical course of preparation and commissioning of facilities, from given conditions:-keep in use instruments of measurement and control, prevention measures and the precise mechanisms of security in each team according to the instructions received.

C3: Servicing operating machines and equipment for food industry, according to the procedures and indications received, fulfilling the regulations on prevention of risks, security, environment and food security.

CE3.1 interpret the maintenance plan operating established for machines and installations for the food industry.

CE3.2 in a practical course of simple operative maintenance of machines and equipment for the food industry, starting from a given conditions:-perform checks and replacements of fluids, lubricants and lubrication equipment and machines.

-Rating mismatches in equipment, by conducting functional tests to ensure the quality of processes and avoid possible faults in them.

-Help in simple repairs, adjustments and improvements in equipment and machinery when detected faults or malfunctions in the same, fulfilling the regulations applicable, in relation to measures of prevention, safety and hygiene of food.

-Fill in the parts or records of the maintenance work carried out.

C4: Carry out the operations of maintenance of facilities, automated lines and ancillary services, following the procedures and instructions, complying the applicable regulations on prevention of risks, security, environment and food security.

CE4.1 in a practical course of maintenance of installations, from given conditions:-identify checks, controls and adjustments to make to the automated processes of food lines, fulfilling the regulations on prevention of risks, security, environment and food security.

-Check the operation of auxiliary facilities and services to ensure the operation of the same.

-Recognize switches and mechanisms for stop and start to activate in facilities or lines at the beginning or end of the day.

-Interpret the basic information of the panels and systems of auto diagnostic process lines and transmit anomalies staff concerned.

-Recognize the measures on energy efficiency to be established and apply them whenever possible.

Skills whose acquisition must be completed in a real work environment: C2 with respect to CE2.4; C3 on CE3.2; C4 regarding CE4.1.

Other capabilities: maintaining an assertive attitude, empathic and conciliatory; with others showing cordiality and kindness in the deal.

Interpret and execute work instructions.

Communicate effectively with the right people at any given time, respecting the channels established in the organization.

Respect the procedures and the internal rules of the organization.

Get used to the pace of work of the organization.

Identify the production process of the organization.

Contents: 1. basic description and basic performances of maintenance on equipment and machinery involved in the processes of food tanks, pumps, valves and pipes: characteristics.

Measurement and control instruments.

Electric motors. Basic electrical measurements.

Elements of mechanical power. Pulleys, gears, speed controllers.


Machinery and electro-mechanic equipment.

Hydraulic and electro-hydraulic elements.

Electro-pneumatic and pneumatic elements.

Production and heat transfer equipment: furnaces, boilers, heat exchangers, etc.

Production of air equipment. Dryers.

Automation systems. You will reread internal, timing, accountants and programmable controllers.

Teams with emerging technologies in the treatment and storage of food.

2. basic description and basic performances of maintenance in the main types of processing and meat industries food processing facilities.

Fish processing industries.

Egg and dairy industries.

Processing industries of fruit and vegetables.

Cereals, flours and derivatives industries.

Facilities for oils and fats.

Facilities of sugar, chocolate and confectionery.

Packaging, treatment and brewing facilities.

Facilities for various products.

3. basic description and basic performances of maintenance on auxiliary facilities of food industry packaging and water treatment facilities. Distribution and pumping.

Heat production facilities.

Production and conditioning of air and gas installations.

Production facilities and maintenance of cold.

Facilities for production and distribution of electricity.

Gas and fuel oil facilities.

4. measures of protection and risk prevention in the maintenance of equipment and facilities in the food industry, according to applicable regulations of safety and emergency plans. Applicable regulations.

Measures and personal protective equipment - PPE - in the different subsectors of the food industry.

Elementary systems of prevention of risks.

Preventive measures and security conditions in the facilities in industry.

Risks linked to own food industry workplaces.

Collective protection measures.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the operative maintenance of machinery and equipment for the food industry, which will be using one of the following ways:-academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 3: handling of loads with trucks FORKLIFTS level: 1 code: MF0432_1 associated with UC: loads with forklifts duration: 90 hours capabilities and evaluation criteria: C1: forklifts driving techniques applied conventional operations and basic maneuvers.

CE1.1 locate the controls driving trolleys and control indicators, describing the role of each one.

CE1.2 describe the different points that check to set up forklift.

CE1.3 recognize the risks arising from the manipulation of forklift trucks and the media and equipment used, identifying them.

CE1.4 identify standardized signs that delimit the areas of work and movement, playing each one of them.

CE1.5 identify the luminous and acoustic signals to be carried trolleys, related to their type and location.

CE1.6 explain the basic conditions for stability of loads and chances of overturning depending on the maneuver.

CE1.7 recognize the operations to be performed for the forklift truck parking and for the maintenance of the obstacle-free space.

CE1.8 in a practical course of driving forklifts, from technical specifications:-check the indicators of performance.

-Putting the machine into operation.

-Drive the machine without load and performing specified maneuvers.

-Raise and lower the fork.

-Park trolley the specified place and leave it inoperative.

C2: Apply techniques of loading and unloading of trucks carrying out the receipt, forwarding and storage with different goods.

CE2.1 identify the basic ways of loading units.

CE2.2 explain the conditions that must meet the packaging or packaging to constitute the charging unit.

CE2.3 identify and classify the different types of paddles and explain the fundamental applications of them.

CE2.4 explain the variations mobilized loading weight yield, depending on the utilization of the available volume, according to the forms of products or their packaging.

CE2.5 in a case study of handling of materials and products duly characterized: – interpret the information.

-Locate the physical location of the load.

-Check that packaging, containers, as well as materials or products meet safety conditions.

-Check that type of trowel or small selected metal container is best suited for the handling and transport of the unit of charge, safe.

C3: Interpret and apply the rules concerning the prevention of occupational risks and health of workers.

CE3.1 recognize the risks of manual handling of loads: fall of objects, bruises, lifting postures, repetitive strains, fractures, muscle-skeletal injuries, and others.

CE3.2 acknowledge the risks arising from the management of self-propelled machines and traction or manual push, such as: entrapments, cuts, excessive, repetitive positional fatigue, twists, vibrations, noise, gases, and others.

CE3.3 distinguish the different types of (PPE) personal protective equipment appropriate to each risk.

CE3.4 identify measures for action in emergency situations.

CE3.5 before a simulated course of loading, transport and unloading, perfectly defined:-identify the most appropriate personal protective equipment.


-Recognize the risks arising from the handling of the cargo.

-Identify the risks arising from the conduct of transport, loading/unloading, stacking/destacking of load.

-Detailing the possible emergencies that may occur.

C4: Interpret the symbology used in signals from the environment and transportation.

CE4.1 enumerate the duties, rights and rules of conduct of persons handling and transport loads.

CE4.2 identify signals and mandatory informative plaques that refer to the load, as well as other symbols of information that should take the trolley.

CE4.3 identify and interpret standardized signals which should define the specific areas of work, those reserved to pedestrians and others on the roads; and act in accordance with the limitations of the warehouse, handling indoors.

CE4.4 identify them signals luminous and acoustic that should carry them trucks, relating them with its typology and location standard.

C5: Identify the elements of machines provided for safe driving, as well as maintenance of first level.

CE5.1 interpret on trucks (or models) controls, systems and elements of driving and handling; as well as the indicators of fuel, battery charge level and others included in the trolley control panel.

CE5.2 interpret the instructions in the maintenance manual, operations that correspond to a primary level of the same.

CE5.3 identify those anomalies that affect driving or safe handling, must be communicated for immediate repair and can cause the arrest of the truck.

CE5.4 in a practical course in which BARROW accused anomalies:-detect anomalies.

-Identify which are possible caused by defects in manufacture or maintenance.

-Determine whether breakdowns whose repairs exceeds its responsibility and should be subject to communication to whom it may concern.

-Carry out peacekeeping operations corresponding to their level of responsibility.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.8; C2 regarding CE2.8; C3 on CE3.5; C4 with respect to other capabilities CE4.6: keep the work area with the degree of order and cleanliness required by the organization.

Communicate effectively with the right people at any given time, respecting the channels established in the organization.

Responsible for the work that develops.

Complete the work according to criteria of fitness, speed, economy and efficiency.

Interpret and execute work instructions.

Respect the procedures and the internal rules of the organization.

Contents: 1. Management and driving of trucks location of elements of the trolley.

Operation of the machine: axle steerable. Start-up pre-start checklist. Start and stop of trolley. Maneuvering with and without load. Extraordinary maneuvers. Brakes, starter and arrest of the team.

Operating safety: transport and lifting the load.

System of signalling and traffic on the ground.

Personal protective equipment.

Transverse and longitudinal roll-over: how to avoid them.

Access/down trolley: use of retention, cockpit, seat belt system.

Circulation: speed of displacement, career, nature of the floor, State of the same, among others.

2 loading and unloading loading unit.

Interaction between the Centre of gravity of the load and the trolley.

Loss of stability of the truck unloaded and loaded.

Triangle bearing capacity of the conventional counterbalanced forklift.

Static and dynamic behavior of the truck loaded and unloaded: speeding, overloading, poorly placed, accelerations, incorrect manoeuvres.

Notions of balance. Types. Graphics load.

Application of the law of the lever.

Centre of gravity of the load: basic concept and simple methods for its determination.

Use of accessories.

Loading and unloading: transport, shelving and others.

3. handling of loads of palletizing systems. Types of pallets.

Containers, drums and others.

Stack and retired cargo.

Special maintenance.

Precautions in transport in special environments (chemical industry, explosives and others).

Dangerous goods.

4. maintenance of basic operations of maintenance trucks: visual inspection, first level maintenance.

Internal combustion engine.

Electric motor.

Main elements of manual trolleys.

Main elements of the forklift fork trucks.

Lifting system.

Types of forks, hydraulic cylinders, masts, boards Portal forks and others.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Profile professional of the trainer or forming: 1. domain of them knowledge and them technical related with the handling of loads with trucks forklift, that is credited by an of them two forms following:-training academic of level 1 (frame Spanish of qualifications for it education top) or of others of upper level related with this field professional.

-Professional experience of at least three years in the field of skills related to this training module.

2. accredited educational competition in accordance with it to establish the competent administrations.

Annex IX professional skill: Elaboration of wines and LIQUORS family professional: industries food level: 2 code: INA174_2 general competence development, breeding and packaging of wines, liqueurs, spirits and other derived products, in conditions laid down in the procedure and quality manuals, operations as well as handling machinery and relevant equipment and its maintenance of first level.

Competition UC0548_2 units: control the raw material and prepare facilities and Winery UC0549_2 machinery: control fermentation and wines UC0550_2 finish: perform UC0551_2 special vinification: drive the distillation process and produce spirits and liqueurs


UC0314_2: Control the process of packaging and packaging of beverages environment professional scope professional develops his professional activity in the production department, related to the Department of maintenance and quality, dedicated / or in the food industry to the production of wines and other alcoholic beverages, in entities of public or private nature-sized enterprises small/medium/large, both on their own as alien , mainly in companies with company/cooperative legal form. It develops its activity depending on, where appropriate, functional and/or hierarchical from a superior. You may have staff occasionally, seasonally or stable. His professional activity is subject to Regulation by the competent administration. In the development of the professional activity apply the principles of universal accessibility in accordance with the applicable legislation.

Productive sectors located in the sector of drinks, wines sub-sector, spirits, spirits and vinegar.

Occupations and jobs relevant terms from the following list of occupations and jobs are used with generic and all-inclusive nature of women and men.

Winemakers wine makers of Cava producers of cider producers of spirits and liqueurs workers of the wine producers of Vinegars operators section of packaging of beverage workers in the preparation of alcoholic beverages other than wine beverage operators training associate (570 hours) training modules MF0548_2: materials premiums and facilities of winery (120 hours) MF0549_2 : Winemaking (210 hours) MF0550_2 operations: special vinification (90 hours) MF0551_2: Destileria-licoreria (90 hours) MF0314_2: packaging and packaging of beverages (60 hours) unit of competition 1: control LA matter premium and prepare the facilities and the machinery of WINERY level: 2 code: UC0548_2 realizations professionals and completion criteria: RP 1: prepare raw materials to begin the process of elaboration of wines and ciders following the guidelines laid down in the manual of procedures and work instructions, complying with the applicable rules of prevention of labour risks, quality, environment and food security.

CR 1.1 raw materials (grapes, apples) are selected before its entry in cellar, checking its state of maturity, the conditions of health and hygiene.

CR 1.2 taking of samples and immediate trials of glucometrica graduation or graduation Beaume (Be °), are, according to the conditions laid down in the manual of procedures.

CR 1.3 conditions of transport and unloading of the harvest to the reception hopper control, checking hygienic conditions, alerting the immediate superior, to the existence of possible anomalies.

CR 1.4 commodity once downloaded, are destalked in hopper Auger, verifying the separation of plant remains and altered grains and other items for their elimination, correcting before possible deviations.

CR 1.5 characteristics of incoming raw materials contrasted with the requirements of quality, recording their data.

CR 1.6 them treatments of the vintage (sulfited, enzymed) is performed according to them specifications of each elaboration fulfilling the normative applicable of prevention of risks labour, quality, environment and safety food.

CR 1.7 the flow of raw materials into the receiving hopper is checked if it covers production line feed, proceeding to correction or notification to the immediate superior.

CR 1.8 deleted items and waste evacuation takes place in the time and form indicated, deposited in sites for each of them.

RP 2: Prepare the machines, equipment and auxiliary means for the production of wine and cider fermented, according to procedure manuals and operating instructions, complying with the applicable rules of prevention of labour risks, quality, environment and food security.

CR 2.1 equipment for thermal control of fermentation in wines and ciders, as a group of cold, heat exchangers, valves, among others and the debugging of musts and wines, filters, centrifuges, among others, are prepared according to the production program and the corresponding operation work instructions.

CR 2.2 equipment preparation of fermented products, seleccion-lavado, bombeo-transporte (transfer pumps, food hose, among others), despalillado-estrujado, seleccion-lavado and pressing, among others, are prepared according to the characteristics of raw materials and the product to obtain, following the guidelines set in the work instructions.

CR 2.3 the values of the parameters (temperature, time, dose) are introduced in the automatic equipment of the winery, according to the type of operation to be carried out and the requirements set out in the operating instructions.

CR 2.4 changes of tooling in fermentation are made, according to the production program and the corresponding operation work instructions.

CR 2.5 starter of fermented product development teams and stop operations are performed in accordance with the sequence established in the manuals or working instructions.

CR 2.6 first level maintenance operations are carried out in the form and with the periodicity specified in the instruction manuals, detecting possible anomalies, assessing them and proceeding to correction or notice.

3 RP: Cleaning «in situ» installations of wines and ciders, through operations manual or automatic cleaning modules, to ensure production compliance with the applicable rules of prevention of risks, quality, environment and food security.

CR 3.1 regulatory signs are located, bounded cleaning, in accordance with established safety requirements.

CR 3.2 operations manual cleaning of surfaces, tanks, barrels and other items, are checked or running, using products and conditions laid down with the stipulated media according to the plan of cleaning and maintenance of the company.

CR 3.3 cleaning of production, transport and other ancillary systems equipment 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 reached level of disinfection and sterilization, contrasts it with the required specifications and work instructions, leaving teams and production under operating conditions after cleaning machines.

3.5 CR products and materials for cleaning and disinfecting are stored in the places determined for your deposit, avoiding risks and confusion.

Professional context: means of production: Silos, tanks, reservoirs, containers. Vintages and raw material transport equipment. Selection tables. Fluid transport equipment. Washing machines. Despalilladoras-estrujadoras. Crushers. Draining tanks. Drainers-desvinadores. Rapid determination of parameters of quality equipment: densimeter, Refractometer, Ph. Portable data transmission equipment. Machines and equipment protective devices. Equipment for cleaning and disinfection of facilities. Cleaning systems (centralized or not), disinfection and sterilization of equipment.

Products and results: materials (grape, Apple and other fruits), raw prepared. Machines, equipment and auxiliary, prepared media. Sulphites and vintage enzymed, controlled. Sugars, controlled. Materials Destemmed premiums. Equipment and production facilities, prepared.

Used or generated information: equipment instruction manuals. Specifications of raw materials and products. Quality test results. Procedimientos-instrucciones of work manuals. Signs of cleaning. Parties, work logs and incident. «In situ» quality test results. Applicable regulatory of the profession. With applicable rules of prevention of occupational risks, environment, quality and food safety. Diameters of pipes and hoses food legislation.

Unit 2 competition: Control FERMENTATION and finishing level wines: 2 code: UC0549_2 realizations professionals and completion criteria: RP 1: obtain musts through physical and chemical treatments to achieve the quality and hygiene required specified in the technical data sheets, complying with the applicable rules of prevention of labour risks, quality, environment and food security.

CR 1.1 pressing and draining operations are performed, by controlling the values of pressure and temperature parameters, obtaining, must tear, from 2nd and 3rd pressed, among others, carrying out if appropriate, corrective actions, according to the limits laid down in the manual of procedure.

1.2 CR antiseptics and Correctors (sulphur, tartaric acid, alcohol) are added, for obtaining grape must, at the time, with doses and according to destination (vinification, concentrated, rectified) of the final product.

CR 1.3 dosage of fining agents used in clarification of musts is calculated, using small trials in the laboratory, considering the time of sedimentation on the basis of the volume of wort to debug and the product to obtain (for wine or grape juice).

CR 1.4 the desfangado-clarificado of the musts, is carried out by natural sedimentation in shells intended for this purpose, prior addition of clarifying agents, proceeding to the centrifugation or filtering, according to the characteristics of the product and the operating instructions.

CR 1.5 spin intensity and effectiveness of filtering are controlled, during phase separation liquid, in the process of purification of musts, through the turbidity of Wort and analytical evidence, by carrying out appropriate corrective actions, according to work instructions.

CR 1.6 musts sampling is performed, using instrumental making samples, probes, quick check of parameters of quality, identifying and/or transferring the sample to the laboratory.

CR 1.7 them determinations analytical basic in them musts (amount of sugars, acidity and pH, among others) is performed according to the protocols established.

CR 1.8 the evacuation of them Marc and them sludge in the obtaining of musts is controls, according to it established in the manual of work, concerning the time, form and place.

CR 1.9 them results of the controls and of them tests of quality in the obtaining of musts, is recorded and archived, in accordance with the system and support established, emitting the report of deviations in the obtaining of musts, according to the manual of quality.

CR 1.10 the computer program used in musts obtain checks, verifying its correspondence with the product being processed.

CR 1.11 instruments of control and measure in the obtaining of musts are checked, verifying the functioning of the same.

2 RP: Carry out the preliminary operations to the fermentation of musts obtained, according to the specifications of the technical data sheets and manuals of operation, to ensure the same fermentation, fulfilling the regulations of prevention of occupational risks, environmental quality and food safety.

2.1 CR preparation and maintenance of yeast for fermentation of musts, is carried out according to the conditions specified in the manual and the operating instructions.

CR 2.2 the fermentation tanks are selected according to the requirements of the product to obtain (white or red wines, cider), indicated in the manual of procedure and work instructions.

CR 2.3 characteristics of the must or mass of departure are checked and adjusted according to the criteria set out by the quality and production instructions.

CR 2.4 the decanting of musts obtained to the fermentation tanks is controlled, verifying the Elimination of sludge, for the start of the fermentation in white, using analytical tests, complying with the applicable rules of prevention of labour risks, quality, environment and food security.

CR 2.5 yeasts are planted before the start of the fermentation, controlling the number, shape, type and timing, through feet of cuba.

CR 2.6 the maceration of grape juice or pasta in the process of fermentation in wines is carried out in the presence of the skins, making sure that the containers are required as well as the amount of grape juice and skins to incubate.

CR 2.7 analytical parameters of the wort are controlled before the start of fermentation, using grade Beaume, density, among others.

3 RP: Set the beginning of the wine or cider fermentation conditions, controlling with analytical determinations to keep it within the limits required in the procedures, complying with the applicable rules of prevention of labour risks, quality, environment and food security.


CR 3.1 must be refrigerated at the start of fermentation (in white wines and ciders), keeping the temperature within the limits established by the activity of yeasts and obtaining the required yield of alcohol.

CR 3.2 the Overpumping of the wort are performed in the fermentation tanks in red and in fermentation of double dough, with the periodicity specified, preventing the hardness of hat consisting of the skins and extracting from them the color of red wines, complying with the applicable rules of prevention of labour risks, quality, environment and food security.

CR 3.3 the aerobazuqueos takes place, by means of air injection into fermentation in red, according to the specifications of the process.

CR 3.4 analytical determinations (alcoholic and pH among others) are performed, according to the analysis protocols and with the required instruments, controlling the splitting of sugars into alcohol since the start of the fermentation.

CR 3.5 super-4 fermentation is controlled, adding to must, at the beginning of the fermentation, a quantity of grape juice already in fermentation, or wine in sufficient quantity for mixture of alcoholic degrees, eliminating yeast apiculadas connecting flavors to the wine.

CR 3.6 density before the fermentation is controlled using hydrometers and powder testing, among others, anticipating the final the resulting wine, through the relationship must/wine was alcoholic.

4 RP: Controlling the fermentation of grape must in accordance with the requirements of each preparation, so that occur pursuant to procedure manuals and work instructions, complying with the applicable rules of prevention of labour risks, quality, environment and food security.

CR 4.1 losses of volume in the transformation of the grape juice into wine are calculated, considering the needs of the wine/cider storage tanks obtained.

CR 4.2 temperature values are controlled with the period of fermentation, through time/temperature diagrams, as well as sugars consumed and carbon dioxide emission, slipped, by analytical tests, complying with the applicable rules of prevention of labour risks, quality, environment and food security.

CR 4.3 the racking of the skins is carried out at the time and the way indicated in the operating instructions, checking obtained density values, checking the spread of colouring matter, evacuating and depositing the skins and Marc, according to time and manner indicated on the sites defined for each of them.

CR 4.4 conditions of pH, temperature, aeration, nutrition, among others, are controlled, during the development of the second (malolactic fermentation in wine and cider), ensuring the activity of lactic acid bacteria in specific containers, according to technical specifications in the process.

CR 4.5 the process of fermentation of sweet wines is finished changing the physico-chemical conditions, stopping the fermentation, according to indications for the procedure manual and operating instructions.

CR 4.6 information generated during the development of the process of the fermentation of musts is recorded and archived according to the system, and set bracket.

RP 5: Applied chemical treatments established in the manuals of procedure, ensuring its quality and hygiene, to stabilize and preserve the products obtained (ciders and wines), complying with the applicable rules of prevention of labour risks, quality, environment and food security.

5.1 CR deposits in which stabilization treatments are performed, and conservation of the final product are checked, verifying the compliance with the required conditions, to avoid corrosion and other deterioration, correcting and notifying the existence of deviations.

CR 5.2 the number, frequency and form of them racking is carry to out, according to it established in the manual of procedure, using the pumps of racking and hoses required.

CR 5.3 physico-chemical treatments of stabilization of wines, such as centrifugation, filtration, clarification, stabilization when cold and treatments with heat, among others, are controlled in accordance with the specifications of the product and the type of treatment given in the operating instructions, ensuring quality, correcting and notifying the existence of deviations in the course of the same.

CR 5.4 filtering equipment are loaded in the form and amount established, checking the product flow, verifying if it meets the needs of the process to be carried out, correcting and notifying the existence of deviations.

CR 5.5 parameters during the treatment of stabilization, such as dosage of fining agents, de filters, cores of precipitation, the agitation, the achieved times of sedimentation, the decrease in temperature, the intensity of spin, the effectiveness of the filtering, times and heat settings, among others, are controlled, keeping them within established limits and taking the corrective measures required in the event of deviation from the manual of procedure.

CR 5.6 evacuation of the Lees, dregs, precipitates and remains of filtered is carried out in time and as shown in work manuals, settling at appropriate sites for each of them.

CR 5.7 information generated during the development of the process of physical and chemical treatments is recorded and archived in the system, and set bracket.

6 RP: Make the finish of the wine, controlling in breeding quality and hygiene, to achieve the unique and commercial characteristics of the product, complying with the applicable rules of prevention of labour risks, quality, environment and food security.

6.1 CR classification and the fate of the different manufactured lots checks, in accordance with the assessment criteria established.

CR 6.2 mixtures of products are conducted in the proportions indicated by the operating instructions, harmonizing product and achieving the desired business type.

CR 6.3 Woods and vessels to be used in breeding are selected and packed, depending on the type of stock and breeding to carry out, in accordance with the operating instructions.

CR 6.4 transfer and breeding containers filling is carried out as shown, ensuring its integrity, avoiding oxidation, correcting any related anomaly and avoiding losses or losses.


CR 6.5 rackings and other manipulations calendar is set, checking the time, form and periodicity established in the operating instructions.

CR 6.6 environmental conditions (temperature, humidity, ventilation) of premises and warehouses are regulated, keeping them within the set margins.

CR 6.7 information generated during the development of the process is recorded and archived in the system and support established.

CR 6.8 the sensory analysis of wines is made, determining the organoleptic parameters, according to the established quality requirements, assessing how to evolve the wines in the ageing process and appreciate the organoleptic characteristics that develop along the same.

7 RP: Perform the operations of collection, purification and disposal of waste, to prevent pollution, complying with the applicable rules of environment.

CR 7.1 the quantity and type of waste generated by production processes (Marc, Lees, among others), verifies that its correspondence with the established in the procedure manuals, making collection, storage and discharge in established points.

CR 7.2 operation of equipment and purification conditions are controlled, regulated, where appropriate, in accordance with the type of waste to be treated and the requirements established in the manuals of procedure.

CR 7.3 samples are taken in shape, points and amount listed, identifying them for shipment to the laboratory, according to the established procedure.

CR 7.4 the immediate measure of environmental parameters testing, in accordance with the protocols and the previously calibrated instruments.

CR 7.5 received or obtained results are recorded, and contrast with the requirements demanded, taking the appropriate corrective measures or communicating deviations detected immediately.

Professional context: means of production: tanks, containers. Vintages and raw material transport equipment. Fluid transport equipment. Washing machines. Despalilladoras-estrujadoras. Crushers. Draining tanks. Drainers-desvinadores. Presses. Macerating tanks. Centrifuges. Land, plates, lenticular filters. Sterilizing filters: membranes, ultrafiltration, reverse osmosis. Dispensers. Refrigerated fermentation tanks. Cold production equipment. Plate, tubular, spiral, scraped surface heat exchangers for heat or cool. Tank with agitator. Microoxigenadores. Computerized central control panels. Computer storage media. Rapid determination of parameters of quality devices: evaluation and distillation equipment, hydrometer, pH meter, spectrophotometer, refractometer. Portable data transmission equipment. Machines and equipment protective devices. Treatment and disposal of waste equipment. Apparatus for rapid determination of environmental factors.

Products and results: musts obtained. Controlled pressing of the grape harvest. Marc evacuated. Analytical determinations of musts and wines, carried out. Alcoholic and malolactic, fermentation controlled. The wine is filtered, clarified and stabilized. Ciders, white, red and sweet wines obtained. Wine encubados for start of breeding. Operations of collection, purification and disposal of waste (Marc, Lees), controlled.

Used or generated information: equipment instruction manuals. Specifications of raw materials and products. Quality test results. Procedimientos-instrucciones of work manuals. Parties, work logs and incident. «In situ» quality test results. Applicable regulatory of the profession. Community, State and regional regulations on wine. Applicable law of prevention of occupational hazards, environment and food safety.

Unit 3 competition: Make WINEMAKING special level: 2 code: UC0550_2 realizations professionals and completion criteria: RP 1: organize the workstation to perform special vinification (sparkling, needle, fizzy, sweet, liquorish and generous wines, mistelas, snacks and wine derivatives), complying with the applicable rules.

CR 1.1 information about the products and the planning of special winemaking are obtained as provided for in the technical specifications of production, for sparkling wines, needle, generous, liquorice, sweet, fizzy mistelas, snacks and wine derivatives.

CR 1.2 employment conditions, according to the procedures required in the technical production tab, in such a way that the conditions sanitary facilities (lagar, fermentation tanks) and machinery (deposits, homogenizing hoppers, crystallization tanks, oil mill, cultivation of ferments, among others) are maintained according to the requirements that establish work instructions and applicable regulations.

CR 1.3 types of wines, additives, used are selected from the technical specifications of production.

1.4 CR teams of crushing, maceracion-sangrado, drain static and mechanical, pressed, desfangado-clarificado, among others, are prepared, ensuring that they meet the conditions laid down in the manual of procedure, depending on the characteristics of the raw material and product to get.

1.5 CR elements of control (control panels and others) are prepared, regulating elements the same operators and loading the required program, using the sheet production, following the procedures of the sheet.

1.6 CR deposits and ancillary equipment used in special vinification are prepared, ensuring that they meet the conditions of cleaning capacity and type of material, among others, according to the raw materials (Cooper, syrups, alcohols, among others) and the conditions of operation, following the guidelines set in the specific manuals.

CR 1.7 cleaning is carried out, applying for manual or automated methods (computers CIP) cleaning and disinfection programs established in the facilities, taking into account the critical points of the process and its causes, according to the established instructions.

RP 2: make them operations of maintenance of first level of them machines, them equipment and them tools used in vinification special (wines sparkling, of needle, fizzy, sweet, liquorish, generous, mistelas, snacks and derived wine), for avoid stops sudden in the machinery, complying with the plan of operation and the normative applicable, for ensure its operation.


CR 2.1 the operation of equipment, machines and auxiliary instruments used in the procedures for obtaining special vinification checks, taking into account the variables (speed, temperature, pressure, and others) and following the guidelines set in the work instructions.

2.2 CR adjustments and simple changes of interchangeable elements take place, according to the applicable maintenance plan.

2.3 CR simple possible anomalies in the equipment used in special vinification (presses, cooling equipment and equipment of filtration, among others) are corrected, acting according to the maintenance instructions.

CR 2.4 them operations referred to the maintenance carried out is completed, informing of them possible faults detected that exceed their level of competition.

3 RP: Ensure the second fermentation and addition of carbonic, respectively to obtain wines sparkling wines, semi-sparkling wines and aerated semi-sparkling, with the required quality according to technical specifications, compliance with the applicable rules.

CR 3.1 wine blends required basis are carried out in the production of sparkling wine, checking through chemical analytical determinations the deviation from the established requirements.

3.2 CR composition (coupage of wine base, yeast and sugar) tirage liqueur and expedition (sugar and products that confer special taste characteristics) is checked by means of chemical analytical determinations, ensuring the proportion and required homogenization.

CR 3.3 dosage of ingredients of expedition liqueur is made in the second fermentation of sparkling wines, according to the technical specifications.

CR 3.4 temperature, pressure and solubility parameters are controlled, during the second fermentation in bottle, large containers and the obtaining of sparkling wines and aerated, using measuring instruments and control, resetting the environmental conditions according to technical specifications, ensuring a homogeneous solution of carbonic gas.

CR 3.5 evolution of yeast during the second fermentation is controlled, both in bottle and in large containers, checking the sediment in the neck of the bottle and removing the bottles by hand or mechanically to ensure yeast sediment.

CR 3.6 the separation of sediment (Lees, dregs) occurs in the second fermentation of sparkling wines, depending on whether it is drawing in large containers or bottle, through the disgorgement, as instructed in the procedure.

CR 3.7 expedition liqueur is conditioned in such a way that it does not increase the alcoholic strength required, making the number of components, depending on the type of gain, dry or sweet sparkling wine.

4 RP: Carry out the operations of mixing wine base with ingredients of different nature to obtain snacks and wine derivatives, with the quality required in the technical specifications, complying with the applicable rules.

CR 4.1 substances required in the process of preparing snacks and wine derivatives are added to the wine base (vegetable substances harmless, bitter or stimulating, extracts or aromas), according to the established specifications.

CR 4.2 aromatized products are obtained by mixing wine base with musts and wine alcohol, making sure the proportions set by the legislation.

CR 4.3, such Vermouth, aromatized products are obtained by checking the addition by boiling or cooking sour vegetable substances or extracts, according to the proportions set by the specific legislation.

CR 4.4 appetizers and wine derivatives are obtained through processes of mixing and homogenization, as set out in the process, achieving a harmonious set of ingredients.

CR 4.5 processes of stabilized in the preparation of appetizers and wine derivatives is made, verifying the doses of sulfur and/or Ascorbic, the clarifications and Filtrations, as set out in the process, achieving a harmonious set of ingredients.

CR 4.6 visual checking and Spectrophotometric is performed, ensuring that do not produce precipitation losses or changes in color.

RP 5: Carry out the operations of control of physico-chemical parameters and mixture of ingredients for the production of sweet wines, liqueur wines and mistelas, required quality in technical specifications, compliance with the applicable rules.

CR 5.1 liquorice, sweet wines are obtained, ensuring compliance with the characteristics of the wine (alcohol, sugar), base according to the required specifications.

CR 5.2 parameters of temperature, pressure and time are controlled with the instruments of measurement and control, through diagrams time-temperature of the wine, making the stop of the fermentation, according to requirements of the alcoholic to achieve and the remains of sugar unfermented.

CR 5.3 the amount of grams per liter of sugar of the final product is checked in the process of fermentation, according to sweet to get wine freeze.

CR 5.4 proportions to add different compounds (alcohol, grape juice concentrate) are calculated according to the characteristics of the product specified in the elaboration of mistelas.

CR 5.5 sensory analyses are performed, according to the Protocol established for confectionery, liqueur wines and mistelas, checking, that meet the required characteristics.

CR 5.6 sampling is carried out as established by the Department of quality, ensuring the transfer of samples to the laboratory with the codification and characteristics required.

CR 5.7 analytical determinations, alcoholic, grams per litre of non-fermented glucose/fructose, are checked according to the specifications required for sweet wines, liqueur wines and mistelles.

6 RP: Classify the different types of wines destined to the type of breeding, chemical or biological, according to characteristics determined by technical specifications, compliance with the applicable rules of oenological practices and food safety.

CR 6.1 classification of wines, is carried out according to organoleptic characteristics and alcohol, in a way that pale and light wines with less alcohol content are intended as generous, fine wine or manzanilla (depending on the geographical area), while those who have more body, with more alcohol content as olorosos.


CR 6.2 classified wines top with spirits of wine to an alcohol level required, in each of them, determining the type of upbringing of each broth (biological and chemical, respectively), on the basis of their final organoleptic characteristics.

CR 6.3 manzanillas or fine wines are obtained by means of biological ageing, boot or barrel, controlling the readjustment of physical parameters (humidity, temperature, ventilation, among others), according to technical specifications, which favour the development of the veil of yeasts (yeast in flower), communicating aromas and flavors (flavored wood, and others), giving rise to what is known as "mother of wine", proliferate and disappearing.

CR 6.4 Oloroso wines are obtained through chemical breeding, also in boot or barrel, controlling the oxidative, physical-chemical process of wood.

CR 6.5 amontillado wines are obtained, by means of mixed breeding (first biological and then oxidative), to increase the alcohol content of wine raised under «flower», above threshold tolerated by yeasts in «blossom» by wine header or by alteration of environmental factors, temperature or humidity, disappearing the veil and wine enters into oxidative aging.

CR 6.6 containers are filled with manual or automatically, depending on the system's aging of criaderas y soleras, throughout the process of breeding and periodically extracting percentage content of each of the «boots» or barrels to fill other, form than the top is filled with new wine, provided these in three heights.

7 RP: Acetic fermentation Control for vinegar with the quality set in the technical specifications, fulfilling of oenological practices and food safety legislation.

CR 7.1 State of the wine base is checked that it is required, according to the needs of the product to get.

CR 7.2 of acetic acid and acetic acid bacteria levels are controlled during the acetic fermentation of alcoholic liquids (wine, cider or others), according to the requirements established in the productive process of vinegar.

CR 7.3 required rackings are manual or automatically, ensuring the Elimination of sediments and ensuring the quality of the product.

CR 7.4 sampling is carried out as established by the Department of quality, ensuring the transfer of samples to the laboratory with the encoding and the required characteristics.

CR 7.5 analytical determinations (level of grams/litre acetic acid, volatile acidity, pH, microbiological studies and antioxidant levels) are performed according to the protocols, noting the composition of the retrieved vinegar.

CR 7.6 vinegar is stored in containers, making sure that they fit in volume, quantity, temperature and moisture required.

Professional context: means of production: tanks, containers. Centrifuges. Land filters, plates. Sterilizing filters: membranes, ultrafiltration, reverse osmosis. Dispensers. Refrigerated fermentation tanks. Cold production equipment. Plate, tubular, spiral, scraped surface heat exchangers for heat or cool. Tank with agitator. Barrels, containers, boots, stands for breeding. Gasifiers. Central control panels, computerized. Computer storage media. Instrumental sampling, probes. Rapid determination of parameters of quality equipment: densimeter, equipment evaluation and distillation. Equipment portable of transmission of data. Protective equipment and machine devices, pumps, vacuum and concentrating.

Products and results: production, organized Area. First level of machines and equipment, carried out peacekeeping operations. Sparkling, needle, aerated semi-sparkling wines snacks, flavored. Vermouth, wine, sweets, liquorice derivatives, mistelas and generous obtained breeding. Obtaining of vinegar.

Used or generated information: equipment instruction manuals. Specifications of raw materials and products. Quality test results. Procedimientos-instrucciones of work manuals. Parties, work logs and incident. «In situ» quality test results. Rules applicable, community, State and regional envelope came. Regulations governing the profession. Applicable legislation on risk prevention and food security. With applicable rules on oenological practices.

Unit 4 competition: Drive the distillation process and produce spirits and liqueurs level: 2 code: UC0551_2 realizations professionals and completion criteria: RP 1: organize the workstation of distillation and processing of alcoholic spirits, to prevent pollution, complying with the applicable rules of occupational risk prevention, environment and food safety.

CR 1.1 information required on products, on distillation operations planning and the preparation of spirits is obtained as provided for in the technical specifications of production.

CR 1.2 job conditions according to the procedures required in the technical production tab, in such a way that the conditions sanitary facilities and machinery (columns, distillation and rectification, stills, barrels, tanks of clarification, among others) are maintained according to established requirements.

1.3 CR (wines, other marinated vegetables) materials that are to be used are selected from the technical specifications of production.

CR 1.4 the conditions required (cleaning, capacity and type of material, among others) are tested in tanks and auxiliary equipment of distillation and production of spirits (spirits and liqueurs), adjusting them to those laid down by the procedure, depending on the raw material (grape, or Apple) and product to get.

CR 1.5 implementation of programs of cleaning and disinfection (CIP equipment) automatic or manual methods are checked, taking into account the critical points of the process and work procedures.

CR 1.6 teams of distillation and production of spirits and spirituous beverages are prepared, changing tools, according to the established production program and the corresponding operation work orders.


2 RP: Ensure the maintenance of first level of the machines and the equipment used in the process of distillation and processing of alcoholic spirits, to ensure the functioning of the elements involved in the process, complying with the applicable rules of occupational risk prevention, environment and food safety.

CR 2.1 the operation of equipment, machines and auxiliary instruments used in distillation and production of spirits 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 worn or damaged items and operating anomalies are detected, observing equipment and machines used (transport of fluids, columns, distillation and rectification equipment, heat exchangers, among others).

2.3 CR parts or elements specified as first rate, damaged or defective equipment and machines are replaced, restoring operation, according to the applicable maintenance plan.

CR 2.4 the operations referred to the maintenance of first level made is recorded in the history of incidents, transmitting to the personal responsible for the report of anomalies detected that exceed their level of competition.

3 RP: Control the process of distillation, redistillation, and rectification of fermented products, to obtain simple spirits and alcohols, conforming to the technical specifications of the manual of procedure, compliance with the applicable rules of occupational risk prevention, environment and food security.

3.1 CR teams and conditions of distillation are controlled, adjusting them according to the product to obtain, by means of technical specifications of the manual of procedure.

CR 3.2 raw materials (alcohols, pomace, fruits, cereals) are introduced by means of pipes and pumps to the distillation columns, checking its characteristics and specifications required by the production process.

CR 3.3 stills load is controlled during the distillation process, being carried out at the time and with the required quantities, according to the characteristics of each liquor.

CR 3.4 marinated vegetables are added during the distillation process, according to the specifications required for each spirit.

CR 3.5 distillates or obtained simple spirits are controlled, verified, the process of evaporation and condensation of the still and their adjustment to the production process.

CR 3.6 ethyl distillate from wine, grape Marc, of Lees of wine or of fermented dried grapes obtained by distillation is subjected to a process of redistillation in still, purifying it of impurities and eliminating harmful residues, in a process of rectification of alcohols.

CR 3.7 pressure, temperature and alcoholic strength parameters are checked during the distillation process, correcting them as set out in work manuals.

3.8 CR separation and collection of the different fractions (volatile, heads, tails, central: holandas) are executed according to the specifications of the operation and products get.

CR 3.9 information generated during the process of obtaining of spirits is recorded in the system and support established.

4 PR: Make mixtures and "coupages" for obtaining spirits compounds with aging and by combination of simple spirits and alcohols, with the quality required in the specifications, compliance with the applicable rules of occupational risk prevention, environment and food safety.

CR 4.1 mixing spirits, spirits and other ingredients (sweeteners, colourings) addiction is carried out according to the proportions and at the times indicated by the corresponding sheet.

CR 4.2 complementary practices of development of compounds distilled spirits (racking, clarification, filtration, cooling, ventilation, oxygenation, soleus, radiation) are carried out at times, with the periodicity and quality required in each specific operating instructions.

CR 4.3 parameters (pressure, temperature and alcoholic strength) are controlled, during the process of obtaining of aged, correcting them as set out in work manuals.

CR 4.4 wood to be used in the aging of spirits compounds are selected, preparing them depending on the product to get according to the operating instructions to be carried out.

CR 4.5 transfer to Woods's spirits, alcohols or mixtures, filled, closed and Winery placement is carried out in accordance.

CR 4.6 environmental conditions (temperature, humidity, ventilation) of premises or warehouses are kept within the margins laid down for obtaining compounds spirits.

CR 4.7 mixtures or "coupage" of the aged are performed in the proportions given in the instructions of work, depending on the desired commercial type.

CR 4.8 quality controls are carried out during the process of obtaining composite brandies, depending on the product to get and the instructions of the operations to perform.

CR 4.9 the information generated during the process of obtaining of spirits is recorded in the system, and set bracket.

RP 5: Carry out the operations of maceration to obtain liquor, as set out in its formulation and processing tab, complying with the applicable rules of occupational risk prevention, environment and food safety.

CR 5.1 characteristics and pre-conditioning of product base (alcohols, mixtures hydroalcoholic) is adjusted according to the specifications required for the initiation of the preparation.

CR 5.2 macerating fruits and grains is done according to the form, time and under the conditions indicated in the specific elaboration of each liquor tab.

CR 5.3 discharge and separation of the macerated in obtaining liquor is carried out according to the time and form indicated in the operating instructions.

CR 5.4 the macerated, if applicable, are distillation according to the operating instructions to be carried out.

5.5 CR teams and the conditions for the clarified or filtering of the macerated are regulated, according to the margins set out in the operating instructions to make.

CR 5.6 parameters of the process of obtaining of spirituous beverages (alcoholic strength, sugar, density, stability level) control, running the necessary corrective actions laid down in the processing tab.


CR 5.7 information generated during the development of the process of elaboration of spirits is recorded in the system, and set bracket.

6 RP: Perform the taking of samples, trials and tests necessary to ensure the quality of the process, as set out in the relevant protocols.

CR 6.1 the time, place, form and the indicated amount for sampling are identified, according to the relevant Protocol.

CR 6.2 sampling moved to the laboratory, ensuring its durability.

CR 6.3 the instruments required for the accomplishment of tests, elementary, and rapid tests are selected, set according to the instructions of the operation to perform.

6.4 CR tests or trials «in situ» are made with the accuracy required by the protocols.

CR 6.5 the results of tests conducted in the laboratory and «in situ» are evaluated, checking the quality that marks the required specifications.

CR 6.6 the organoleptic properties of the different products are checked according to the established quality requirements.

CR 6.7 corrective measures are applied, issuing the report in case of deviations.

CR 6.8 information generated during the development of the process of sampling, trials and tests is recorded in the system, and set bracket.

Professional context: means of production: tanks, hoppers, tanks, containers. Fluid transport equipment. Stills. Distillation and rectification columns. Mixing tanks. Barrels, containers for aging. Heat exchangers. Clarification tanks. Filters. Maceradores. Dispensers. Osmosis, pumps, concentrating. Central control panels, computerized. Computer storage media. Instrumental in taking of samples, probes. Devices of determination quickly of parameters of quality. Portable data transmission equipment. Machines and equipment protective devices.

Products and results: Areas of production, prepared. Operations carried out on the equipment used. Spirits simple of wine, of pomace, of fruits, of cider, of cereals, of cane. Spirits distilled. Alcohols rectified. Brandy. Whisky. Ron. Gin and aniseed spirits and cold. Spirits: pacharán, Maraschino, of fruits and essences, bitter, anisette, creams, pipermint, tequila, and others.

Used or generated information: equipment instruction manuals. Specifications of raw materials and products. Quality test results. Procedimientos-instrucciones of work manuals. Parties, work logs and incident. «In situ» quality testing results. With applicable rules of prevention of labour risks, environment, alcohols, spirits and food security.

Unit 5 competition: Control the process of packaging and packaging of beverages level: 2 code: UC0314_2 realizations professionals and completion criteria: RP 1: prepare the product for its packaging, following the specifications of the technical data in the event of refermentation in the bottle, complying with the applicable rules of prevention of occupational risks, environmental, packaging and food safety.

CR 1.1 mixture of grape juice or water with the yeast from re-fermentation is performed according to the quantities and the temperature of the recipe.

CR 1.2 sugary syrup or the required amount of grape juice to add prepares, serve as a substrate to the yeast from re-fermentation.

1.3 CR syrup and yeast from re-fermentation are inoculated in drink packaging, by controlling the quantities of dissolved oxygen, carbon dioxide and other parameters set forth in the technical data.

CR 1.4 the homogeneity of the mixture of yeast, syrup and beverage packaging is checked, carrying out the tests laid down in the technical specifications.

RP 2: Perform product treatment before, during and after packaging, to ensure its organoleptic characteristics and stability, following the specifications of the technical file.

CR 2.1 the necessary controls are carried out to drink (turbidity and filterability clogging among others), making sure that they meet the conditions laid down in the technical specifications for further treatment.

CR 2.2 doses of additives are in accordance with the levels set, ensuring the stability of the product.

CR 2.3 thermal treatment parameters are controlled for each type of drink.

CR 2.4 conditions of pressure and flow, among others, are checked during the filtration process amicrobiotica, regulating them within the set values for each type of drink.

CR 2.5 taking samples periodically, and transferring them to the laboratory to be subjected to the tests specified, the efficacy of the treatment is checked.

CR 2.6 the corrective measures provided for in the procedure manuals are applied, in the event of deviations.

3 RP: Carry out the operations of first level of machines, equipment and auxiliary means necessary for the packaging of drinks, as specified in the rules of production.

CR 3.1 operation of the equipment, machines and the auxiliary instruments used (fillers, tanks, cannulae and others) were found, as well as its variables (temperature, pressure and others), according to the technical documentation and instructions of the company.

3.2 CR specified as first rate, damaged or worn out items and operating anomalies are detected, observing equipment and machines used.

CR 3.3 parts or elements specified as first rate, damaged or defective equipment and machines are replaced, restoring its operation.

CR 3.4 documentation referred to first made level is recorded in the history of incidents, transmitting to personnel responsible for the report of detected anomalies that exceed their level of competition.

CR 3.5 the area of production and the packaging/bottling line pipes cleans and disinfects following the deadlines set out in the operating instructions, using steam or detergent or disinfectant solution.

3.6 CR equipment, machines and auxiliary instruments are selected and prepared following the production program.

4 RP: Prepare the machines, equipment and auxiliary means necessary for the packaging of beverages, adjusting them according to the requirements laid down in the procedure manuals, to ensure the compliance with the specifications of quality of the final product, complying with the applicable rules of prevention of occupational risks, environmental, packaging and food safety.


CR 4.1 required information about the product and packaging specifications is obtained as provided for in the relevant technical specifications production.

4.2 CR parameters of the process (temperature, cycle and speed, among other times) of machines and equipment (cleaning, moldeadora-sopladora of preforms and welders, among others) are regulated by buttons, touch screens or buttons, timing and rhythm required by the instructions of production.

CR 4.3 State of cartridges and other filtering elements is checked in the bottling of liquids that require a filtration prior to performing the specified tests (test point of bubble and test of integrity, among others).

CR 4.4 provision of supplies (bottles, caps, capsules, labels, among others) are requested to store according to the rate of production.

CR 4.5 containers or packaging materials (glass, plastic, metal and brik, among others) are prepared, placing them in their positions and adapting to the lot where he goes to work.

CR 4.6 the products are identified, determine if they are in conformity with respect to lot and if they are prepared, mixed or combined to be processed.

CR 4.7 labels required to the container and the inscriptions of identification correspond to the batch processing.

CR 4.8 containers not formed «in situ» cleaning is carried out in conditions marked by the job specifications.

CR 4.9 materials scrap and finished products that do not comply with the move to recycling or treatment in the manner and at the place designated.

RP 5: Monitor line of drinks packaging, following the technical specifications required to ensure compliance with the specifications of quality of the final product.

CR 5.1 temperature and level of concentration of detergent product are controlled washers glass packaging, verifying tags pumps performance.

5.2 the formation of containers made of «in situ» CR (moldeadora-sopladora of preforms, among others) is controlled, ensuring that its characteristics (shape, size, thickness, welding and layers) are which are specified in the manual process.

CR 5.3 filling carbonated drinks that need to maintain gas pressure is performed under isobarometricas conditions, ensuring the carbon dioxide content and preventing the dissolution of dissolved oxygen.

CR 5.4 the automatic process for filling bottles or other containers is controlled, through the system of regulation and corresponding posting, and keeping within the limits established by sampling and heavy dosage.

CR 5.5 closing and sealing of the container are in accordance with specified for each product in the operating instructions manual.

CR 5.6 legend required on labels is checked, ensuring their identification and subsequent control and ensuring that it adheres to the container in the form and place.

CR 5.7 witnesses who verify the control equipment online (especially electronic inspectors of empty/full container) are passed according to the established rules.

CR 5.8 the product packaging is moved in the form and to the place suitable, depending on the processes or stores later.

CR 5.9 materials and products consumed during the packaging process are recorded, having leftovers for use and if necessary, modify requests for supplies.

6 RP: Control the process of beverage packaging, following the technical specifications required, to ensure the quality and the final characteristics of the lot, complying with the applicable rules of prevention of occupational risks, environmental, packaging and food safety.

CR 6.1 characteristics of the environment or atmosphere of packaging are kept within levels marked in the operating instructions.

CR 6.2 the corrective measures to restore balance or stop the process, apply in situations of incidence or deviation request, where appropriate, technical assistance.

CR 6.3 performance ratios are kept within the margins laid down in the working instructions.

CR 6.4 taking samples of the final product, your ID and your transfer, they are conducted according to established procedures.

CR 6.5 information concerning the results of the work, produced incidents and corrective action, references to materials and products used is recorded in brackets and in the indicated detail.

CR 6.6 detected anomalies in the equipment performance, assessing whether its correctness or alerting service for being you were within its competence.

Professional context: means of production: thermal beverage treatment equipment: plate exchangers, tubular, pasteurizers (flash, tunnel), autoclaves. Sterile filtration equipment. Preparation and formation of packaging equipment: despaletizadoras, cleaning (blowing machine, washer, rinser). Moldeadora-sopladora of preforms, thermoforming. Packaging lines: rinser, dosificadora-llenadora, baggers, seamers, capping, sealing, welders, banding, Cappers, markers, labeling machines, Palletizers. Machines and equipment protective devices.

Products and results: packaging, prepared Area. Packaging equipment, maintained operations. Bottled drinks ready for storage, marketing and delivery. Reports of anomalies and non-conformities. Documentation of traceability on lots.

Used or generated information: equipment, procedure manuals, and packaging work instructions instruction manuals. References for materials and products. Final documentation of the lot. Parts of work and issues. «In situ» quality test results. With applicable rules on the packaging and bottling of drinks. Applicable regulations state and community on the labelling of foodstuffs. Applicable law of prevention of occupational hazards, environment and food safety.

TRAINING module 1: materials premiums and facilities of WINERY level: 2 code: MF0548_2 associated with UC: control the raw material and prepare facilities and machinery Winery duration: 120 hours capabilities and evaluation 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 distinguish 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 to relate them with your wine aptitude or elaboration.

CE1.3 describe the methods of control of maturation to determine the time optimal of collection.

CE1.4 identify the main defects and disorders of grapes and other raw materials, associating them with the causes and agents who originate them.

CE1.5 interpret the technical documentation relating to the specifications that must comply with the raw materials in the manufacture of beverages industries.

CE1.6 list auxiliary materials, identify their State and conditions of use, pointing to his performance in the different processes of preparation of drinks.

CE1.7 deduce the conditions and care of storage required by raw materials, depending on their condition and subsequent industrial use.

CE1.8 in a practical course of reception of grape or other raw materials, from given conditions:-carry out the weigh-ins and relevant records.

-Recognize defects and disorders in grape or other raw materials.

-Carry out sampling and evaluate on the basis of its appearance, external characters and tasting.

-Make immediate physico-chemical determinations in grapes, fruits and other raw materials.

-To elaborate a report reasoned about their acceptance or not and its possible exploitation.

-Fix the storage conditions.

C2: Identify requirements and operations of preparation and maintenance of first level of production equipment.

CE2.1 explain the operation and Constitution of used in vinification processes or similar production equipment properly using concepts and terminology and identifying the roles and contribution of main assemblies, devices or components.

CE2.2 identify devices and security measures in the handling equipment.

CE2.3 explain the abnormalities that frequently occur during the normal use of equipment.

CE2.4 in a practical course of use and maintenance of basic wine making equipment, from given conditions:-cleaning of equipment and containers for manual procedures or automatic achieving levels required by processes and products.

-Carry out the equipment adaptations and changes of elements required by the different types of processing.

-Perform routine checks of the elements of regulation and control.

-Start the start and stop following the fixed order of performance.

-Identify and execute maintenance of first level.

C3: Analyze and implement processes of cleanliness of facilities.

CE3.1 differentiate the concepts and levels of cleaning used in the industry of wine and other fermented beverages.

CE3.2 compare different products and cleaning (disinfection, sterilization, disinsection, deratization) treatments and their conditions of employment.

CE3.3 specify the toxicity or danger of products with protective measures to take during its handling.

CE3.4 describe the operations, conditions and means employed in the cleaning of facilities.

CE3.5 in a practical course of cleaning (disinfection, sterilization, disinsection, deratization), starting from a given conditions:-justify the objectives and levels to achieve.

-Select products, treatments and operations to be used.

-Set the parameters to control.

-Enumerate the necessary equipment.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.8; C2 regarding CE2.4; C3 on CE3.5.

Other capabilities: comply with the rules of production set by the organization.

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

Recognize the productive process of the organization.

Adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Complete the work according to criteria of fitness, speed, economy and efficiency.

Maintaining an assertive attitude, empathic and conciliatory with others; showing cordiality and kindness in the deal.

Contents: 1. grapes and other commodity areas and wine productions.

Grapes, varieties, characteristics, quality.

Apple, features, variety and quality.

Other fruits, characteristics, varieties and quality.

Auxiliary materials: characteristics, performance, with rules.

2 taking samples and physical-chemical and sensory analysis of commodity raw material sampling technique.

Sampling procedure.

Immediate physico-chemical determinations.

Tasting of grape and other raw materials.

3. installations and equipment Winery composition and distribution of space.

Generic teams. Composition, performance, applications and management: tanks, fuel tanks, hoppers. Transport of solids: augers, elevators. Pumping and transport of liquids. Dispensers, sulfitometros. Centrifugal clarifiers. Filters, plates, sterilants.

Specific vintages and other raw materials treatment equipment: Despalilladoras-estrujadoras. Vintage pumps. Wringers, maceradores, presses.

Premises and breeding containers. Transfer pumps and hoses food, permanent, semi-permanent or mobile links (clamps, couplings and links, fixed or removable, links Barcelona, quick links type of ball joint ball.)

4. cleaning of facilities and equipment in wine industry concept and cleanup levels: physical, chemical, microbiological cleaning.

Cleaning, disinfection, sterilization, insect, pest control products and processes.

Stages and sequences of operations.

Cleaning solutions: properties, utility, incompatibilities and precautions.

Disinfection and sterilization. Disinfectant chemicals, heat treatments. Insect, insecticides. Rat control, rat poison.

Systems and equipment for cleaning.

Techniques for signaling and isolation areas or equipment.

Cleaning and maintenance of tanks and containers: binary, obfuscated wooden packaging.

5. process of reception of the raw materials for the manufacture of fermented products, means of transport used and the raw relief systems.

Trailers. Types of trailers, capacity.

Vessels used in the transport.

Boxes. Types of boxes, capacity.

Reception and control of raw and auxiliary materials.

Characteristics of the enzymed.

Vintage Sulfited.

Weighing. Management of scales, types of scales.

Systems of the fruit.

Receiving hopper: technical characteristics.


Destemming, crushing, mayado, others.

With applicable rules of risk prevention, environment and food security.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to control of the raw material and with the preparation of facilities and machinery of Winery, which will be using one of the following ways:-academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 2: operations of WINEMAKING level: 2 code: MF0549_2 associated with UC: control fermentation and wines lasting finish: 210 hours capabilities and evaluation criteria: C1: describe the procedures of production and breeding of wine and other fermented products relating necessary operations, input and output products and the means employed.

CE1.1 interpret the technical documentation on the implementation of the processes of vinification (block, product flow diagrams), the specifications of the raw materials and products and the procedure and quality manuals.

CE1.2 justify the required sequence in the execution of the process works: characterization of the product and the procedure, preparation and maintenance of equipment and machines, identification, verification and feeding incoming products, fixing and control parameters, testing and quality checks.

CE1.3 associated with the processes and procedures of winemaking with input products and the necessary equipment and output, describing the fundamentals and the sequence of operations of each of them.

CE1.4 relate together the processes of preparation, breeding and packaging and, where appropriate, subsequent transformation of wine and other fermented products.

C2: Apply treatments to the harvest and other raw materials, for musts getting required quality and hygiene.

CE2.1 distinguish them different operations of treatment mechanical of the grape from of it vintage or of other materials raw, pointing, in each case, its application and the machines necessary.

CE2.2 identify conditions of execution and the control parameters of the different treatments received by raw materials in function of its State and the product to obtain.

CE2.3 describe the different techniques of desfangado-clarificado and correction of musts, indicating its utility, equipment and necessary auxiliary substances, operating conditions and control parameters.

CE2.4 discriminate the different types of musts, by-products and residues obtained depending on its usefulness.

CE2.5 in a practical course for obtaining grape juice, from a project and given materials:-select machines, equipment and vessels to be used in the treatment to the harvest and must obtain.

-Perform the load or power, assigning parameters and operate machines and equipment of treatment of the grape harvest.

-Carry out the distribution in deposits to obtain the juice.

-Regulate the conditions and equipment for the desfangado-clarificado of the musts.

-Separate and move for their re-employment or evacuation by-products.

-Dosing and adding the Correctors of the must indicated.

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

-Compare the features of the musts in relation to the requirements of the process.

C3: Apply the techniques of fermentation and stabilization of products, required quality and hygiene.

CE3.1 differentiate different types of fermentations, responsible for agents and auxiliary substances and relate them to the different processes and products.

CE3.2 identify conditions that must develop fermentations of various wines, the necessary vessels, control parameters, the moments of racking, rackings and methods detention or completion.

CE3.3 recognize the different techniques of stabilization and conservation of wines, indicating its utility, equipment and necessary auxiliary substances, operating conditions and control parameters.

CE3.4 describe the signs of major alterations that may suffer wines throughout its production process, the causes that provoke them and the possibilities of prevention and correction.

CE3.5 in a practical course of control fermentation and stabilization of products, from a project and given materials:-check the condition and treatments received by the must or starting mass.

-Select vessels and equipment to be used in fermentation and wine stabilization.

-Perform the maceration and dosing of fermentation agents, auxiliaries and where appropriate, other ingredients or companions.

-Assign and control parameters of fermentation.

-Carry out the vats and racking in the moments and forms required.

-Submit to the wines to a subsequent fermentation vessels or containers and the required conditions.

-Regulate the conditions and equipment to implement stabilization and conservation treatments.

-Appreciate the symptoms of possible alterations of the wines.

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

-Contrast characteristics of the wines with the specifications.

C4: Apply techniques of clarification and stabilization when cold on wines, achieving transparency of the wines.

CE4.1 specify the physicochemical characteristics of the clarifiers, relating the different types.

CE4.2 determine the characteristics of stabilization by cold.

CE4.3 in a practical course of clarification of a wine from a given conditions:-determine on a small scale the dosage of fining agents required in a game of wine clarification.


-Add it to the batch of wine.

-Carry out the analysis of turbidity to see the final results.

C5: Characterizing methods of the ageing of the wine and the track, getting the required qualities.

CE5.1 relate the operations of mixing and finishing of the wines with the need for a product suitable for marketing, or in their case, for breeding.

CE5.2 list the arguments that support or advise against the aging of the wines and justify the need for splitting of quality products and outstanding features.

CE5.3 differentiate wine main systems, specifying in each case vessels, premises, environmental conditions and necessary periods, to perform operations and parameters to be controlled according to the evolution of the characteristics of the wine.

CE5.4 in a practical course of initiation and monitoring of the breeding of a wine, from a project and given materials:-select and check the status and performance of woods or containers required, carry out its filling and correct placement.

-Check and adjust the environmental conditions of the premises of breeding.

-Run the racking and other manipulations in the form and appropriate times.

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

-Compare the features of the product with the specifications.

C6: characterize the wines, the ciders and them drinks alcoholic coming of fermentation.

CE6.1 classify wines and other alcoholic beverages, in accordance with the criteria in this regard.

CE6.2 describe the characteristics of the different types of wine, cider and other fermented beverages.

CE6.3 interpret the specifications of the parameters of quality of different wines, cider and other fermented beverages.

CE6.4 identify products in course and by-products and waste caused in the processes of wine, cider and other fermented beverages and their possible uses.

CE6.5 relate the drinks with the raw and auxiliary materials and processes to be subjected.

CE6.6 justify the requirements and care storage they need different products according to their characteristics.

CE6.7 in a so-called practical from a collection or collection of wine and other fermented beverages, from a project and given materials:-recognize the types of product, their names and commercial category.

-Describe the technical features and differentiators for each product.

-Contrast parameters obtained from tests or test with the required specifications and, consequently, assessing their quality.

-Secure storage and maintenance conditions.

-Deduce the main stages of the production and ageing process suffered by each product.

C7: Analyze the techniques of sampling, for the verification of the quality of raw materials and products in the industry of production of wine and other fermented beverages.

CE7.1 explain the different procedures and forms of sampling used in the production of wine and other beverages industry fermented, recognizing and managing the instrumental partner.

CE7.2 identify the systems of Constitution, marking, transfer and preservation of samples.

CE7.3 relate the form of sampling (number, frequency, location, size of extractions) with the need to obtain a homogeneous and representative sample.

CE7.4 in a practical course of sampling, from a project and a materials given (raw materials and auxiliaries, in progress and made of by-products and waste):-interpret the sampling protocol.

-Choose and prepare the appropriate instruments.

-Perform the operations for the collection and preparation of specimens in places, manner and appropriate times.

-Identify and transfer samples.

C8: Apply methods of microbiological, and chemical analysis for the immediate determination of the basic parameters of quality of products, in the beverage industry.

CE8.1 to define the physical, chemical and microbiological concepts needed to implement immediate analysis methods in musts, wines and other drinks.

CE8.2 elementary mathematical and chemical calculations to achieve management fluid data obtained in the analysis.

CE8.3 identify, measure and manage instruments and reagents that are involved in determination of basic parameters of quality.

CE8.4 recognize and use the operations of preparation of the sample for analysis (dilution, concentration, homogenization, stabilization) to physico-chemical or microbiological analysis.

CE8.5 in a practical case of a properly identified sample of a product in development, wine, cider or other beverage, from a project and given materials:-make chemical and microbiological tests using stated procedures and instruments.

-Validate and document the results and report on deviations.

C9: Implement protocols and techniques of sensory analysis in the tasting of wines, cider and other fermented beverages, and make the description of the feelings obtained.

CE9.1 associated with the composition of wines, cider and other drinks fermented to its gustatory, olfactory and Visual characters.

CE9.2 list properties to appreciate in a wine tasting and points or reference levels.

CE9.3 describe the ways and forms of assessment and quantification of each of the organoleptic characteristics.

CE9.4 interpret and manage vocabulary and expressions commonly used in procedures description of feelings obtained in the tasting of fermented beverages.

CE9.5 relate the characteristics and qualities of the different types of wines and drinks with food.

CE9.6 in a practical course of tasting wines or other beverages, from a project and given materials:-appreciate the organoleptic characteristics of the products through the relevant tests.

-Describe its characteristics and qualities.

Skills whose acquisition must be completed in a real work environment: C2 with respect to CE2.5; C3 on CE3.5; C4 on CE4.3; C5 regarding CE5.4; C6 regarding CE6.7; C7 regarding CE7.4; C8 to CE8.5; C9 with respect to CE9.6.

Other capabilities: comply with the rules of production set by the organization.

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

Recognize the productive process of the organization.


Adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Complete the work according to criteria of fitness, speed, economy and efficiency.

Maintaining an assertive attitude, empathic and conciliatory with others; showing cordiality and kindness in the deal.

Contents: 1. obtain musts physical treatments to vintage and other raw materials (grapes and apples).

Extraction of musts: drained.

Maceration. Cold pre-fermentation maceration. Duration of maceration.

Factors that influence.

Pressing. Working pressures depending on type and quality of the product.

Treatments of cleaning and disinfecting equipment.

Processing of other fruits.

Chemical treatments on the obtaining of musts: sulphites in the obtaining of musts, calculation of the dose of sulphur.

Drained: static and mechanical.

Macerated.

Pressing.

Disinfection treatments.

Processing of other fruits.

Destination of the wort retrieved: grape juice natural. Fresh musts for vinification, production of mistelas, sweetening of wines, canned grape juice. Off musts, concentrated musts. Obtained by partial dehydration.

Ciders obtaining.

Sampling procedures. Closing containers.

Analytical determinations made «in situ» in the musts.

Systems identification, registration and transfer of samples.

Additions and corrections of the wort. Applicable law.

Sampling of the musts and its subsequent correction.

Grape sampling techniques.

2. physical-chemical treatments of grape musts obtain chemical treatments: sulphites in the obtaining of musts, calculation of the dose of sulphur.

Acidification/de-acidification: used acids, acid tartaric, citric.

Physical treatments on the obtaining of musts: racking and clarification of musts: decanting. Intensity of settling. Techniques of settling. Settling static and dynamic.

Turbidity control: clarifiers, features.

Types of clarifying of musts: calculation of the dose of clarifying, trials of lab.

Clarification mechanical: centrifugation, features and techniques.

Filtration and polishing of musts: characteristics and techniques, filters of masses, filters of plates.

Residue obtained in the obtaining of musts: Marc, sludge, evacuation of waste.

Utilization of waste.

3. driving of the fermentation characteristics of them yeast: conditions biological of them yeast, conditions physical of them yeast, conditions chemical of them yeast.

Planting of yeast active selected: feet of cuba. Features.

Protocols in the sowing of yeasts.

Operations during the process: maceration of vintages or grape juice. Traced. Devatting. Racking.

Control of racking.

Fermentation tanks. Materials: Wood; Cements: naked, coated; Stainless steels: glazed, steel.

Fermentation types, responsible agents, incorporation of selected bacteria and yeasts.

Temperature control and monitoring of fermentation: alcoholic fermentation.

Malolactic fermentation: conditions and equipment for the process of malolactic fermentation.

Alterations during the process, symptoms, prevention and correction.

Analysis before the start of the fermentation: physico-chemical fundamentals for the determination of parameters of quality.

Methods of analysis: foundations.

Relations glucometricas (Baume, Brix, likely grade and others).

Basic physico-chemical determinations made at the beginning of fermentation: total acidity, pH, volatile acidity, sugar, sulfur dioxide, Malic acid, other.

Conditions of development of yeasts, bacteria and lysozymes.

Activators of fermentation. Specific nutrients.

Fermentation super-4. Features and fundamentals and technique.

For white and rosé wines vinification techniques. Maceration of skins.

Temperature control and monitoring of fermentation: alcoholic fermentation. Construction of time/temperature diagrams.

Fermentation problems. Slowdowns and fermentations.

Changes during the fermentation process, symptoms, prevention and correction.

Techniques for the production of red wines vinification: maceration initial hot, initial cold, carbonic maceration and vinification maceration continues, thermovinification, flash detente.

4. operations of stabilization of the process of clarification in cider and wines: clarification of wines, ciders and other products.

Principles of wine clarification: clarifying mechanisms, factors influencing the clarification.

Trials of clarification: control of colloidal stability, (NTU) turbidity measures.

Sobreencolado: causes of the sobreencolado prevention.

Types of fining agents: the gelatin, egg albumin, isinglass, casein, vegetable proteins, bentonites, alginates, tannins, the Suns of silica, the PVPP, others.

The processes of filtration and centrifugation: filtering, purpose.

Mechanisms of filtration: filtration by sifting, filtration in depth.

Materials and media.

Types of filters: filter of plates, lenticular filters, filters of continuous aluvionado, vacuum filters, filter presses, membrane filters. Tangential filters.

Controls, before and after filtration.

Centrifugation: advantages and disadvantages.

Tartaric stabilization of wines: methods of tartaric stabilization.

Treatments for cold.

Stocking system. Continuous methods. Addition of potassium bitartrate crystals.

Other products used in the tartaric stabilization.

Elimination of tartrates. Industrial use.

5 finishing and finishing operations breeding and aging of the wines operations: classification and conservation of products.

Breeding, objectives and methods.

Characteristics of the wines and other products intended for breeding: mixed wines.

Operations during ageing: barrel and stuffed.

Aged in wood. Types of wood.

Types of aged wines. Appellation of origin.

Classification and conservation of products.

Mixed wine.

6. environmental impact of the wine industry agents and impact factors.

Types of waste generated.

Legislation on environmental protection.

Environmental protection in the food industry: saving and energy alternatives. Solid waste and packaging. Emissions to the atmosphere. Spillage of liquids. Other techniques of prevention or protection.

7 wines other fermented beverages composition of wines wine derivatives and derivatives.

Wines. Classifications, rules, names, main features.


Wine derivatives.

By-products of the wine industry.

Other fermented beverages: cider and other fruit-based fermented beverages.

8. taking of samples and analysis physico-chemical and sensory of products in the industry of drinks technical of sampling.

Systems identification, registration, transfer of the samples.

Procedures for sampling in the wine industry.

Case studies in beverages in preparation and finished.

Physico-chemical fundamentals for the determination of parameters of quality.

Methods of analysis.

Basic chemical determinations in the wine industry.

Microbiological tests.

Sensory analysis or tasting of wines and other beverages: organoleptic characteristics.

Techniques and protocols of tasting.

Gastronomic Affairs.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to control of fermentation and the finish of the wines, which will be using one of the following ways:-academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 3: special VINIFICATION level: 2 code: MF0550_2 associated with UC: perform special vinification duration: 90 hours capabilities and evaluation criteria: C1: apply the techniques required to treat the wine base for sparkling wines.

CE1.1 classify, according to the content of reducing materials, the different types of sparkling wines, indicating proportions in each of them.

CE1.2 obtain a certain volume of tirage liqueur, dosing components, as determined in the specific legislation, to get the corresponding pressure.

CE1.3 establish differences and similarities among the different methods of obtaining of sparkling wines.

CE1.4 describe the operations that are performed in the bottle for sparkling wines, by the traditional method before the disgorgement, explaining the meaning of each operation.

CE1.5 describe the process of disgorgement that it takes place in the process of obtaining of sparkling, specifying the techniques that are used and their purpose.

CE1.6 in a practical case of a sparkling wine in large containers, from given conditions:-carry out the preparation of wine base, sugar, and yeast.

-Track of the second fermentation.

-Ensure the separation of Lees.

-Get a certain volume of expedition liqueur to obtain different types of sparkling wines.

C2: Apply the techniques required to treat the wine base for semi-sparkling wines and aerated.

CE2.1 establish differences between sparkling, Fizzy and sparkling wines, regarding: pressure, origin of the CO2 (carbon dioxide), contained in reducing materials, methods of production.

CE2.2 control fermentation for semi-sparkling wines, so get the splitting of sugar and CO2 (carbon dioxide) corresponding.

CE2.3 describe different methods of CO2 dosing for aerated semi-sparkling wines.

CE2.4 in a practical course of sparkling wine, from given conditions:-calculations of solubility of CO2 to obtain a volume determined in aerated wine.

-Carry out the analytical determinations that are used to control the characteristics of aerated semi-sparkling wines, interpreting results.

C3: Apply techniques required in the preparation of appetizers and wine derivatives.

CE3.1 classify the different types of wine derivatives and must, according to the existence or not of alcohol, and the nature of its components.

CE3.2 determine practices and treatments that are conducted in the obtaining of wine derivatives, and that are allowed in the regulations.

CE3.3 indicate that alterations can occur in indents, determining stabilization treatments, to avoid them.

CE3.4 describe the substances used in the preparation of Vermouth, indicating the proportions in which are combined.

CE3.5 in a practical course of elaboration of bleeding, from given conditions:-carry out the preparation of musts, mistela, grape syrup, sugars or other sugary products allowed.

-Perform the addition of juices, extracts or natural essences of citrus fruits and other fruits.

-Make the mix in proportions defined for the type of bleeding to get.

CE3.6 in a practical case of a collection or collection of aromatized wines and wine, from given conditions:-recognize the types of product, its name and business category.

-Describe the technical and differentiating characteristics of each product.

-Contrast parameters obtained from tests or test with the required specifications and, consequently, assessing their quality.

-Deduce the main stages of the process undergone by each product.

C4: Apply techniques and procedures, for the production of vinegar.

CE4.1 differentiate different Vinegars according to its origin, its preparation method and its aging raw.

CE4.2 in a practical course of vinegar, from given conditions obtain:-the nature of wine suitable for the production of vinegar.

-Optimum conditions for the development of acetic acid bacteria.

-Filtration and clarification for a perfect finish.

-The content of acetic and other constituents.

-Use different methods of manufacture of vinegar and compare products if obtained.

-Vinegars undergo processes of aging and aging.

-Carry out the different techniques of stabilization and conservation of the products obtained.

C5: Differentiate the different types of sweet and liqueur wines, as well as the varieties of grape that originates them.

CE5.1 classify the different types of liqueur, according to: produce, alcoholization breeding.


CE5.2 determine the characteristics of the wines according to flavor, color and aroma of most important liqueur wines.

CE5.3 indicate that features must exist, for liqueur wines respect: to the soil, a variety of grape and climatic conditions.

CE5.4 indicate the different methodologies that allow to focus the content on sugar of grapes and musts.

C6: Describe the ageing process by biological methods, as well as the dynamic aging system of soleras and criaderas for liqueur wines.

CE6.1 classify and select wines, indicating the characteristics of each category, in order to know which wines are destined for the ageing process under the veil of «flower» and, which non-biological breeding as well as previous operations of header.

CE6.2 determine, in the process of alcoholization of wines, which graduation have of reaching these to become fine, fragrant or sweet and methods of breeding have been followed.

CE6.3 describe, in the form of biological ageing process under the veil of «flower» conditions of graduation, temperature, time and type of yeasts involved to raise fine wines.

CE6.4 order, in the form of evolutionary aging, system of soleras and criaderas, determining the frequency in the barrel and the proportion in extractions and alcoholic corrections after each run of scale («out» and «dew»), noting the technical and policy orientations to obtain fragrant wines.

C7: Identify requirements and operations of preparation and maintenance of first-level special vinification equipment.

CE7.1 explain the operation and establishment of the production equipment used in special vinification processes, using concepts and terminology and identifying the roles and contribution of the main assemblies, devices, or elements.

CE7.2 identify devices and security measures in the handling equipment.

CE7.3 explain the abnormalities that frequently occur during the normal use of equipment.

CE7.4 in a practical course of use and maintenance of the special vinification equipment, from given conditions:-cleaning of equipment and containers for manual procedures or automatic achieving levels required by processes and products.

-Carry out the equipment adaptations and changes of elements required by the different types of processing.

-Perform the checks routine of those elements of regulation and control.

-Start the start and stop following the fixed order of performance.

-Identify and execute maintenance of first level.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.6; C2 regarding CE2.4; C3 on CE3.5 and CE3.6; C4 regarding CE4.2; C7 with respect to CE7.4.

Other capabilities: comply with the rules of production set by the organization.

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

Recognize the productive process of the organization.

Adapt to the Organization, its organisational and technological changes as well as new contexts or situations.

Complete the work according to criteria of fitness, speed, economy and efficiency.

Maintaining an assertive attitude, empathic and conciliatory with others showing cordiality and kindness in the deal.

Contents: 1. preparation of the machines and equipment used in vinification special packaging machines and equipment required in the special vinification (sparkling wines, needle, aerated, sweets, liquorice, generous, mistelles, snacks and wine-derived).

Resetting of parameters: features.

Preparation of facilities.

Preparation of the elements of control: control panels.

First level of special vinification equipment maintenance.

2 natural concept and general classification of sparkling wines and aerated sparkling wines. Grape varieties.

Tirage liqueur: coupage of wine base, yeast and sugar.

Liquor issue, in the second fermentation.

Control the evolution of yeasts during second fermentation in the bottle as in large containers.

Removed from bottles: by hand or mechanically.

Yeast sediment.

Separation of sediment (Lees, dregs), in the second fermentation of wines.

Methods for obtaining of sparkling wines. Traditional method. Charmat method. Other methods of interest.

Obtaining of sparkling wines and aerated. Grape varieties.

Methods of addition of carbon dioxide, for aerated semi-sparkling wines.

3 preparation of liqueur wines and generous, snacks and wine derivatives. Characteristics of liqueur wines liqueur wines. Classification and legislation. Vinos de Jerez. Methods of production. Classification of wines. Alcoholization. Biological aging. Oxidative aging. Montilla-Moriles wines. Wines from Málaga. Other liqueur wines of Spain. Liqueur wines produced in the world. Methods of production.

And practices allowed in the manufacture of beverages derived from wine and grape juice. Technical classification of derived drinks: made with grape juice, prepared with wine, or wine and grape juice. Making processes. Aperitifs stabilization treatments. Vermouth. Composition. Proportions of ingredients. Addition of vegetable substances. Maceration. Addition of extracts. Wine snacks. Quinquina wine.

Liqueur wines: types and features.

Wines from Jerez: features.

Types of aging: biological, physico-chemical and chemical.

4. preparation of vinegar selection of wines, for the production of vinegar. Technical criteria. Acetic fermentation: acetic acid bacteria. The acetic fermentation control. Optimal conditions for promoting the acetic fermentation.

Practices and treatments supported in the production of vinegar, according to regulations.

Chemical composition of vinegar. Analytical determinations.

Methods in Vinegars: Orleans method. Frings method. Aging of Vinegars. Alterations of the vinegar.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer:


1 domain of knowledge and techniques related to the realization of special vinification, which will be using one of the following ways:-academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 4: DESTILERIA-LICORERIA level: 2 code: MF0551_2 associated with UC: drive the distillation process and produce spirits and liqueurs duration: 90 hours capabilities and evaluation criteria: C1: analyze the procedures of distillation and production of spirits, relating the necessary operations, input and output products and the means employed.

CE1.1 interpret the technical documentation on the implementation of the processes of distillation and processing liquors (block, product flow diagrams), datasheets of making products and manuals of procedure and quality.

CE1.2 justify the required sequence in the execution of the process works: characterization of the product and the procedure, preparation and maintenance of equipment and machines, identification, verification and feeding incoming products, fixing and control parameters, testing and quality checks.

CE1.3 associated with the processes and procedures of distillation and production of spirits with input and output products and the necessary equipment, describing the fundamentals and the sequence of operations of each of them.

CE1.4 relate the processes of distillation with the obtaining of wines or alcoholic by-products and the preparation and packaging of the various spirits.

C2: Identify the requirements and perform cleaning, preparation and maintenance of first level of distillery and liquor store operations.

CE2.1 explain the operation and establishment of the equipment used in the processes of distillation and processing of alcoholic spirits, successfully employing specific terminology and concepts, identifying the roles and contributions of major assemblies, devices and elements to the functionality.

CE2.2 identify devices and security measures in the handling equipment.

CE2.3 cleaning of equipment and containers for manual or automated procedures achieving levels required by processes and products.

CE2.4 make the adjustments of the equipment and lines required by the different types of liquors or beverages to develop.

CE2.5 in a practical course starting from the instructions for use and maintenance of the basic equipment of distillation and processing, starting from a given conditions:-perform routine checks of the elements of regulation and control.

-Start the start and stop following the fixed order of performance.

-Identify and execute maintenance of first level.

CE2.6 explain anomalies that occur most frequently in the habitual use of equipment.

C3: Apply the methods of distillation for alcohols or simple spirits, achieving the required quality.

CE3.1 differentiate the different systems and levels of distillation of fermented sugary or starchy vegetable.

CE3.2 specify and relate the characteristics and preparation of broths or by-products to be processed with various distillates.

CE3.3 identify the equipment, operating conditions and parameters of control (temperature, pressure) used in obtaining simple spirits or spirits.

CE3.4 in a so-called practical of obtaining of spirits simple or alcohols by distillation, starting from some conditions given:-check the characteristics and preparation of the matter prima incoming.

-Assign the parameters and make the power of distillation equipment.

-During distillation keep parameters within the tolerated margins and obtain different fractions operating devices and control of equipment.

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

-Compare features of distillates with their specifications and deduce the necessary readjustments.

-Where appropriate, submit simple spirits to aging vessels, time and conditions.

C4: Apply the techniques of drinks and spirits compounds, required quality and hygiene.

CE4.1 interpret formulas for making composite liquors, recognizing the different ingredients, state that should be incorporated and its margins of dosage.

CE4.2 describe the methods of preparation, mixing and maceration of the alcohol-based and other components (sugars, fruit, essences, syrups, etc.) used in the production of liquors.

CE4.3 identify and justify the practices (aeration, stabilization, conservation, mixes) used in «finishes» spirits.

CE4.4 in a practical course of preparation compound liquors, from given conditions:-check the condition and characteristics of each of the ingredients.

-Calculate the required amount of different ingredients and dispense those amounts with the admitted tolerance margins handling dosage or measuring elements.

-Carry out the practices of finish required by the liquor.

-Apply specific measures of hygiene and safety in the handling of products.

-Handling equipment.

-Compare the characteristics of liquor in preparation with your specifications and make the necessary adjustments.

Skills whose acquisition must be completed in a real work environment: C2 with respect to CE2.5; C3 on CE3.4; C4 on CE4.4.

Other capabilities: comply with the rules of production set by the organization.

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

Recognize the productive process of the organization.

Adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Complete the work according to criteria of fitness, speed, economy and efficiency.

Maintaining an assertive attitude, empathic and conciliatory with others; showing cordiality and kindness in the deal.

Contents:


1. facilities and equipment of distillery and liquor composition and distribution of the space. General facilities and necessary ancillary services.

Distillation equipment. Composition, operation, regulation. Stills. Distillation and rectification columns.

Rectification columns. Description and operation.

Equipment for the production of spirits and derived drinks.

General facilities and ancillary services.

Preparation, maintenance of first level and cleaning operations.

Safety in the use of equipment.

Preparation, maintenance of first level and cleaning operations.

Safety in the use of equipment.

2. driving of distillation preparation of raw materials for the distillation: fundamentals.

Types of distillation: batch, continuous (steam drag).

Rectification. Applications, products to obtain control of the process.

Conduction of distillation: preparation of raw materials for the distillation, fundamentals.

Products and by-products of the distillation.

Concentration of effluent. Minimization of waste.

Fractional distillation of pomace.

Types of brandies: wine, pomace, cider, other.

Aniseed spirits: obtaining.

Types of aniseed spirits: distilled, cold.

Formulation and finishing of composite spirits: «mixtures».

Aging of simple spirits: materials and containers used in the aging process (oak, chestnut, acacia, others).

3. preparation of simple spirits aging spirits operations.

Preparation of compound alcoholic spirits. Formulation, finishing of liquors.

Preparation of spirits: mixing base (alcohols, mixtures hydroalcoholic).

Maceration of fruits and grains.

Obtaining of distillates.

Stabilisation operations: clarification and filtration.

Chemical control parameters: alcoholic, degree of sugar, density.

Formulation and finishing of spirits.

Spirits: pacharán, Maraschino, of fruit, essences, bitter, anissette, pipermint, tequila, and others.

4. applicable regulations of applicable legislation of alcohols and spirits spirits.

With applicable rules of prevention of occupational hazards and the environment.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the process of distillation and production of spirits and liqueurs, which will be using one of the following ways:-academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 5: packaging and packaging of beverages level: 2 code: MF0314_2 associated with UC: control the process of packaging and packaging of beverages duration: 60 hours capabilities and evaluation criteria: C1: describing the processes of preparing the product, preserving its organoleptic properties, stability or sterility.

CE1.1 distinguish the main causes of alteration of drinks and their treatments.

CE1.2 classify the additives used in the beverage industry for its stability.

CE1.3 describe methods of heat treatment to achieve stability of the different types of beverages.

CE1.4 describe the aseptic packaging systems, used in the beverage industry.

CE1.5 identify the parameters that should be monitored in the heat treatment of drinks.

CE1.6 describe the processes of filtration finishes and checks carried out to ensure its effectiveness.

C2: Characterize the materials and containers for packaging and labelling, and to relate their characteristics to their conditions of use.

CE2.1 classify containers and packaging materials used in the beverage industry.

CE2.2 describe the characteristics and conditions of employment of different containers and packaging materials.

CE2.3 list properties and describe the characteristics of plugs and other auxiliary elements of packaging.

CE2.4 point out existing incompatibilities between materials and containers and products.

CE2.5 identify materials for labeling and associate them with the packaging and the most suitable products.

C3: Identify requirements and ensure the maintenance of first level and preparation machines and packaging equipment.

CE3.1 interpret manuals for maintenance of the equipment and packaging machines, selecting first-level operations.

CE3.2 specify the controls to be carried out before a change of format in the container.

CE3.3 list and explain the significance of the revisions to be carried out before starting in March or on a line or packaging equipment.

CE3.4 recognize the frequent incidents arising in a line or packaging equipment and deduce possible causes and preventive and remedial measures to be adopted.

CE3.5 order and characterize the sequence of operations of a line-cleaning or packaging equipment at the end of each batch taking into account processed products.

CE3.6 in a practical course of preparation of a line or packaging, from given conditions equipment:-the tasks of maintenance of first level required.

-Launch to point to put different machines and auxiliary elements.

-Perform cleaning tasks at the times and conditions.

-Personal safety measures apply to the job.

C4: Carry out the management of equipment and lines for packaging and labelling used in the beverage industry, and to assess the conformity of products and packaged lots.

CE4.1 distinguish the different types of packaging used in food industry.

CE4.2 identify and characterize packaging «in situ», forming operations preparation packaging, llenado-cerrado and labelling.

CE4.3 describe the parts and operation of machines, equipment and packaging lines.


CE4.4 Note the order and the correct sequence of various machines and equipment that make up a line of packaging.

CE4.5 in a practical course of packaging, from given conditions:-recognize and assess the fitness of packaging and packaging and labelling materials to use.

-Calculate the amounts of different materials and products needed.

-Manage machines monitoring its correct functioning and maintaining packaging within the margins set parameters.

-Apply specific security measures in the use of machines and packaging equipment.

CE4.6 in a practical course of packaging starting from a project and given materials:-relate the parameters to be monitored during the process, its admissible values and control points.

-Carry out the filling, closing and other systematic controls.

-Calculate the deviation levels and compare them with references to admit or reject products and deduct remedies.

Skills whose acquisition must be completed in a real work environment: C3 with respect to CE3.6; C4 on CE4.5 and CE4.6.

Other capabilities: comply with the rules of production set by the organization.

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

Recognize the productive process of the organization.

Adapt it to the Organization, to their changes organizational and technological; as well as to situations or contexts new.

Complete the work according to criteria of fitness, speed, economy and efficiency.

Respect the procedures and internal rules of the organization.

Contents: 1. preparation of beverages for the alteration of the beverage packaging: types, causes and factors involved.

Conservation through heat.

Heat treatment systems: pasteurizer, autoclave.

Sterile filtration systems.

Characteristics of the additives used in the beverage industry.

Processing systems aseptic.

2. features of the packaging and labelling types and characteristics of the packaging materials.

Container: materials, properties, qualities, incompatibilities formats, closures, normative.

Classification, formats, names, utilities, elements of closed, its conservation and storage.

Formed packaging «in situ»: materials used, their identification and qualities.

Systems and equipment for forming.

Closed system.

Final characteristics.

Glass containers: regulations on bottling.

Types of glass.

Types of bottle.

Systems, equipment and materials from closing or plugged.

Cork Stoppers: properties, characteristics.

Cork capping machines.

Systems, equipment and materials of capping.

Metal containers: used metals.

Properties of containers and closures.

Coatings.

Plastic packaging: materials and properties. Locking systems.

Labels and other auxiliaries: labelling regulations: information to be included.

Types of tags, its location.

Other markings, signals and codes.

Adhesive products and other auxiliaries.

3. operations of packaging and machinery used in the packaging handling and preparation of containers: containers, cleaning methods management techniques.

Filling procedures: dosage, vacuum, aseptic, isobaric.

Tagged: placement and fixation techniques.

Types of machinery: composition and functioning, auxiliaries, management and regulation.

First level maintenance.

Manual packaging machines: types and features.

Machines automatic of packaging: types and features.

Comprehensive automated packaging lines.

Self-control of the packaging quality: levels of rejection, testing of materials.

Checks during the process and the final product.

Controls for filling, closing, other controls to the product.

Good hygienic practices.

Good handling practices.

Legislation on safety and health at the packaging plant.

The packaging plant monitoring and control systems.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the 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 using one of the following ways:-academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

Annex X professional qualification: Obtaining of oils from seeds and fats family professional: industries food level: 2 code: INA175_2 general competence obtaining seeds and edible fats oils operations, preparing the machinery and equipment and controlling phases of reception, cleaning, drying, storage of raw materials, as well as the activities of treatment, development, extraction and packaging of seed oils and fats complying with the rules applicable for quality, environmental and food security.

Competition UC0552_2 units: carry out and control the activities of reception, processing, storage and preparation of seeds and raw materials of the UC0553_2 oil industry: carry out and control the corresponding operations on the extraction of oils from seeds UC0554_2 line: carry out and control the corresponding operations in the processing of fats and margarines UC0555_2 line : Carry out and control the operations of wrapping and packaging of seed oils and fats environment professional scope professional


Develops his professional activity in the Department of production in food industry dedicated to the extraction, production and packaging of oils in edible oil and fat seeds, in entities of a private nature, in small, medium or large companies, mainly in companies with legal form of cooperative societies, both on their own as alien. It develops its activity depending on, where appropriate, functional and/or hierarchical from a superior. You may have staff occasionally, seasonally or stable. In the development of the professional activity apply the principles of universal accessibility in accordance with the applicable legislation.

Sectors production is located in the sector of manufacture of oils and animal and vegetable fats, manufacture of oils and animal and vegetable fats sub-sector, production of seed oil and other oils and fats manufacturing.

Occupations and jobs relevant terms from the following list of occupations and jobs are used with generic and all-inclusive nature of women and men.

Operators of process of preparation and extraction of oils from seeds and fats operators of reception of seeds and materials raw machine operators to refine oils and edible fats, workers in the processing of oils and fats machine operators to develop and/or refine oils and fats edible operators of machines packaging machines for oils and fats edible training associate (480 hours) training modules MF0552_2 : Reception and preparation of seeds and fat (120 hours) MF0553_2: extraction of oils from seeds (150 hours) MF0554_2: processing of fats and margarines (120 hours) MF0555_2: wrapping and packaging of seed oils and greases (90 hours) unit of competition 1: carry out and control the activities of reception, treatment, storage and preparation of seeds and materials premiums of the oil industry level : 2 code: UC0552_2 professional accomplishments and performance criteria: RP 1: prepare the workspace of reception and processing of oilseeds and raw fats, to avoid contamination of the product, as provided in the technical data comply with the applicable rules of prevention of occupational risks, environmental and food safety.

1.1 CR information above, the planning of procedures for the reception and processing of seeds and raw materials, is obtained from sheet of different products to develop.

CR 1.2 deficiencies detected in the hygienic conditions of facilities and production equipment are corrected by actions preventive and corrective, identifying potential hazards, biological and non-biological.

CR 1.3 cleaning and disinfection of installations and equipment for reception and processing of seeds and raw materials, is made or check to the end or beginning of each day, shift or lot, according to the guidelines laid down in the technical specifications of production, verifying are ready for use.

CR 1.4 the cleaning of the areas of reception area and processed, adds in the required places, placing regulatory signals, in accordance with established safety requirements.

1.5 CR machines, useful, tools and internal means of transport required at the reception and processing of oilseeds and fat raw materials, such as: receiving hoppers, conveyors, scales, washers, dryers, silos, hoppers regulatory, sorting, screening, mills, rolling mills, cookers, crushers, continuous pneumatic presses, among others, are prepared, regulating elements, operators of the same, according to specifications of the technical details of production.

2 RP: Carry out the operations of first level of machines and equipment for reception and processing of oilseeds and raw fats, to avoid interruptions in the production process, complying with the applicable rules of occupational risk prevention and environmental.

CR 2.1 the operation of equipment and auxiliary means required at the reception and processing of oilseeds and fat raw materials: raw hoppers of reception, conveyors, scales, washers, dryers, silos, hoppers regulatory, sorting, screening, mills, rolling mills, cookers, crushers, continuous pneumatic presses, among others, are checked, detecting any anomalies, following the marked equipment maintenance guidelines.

CR 2.2 the possible simple anomalies detected in the equipment used in the process of reception, processing, storage and preparation of seeds and raw materials are corrected, or it notifies maintenance service, if you are outside its competence, compliance with the applicable rules of occupational risk prevention and environmental.

2.3 CR simple changes of spare parts and functions specified as first rate, such as TuneUp and oil changes are performed on the equipment used, in accordance with the applicable maintenance plan.

CR 2.4 operations concerning the maintenance performed is recorded, according to directions of the production process.

3 RP: Control the activities of reception and processing of seeds and raw fats, for obtaining seed oils and fats, respectively, following the requirements laid down in the procedure manuals, complying with the applicable rules of quality and food safety.

CR 3.1 the transport and documentation of entry of them materials raw of seeds oil and fats is reviewed visually, checking the compliance of them conditions technical and hygienic required by them products transported, detecting possible incidents in the same.

CR 3.2 packaging and protective packaging of raw materials, are checked, verifying compliance of the quality conditions, issuing a report in case of deviations.

CR 3.3 received products are weighed using scales automated, registering the result.

CR 3.4 raw materials are controlled in a first review, verifying compliance with the specifications of the product to be processed, in relation to criteria of quality, species, physico-chemical criteria and other, complying with the applicable rules of quality.


CR 3.5 raw materials are inspected in a more thorough review, verifying compliance with the requirements set out in the documentation of receipt that accompanies goods: order, delivery, delivery notes, inter alia, note stating your correspond with the amount, date of expiry, damages and losses, among others, issuing, otherwise, a report on possible defects.

CR 3.6 the products received are weighed on scales automated, noting the received quantities and authorizing the download, when to verify that it complies with the requirements of the production process, complying with the applicable rules of occupational risk prevention.

CR 3.7 it takes of shows of them materials raw is carried out, using instrumental of takes of samples, probes, devices of checking quick of parameters of quality, identifying and moving the shows to the laboratory, or to approve «on-site», according to it required by the Department of quality.

CR 3.8 the entrance of the supply of seeds and raw materials from the oil industry, is recorded in accordance with the established system, making annotations, as specified in the production process.

CR 3.9 information concerning the circumstances and incidents arising during the transport of seeds and raw materials from the oil industry, is archived according to established protocol.

4 RP: Carry out the operations of conditioning (cleaning and storage) of oil seeds and raw fats, for obtaining seed oils and fats respectively, according to requirements established in the procedure manuals, serving quality, environmental and food safety legislation.

CR 4.1 seeds are cleaned using splitters mechanical separating plant remainders, altered seeds, stones, among others, following the technical instructions of the work procedure.

CR 4.2 seeds required to obtain oils dry, pursuant to the procedure, in order to remove excess moisture, thus optimizing storage conditions, complying with the applicable rules of quality and food safety.

4.3 CR seeds and raw fats are identified, determining if they are compliant with respect to the batch, and are prepared, or in his case, mixed or combined for processing, compliance with the established in the production process.

CR 4.4 dry seeds and raw fats are ensilan or stored with the resources required, verifying their location easy identification and manipulation.

CR 4.5 parameters temperature, relative humidity, light and aeration, silos, warehouses, storage and cameras, are corrected, with deviations, in accordance with the requirements or needs of conservation of products (dried seeds and fat materials).

CR 4.6 obtained by-products, residues and discharges are checked, moving those who do not meet their specifications for recycling or treatment, in the form and to the designated place, complying with the applicable environmental rules.

RP 5: Carry out pre-treatments of oilseeds for oils, according to the technical instructions laid down in the procedure manuals, fulfilling the quality, environmental and food safety regulations.

CR 5.1 oilseeds (sunflower, rapeseed, among others), are separated from husks, through control of the husked, using roll grinders, which gets the crushed seed, facilitating the operation of laminate, in accordance with the technical instructions laid down in the working procedure.

CR 5.2 crushed seeds are heated, by passing through tubes of steam, controlling required parameters of temperature and time, among others, in order to optimize the process of extracting the oil.

CR 5.3 laminate operation is controlled by controlling the timing of production processes according to established protocol, obtaining small thick laminates, facilitating the extraction process.

CR 5.4 small thick blades are heated, using direct steam, regulating time and temperature parameters, among others, to achieve the values laid down in the Protocol of the productive process, obtaining a few cartridges of porous structure.

CR 5.5 gross pressure oil is obtained, by pressing of treated seed, using continuous pneumatic presses, by controlling the pressure and temperature parameters, among others, avoiding high temperature an inner drying of the mass generated by compaction, ensuring maximum extraction of oil from seeds, within the margins laid down in the production process.

CR 5.6 final of separation, vibration, and filtering, among others, of the process of obtaining of gross pressure oil, obtained by pressing, operations, following the instructions of work, obtaining an oil with the established quality requirements.

CR 5.7 the solid residues obtained after the extraction of oil seeds or oleaginous fruits (turtos), are conditioned to the expression phase, in accordance with the Protocol established in the production process.

CR 5.8 performance ratios are controlled, checking its coincidence or possible diversion with the margins provided for in the specifications of the established technical instructions.

CR 5.9 obtained by-products, residues and discharges are revised, moving for recycling or treatment in the manner and to the designated place that do not meet specifications, compliance with the applicable environmental rules.

6 RP: Carry out the quality control of the production process of seed oils to ensure levels are reached required, following protocols established, complying with the applicable rules of quality.

CR 6.1 sampling of the finished product is carried out at the time, place, manner and amount indicated, ensuring its durability until receipt by the laboratory, in accordance with protocols established for the preparation of samples, as required by the quality assurance Department.

6.2 CR tests, trials quick and basic (pH, temperature and acidity, among others) are carried out, using the required Instrumentation (meters, thermometers, volumetric material, among others), acting according to the protocols of trials.

CR 6.3 results of tests taken quick and basic or laboratory contrasted with actual values, determined by the applicable quality standards to detect possible deficiencies in the final products obtained.


CR 6.4 oil obtained from the pressing line is checked, by means of interpretation of results, compliance with the specifications of the preset, apply in situations of incidence or deviation, the corrective measures appropriate to restore balance or stop the process, requesting where appropriate, timely technical assistance.

CR 6.5 information concerning the results of the work, incidents produced and measures corrective, references to materials and products used, is recorded in the stands and with the specified detail.

Professional context: means of production: receiving hoppers, conveyors (conveyors, worm). Electronic scales for continuous weighing, cleaning, dryers and silos. Hoppers regulatory, sorting, screening, mills, rolling mills, cookers, crushers, continuous pneumatic presses, vibrotamizadores, filters, regulation and storage tanks, electro-pneumatic elements, electronic and other automation and full synchronization of the process.

Products and results: prepared work Area. Peacekeeping operations, carried out. Storage and preparation of seeds and raw materials, carried out. Reception, storage and preparation of the seeds and raw fats carried out and controlled. Conditioning of seeds and raw fats carried out. Operations of obtaining of oils from seeds controlled. Quality of the produced seed oils, verified. Managed operations of collection, purification and disposal of waste.

Used or generated information: instruction manuals for equipment, procedure manuals, and instructions for obtaining seed oils and fats. References of raw materials and products. Final documentation of the lot. Parts of work and issues. «In situ», quality testing results analytical reports. Products, good hygiene practices and handling guides safety data sheets. Guides of good environmental practices. Technical data sheets. Quality, environmental and food safety regulations.

Unit 2 competition: Perform and control the operations corresponding in the line of extraction of oils of seeds level: 2 code: UC0553_2 realizations professionals and completion criteria: RP 1: prepare the chemical extraction of seed oil and by-products obtained work area to avoid contamination of the processing of the product, in accordance with the technical instructions laid down in the procedure manuals full compliance of labor and environmental risk prevention applicable food safety regulations.

CR 1.1 cleaning and disinfection of facilities and equipment for the chemical extraction of seed oil and by-products obtained, made or check to the end or beginning of each day, shift or lot, according to the guidelines laid down in the technical specifications of production, verifying are ready for use.

CR 1.2 the cleaning area of the areas of chemical extraction of seed oil and by-products obtained, is indicated in the established places, placing regulatory signals, according to the established safety requirements.

CR the deficiencies identified in the hygienic conditions of facilities and production equipment, 1.3 are corrected by preventive actions, identifying potential hazards, biological and non-biological.

1.4 CR machines, useful, tools and internal means of transport required for the chemical extraction of seed oil and by-products production: extractors, solventizadores, distillers, neutralizers, winterizadores, among others, are selected and prepared, regulating elements, operators of the same, according to specifications of the technical details of production.

2 RP: Carry out the operations of first level, of machines and equipments in chemical extraction of seed oil and by-products production processes, to avoid unproductive cuts, fulfilling the applicable regulations of prevention of risks labor, environmental and food security.

CR 2.1 the operation of equipment and auxiliary means required in the chemical extraction of seed oil and byproducts such as obtaining: extractors, solventizadores, distillers, neutralizers, winterizadores, racking equipment, pumps, food hoses among others, is checked, detecting any anomalies, following the guidelines marked on the instructions of maintenance of equipment.

CR 2.2 possible simple anomalies detected equipment used in the processes of chemical extraction of seed oil and by-products obtained are corrected, following maintenance instructions.

2.3 CR elements, spare parts specified as first rate, shall be replaced in the equipment used in processes for the chemical extraction of seed oil and obtaining of by-products, in accordance with the applicable maintenance plan.

CR 2.4 operations concerning the maintenance performed is completed, according to indications from the production process.

3 RP: Control the process of chemical extraction of oils from the turtos or flours from the production of oil seeds, to adjust the physical and chemical criteria and quality laid down in the technical specifications of production, complying with the applicable environmental rules.

CR 3.1 the required information on the physico-chemical criteria and quality, to achieve in the process of chemical extraction of oil seeds (soya, sunflower, peanut, among others), is extracted from the technical specifications of production.

CR 3.2 fat contained in the seed is extracted from the bran by means of a solvent (hexane, among others), equipment extractors percloracion or immersion, among other methods, according to requirements of the planned production process.

CR 3.3 parameters on equipment pullers, such as temperature, pressure, time of the process, among others, are regulated to achieve synchronization and performance ratios in the production process with the established quality.

CR 3.4 the micelles (mixture of oil and solvent, among others), are obtained through the filtration with the use of filters, closed, complying with the physico-chemical criteria and quality of the production process.

CR 3.5 filtered miscela is distilled through extractors, ensuring the separation of oil and solvent recovery, controlling this process, as set out in the physical and chemical criteria and quality of the production process.


CR 3.6 the desolventizado of them flours is performed by means of towers vertical, ensuring the Elimination of the solvent, controlling them parameters of the process (temperature, humidity, between others), recovering the solvent and them flours for its later processing, following them instructions of work.

3.7 CR obtained by-products, residues and discharges are revised and move that does not meet the specifications for recycling or treatment, in the form and to the designated place, complying with the applicable environmental rules.

CR 3.8 the results of operations of the extraction phase, are recorded according to the instructions in the assigned format.

4 RP: Control the refined process to obtain seed oils, according to criteria of quality, production sheets, complying with the regulations applicable quality, environmental and food safety.

CR 4.1 the information required on the physico-chemical criteria and quality in the process of refining of oil seeds, is obtained by using the technical specifications of production.

CR 4.2 the refined seed oil is controlled, by adjusting the values of performance, such as pH, temperature, pressure, flow, among others, and the working conditions of the equipment (neutralizers, deodorizers, decoloradores, evaporators, among others), depending on the raw materials and the product to obtain, following the guidelines of the productive process, applying in the event of deviations, corrective actions laid down in the technical specifications of production.

CR 4.3 retrieved seeds oil is desgoma, by controlling the temperature of the process and the addition of substances enabling the formation of colloids, allowing subsequent separation by centrifugation, according to criteria of quality.

CR 4.4 oil obtained is clarified, using clarifying substances (activated charcoal, bentonite), eliminating color impurities and alkaline hydroxides, which eliminate the acidity (formation of soaps, easily removable operation), the doses required, adjusting to the characteristics of oil refining, according to criteria of quality.

The descerado 4.5 CR or winterization of oil seeds, is controlled, through the verification of temperature and time, among others, according to criteria of the production process.

CR 4.6 oil seeds will deodorize, controlling the temperature and vacuum conditions in the process, among others, obtaining an oil that meets the conditions of qualities specified in the technical specifications of production, complying with the applicable standards of food quality and safety.

CR 4.7 food additives (vitamins, fatty acids, preservatives, among others) are added to the seed oil, previous preparation in the doses required, according to the production process.

CR 4.8 obtained by refining seed oil is stored in tanks and conditions required in the production process.

4.9 CR obtained by-products, residues and waste were reviewed and those that do not meet the specifications are transferred for recycling or treatment, in the form and at the place designated, complying with environmental legislation.

RP 5: Control the process of obtaining oil seed cake and meal so that they comply with the technical specifications established, complying with the technical specifications of the manual of procedure.

CR 5.1 the turtos obtained in the process of extracting the oil from oilseeds, control, verifying compliance with the technical specifications of the production process.

CR 5.2 grinding or granules of flours and oilseed cakes are controlled, according to Protocol established in the manual of procedure.

CR 5.3 the oil yield is controlled, checking physical and chemical parameters of the by-products obtained flours and cakes of oilseeds, according to established procedure.

CR 5.4 storage is done using equipment racking (decanting, including pumps), where appropriate, by controlling physical parameters of the same, such as temperature and humidity, among others, according to production process.

CR 5.5 the results of the operations of production of by-products of the extraction phase, are recorded according to the instructions in the assigned format.

6 RP: Carrying out quality control of the production process of obtaining seed oils to ensure that required standards are achieved.

CR 6.1 sampling is obtained at the time, place, form and amount indicated, ensuring its integrity in the transport to the laboratory, in accordance with established protocols.

CR 6.2 tests, quick and basic tests are performed using the required Instrumentation (meters, thermometers, volumetric material, among others), acting according to the protocols of trials.

CR 6.3 practiced «in situ» or in the laboratory test results are interpreted, verifying the coincidence of the characteristics of quality with the required specifications.

CR 6.4 performance of the process of chemical extraction of oils ratios are controlled, ensuring its maintenance within the margins according to the required specifications.

CR 6.5 corrective measures are applied in situations of incidence or deviation, seeking technical assistance, when it rises above the competition.

CR 6.6 the results of controls and quality tests are archived in accordance with the established system and the support.

Professional context: means of production: extractors, solventizadores, coolers, desolventizadores, distillers, mills, neutralizers, winterizadores, centrifugal, transfer pumps, desodorizadores, steam boilers, decoloradores, sieve shakers.

Products and results: prepared work Area. Installations, carried out peacekeeping operations. Chemical extraction of oils, controlled process. Process refined seed oils produced, controlled. Process of obtaining oil seed cake and meal, controlled. Quality of the produced seed oils, verified. Managed operations of collection, purification and disposal of waste.

Used or generated information:


Quality plan. Technical instructions on good hygienic practices and handling. Extraction of seed oils work instructions. Instruction manuals for extraction machinery. List of certification of seeds and raw materials suppliers. Technical and security tabs. Parts and production reports, reports and analytical storage and expedition. Machinery records. Technical data sheets. Legislation applicable quality, environmental and food security. Diameters of pipes and hoses food legislation.

Unit 3 competition: Make and control LAS operations corresponding in the line of development of fats and MARGARINES level: 2 code: UC0554_2 realizations professionals and completion criteria: RP 1: prepare workspace's production of fats and margarine, to avoid contamination of product processing, compliance with the applicable rules of prevention of occupational risks, environmental and food safety.

CR 1.1 cleaning and disinfection of installations and equipment for production of margarines and fats, is carried out or check to the end or beginning of each day, shift or lot, according to the guidelines laid down in the technical specifications of production, verifying are ready for use.

CR 1.2 processing of fats and margarines zones cleaning area, is indicated where required, placing regulatory signals, according to the established safety requirements.

CR the deficiencies identified in the hygienic conditions of facilities and production equipment, 1.3 are corrected by preventive actions or possible corrective, identifying potential hazards, biological and non-biological.

1.4 CR machines, useful, tools and internal means of transport required for the production of fats and margarines (hydrogenators, electronic scales, coolers, steam boilers, autoclaves, mixers, moulders, transfer pumps, filters, centrifuges, grinders, cristalizadores-enfriadores among others), are selected and prepared, regulating elements, operators of the same, according to specifications of the technical details of production.

2 RP: Ensure the maintenance of first level, the machines and equipment used in the processes of fats and margarine, to have availability of equipment, fulfilling environmental and occupational risk prevention rules and applicable food safety regulations.

2.1 CR performance of equipment and auxiliary means required elaboration of fats and margarines are checked, following the guidelines marked on the instructions of maintenance of equipment.

CR 2.2 the possible malfunctions in the equipment used processing of fats and margarines (hydrogenators, electronic scales, coolers, steam boilers, autoclaves, mixers, moulders, transfer pumps, filters, centrifuges, grinders, cristalizadores-enfriadores among others), are detected, acting according to instructions of maintenance of equipment.

CR 2.3 possible simple detected anomalies affecting the operation of the equipment used in the process of elaboration of fats and margarines are corrected, following maintenance instructions.

CR 2.4 elements, spare parts specified as first rate, shall be replaced in the equipment used in the process of elaboration of fats and margarines, in accordance with the applicable maintenance plan.

CR 2.5 operations concerning the maintenance performed is completed according to instructions of the production process.

3 RP: Control the process of transformation (hydrogenation) of oils and fats for the production of margarine and edible fats, complying with the applicable environmental rules and food security.

CR 3.1 oils and fats requiring any transformation of hydrogenation are selected, interpreting the specifications of the oil or FAT to be processed.

3.2 CR hydrogenation or solidification of oils that require it, occurs in a reactor (hidrogenador), controlling pressure and temperature parameters, among others, of the process, in order to ensure that the formation of isomers "trans" does not exceed the limits laid down in the working instructions, complying the environmental and food safety regulations.

CR 3.3 subjected to hydrogenation, oils and fats are divided, by controlling the temperature of the process in order to ensure the separation of the liquid fraction of the solid, according to the technical instructions laid down in the working procedure.

CR 3.4 corrective measures are taken when they are required, in situations of incidence or deviation, asking if the technical assistance, if it exceeds their level of competition, obtaining a product with the characteristics set out in the production process.

CR 3.5 by-products (waste and discharges) are obtained and controlled, checking its compliance with the specifications, moving for recycling or treatment, in the form and place designated, complying with the applicable environmental rules.

CR 3.6 the information relative to the results of the work, incidents produced and measures corrective, references of materials and products used, is recorded in them stands and with the detail indicated.

4 RP: Control the process of production of margarines, to ensure compliance with the manuals of procedure, according to applicable environmental regulations and food safety.

CR 4.1 required in the manufacture of margarine, fats are selected, adjusting to the wording specified in the operating instructions.

CR 4.2 ingredients are dosed in the established order and according to the formulation (weighing them manually or regulating automatic equipment).

CR 4.3 oils and fats are mixed and blended with additives (emulsifiers, colouring, vitamins, flavours), controlling the temperature of the process in order to obtain a homogeneous mixture of all ingredients.

CR 4.4 the aqueous phase prepares, dissolving in it ingredients and additives specified in the formulation of the product.

CR 4.5 two phases (aqueous and oily), emulsified, controlling the parameters of the process according to work instructions, so as to ensure the homogeneity and stability of the emulsion.

CR 4.6 operations (of cooled, kneading and resting of the margarine, among others), are carried out according to the standards of quality and processing established in order to ensure stability of the obtained margarine and crystallization of fats.


CR 4.7 margarine is stored, controlling the cooling conditions in order to ensure the requirements of quality, meeting the environmental and food safety regulations.

CR 4.8 margarines performance ratios are checked, verifying the maintenance of allowances provided for in the working instructions.

4.9 CR obtained by-products, residues and discharges are revised, moving that do not meet specifications, for recycling or treatment, in the form and at the place designated, complying with the applicable environmental rules.

CR 4.10 information concerning the results of the work, incidents produced and measures corrective, references to materials and products used, is recorded in the stands and with the specified detail.

RP 5: Control the process of elaboration of edible fats, to ensure compliance with the manuals of procedure, according to applicable environmental regulations and food safety.

CR 5.1 the necessary ingredients for the manufacture of edible fats are selected, adjusting to the wording specified in the operating instructions.

CR 5.2 ingredients are dosed in the established order and according to the formulation (weighing them manually or regulating automatic equipment).

5.3 CR operations of mixing and cooling of oils and fats, are performed with required agitation and in nitrogen atmosphere to prevent oxidation, following the Protocol established in work instructions.

CR 5.4 Edible fat is stored, controlling the cooling conditions in order to ensure the requirements of quality, meeting the environmental and food safety regulations.

5.5 CR performance of Edible fat ratios is checked maintenance within the margins laid down in the working instructions.

CR 5.6 obtained by-products, residues and discharges are checked, moving that do not meet the specifications to the place established for recycling or treatment, complying with the applicable environmental rules.

CR 5.7 information concerning the results of the work in the manufacture of edible fats, corrective measures and produced incidents, references materials and products used, is recorded in the brackets laid down in the production process.

RP 6: Run the fats and margarines obtained process controls, to verify that they achieve the required quality standards.

CR 6.1 samples are obtained at the time, place, manner and amount indicated, ensuring its durability until receipt by the laboratory, according to the protocols laid down in the specimen preparation.

CR 6.2 tests, trials quick and basic (pH, temperature and acidity, among others), are performed using the required Instrumentation (meters, thermometers, volumetric material, among others), acting according to the protocols of trials.

CR 6.3 the results of tests taken or in the laboratory are checked, verifying that the quality features are within the required specifications.

CR 6.4 performance of margarine ratios is checked, verifying its maintenance within the margins laid down in the working instructions.

CR 6.5 the results of the operations of production of margarines are recorded, following the instructions in the assigned format.

Professional context: means of production: Hydrogenators, electronic scales, coolers, steam boilers, autoclaves, mixers, moulders, transfer pumps, filters, centrifuges, grinders, cristalizadores-enfriadores.

Products and results: prepared work Area. Operations of maintenance of installations for the production of fats and margarines, carried out. Process of transformation of oils in the production of fats and margarines, controlled. Production of margarines, controlled process. Preparation of edible fats, controlled process. Quality fats and margarines produced, verified. Managed operations of collection, purification and disposal of waste.

Used or generated information: quality Plan. Technical instructions on good hygienic practices and handling. Production of edible fats and margarines work instructions. Instruction manuals for machinery. List of certification of suppliers. Technical and security tabs. Parts and production reports, reports and analytical storage and expedition. Records of machines and equipment. Environmental and food safety regulations.

Unit 4 competition: Make and control the operations of packaging and packing of oils of seeds and fat level: 2 code: UC0555_2 realizations professionals and completion criteria: RP 1: carry out the operations of maintenance of first level, the machines and equipment used in the wrapping and packaging of seed oils and fats, to avoid unproductive cuts complying with the applicable rules of prevention of packaging and food security.

CR 1.1 the operation of equipment and auxiliary means used in the wrapping and packaging of seeds and fats oils and formation of containers, such as: moldeadora-sopladora of preforms, thermoformers, dosificadora-llenadoras, among others, she is proven, according to the guidelines set in the instructions for equipment maintenance.

CR 1.2 possible simple detected anomalies affecting the operation of the equipment used in the process of wrapping and packaging of seed oils and fats are corrected or it notifies the maintenance service, if you sobreasa your competition.

1.3 CR elements, spare parts specified as first rate, shall be replaced in the equipment used in the process of wrapping and packaging of seed oils and fats in accordance with the applicable maintenance plan.

CR 1.4 operations concerning the maintenance performed is completed according to instructions of the production process.

2 RP: Prepare materials required in the packaging of seed oils and fats, according to technical specifications to maintain the flow of the process, compliance with the applicable rules of packaging and food safety.

2.1 CR sourcing of materials to packaging, conditioning and packaging materials and products, line is controlled, ensuring that he is performed in the amount, time, place and form required in the production of the company, to allow the continuity of the process.


CR 2.2 them containers or materials of packaging and conditioning (glass, plastic, metal, brick, among others), of oils of seeds and fats, is reviewed, checking your available and are them required to the lot specific.

CR 2.3 the products are identified to determine if they are in conformity with respect to the batch, and are ready to be packaged.

CR 2.4 tags and other conditioning materials are checked, verifying if they are required and correspond to the commercial presentation of the product.

CR 2.5 containers not «in situ», formed of seed oils and fats are cleaned in conditions marked by the job specifications.

CR 2.6 waste materials are transferred for recycling or treatment form and the required places.

3 RP: Control operations of packaging, packing and subsequent conditioning of seed oils and fats to obtain the final product defined, according to the specifications of the production process.

CR 3.1 the formation of containers made of «in situ», is controlled, verifying the compliance of its characteristics (shape, size, thickness, welding or layers) with the specifications in the manual process.

CR 3.2 dosage of the product is verified through sampling and heavy rear, ensuring compliance within established limits.

CR 3.3 the closed and sealed container controls its setting as specified in the manual of procedure for each product, sampling the closures as required by the quality plan.

CR 3.4 tags are checked, verifying the fit with the specifications of the production process, in relation to the legend, if it is complete and its adhesion to the container in the form and place specified, serving for identification and subsequent control of traceability.

CR 3.5 the final product is conditioned, in accordance with the model and lot laid down in the specifications.

CR 3.6 the packed product moves in the form and at the place required according to processes or stores later, separating the non-compliance and addressing them according to the rules laid down.

CR 3.7 materials and products consumed during the packaging process are recorded, having leftovers for use and, if necessary, modifying requests for supplies.

4 RP: Control the quality of the process of wrapping and packaging of seed oils and fats, through tests and trials to obtain the final product with physicochemical characteristics within the margins laid down in the production process.

CR 4.1 characteristics of the environment (humidity, temperature, among others) or atmosphere of packaging are checked, verifying its maintenance within the margins laid down in the production process.

CR 4.2 incidents or deviations are detected, corrective measures required, restoring the balance or stop the process, requesting where appropriate, technical assistance.

CR 4.3 performance ratios are checked, verifying its maintenance within the margins laid down in the production process.

CR 4.4 samples are taken at the time, place, manner and amount indicated, ensuring its durability until receipt by the laboratory, in accordance with protocols established for the preparation of samples and carrying out tests or trials «in situ», obtaining the results with the required precision.

CR 4.5 tests, basic and quick trials (tightness, volume, among others), are performed using the required instruments, acting according to the protocols of trials.

CR 4.6 the information in the process of wrapping and packaging of seed oils and greases, concerning the results of the work, produced incidents and corrective action, references to materials and products used, is recorded in the stands and with the detail required.

Professional context: means of production: equipment preparation and training of packaging: despaletizadoras, cleaning (blowing machine, washer, rinser). Moldeadora-sopladora of preforms, thermoforming. Packaging lines: dosificadora-llenadora, baggers, seamers, capping, sealing, welders, banding, marker, labelling machines. Machines and equipment protective devices. Container line of conditioning. Product packaging materials. Different packaging materials. Manual and automated baling machines. Automatic packed and material auxiliary lines. Computer records of the packaging line control. Materials auxiliary for packing, palletising and storage. Labels and packing identification adhesives.

Products and results: maintenance of equipment for packaging and packaging of seed oils and fats, carried out. Materials, prepared. Packaging, packing and subsequent packaging of oils, seeds and fats, controlled operations. Packaging process and packaging of seed oils and fats, controlled. The process of wrapping and packaging, controlled quality.

Used or generated information: instruction manuals for equipment, procedure manuals, and packaging, conditioning work instructions and packaging. References for materials and products. Final documentation of the lot. Parts of work and issues. «In situ» quality test results. Products, good hygiene practices and handling guides safety data sheets. Guides of good environmental practices. Packaging and food safety regulations.

TRAINING module 1: reception and preparation of seeds and materials fat level: 2 code: MF0552_2 associated with UC: carry out and control the activities of reception, processing, storage and preparation of seeds and raw materials of the duration oil industry: 120 hours capabilities and evaluation criteria: C1: carry out the cleaning and preparation of the area of work and reception equipment storage and preparation of seeds and raw materials, complying with the applicable rules on security.

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 for reception, storage and preparation of seeds and raw materials security, according to applicable regulations.

CE1.3 in a practical course of preparation of equipment and workspace for reception, storage and preparation of seeds and raw materials, and from some given conditions:-identify items that require cleaning and disinfection.


-Check the cleaning and disinfection of equipment and facilities, indicating when they are ready to use.

-Select equipment and resources required in the reception, storage and preparation of seeds and raw materials.

-Make the adjustments of equipment required for each type of seed or material premium to receive, store, or prepare.

-Register in the established media operations.

-Define the cleaning of the areas of reception area, storage and preparation of seeds and raw materials, placing in the required places regulatory signals, complying with the applicable rules.

C2: noted them operations of maintenance of first level of them teams of reception, storage and preparation of seeds and materials raw, fulfilling the regulations applicable.

CE2.1 explain the operation and establishment of main assemblies, devices or items of equipment used in the reception, storage and preparation of seeds and raw materials, identifying the roles and contribution.

CE2.2 specify most common anomalies that occur during the normal use of machines and equipment for the reception, storage and preparation of seeds and raw materials.

CE2.3 recognize devices and security measures in the management of machines and equipment, indicating its use and management.

CE2.4 in a practical course of maintenance of the equipment for reception, storage and preparation of seeds and raw materials, from given conditions:-identify the sequence of operations the stop of the equipment.

-Identify items that require maintenance of first level and execute them.

-Register in the established media operations and replaced elements.

-Carry out adaptations of equipment required for each type of seed or raw.

C3: Apply the techniques of reception, cleaning, storage and preparation of the seeds and raw fats, according to the requirements laid down in the manual of procedure.

CE3.1 describe the species, quality, physicochemical and other criteria that can, including specifications of seeds and fat raw materials to be processed.

CE3.2 enumerate controls and inspections to be carried out on seeds and raw fats in reception, to verify compliance with the specified quality criteria.

CE3.3 explain how takes place the eye examination of transport packaging and protective packaging and documentation of entry seeds and raw fats, 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 corrective measures that can be applied.

CE3.5 in a practical course of reception, storage and handling of seeds and raw materials, in given conditions:-carry out the ocular inspection of the product, transportation, packaging and packaging and technical documentation.

-Perform the heavy in automated scale of the received products.

-Apply corrective measures when there is a deviation in any of the control parameters.

-Evaluate generated records to check if the objectives have been achieved.

C4: Apply the conditioning of seeds and fat raw materials operations to get the seed oils and fats, respectively, with the required quality.

CE4.1 differentiate recepcion-pretratamiento - pressing methods (wet grain, heavy, pre-cleaning, drying, silage, second drying and dry beans for shelling), break them into operations, associate them with the necessary equipment and relate them to products and processes.

CE4.2 identify conditions and various operational control parameters (humidity, weight temperature, dwell time, dosages, speed of movement).

CE4.3 describe treatments that can receive the by-products and residues of reception and pressing seeds and fat raw materials, according to their characteristics and utilities.

CE4.4 in a practical course of reception and pretreatment of seeds and raw fats, in given conditions:-the necessary operations to assess the level of preparation of raw materials.

-Select, assign parameters and deftly operate machines.

-Apply specific measures of hygiene and safety in the handling of products and product handling.

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

-Make silage and proper storage, to preserve the quality of the received products.

-Calculate and compare consumption and yields obtained with the expected and justify deviations.

C5: Applying the pretratramientos required in the seeds, to obtain oils with the required quality.

CE5.1 describe the setting up and operation of the necessary equipment for the pretreatment of seeds.

CE5.2 identify the instruments to control during the process, explaining how to configure them to optimize the process of extracting the oil.

CE5.3 control, in a practical course in given conditions, the following processes:-husked.

-Heating.

-Laminate.

-Pressing.

-Preparation and revision of waste, and preparing them for recycling or transfer, as appropriate.

C6: Testing trials (acidity, color, pH) to check the results of the samples taken during the production process.

CE6.1 in a practical course of control of quality of olive oils, from given conditions:-identify that the sample is taken according to the place, form and mode of collection specified in the instruction manual.

-Verify measurement for rapid testing equipment are within the parameters set by the plan of calibration.

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

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

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.3; C2 regarding CE2.4; C3 on CE3.3; C4 on CE4.4; C5 regarding CE5.3; C6 with respect to CE6.1.

Other capabilities:


Comply with the rules of production set by the organization.

Recognize the productive process of the organization.

Demonstrate flexibility to understand changes.

Get used to the pace of work of the company.

Recognize the productive process of the organization.

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

Contents: 1. Organization of the work place in the process of receiving, storing 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 in installations and machinery.

Types of cleaning: physical, chemical, microbiological cleaning.

Cleaning, disinfection, disinsectization and deratization products and processes.

Stages and sequences of operations of cleaning.

Solutions of cleaning: properties, utility, incompatibilities.

Systems and equipment for cleaning. CIP system: techniques for signaling and isolation areas or equipment.

2 tier, maintenance of machinery and equipment used in the procedures of receiving, storing and preparation of seeds and raw materials machinery and procedures generic equipment: reception, storage and preparation of seeds and raw materials.

Operation, components and essential elements.

Regulation, control and safety.

Frequent process anomalies.

Dependence and related auxiliary facilities.

Maintenance of machines in the procedures of receiving, storing and preparation of seeds and raw materials: preventive and corrective maintenance. Applicable techniques and procedures.

Assembly and disassembly operations. Lubrication and cleaning; Regulation, adjusting and programming. Basic machinery used in procedures and equipment: reception, storage and preparation of seeds and raw materials.

Preparation and maintenance of first-level operations.

Basic operations of maintenance of equipment of machines and equipment in procedures: receiving, storage and preparation of seeds and raw materials.

Tuning: lubrication, checks and replacement of parts.

Starting and stopping. Detection of anomalies.

Parts and maintenance reports.

3 reception, cleaning, storage and preparation of the seeds and raw fats oil seeds, types and features.

Materials premiums to obtain fat, types and features.

Methods of inspection on receipt of seeds, raw materials and transport. The ocular inspection.

Parts, documentation and records of the transport and reception of seeds and raw materials.

Packaging for seeds and raw materials: types and features.

Heavy of received products operations.

Sampling of seeds and raw materials.

4. cleaning, storage and pretreatment of seeds and fat raw materials for cleaning seed through mechanical separators.

Procedures for the drying of the seeds.

Operation of identification, loteado and classification of seeds and raw fats.

Types of storage of seeds and raw materials.

Control variables (temperature, humidity, light, aeration), storage processes.

Identification, classification and treatment of waste and discharges obtained in the process of conditioning.

Pretreatment of seeds for the production of oils: peeling of seeds operation: equipment and usual processes.

Control of the process of warming of the seeds.

Seeds rolling operation.

Control of time and temperature on the laminated seeds heated process.

Obtain oil by pressure of the treated seeds.

Final operations: separation, vibration, and filtering.

Control and analysis of the performance of the processes.

Identification, classification and treatment of waste and discharges obtained in pre-treatment processes.

5 quality control of seeds oil sampling of seeds, fatty raw materials and intermediates: Instrumentation sampling, probes.

Preparation of the sample. Methods and sampling procedures.

Basic controls of: pH, temperature and acidity.

Fundamentals and methodology of basic controls.

Equipment and measuring instruments for the basic controls. Registration of results which ensure traceability.

Criteria of quality. Specifications of product quality.

Records of work and issues.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the implementation and monitoring of activities of reception, processing, storage and preparation of seeds and raw materials from the oil industry, which will be using one of the following ways:-academic training level 2 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 2: extraction of oils from seed level: 2 code: MF0553_2 associated with UC: carry out and control the corresponding operations on the extraction of oils from seeds duration line: 150 hours capabilities and evaluation criteria: C1: carry out the cleaning and preparation of the work area and seed oils extraction equipment, complying with the applicable rules on security.

CE1.1 describe the processes of extraction of oils from seeds, indicating the equipment used at each stage.

CE1.2 explain the risks associated with the preparation of the work area of extraction of oils from seeds in security, according to applicable regulations.

CE1.3 in a practical course of preparation of equipment and workspace of extraction of oils from seeds and from given conditions:-identify items that require cleaning and disinfection.


-Check the cleaning and disinfection of equipment and facilities, indicating when they are ready to use.

-Prepare equipments and means required in the extraction of oils from seeds.

-Carry out adaptations of equipment required for the extraction of oils from seeds.

-Register in the established media operations.

-Refine your area of cleaning of the areas of extraction of oils from seeds, putting in the required places regulatory signals, complying with the applicable rules.

C2: Point out the first level of the seed oils extraction equipment operations, complying with the applicable rules.

CE2.1 explain the operation and establishment of main assemblies, devices or items of equipment used in the extraction of oils from seeds, identifying the roles and contribution.

CE2.2 specify most common anomalies that occur during the normal use of machines and equipment for the extraction of oils from seeds.

CE2.3 recognize devices and security measures in the management of machines and equipment, indicating its use and management.

CE2.4 in a practical course of maintenance of the equipment for extraction of oils from seeds, from given conditions:-identify the sequence of operations the stop of the equipment.

-Identify items that require maintenance of first level and execute them.

-Register in the established media operations and replaced elements.

-Carry out adaptations of equipment required for the extraction of oils from seeds.

C3: Control the chemical extraction of oils from seeds from the turtos or flours.

CE3.1 interpret the technical specifications of the product to be processed.

CE3.2 in a practical course of chemical extraction of oils from seeds from the turtos or flours, with given conditions:-Regular machines and equipment to achieve timing and rhythm required by the instructions of production.

-Control them processes of extraction, solventizacion, desolventizacion, distillation, clarification, removal of impurities, degummed, saponification, neutralization and discoloration, checking that is carried to out in accordance with the instructions technical established.

-Carry out and control the activities of formulation, preparation and additive of food additives to oil seeds (vitamins, antioxidants, colorants and preservatives, fatty acids, among others).

-Identify the crushed bran determining if it is according to the batch.

-Verify that the obtained by-products move for recycling or treatment in the form and place designated.

-Record the results of the operations of the extraction phase, following the instructions and in the assigned format.

C4: Monitor the activities of refined seed oils.

CE4.1 interpret data sheets to identify the physical and chemical parameters of the products that you want to get.

CE4.2 in a practical course of refined seed oils and with given conditions:-Regular teams to align them with the type of oil to be obtained.

-Control the refining process.

-Control the process of degumming.

-Check the clarification process.

-Control the process of descerado or winterization.

-Control the process of deodorized.

-Perform the addition of additives to oils from seeds, identifying additives and dosage required to achieve the effects described in the technical specifications.

-Check the storage and conservation of the oils obtained.

-Record the results of the operations of the extraction phase, following the instructions and in the assigned format.

C5: Control the process of obtaining oil seed cake and meal.

CE5.1 in a practical course of obtaining flours and cakes of oilseeds, from given conditions:-control the process of obtaining of the turtos, so that they conform to the technical specifications.

-Control the process of grinding and grain flours and oilcakes.

-The measurement of the oil yield of the process of obtaining oil seed cake and meal.

-Perform the racking and storage of the flours and cakes of seed oil.

-Record the results of the process, following the instructions and in the format right.

C6: perform the control of quality of the oils from seeds obtained.

CE6.1 in a so-called practical of control of quality of oils of seeds, starting from some conditions given:-perform it takes of samples of the oils.

-Check that the equipment of measurement for trials quick is found within them parameters established by the plan of calibration.

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

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

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.3; C2 regarding CE2.4; C3 on CE3.2; C4 regarding CE4.2; C5 regarding CE5.1; C6 with respect to CE6.1.

Other capabilities: comply with the rules of production set by the organization.

Recognize the productive process of the organization.

Demonstrate flexibility to understand changes.

Get used to the pace of work of the company.

Recognize the productive process of the organization.

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

Contents: 1. Organization of the work place in the processes of extraction of oils from seeds concept and levels of cleanliness in the extraction of seed oils: hygiene and safety in installations and machinery.

Types of cleaning: physical, chemical, microbiological cleaning.

Cleaning, disinfection, disinsectization and deratization products and processes.

Stages and sequences of operations of cleaning.

Cleaning solutions: properties, utility, incompatibilities.

Systems and equipment for cleaning. CIP system: techniques for signaling and isolation areas or equipment.

2 tier, maintenance of machinery and equipment used in the extraction procedures of seed oils machinery and generic equipment procedures: extraction of seed oils.

Operation, components and essential elements.

Regulation, control and safety.


Frequent process anomalies.

Dependence and related auxiliary facilities.

Maintenance of machines in the seed oils extraction procedures. Preventive and corrective maintenance. Applicable techniques and procedures.

Operations of Assembly and disassembly. Lubrication and cleaning; Regulation, adjusting and programming. Equipment and basic machinery used in procedures: extraction of seed oils.

Preparation and maintenance of first-level operations.

Basic operations of maintenance of equipment of machines and equipment in seed oils extraction procedures.

Tuning: lubrication, checks and replacement of parts.

Starting and stopping. Detection of anomalies.

Parts and maintenance reports.

Transfer pumps and hoses food, permanent, semi-permanent or mobile links (clamps, couplings and links, fixed or removable, links Barcelona, quick links type of ball joint ball.)

3. control of the process of chemical extraction of oils from the turtos or flour or flours from the production of oil seeds physico-chemical parameters and quality of the seed oils from the chemical from turtos extraction.

Extraction process of seed oils from the turtos or flours from obtaining seed oils.

Control of parameters of the extraction process equipment required in the production process of chemical extraction of seed oil.

Filtering and distillation of the micelles.

The process of desolventizado of the flours. Methods, processes and equipment.

Treatment and classification of waste and waste generated in the process.

Reporting the results.

4. control of the process of refining of oils of seeds criteria physico-chemical and of quality of them oils to get in the process of refined of oil of seeds.

Control of the parameters that influence in the refining of oils from seeds (pH, temperature, pressure, flow).

Control of the working conditions of the (neutralizers, deodorizers, decoloradores, evaporators) equipment for refining of oils from seeds.

The process of refining: degumming, clarification, descerado or winterising and deodorising.

Suitable for seed oils additives. Types, uses and dosage.

Conditions for the storage and conservation of seed oils.

Waste and waste in the process of refining of oils from seeds. Types, recycling and treatment.

5. control of the process of obtaining flours and cakes of oilseeds process of the turtos during the process of extracting the oil from oilseeds.

Grinding or granules of flours and cakes from oilseeds is carried out according to the Protocol established in the manual of procedure.

Oil yield of the process. Control through physical and chemical parameters of the by-products of the process.

Racking, conservation and storage of meals and cakes of oilseeds.

Reporting the results of the process.

6 quality control of the productive process of sampling seed oils. Methods for sampling, identification and conservation.

Tests and rapids of the oils of seeds (pH meters, thermometers, volumetric material, among others).

Obtaining process performance ratios.

Registry and file of the results, and identification and treatment of incidents.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the implementation and control of the corresponding operations on-line extraction of oils from seeds, which will be using one of the following ways:-academic training level 2 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 3: processing of fats and MARGARINES level: 2 code: MF0554_2 associated with UC: carry out and control the corresponding operations in the line of production of fats and margarines duration: 120 hours capabilities and evaluation criteria: C1: carry out the cleaning and preparation of the work area and equipment production of fats and margarines, complying with the applicable rules on security.

CE1.1 describe the processes of fats and margarines, indicating the equipment used at each stage.

CE1.2 explain the risks associated with the preparation of the work area's production of fats and margarines in security, according to applicable regulations.

CE1.3 a practical course of preparation equipment and processing of fats and margarines work area and from given conditions:-identify items that require cleaning and disinfection.

-Check the cleaning and disinfection of equipment and facilities, indicating when they are ready to use.

-Select equipment and resources required in obtaining fats and margarines.

-Carry out adaptations of equipment required for the production of fats and margarines.

-Register in the established media operations.

-Define the area of cleaning of the areas of obtaining fats and margarines, putting in the required places regulatory signals, complying with the applicable rules.

C2: Point out the operations of first level of fats and margarines obtaining equipment, complying with the applicable rules.

CE2.1 explain the operation and establishment of main assemblies, devices or items of equipment used in the production of fats and margarines, identifying the roles and contribution.

CE2.2 specify most common anomalies that occur during the normal use of machines and equipment for the production of fats and margarines.


CE2.3 recognize devices and security measures in the management of machines and equipment, indicating its use and management.

CE2.4 in a practical course of maintenance equipment for obtaining of fats and margarines from given conditions:-identify the sequence of operations the stop of the equipment.

-Identify items that require maintenance of first level and execute them.

-Register in the established media operations and replaced elements.

-Carry out adaptations of equipment required for the production of fats and margarines.

C3: Control the process of transformation of oils and fats for production of margarine and edible fats, differentiating the different fractions of oils.

CE3.1 interpret the technical specifications of the oils and fats processing, to determine the transformations to be carried out.

CE3.2 in a so-called practical of transformation of oils and fat, given some conditions:-Regular it machinery for perform the hydrogenation or solidification in the reactor of them oils that it require, controlling them parameters of process (pressure and temperature, between others), to ensure that the training of isomers «trans» not exceed them limits established in them instructions of work.

-Check the fractionated oils.

-Check the 'trans' or interesterification of oils and fats that need it.

-Determine the appropriate treatment for the obtained by-products.

-Record results, incidents and corrective measures in the established formats.

C4: Applied techniques of margarines, controlling the stages of the process.

CE4.1 identify and interpret technical specifications of the product being processed.

CE4.2 in a practical course for production of margarines, with given conditions:-Regular machines and equipment to achieve timing and rhythm required by the instructions of production.

-Select the oils needed for the production of margarine.

-Control the different types of hydrogenation processes.

-Check weighing and mixing the ingredients according to the specified formulation.

-Control the activities of emulsified, cooled and molded the mass, according to the relevant technical specification.

-Check the margarine obtained according to work instructions established storage.

-Check the obtained by-products, residues and waste that do not meet specifications, are segregated for recycling.

C5: Control the manufacture of edible fats, differentiating each of the stages of production.

CE5.1 identify and properly interpret the specifications of the product to be processed.

CE5.2 in a case study of development of edible fats, and with given conditions:-Regular machines and equipment to achieve timing and rhythm required by the instructions of production.

-Select the oils needed for the production of fats.

-Control the different types of hydrogenation processes.

-Check weighing and mixing the ingredients according to the specified formulation.

-The activities of emulsified, cooled and molded the mass, according to the relevant technical specification.

-Control the storage of fats obtained according to the established work instructions.

-Check the obtained by-products, residues and waste that do not meet specifications, are segregated for recycling.

C6: Apply techniques of quality control of margarines and fats obtained.

CE6.1 in a practical course of quality control, from given conditions:-perform sampling of margarines and fats obtained.

-Verify measurement for rapid testing equipment are within the parameters set by the plan of calibration.

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

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

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.3; C2 regarding CE2.4; C3 on CE3.2; C4 regarding CE4.2; C5 regarding CE5.2; C6 with respect to CE6.1.

Other capabilities: comply with the rules of production set by the organization.

Recognize the productive process of the organization.

Demonstrate flexibility to understand those changes.

Get used to the pace of work of the company.

Recognize the productive process of the organization.

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

Contents: 1. Organization of the workplace in the processes for obtaining of margarines and fats concept and levels of cleanliness in the production of margarines and fats: hygiene and safety in installations and machinery.

Types of cleaning: cleaning physical, chemical, microbiological.

Processes and products of cleaning, disinfection, disinsectization and deratization.

Stages and sequences of operations of cleaning.

Solutions of cleaning: properties, utility, incompatibilities.

Systems and equipment for cleaning. CIP system: techniques for signaling and isolation areas or equipment.

2 tier, maintenance of machinery and equipment used in the procedures for obtaining of margarines and fats machinery and generic equipment procedures: acquisition of margarines and fats.

Operation, components and essential elements.

Regulation, control and safety.

Frequent process anomalies.

Dependence and related auxiliary facilities.

Maintenance of machines in the procedures for obtaining of margarines and fats: preventive and corrective maintenance. Applicable techniques and procedures.

Assembly and disassembly operations. Lubrication and cleaning; Regulation, adjusting and programming. Equipment and basic machinery used in procedures: acquisition of margarines and fats.

Preparation and maintenance of first-level operations.

Basic operations of maintenance of equipment of machines and equipment in procedures: acquisition of margarines and fats.

Tuning: lubrication, checks and replacement of parts.

Starting and stopping. Detection of anomalies.

Parts and maintenance reports.

3. control of the process of transformation of oils and fats for the production of margarine and edible fats oils and fats transformations. Processes and outcomes.


Processes of hydrogenation or solidification of oils. Management of the reactor and control parameters of the process.

Process of fractionated oils and fats by temperature and separation of liquid and solid fractions.

Control of the process of interesterification of oils and fats or trans.

Sorting, recovery and treatment of by-products, residues and waste.

Registration of the results, incidents and corrective measures, in brackets and in the required detail.

4. control of the process of elaboration of margarines and of fat edible ingredients in the elaboration of the margarines and its dosage manual and automatic.

Additives (emulsifiers, colorings, aromas and vitamins) and its homogenous mix with margarine.

Preparation of aqueous phase following the formulation of the product.

The process of emulsion of fat and aqueous phases. Uniformity and stability.

The crystallization of fats. Operations of cooled, kneading and resting of margarine for its stabilization.

Margarine packaging process.

Storage and refrigeration of margarine.

Control of margarines performance ratios.

Sub-products obtained in the production of margarine. Types, review, recycling and treatment.

Registration of the information process in established stands.

Ingredients in the manufacture of edible fats. Types, features and manual and automatic dosage.

Mixed operation and cooling of oils and fats.

The process of packaging of Edible fat.

Conditions of maintenance and cooling of edible fats.

Control performance of the processes of obtaining of edible fats.

Sub-products obtained in the production of edible fats. Types, review, recycling and treatment.

Registration of the information process in established stands.

5. fats and margarines sampling process quality checks. Methods for sampling, identification and conservation.

Tests and rapids of the oils of seeds (pH meters, thermometers, volumetric material, among others).

Obtaining process performance ratios.

Registry and file of the results, and identification and treatment of incidents.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the implementation and control of the corresponding operations in the line of production of fats and margarines, which will be using one of the following ways:-academic training level 2 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 4: packaging and packaging of oils from seeds and fat level: 2 code: MF0555_2 associated with the UC: carry out and control the operations of wrapping and packaging of oils, seeds and fats duration: 90 hours capabilities and evaluation criteria: C1: carry out the cleaning and preparation of the area of work and equipment for packaging and packaging of seed oils and fats complying with the applicable rules on security.

CE1.1 describe the processes of packaging and packaging of seed oils and fats, indicating the equipment used at each stage.

CE1.2 explain the risks associated with the preparation of the work area of wrapping and packaging of seed oils and fats in security, according to applicable regulations.

CE1.3 in a practical course of preparation equipment and the area of work of packaging and packing of seed oils and fats, from given conditions:-identify items that require cleaning and disinfection.

-Check the cleaning and disinfection of equipment and facilities, indicating when they are ready to use.

-Select equipment and resources required in the wrapping and packaging of seed oils and fats.

-Carry out adaptations of equipment required for the wrapping and packaging of seed oils and fats.

-Register in the established media operations.

-Annotate the cleaning area of the areas of packaging and packing of seed oils and fats, putting in the required places regulatory signals, complying with the applicable rules.

C2: Point maintenance of first-level packaging equipment and packaging of seed oils and fats, complying with the applicable rules of packaging.

CE2.1 explain the operation and establishment of main assemblies, devices or items of equipment used in the wrapping and packaging of seed oils and fats, identifying the roles and contribution.

CE2.2 specify most common anomalies that occur during the normal use of machines and equipment for the wrapping and packaging of oils, seeds and fats.

CE2.3 recognize devices and security measures in the management of machines and equipment, indicating its use and management.

CE2.4 in a practical course of maintenance of the equipment for packaging and packaging of seed oils and fats, from given conditions:-identify the sequence of operations the stop of the equipment.

-Identify items that require maintenance of first level and execute them.

-Register in the established media operations and replaced elements.

-Carry out adaptations of equipment required for the wrapping and packaging of seed oils and fats.

C3: Make the preparation and supply of the packaging line.

CE3.1 in a practical course of wrapping and packaging of vegetable oils and fats, in given conditions:-perform the provisioning of the line, ensuring that he is performed in the amount, time, place and form required to allow the continuity of the process.

-Check the containers or packaging materials and conditioning (glass, plastic, metal, brick, among others), checking that they are willing and are those required the lot that is going to work.


-Identify the lots.

-Select tags, proven that correspond to the commercial presentation of the product.

-Perform the cleaning of the containers not formed «spot».

CE3.2 identify waste materials in the process of wrapping and packaging of vegetable oils and fats, describing the necessary treatment of them.

C4: Control operations of packaging, packing and subsequent conditioning of seed oils and fats.

CE4.1 identify different containers to make «in situ» and its characteristics (shape, size, thickness, welding or layers).

CE4.2 for a practical course in given conditions:-make the dosage of the product, checking by sampling and heavy that it stays within the limits.

-Check the closed and sealed container.

-Check that the labels have required and complete legend for the identification and subsequent control of traceability and that adhere to the container in the form and place specified.

-Carry out the final conditioning of the product according to the model and to the batch referred to in the specifications.

-Perform the transfer and storage of packaged products.

-Control consumption, stocks and supplies needs.

C5: Control the quality of the process of wrapping and packaging of seed oils and fats.

CE5.1 specify the characteristics of the environment and its effect on packaging processes.

CE5.2 list major deviations and incidents in packaging processes, and the corrective actions to solve them.

CE5.3 in a case of quality control of the process, from given conditions:-perform sampling in the place, form and amount required.

-Perform tests, basic and quick tests necessary for the seed oils and fats dies.

-Register results and incidents in the established formats.

-Calculate the ratios of performance.

Skills whose acquisition must be completed in a real work environment: C2 with respect to CE2.4; C3 on CE3.1; C4 regarding CE4.2; C5 regarding CE5.3.

Other capabilities: comply with the rules of production set by the organization.

Recognize the productive process of the organization.

Demonstrate flexibility to understand changes.

Get used to the pace of work of the company.

Recognize the productive process of the organization.

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

Contents: 1. Organization of the work place in the process of packaging and packing of seed oils and fats concept and levels of cleanliness in the packaging and packing of seed oils and fats: hygiene and safety in installations and machinery.

Types of cleaning: physical, chemical, microbiological cleaning.

Cleaning, disinfection, disinsectization and deratization products and processes.

Stages and sequences of operations of cleaning.

Cleaning solutions: properties, utility, incompatibilities.

Systems and equipment for cleaning. CIP system: techniques for signaling and isolation areas or equipment.

2 tier, maintenance of machinery and equipment used in the procedures for packaging and packaging of seed oils and fats machinery and equipment generic procedures: wrapping and packaging of seed oils and fats.

Operation, components and essential elements.

Regulation, control and safety.

Frequent process anomalies.

Dependence and related auxiliary facilities.

Maintenance of machines in the procedures of the wrapping and packaging of seed oils and fats: preventive and corrective maintenance. Applicable techniques and procedures.

Operations of Assembly and disassembly. Lubrication and cleaning; Regulation, adjusting and programming. Equipment and basic machinery used in procedures: wrapping and packaging of seed oils and fats.

Preparation and maintenance of first-level operations.

Basic operations of maintenance of equipment of machines and equipment in procedures: wrapping and packaging of seed oils and fats.

Tuning: lubrication, checks and replacement of parts.

Starting and stopping. Detection of anomalies.

Parts and maintenance reports.

3. process of packaging and labelling of oil seeds and fat types and characteristics of the packaging materials.

The supply of the packaging line.

Types of containers and packaging materials and conditioning oils, seeds and fats.

Divided and identification of oils, seeds and fats.

Labelling of oils, seeds and fats. Statutory and regulatory requirements.

Cleaning and packaging.

Identification, classification and treatment of waste materials.

Containers made of «in situ». Type, characteristics and formation.

Dosage of the product. Sampling, heavy and effective content control.

Characteristics of the process closed and sealed containers.

The labeling process. Print online. Types of tags.

Conditioning of packaged products.

Warehouse stock control. FIFO method.

The influence of the environmental conditions (temperature, humidity, among others) in the packaging process.

The main impacts on the wrapping and packaging of seed oils and fats. Types, corrective measures and preventive measures.

The performance monitoring in the wrapping and packaging of seed oils and fats.

Obtaining samples of seed oils and fats. Take samples, conservation, and identification.

Quality control of seed oils and fats. Instruments and methodology for quick and basic tests.

Registration of the results, incidents and corrective measures in the packaging of seed oils and fats.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the execution and control of operations of wrapping and packaging of oils, seeds and fats, will be credited by using one of the following ways:-academic training level 2 (Spanish higher education qualifications framework) or other upper level related to the professional field.


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

2. accredited educational competition in accordance with it to establish the competent administrations.

Annex XI professional qualification: Industries of CANNING and juice plant family professional: industries food level: 3 code: INA176_3 competition general manage a unit or section in the industry of canned and/or vegetable juices, preparing and overseeing the material and human resources available and the work needed to achieve the objectives set out in the plans of production, quality and environmental protection.

Competition UC0556_3 units: manage supplies, warehouse and expeditions in the food industry and marketing UC0557_3 support activities: program and manage production in food industry UC0558_3: cooperate in the implementation and development of the quality and environmental management in the food industry UC0559_3 plan: develop processes and determine the operating procedures for the production of preserves and vegetable juices UC0560_3 : Control the manufacture of preserves and vegetable juices and their automatic production UC0561_3 systems: apply techniques of analytical and sensory control of the process of canning and vegetable juices environment professional scope professional develops his professional activity in the Department of production, development of products and services and organization of the food industry, in relation to the quality and maintenance of equipment Department in the area dedicated to the manufacture of canned foods or juices, in private entities, in large or medium-sized enterprises, or on their own as others. It develops its activity depending on, where appropriate, functional and/or hierarchical from a superior. You may have staff occasionally, seasonally or stable. In the development of the professional activity apply the principles of universal accessibility in accordance with the applicable legislation.

Sectors production is located in the productive sector of the processing and preservation of fruit and vegetables into the sub-sectors of: processing and storage of products of range IV. Industries of cooked and pre-cooked dishes. Frozen vegetables. Preparation and marketing of fresh plant products industries. Industries of dehydrated and freeze vegetables. Industries of purees, juices and Nectars.

Occupations and jobs relevant terms from the following list of occupations and jobs are used with generic and all-inclusive nature of women and men.

In charge of reception of raw materials and warehouse in the canning industry and vegetable juices managers or heads of the plant's manufacturing process conserves and/or vegetable juices responsible for line or section preparation of cooked canned technicians for quality control in small and medium canning industries responsible for the packaging of vegetable juices or canned line supervisors of machines in the production of canned and/or vegetable juices and juices controllers handling of fruits and vegetables responsible for food industries laboratory of food industries training associate (660 hours) training modules MF0556_3: management of the warehouse and marketing in the food industry (90 hours) MF0557_3: organisation of a food production (90 hours) MF0558_3 unit: management of quality and environment in food industry (150 hours) MF0559_3 : Processes in the industry of canned and/or juices vegetable (90 hours) MF0560_3: elaboration of canned and of juices vegetable (150 hours) MF0561_3: Control analytical and sensory of canned and of juices vegetable (90 hours) unit of competition 1: manage them supplies, the warehouse and them expeditions in the industry food and perform activities of support to the marketing level : 3 code: UC0556_3 professional accomplishments and performance criteria: RP 1: programming the supply of raw materials, auxiliaries and materials in the food industry, obtaining information from the relevant departments, to ensure the production, according to the production plan of the company.

CR 1.1 the supply of raw and auxiliary materials is determined, according to needs, using information from the departments of production over: stocks, suppliers, costs and other needs, according to company policy.

CR 1.2 the vendor offerings are selected, depending on the quality, price, warranty, delivery of products and approval procedure.

CR 1.3 the external orders are handled, according to deadlines and timing of provisioning.

2 RP: Manage the reception in the warehouse of external supplies and finished products, in food industry, verifying the input controls of each good according to the production company plan to ensure the distribution of the same.

CR 2.1 supplies and finished to receive each day or period information is transmitted, to the staff of the warehouse receipt, giving the corresponding documentation, according to work instructions, controls, and logs to make.

CR 2.2 the controls in the acceptance of supplies are made, checking their implementation and compliance with the instructions of the company's production plan.

CR 2.3 data regarding a: quantities, features, dates, provider and carrier, are determined through check of each good, being required by the warehouse control system.

CR 2.4 documentation of each batch of finished products is elaborated, considering the results of the checks carried out in the warehouse, in such a way that its characteristics correspond, fulfilling the plan of quality.

CR 2.5 before the reception in the warehouse supplies are controlled, assessing the results of the controls: amounts, dates, provider, features, among others and the approval procedure, depending on the quality of the business plan.

CR 2.6 external supplies are monitored by controlling the degree of compliance of providers in the delivery of supplies, comparing the conditions and deadlines agreed with the plan of quality.


3 RP: Manage the storage and preservation of finished products, raw and auxiliary materials, as well as the supply of products to ensure the operation of the production plant in the food industry, according to the production plan of the company.

CR 3.1 cleaning and operation of stores and equipment conditions are monitored, according to the plan of cleaning and maintenance, and in case of deviations observed, restoring the anomaly, according to guidelines set in the production plan.

CR 3.2 criteria for the location of the goods at the warehouse, are determined, taking into account the characteristics of the products, the identification and the optimal use of resources, in accordance with the technical instructions for storage.

CR 3.3 conditions of preservation of perishable products and the system of control of expiration dates, are incorporated into the work instructions, to avoid the losses according to the quality plan.

CR 3.4 characteristics, quantities, as well as flows, times, destinations and intermediate products to be dispensed, stores are established, according to production programmes.

CR 3.5 on the ground and inside the warehouse, transportation is organized, setting conditions, with respect to the movement of vehicles, itineraries, intermediate points and end, respecting the conditions of security and minimizing the costs, in accordance with the procedure of internal goods traffic.

CR 3.6 filling in registration of production supplies outlets, is verified, according to the outputs system determined in the production plan.

CR 3.7 instructions of the works for the management of the store are produced, whereas needs, staff characteristics and conditions of work, according to the quality plan.

CR 3.8 stocks of raw and auxiliary materials, are organized in relation to the production programs and the supply, making corrections when deviations are detected.

CR 3.9 systematics to check inventory in the warehouse management is established, investigating possible differences in relation to inventory controls.

4 RP: Manage the issue of external orders in the food industry, fulfilling the specifications and claims received, to ensure the conditions of transfer, according to the production plan of the company.

CR 4.1 the issue of external orders is scheduled based on characteristics of the request, (stock in warehouse, time, distance, itineraries, costs), according to the contractual document.

CR 4.2 warehouse staff is organized to coordinate the required orders, specifying the work instructions and documentation.

CR 4.3 storage and, where appropriate, transfer of expired or rejected products, is available, informing the departments involved to decide on their fate in accordance with the procedure laid down.

CR 4.4 external orders expedition is organized, supervising lots, the same protection, check-out and the documentation accompanying it, in accordance with the operating procedures of the company.

CR 4.5 transport both supplies and expeditions is organized, whereas costs and according to programmes and timetables set forth in the company's production plan.

5 RP: Make purchases, selecting suppliers/customers, negotiating conditions and closing operations in the food industry, according to the received specifications, to ensure that orders or purchases are the ideal, according to the production plan of the company.

CR 5.1 them arguments for the sale of products is defined, using them objectives and the image of the company, them features and qualities of them products and the situation of the market.

CR 5.2 new suppliers/customers are selected, fulfill the requirements for certification established by the company.

CR 5.3 plan visits to suppliers or customers is set, organising the programme of visits.

CR 5.4 visits plan concluded with suppliers and/or customers takes place, by means of structured interviews, applying technical sales, depending on the characteristics of the supplier or customer, demand and supply, own the company and this policy.

5.5 CR treatment and handling of foodstuffs is to be managed and techniques of 'market' could be used, is transmitted to the customer/supplier if necessary.

CR 5.6 purchases are negotiated with flexibility, subject to conditions established by the company and the type of customer/vendor concerned.

CR 5.7 the closure of operations of purchase and sale is controlled by controlling the conditions and characteristics of the order or purchase, (prices, discounts, transport, shipping, delivery, payment and other conditions), are within the range set by the company, subject to the customer/supplier and clearly specified in the contract.

CR 5.8 characteristics of trading operations already closed, are transmitted to the corresponding Department, according to the procedure laid down.

CR 5.9 suppliers/clients file stays updated periodically evaluating the executed operation, in accordance with the plan of production of the company.

6 RP: Support actions advertising and promotion of products along the distribution channel, intervening in campaigns advertising and promotional products in the food industry, according to the company's policy, to ensure the marketing, according to the production plan of the company.

CR 6.1 advertising and promotional campaigns are exposed and explained in detail to customers, according to the established market plan.

CR 6.2 information: producers, suppliers and/or clients, among others, about the advertising and promotional campaigns of the company is transmitted, according to the established plan of production and sale.

CR 6.3 features and benefits of products, informs the present and potential customers in accordance with 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 information of application of test, remembrance and recognition of samples is obtained, according to the Department of Marketing, on the launch of new products.

CR 6.6 data information and the results of promotional campaigns is obtained, in the final both markets witness.


7 RP: Collaborate in the control over the distribution network of the company, according to the contractual document, to ensure compliance with the objectives of the conditions contracted with distributors in relation to the characteristics of the raw and auxiliary materials, fulfilling the production plan of the company.

CR 7.1 them chips with them features of the materials raw and auxiliary of each Distributor is updated, incorporating the changes produced in the procedure of approval.

CR 7.2 information on the conditions of storage and handling of products is transmitted to dealers to avoid damage.

CR 7.3 distributor exclusives, the raw and auxiliary materials concerning checks, verifying compliance in relation to the: prices of sale, realization of promotional campaigns, delivery and services post-sale.

CR 7.4 channel of distribution affecting the flow and rotations of products, stock and distribution coverage breaks, is analyzed to see if there are any anomalies that have arisen or predictable, proposing corrective actions.

8 RP: Transmit the information demanded by the company about the product and the market in the food industry, carrying out surveys of new trends, tastes and needs customers to establish its marketing policy.

CR 8.1 the tastes and needs of the market of food products are obtained, surveying customers on positioning the brand, quality, packaging, price, according to the plan of market.

CR 8.2 variations in prices, characteristics or commercial conditions of competition discussed, in accordance with the established ratios, according to the operative procedure.

CR 8.3 new trends in tastes or needs of the market of food products are detected, elaborating the report, according to the established procedure.

CR 8.4 sampling of the products of the competition takes place, in accordance with the plan of market established by the company.

CR 8.5 information obtained from the food sector is transmitted, documented, to the marketing department.

CR 8.6 evaluation of the competing products is carried out, analyzing price changes, features and terms of trade, among others.

CR 8.7 «merchandising» techniques used in the sector are analyzed, as well as promotional and advertising campaigns of competition, taking into account market ratios and established market plan.

Professional context: means of production: general access and access restricted in documentary and computer support files. «Software» basis and specific applications of management and control of warehouse. Computer control and data transmission, barcode scanner devices and equipment. Equipment and storage facilities.

Products and results: procurement of raw materials, auxiliaries and materials in the food industry. Monitoring of the reception of external supplies and finished products warehouse. Managing the storage and conservation of finished products, raw and auxiliary materials. Organisation of the issue of external orders in the food industry. Selection of suppliers/customers and sales. Action advertising and promotion of products throughout the distribution channel. Control over the distribution network of the company in the food industry. Transmission of the information demanded by the company about the product and the market in the food industry.

Used or generated information: objectives of direction for stores. Stock and inventory controls. Criteria for classification, storage and conservation of goods (supplies, finished products, rejects). Cost data relating to storage. Production needs of procurement programs. External orders. Relations of suppliers, distributors, customers and carriers. Recommended types of goods transport systems. Manual operation of machinery and equipment used in the store. Detail of sales area. Forecasts of sales and purchases established by the company. Market studies on the sector, brands, prices, preferences, and others. Positioning of the brand. PGH (General plans of hygiene) records and records of HACCP (hazard analysis and control points critical).

Unit 2 competition: Schedule and manage the production in the industry food level: 3 code: UC0557_3 realizations professionals and completion criteria: RP 1: set different lines of production, in collaboration with other areas involved, whereas costs to ensure the continuity of production processes, complying with the production plan.

CR 1.1 production targets are set under the guidance 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.

1.3 CR risk and uncertainty in different lines of production scheduled, are evaluated, using the techniques required in accordance with the production plan.

CR 1.4 processes are scheduled, taking into account the General costs and costs of the project, using tools of calculation according to the production plan.

CR 1.5 made production programmes are subjected to contrast (or account) with other areas involved in accordance with the policy of production.

2 RP: Programming the quantities and the flow of raw materials, auxiliaries and materials needed, considering the needs of production, in accordance with the operating procedures of production to ensure the plan of production in the food industry.

CR 2.1 quantities, characteristics and the flow of raw materials, auxiliary materials, required in the manufacture of foodstuffs are scheduled from the Department of production according to the production schedule.

CR 2.2 production programme is carried out, taking into account needs and stock, customer orders and the reduction of costs of production according to the policy of the company.

CR 2.3 production needs are evaluated and prioritized, taking into account the availability of human and material resources according to the operating procedure of production.

CR 2.4 manufacturing orders are handled, taking into account the needs of production and delivery according to the calendar of expeditions.


3 RP: Control the production in food industry, whereas human resources, using management tools, in accordance with the plan of programmed control to ensure the production plan.

CR 3.1 areas of work in the food industry are, within the production line, using the tools of management, according to the production plan.

CR 3.2 human resources are selected and classified within the areas of work of the production line, according to the management of human resources for the manufacturing procedure.

CR 3.3 the machinery, equipment and auxiliary facilities in the food industry are selected and classified within the areas of work of different lines of production, according to the established plan.

CR 3.4 information needs for the management of the production in the food industry are detected and collected in accordance with the established plan.

CR 3.5 production control is set, using tools of management according to the specific plan.

CR 3.6 control measurement tools established in accordance with the plan of programmed control ratios of effectiveness and efficiency of production in the food industry.

CR 3.7 production in food industry is run under the supervision of the areas involved in accordance with the needs of manufacturing.

CR 3.8 preventive maintenance of production line machines is controlled, developing a planning of maintenance, in order to ensure their availability.

4 RP: Coordinate the Working Group in the food industry according to the programmed control plan, taking into account the process operations, resources and performance, to follow the plan's functions and powers established in the company.

4.1 CR sensitization and awareness of personnel develops with techniques that meet the company's human resources management policy.

4.2 CR allocation of tasks and responsibilities of each employee are performed by allowing the group to run and completed operations serving the designated objectives.

CR 4.3 training and training of the team needs are detected and set a record in accordance with the specific plan of the company.

CR 4.4 team directs and coordinates with established management tools, taking into account the required characteristics.

CR 4.5 the interpretation of instructions is provided, through continuous advice from the staff in charge.

CR 4.6 the channels of promotion and incentives are considered evaluating this attitudes of participation, initiative and creativity of the workers in charge.

RP 5: Control the production process in different phases in the food industry, in accordance with the plan of programmed control to ensure the production schedule.

CR 5.1 types of control in the inspection points are determined, in accordance with the plan of production control.

CR 5.2 on-line process and according to the production schedule, production standards are ensured.

CR 5.3 deviations detected in production are corrected by means of the systems set out in the plan of production control.

CR 5.4 responsibilities of basic production control are established within the line of manufacturing taking into account operational procedures and management of human resources in manufacturing.

6 RP: Collaborate in the management of costs of production in the food industry, using calculation tools, according to the production plan to ensure the established accounting system.

CR 6.1 materials, products and equipment costs are set, using the systems of assessment and necessary inventory in accordance with the production program.

CR 6.2 labour costs are set, using systems of valuation of inventories in accordance with the production schedule.

CR 6.3 the costs of final products are set using the systems of assessment and necessary inventories according to the production schedule.

CR 6.4 undergo valuation established production costs with other areas involved in accordance with the production schedule.

CR 6.5 identified costs inventories are managed in its entirety and sent to the Department involved for approval in accordance with the production program.

7 RP: Participate in the Organization of activities of prevention of occupational risks in the food industry, in the specific production unit in accordance with the policy of the company and the applicable regulations to preserve security.

CR 7.1 management of occupational risk prevention is supporting other departments responsible for and/or involved and according to the schedule of production.

CR 7.2 management of the prevention activities is given to staff involved through work in accordance with the production program sessions.

CR 7.3 necessary in the management of the prevention of occupational risks, the effectiveness and efficiency is participating in checking with the responsible Department.

CR 7.4 plan is subject to evaluation and periodic review by internal or external audits in accordance with safety and health, working in the same policy providing much information and/or documentation deemed accurate.

Professional context: means of production: general access and access restricted in documentary and computer support files. «Software» basis and specific applications of management and programming of the production in the food industry. Computer control and data transmission, barcode scanner devices and equipment. Equipment and production facilities and food engineering. «Software» for the processing of data on record for machine maintenance.

Products and results: manufacturing lines in collaboration with other areas involved scheduled according to production plan. Programming the quantities and flow of raw materials. Controlled, attending to the needs of manufacturing production. Coordination of working groups. Control of the production process. Collaboration in the management of production costs. Participation in the Organization of activities of prevention of occupational risks in the production unit, in accordance with the policy of the company.

Used or generated information:


Address for the production objectives. Production controls. Classification criteria and priorities of production. Cost data relating to production. Production needs of procurement programs. Features and prices of raw and auxiliary materials. Catalogues and information about machinery and production equipment. Technical product information: features, production process and their influence. Characteristics of the finished products. Recommended types of food production systems. Manual operation of machinery and equipment used in the production. Listings corresponding to the State of the machines. PGH (General plans of hygiene) records and records of HACCP (hazard analysis and control points critical).

Unit 3 competition: Cooperate in implementation and development of the PLAN of quality and management environmental in the industry food level: 3 code: UC0558_3 realizations professionals and completion criteria: RP 1: collaborate in activities of management of the quality plan (GPC) in the food industry, according to the production plan of the company, for its application.

CR 1.1 it collaboration in the management of the plan of quality is made in the determination of flows of information with involvement of all the Organization, ensuring its compliance, to the favor them relations functional and it transmission of them processes organizational for reach a level of quality competitive in the market, rationality of costs and improves continuous of the process.

CR 1.2 collaboration in the management of the quality plan is carried out on the basis of the development of documentary support, referring to forms and formats of instruction of work or specific processes, in such a way that once completed, constitute records of traceability, compliance with the objectives and activities set by the company.

CR 1.3 collaboration in the management of the quality in the food industry plan is established in relation to the elaboration of proposals for the improvement of procedures for the management of the quality plan, complying with the objectives and activities set by the company.

CR 1.4 collaboration in the management of the quality plan is based on the development of internal and/or external audit according to the quality of the business plan.

CR 1.5 collaboration in the management of the quality and food safety management plan is determined based on elaboration of proposal of corrective and/or preventive measures arising from audits, internal or external, establishing quality criteria required to food suppliers.

CR 1.6 collaboration on quality and food safety management plan is established in relation to development of activities of certification of the results of tests carried out on the ground and in other departments, ensuring the transparency of the certification schemes.

2 RP: Collaborate in activities of organization in the development of the Plan of environmental management (PGM) in the food industry, to achieve a sustainable development of the activity, complying with the objectives and activities set by the company.

CR 2.1 collaboration in the management of the environmental management Plan is carried out in relation to the production of the documentary support referred to forms and formats of the instructions work or specific processes, in such a way that, once completed, are records of traceability, according to the objectives and activities set by the company.

CR 2.2 collaboration in the management of the environmental management Plan is carried out in the development of the processes of internal and/or external audit according to the integral system of quality, complying with the objectives and activities set by the company.

CR 2.3 collaboration in the management of the environmental management Plan is carried out in relation to the elaboration of proposals for improving the management of the compliance with the objectives and activities set by the company.

CR 2.4 collaboration in the Plan of environmental management in the food industry is established in relation to the elaboration of proposals for the improvement of the management procedures of Plan of environmental management, complying with the objectives and environmental activities set by the company.

CR 2.5 collaboration in the management of the environmental management Plan is determined based on the elaboration of a proposal for a corrective and/or preventive measures arising from audits, internal or external, establishing the environmental criteria required to food suppliers.

CR 2.6 collaboration in the environmental management Plan is established in relation to the development of activities of certification of the results of tests carried out on the ground and in other departments, ensuring the transparency of the certification schemes.

3 PR: Propose actions for the improvement of process and product in the food industry, through the analysis of indicators of quality, control and evaluation of results, fulfilling the production plan of the company according to the objectives and activities set forth.

CR 3.1 process improvements, referred a: quality, environmental management, cost reduction or reduction of forces, among others, are established from the information obtained in the diagnosis of the causes that motivate the non-conformities, of situations beyond control and the deviations detected in established control values.

CR 3.2 the critical control points are determined, on the basis of data collected in the assessment of numerical results of sample analysis and interpretation of statistical and biographical, related processes and products obtained data.

CR 3.3 deviations or changes detected in the quality of the product are transmitted to the Department or responsible interested.

CR 3.4 documentation on monitoring of the management of quality, environmental and personnel is made, conforming to the established standards, allowing easy interpretation in accordance with the objectives and activities set by the company.

CR 3.5 flow of information that will allow the participation of the staff in the improvements of the quality and environmental management system is established, according to the rules laid down, in accordance with the objectives and activities set by the company.

CR 3.6 develops document management that ensures conservation, update, access and dissemination of information concerning quality and environment, according to the rules laid down, in accordance with the objectives and activities set by the company.


4 RP: Collaborate in the elaboration of a system of monitoring and control of critical control points (HACCP) for food safety throughout the production process in the food industry to maintain the wholesomeness of foods, according to the production plan of the company, according to established guidelines.

CR 4.1 the potential dangers of food contamination are identified, in the points, areas and operations carried out throughout the production process.

CR 4.2 corrective measures are determined, to manage the dangers of food contamination identified.

CR 4.3 preventive measures established for each potential hazard are controlled, following the guidelines established by the company.

CR 4.4 periodic inspections of the food hazard analysis and critical control (HACCP) points are made, watching corrections and verifications whenever operations are modified or new operating conditions, established following the guidelines established by the company.

CR 4.5 information from the analysis of the data and reports from the production process of food industry register, by archiving them to order to ensure the quality of product, following the procedure laid down, in order to ensure the traceability and improvements in process and product.

CR 4.6 periodic training plan in hygiene and food safety checks that it is regularly taught to all operators.

RP 5: Monitor compliance with legal requirements and quality standards of the product, according to established guidelines to ensure the safety of the consumer.

CR 5.1 applies the legislation of the different administrations that affects the food industry, to ensure compliance with the required specifications.

CR 5.2 consequences of the application of the legislation, spread and made known to the staff of the company for its correct performance.

CR 5.3 the degree of compliance with voluntary standards adopted by the company, are identified, studying possible changes or improvements.

CR 5.4 selected, voluntary standards are implemented and operated on the basis of them, requesting its possible certification.

5.5 CR provisions and standards established and certified are kept updated and continuous revision in those phases of the process affected by the rule.

6 RP: Carry out the activities of information and/or training for the improvement of the development of the management system of quality (SGC) and the management system environmental (EMS), in the food industry, according to the production plan of the company, according to established guidelines.

CR 6.1 objectives training and information, in the implementation, development and maintenance of integrated quality system are defined, involving staff in the food industry.

CR 6.2 information/training for the achievement of objectives are set selecting material and personal resources and identifying materials capable of producing impact in the food industry.

CR 6.3 actions of training/information for the improvement of the development of the management system of quality (QMS) and management environmental (EMS) system, are defined, by means of instruments and evaluation criteria, adjusting them to the functional needs of the personnel in charge, resetting performances measures, and evaluating the results of the plans of training/information given.

CR 6.4 compliance (SGC) and (SGCM) in the food industry, sure, developing a participatory and atmosphere of collaboration, by raising the awareness of the workers in charge of and the establishment of application protocols.

Professional context: means of production: food security management software. Computer programs of prevention and environmental control.

Products and results: activities carried out the Plan of quality management (GPC) and food safety in the food industry. Carried out activities of organization in the development of the Plan of environmental management (PCGM). Process and product improvements in the food industry. Control of compliance with legal requirements and standards of quality of the product. Carried out activities of information and/or training for the improvement of the development of the management system of quality (QMS) and management environmental (EMS) system.

Used or generated information: legislation, regulations and technical regulations which apply to the sector. Planes of the facilities for the implementation of the programs L+D and d + d (cleaning, disinfection and disinsectization, deratization). Hygiene audit reports. Relationship of human resources. Quality manual. General, operating procedures and work instructions. Quality control records. Letters of service. Parameters to analyze, limits them and influence on the final product. Result of analysis and testing of quality (internal and external). Instruction manuals for appliances and equipment of quality control. Characteristics and formats of final products, including information collected in tags and signs. Other certificates. Regulations and environmental regulations applicable to the sector. Control plan and waste minimisation. Analytical reports of control of environmental parameters. Reports of audits, Diagnostics, and environmental audits. Relationship of human resources. Food, Community directives, regulations and Royal Decrees. Ministerial orders, applicable laws. Environmental regulations, applicable food safety and occupational risk prevention. PGH (General plans of hygiene) records and records of HACCP (hazard analysis and control points critical).

Unit 4 competition: Develop LOS processes and determine the procedures operating for the production of CANNED and JUICES vegetable level: 3 code: UC0559_3 realizations professionals and completion criteria: RP 1: determine requirements of quality and production of raw materials and materials which will intervene in the processing and packaging of vegetable juices and canned in accordance with the general plan of production of the company for the development of operational processes, complying with the applicable rules.

CR 1.1 characteristics of raw materials: vegetable products, among others and auxiliary: additives, adjuvants, among others are established, regarding concentrations of use, storage and shelf life in the production of vegetable juices and preserves.


CR-1.2 is the relationship of quality of the materials involved in the packaging of vegetable juices and canned, complying with the requirements of the composition of the product: most common business presentations, physical characteristics chemical thereof, among others.

CR 1.3 specifications of the materials of the packaging and packing of canned foods and vegetable juices are determined so that they meet the requirements of the production process.

CR 1.4 products ongoing and finishes in the preparation of preserves and vegetable juices are classified, in different groups, attending a: physicochemical and nutritional, features major trade shows, conditions of storage and conservation, among others.

CR 1.5 margins or tolerances allowable on the characteristics of raw and auxiliary materials are defined, considering the requirements of production: products to develop, available technical and human resources, among others.

CR 1.6 generated documentation relating to the reception of raw materials is encrypted and archived according to the procedures established in the management of the traceability system.

2 RP: Establish the process stages and characteristics of the jobs in the production of preserves and vegetable juices, as set out in the business plan of production of the company for the development of operational processes, compliance with the applicable rules.

2.1 CR process of canning and vegetable juices, in relation to: flow or direction of product, operations and their sequence, equipment and machines required, procedures and working methods, incoming and outgoing products, times of transformation and waiting, systems and types of control in an orderly sequence of stages or phases, planning, ensuring the completion of the product general plan of production of the company.

CR 2.2 development of the processes of canning and vegetable juices, as well as: quality control guidelines, measures and cleanup to reach, among others is defined, ensuring a hygienic production, as well as the security measures required to prevent and/or minimize risks, general plan of production of the company.

CR 2.3 the processes of canning and vegetable juices, phases or stages (washing, blanching, party, boneless or appalled,) among others, required in the process of elaboration, are determined according to the general plan of the company's production.

CR 2.4 characteristics of the jobs and the qualifications of the operators involved in the implementation are defined according to the process of canning and vegetable juices.

CR 2.5 the location of equipment and machines in the production of vegetable juices and preserves are determined, according to the flow of materials and standards of distribution in plant, guaranteeing minimum travel products.

3 RP: Determine characteristics of the production process of canning and vegetable juices, (records, ways of management, production and quality control of parameters as well as definition of manuals and instructions), as set out in the business plan of production of the company for the development of operational procedures, complying with the applicable rules.

3.1 CR the instruction manuals for the different operating procedures of preparation of preserves and vegetable juices are developed, whereas: incoming and outgoing product specifications, tolerances control parameters, measurement systems and corrections, times of operation (including set-up and planned incidents times), treatments, products, methods and periodicity of cleaning, adjusting to the general plan of production.

CR 3.2 the data and information to register on the development of the different stages of the process (time, conditions and quality requirements) of preserves and vegetable juices are determined, according to the formats established in the business plan of production, using language and terminology, accurate and easily understandable for managers and operators of production according to the manufacturing orders.

CR 3.3 management pathways are developed in such a way that each operator has the manuals or technical instructions of products, for the execution of work instructions.

CR 3.4 parameters (temperature, pressure, quantities, concentrations, or other), in the production of vegetable juices and preserves are set, depending on the conditions required for each operation to be carried out, developing different manufacturing process flow diagrams, complying with the specifications set forth in the general plan of production.

CR 3.5 advance product, preparation of equipment, operating conditions and characteristics of the products obtained are verified through simulation or the first charges or units processed in the execution of the sequence of operations, producing in accordance with the times and planned routes.

4 RP: Determine characteristics of packaging and packing of canning and vegetable juices, (time, quantity, quality, preparation packaging, filling, machinery as well as definition of manuals and instructions controls), as set out in the business plan of production company to develop operating procedures, complying with the applicable rules.

CR 4.1 packaging and packing of canned foods and vegetable juices, referred to characteristics of procedures: time, quantity and qualities required, preparation of containers, formation of packaging «in situ», filled and closed, among others are determined, according to the general plan of the company's production.

CR 4.2 procedures for packaging and packing of canned foods and vegetable juices, referred to characteristics of machinery (machinery and equipment) requirements are developed, according to the general plan of the company's production.

CR 4.3 packaging and packing of canned foods and vegetable juices procedures, working methods, characteristics relating to products, such as: inbound and outbound systems and types of controls to be carried out, among others are determined, according to the general plan of the company's production.


CR 4.4 manuals and instructions for packaging and packing of canned foods and vegetable juices, are elaborated, incorporating: characteristics of regulation of process (control parameters, their tolerances, measuring systems and corrections), features relating to machinery (tooling and machinery adjustments), characteristics of product (treatments and methods applied, products obtained, and frequency of cleaning), characteristics of quality (checks and tests to be carried out) and related to the profit margins of tolerance laid down which guarantee the levels of production and quality, according to the general plan of the company's production.

5 RP: Adapt the specific technical documentation required in the development and control of the process of canning and vegetable juices, ensuring traceability, as set out in the business plan of the company's production to develop operating procedures and the sequence of operations, complying with the applicable rules.

CR 5.1 the document management system of the development and control of the process of canning and vegetable juices (coding, document classification, file information, update, among others) is defined, according to the general plan of the company's production.

CR 5.2 the documentation relating to the production of vegetable juices and canned, generated is ordered, its codification, classification and file, according to the procedures established in the management of traceability system.

CR 5.3 technical information received (from internal or external source), referred to the product or process of making of preserves and vegetable juices, and related: coding, classification and file is sorted, as set out in the management of traceability system.

CR 5.4 documentation in relation to data and technical information, received or generated, obtained throughout the production process, is ordered in such a way that this information after your analysis is incorporated, as improvements in the development of the processes of canning and vegetable juices.

Professional context: means of production: relationship and characteristics of the equipment: control panels. Systems and computer-aided manufacturing programs. Devices for data transmission. Relationship and characteristics of the equipment for transportation of fluids and solids, reservoirs, tanks, hoppers. Specifications and features on the machinery of preparation of materials raw: specifications and references on the machines and equipment of elaboration of canned vegetable and of juices. Characteristics and management of facilities and treatment equipment: heat, cold, air conditioned Chambers, fermentation tanks and empty. References of packaging with its equipment and packing lines.

Products and results: determination of the requirements of quality and production of raw materials and materials processing and packaging of preserves and vegetable juices, according to the general plan of the company's production. Determination of the process stages and characteristics of the jobs in the production of preserves and vegetable juices, according to the general plan of the company's production. Determination of characteristics of the production process (records, ways of management, production and quality control parameters as well as the definition of manuals and instructions), according to the general plan of the company's production. Determination of the characteristics of wrapping and packaging, defining: time, quantity, quality, preparation of containers, controls, filling, machinery as well as definition of manuals and instructions, according to the general plan of the company's production. Adaptation of the specific technical documentation development and control of the process, according to the general plan of the company's production.

Used or generated information: Plan and general production targets of the company and individuals in your unit. Quality plan. Technical specifications of the products. Development of processes. Manuals of procedures in production. Parameters to control and influence in the product. Relationship of human resources, their qualifications. Manual of instructions for use and maintenance of machines and equipment. Hand hygiene in the food industry. Technical recommendations for the cleaning and disinfection of equipment and facilities. Cleaning equipment instruction manuals. General regulations of the sector. Internal safety regulations. Final documentation of the lot. Parts of work and issues. The autocontrol system records. «In situ» quality test results. Environmental regulations, applicable food safety and occupational risk prevention.

Unit 5 competition: Control the manufacture of preserves and JUICES vegetable and your systems automatic production level: 3 code: UC0560_3 realizations professionals and completion criteria: RP 1: control the development of actions relating to the reception of raw and auxiliary materials of vegetable juices and preserves, to obtain products with the quality required, verifying the compliance of the production plan and the applicable regulations of occupational risk prevention environment, quality and food safety.

CR 1.1 documentation that must be equipped with raw materials is verified, through regular checks, that the filling is in accordance with the instructions received.

1.2 CR avenues of control at the reception of raw and auxiliary materials is checked, verifying the conditions of the means of external transport, used in the production of the company plan.

CR 1.3 characteristics of raw materials (plant products) and auxiliary products (condiments, oils, among others) are checked in the process of receiving, through quality controls, regarding: species, size, freshness, quantity and physical condition, according to the general plan of the company's production.

CR 1.4 errors or discrepancies, required in the production of canned and inbound vegetable juice (concerning status, quantity or quality of the raw 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, raised reservations or rejection.


1.5 CR interpretation and coding of signs and labels in the reception of raw and auxiliary materials in the production of vegetable juices and canned, one notes that it occurs, as required in the development of the production process, as well as the marking of incoming goods, verifying its subsequent identification or location in the warehouse.

CR 1.6 the unpacking and unpacking of plant and auxiliary raw materials received, required in the manufacture of preserves and vegetable juices, verifies that it carried out as required in the development of the production process; depositing waste at the points marked in the business plan of the company's production.

CR 1.7 features of the internal transport of raw and auxiliary materials (additives, adjuvants, among others), it is noted that it occurs through itineraries, minimizing the times and routes, with the means and conditions required, ensuring the integrity of products and indicating the security measures.

RP 2: control the provisioning internal of materials raw vegetable and auxiliary of a unit of production of preserves and juices vegetable for ensure the supply and the coordination between them different areas involved, verifying the compliance of the plan general of production and the normative applicable of prevention of risks labour, environment, quality and safety food.

CR 2.1 compliance with the production program ensures, by controlling the internal supply of raw and auxiliary materials is carried out in accordance with the store, fixing order procedures and points, moments and forms of delivery of the goods.

CR 2.2 of intermediate points of storage space is controlled by verifying the optimization of space in the stack of materials, being carried out according to established requirements, in such a way that it ensures synchronization between the various positions of work or sections.

CR 2.3 itineraries, media and conditions are controlled in domestic transport in plant, minimizing the times and routes, ensuring the integrity of products and pointing out security measures to respect.

CR 2.4 amounts, departure times and destinations of the finished products, by-products and waste checks that they defined in collaboration with other units or services guaranteeing the continuity of the process.

CR 2.5 coordination of staff between the processed section and other sections involved checks, through the application of guidelines and communication protocols, defined in the enterprise, ensuring that reception conditions are transmitted and delivered, as well as instructions or special directions of the work involving.

3 RP: Control the schedule of maintenance (cleaning and preparation) of machines and equipment of canning and vegetable juices to prevent disruptions of the process, verifying the compliance of the production plan and the applicable regulations.

CR 3.1 implementation of protocols for cleaning and disinfection of areas, equipment and machinery in the production of vegetable juices and preserves is monitored, controlling: calendars, schedules, and caregivers, avoiding interference in the production.

CR 3.2 teams in which processed products are controlled, monitoring operations: stop, empty, disassembled, among others, by checking the conditions in which the teams at the beginning and at the end of the operation must be found.

CR 3.3 operations, referring to levels of cleaning, disinfection and sterilization carried out on computers are checked, by means of verification of the elements of notice and signaling thereof, pursuant to the maintenance plan.

CR 3.4 disposal of equipment is checked is required, verifying the synchronization in the sequence of the productive processes, preparation of preserves and vegetable juices, through the fulfilment of the target times, ensuring the optimal use of space.

CR 3.5 the execution of the required work in first level maintenance, machines and equipment for processing and packaging of vegetable juices and canned is controlled which is effect, communicating instructions to the plant or equipment to maintenance, depending on the nature of the same personnel, avoiding interference with the production process.

CR 3.6 possible anomalies in the operation of the equipment are detected, to assist the operator in the application of corrective measures or apply for the performance of the maintenance service.

3.7 CR operations stop and start the production of vegetable juices and canned line checks which will effect, in accordance with the sequence established in the manuals or working instructions of the productive process, through the analysis of the documentary record of the actions carried out.

4 RP: Check the operation of facilities and ancillary services of preserves and juices vegetables, to ensure energy savings, verifying the compliance of the general plan of production of the company and the applicable regulations.

CR 4.1 operation of automated systems for production of vegetable juices and preserves ancillary services is controlled, through analysis of the pathways of information that are carried out, by adjusting the auxiliary services of plant (pressure steam, cold, heat, among others), set forth in the general plan of production.

CR 4.2 both energy and water resources are controlled, both their optimization, streamlining the consumption and production of vegetable juices and preserves equipment needs, according to the capabilities of the auxiliary services.

CR 4.3 operations of shutdown and start-up of the facilities and ancillary services in the production of vegetable juices and canned, checks to see that they are carried out in accordance with the sequence established in the manuals or working instructions, according to the periodicity defined in the plan and availability at the right time.

CR 4.4 monitoring of the fulfilment of the first level of auxiliary equipment maintenance programs is controlled by controlling the execution of the assigned work, through analysis of the documentary record of the actions carried out.

CR 4.5 operation of facilities and ancillary services of canning and vegetable juices is monitored, valuing the anomalies detected, giving notice to the maintenance services or correcting them when possible, avoiding interference in production processes.


4.6 CR standards and safety mechanisms relating to ancillary services drive controls, verifies that they are respected during the use of the same.

CR 4.7 compliance with established security standards of the auxiliary equipment in the production of vegetable juices and canned ensures, improving the mode of acting of the worker or incorporating complementary measures if not.

RP 5: Control the operations of preparation of stabilizers in the obtaining of juices, jams, and with predominantly plant-based dishes, to ensure the wholesomeness of foodstuffs, verifying the compliance of the general plan of production of the company and the applicable regulations.

CR 5.1 quality of ingredients, such as oils, Vinegars, dressings and condiments that are involved in the production of vegetable juices and preserves is checked, verifying the fulfilment of the quality requirements established in the general plan of production, through running tests «in situ».

5.2 CR stabilizing substances obtain: Government fluids, oils and preservatives solutions, is controlled by the information systems available, complying with the protocols of procedures regarding formulation (type of ingredients and dosage, among others).

CR 5.3 possible incidents during the preparation and addition of stabilizing substances, in the canned vegetables are corrected, technically involved in the decision-making or defining the precise actions in each case, proposing precise adjustments in the addition of substances, materials, breakdown or other deficiency.

CR 5.4 start or continuity of production processes (production of juices, jams, and vegetable purees, among others) is decided, checking that the progression of the product through the various operations (mixed, homogenised, filtration, among others), runs in the times envisaged without interruptions or withholding and that the first charges or completed units meet established requirements.

CR 5.5 values of the parameters of adding substances (time, concentration, dose, among others), are controlled, checking the margins of tolerance, according to the instructions for each operation.

CR 5.6 physical parameters (temperature, humidity, among others), in obtaining canning and vegetable juices, such as the incorporation of substances, ensures they are kept within the tolerated margins, analyzing detected deviations, by the documentary record of the actions carried out.

CR 5.7 sauces of various kinds are verified, through quality controls, they acquire consistency, flavor and color that characterizes them, according to the operation instructions in the preparation of dishes cooked with predominantly plant-based.

6 RP: Controlling the execution of processes of packaging and packing of canned foods and juices vegetables, to produce products of the required quality, verifying the compliance of the general plan of production of the company and the applicable regulations.

CR 6.1 the different stages of the process of packaging (dosed, cubed, filled, among others) of preserves and vegetable juices is checked that they sequence as determined, noting the rhythm of feeding of product, depending on the equipment available and production instructions.

CR 6.2 packaging equipment control parameters are checked, verifying the similarity on the basis of the product to be packed and by checking the logs defined for that function.

CR 6.3 the design and size of the container used is controlled that they correspond to the instructions of production.

CR 6.4 filling of preserves and vegetable juices notes that you have made, either manually or automatically, as specified, and weights of the individual units have been checked.

CR 6.5 the process of sealing or closing the container is verified through quality controls carried out, pursuant to the general plan of production.

CR 6.6 the containers full of canned goods and vegetable juices are verified, by means of the checks provided for closing by the methods of the double crimping or sealing, following the established procedure to achieve a watertight suture.

CR 6.7 closures at predetermined intervals of time are checked, evaluating the suitability of its air tightness the integrity of data and compliance with the conditions laid down in the working instructions.

CR 6.8 the data printed on the labels of canned foods and vegetable juices checks that they correspond to the packed product in type, quantity, quality, composition, date of expiry, nutritional value and other established indications in this respect.

CR 6.9 corrective measures in situations of incidence or deviation occur to restore balance in the process of packaging and/or packaging, applying, where appropriate, technical assistance if deemed necessary.

CR 6.10 information concerning the results of the process of packaging and packing is recorded in the brackets laid down the operating procedures of the general plan of production.

7 RP: Monitor the implementation of the processes of canning and vegetable juices, so contingencies, solving those presented, controlling yields (quantity and quality), verifying the compliance of the production plan and the applicable regulations.

Initial CR 7.1 the data relating to the situation of the workers, availability of equipment, raw materials and consumables, are checked, noting and solving the contingencies presented.

7.2 CR staff actions and different operations of the process of canning and vegetable juices is checked, by controlling the parameters, which are within the established ranges.

CR 7.3 data on the implementation of the elaboration of juices and canned production, control, verifying compliance with the provisions of the general plan of the company's production.

CR 7.4 control procedures of the actions allowing to quickly detect deviations, from the advance of the product in the production of vegetable juices and preserves are established, through the various operations that takes place in the times envisaged without interruptions or withholding, and that the first completed units, meet established requirements.

CR 7.5 anomalies are detected, interpreting the results of the tests of self-control, introducing corrections in the conditions of the operations of the production processes up to the required quality.


CR 7.6 the programmed objectives (quantity, quality, time, consumption and costs) is controlled by verifying compliance with the provisions of the general plan of production, analyzing specific records of actions, by entering in the event of deviations, the corrections required to the process.

CR 7.7 control of the production of vegetable juices and preserves ratios are controlled, calculating the profitability that resulted in his execution, from routes of company information.

CR 7.8 claims it and scheduled production quality is controlled that he gets at times and with consumption and costs envisaged, based on information from records in the process, if not detecting the causes and making corrections in the distribution of resources and allocation of work.

8 RP: Check the production of derivatives of canning and vegetable juices from central panels automated to avoid contingencies, solving those presented, verifying the compliance of the general plan of production of the company and the applicable regulations.

CR 8.1 adjustment of the parameters of programmable controllers (temperature, pressure, quantities, concentrations, total and partial processing times) in the production of vegetable juices and preserves is proven, by avenues of information of the company according to the production plan.

CR 8.2 follow-up on the actions of the data entry required in the production of vegetable juices and canned, is performed by keyboard/computer or console programming, using appropriate language in the production of vegetable juices and canned, fulfilling the requirements of the general plan of the company's production.

CR 8.3 the simulation of the program on screen and in machine (vacuum) is controls, verifying them possible failure existing.

CR 8.4 possible corrections and required adjustments are carried out from central panels automated the production of vegetable juices and canned program.

8.5 CR adjustments in programs of manipulators and robots (changes of product, format, type of packaging, quantities of product and others) is checked, check the readings of their indicators.

CR 8.6 possible anomalies are detected in the development of the automatic process of production of preserves and vegetable juices by means of information panels.

Professional context: means of production: control panels. Systems and computer-aided manufacturing programs. Manual and computer files. Devices for data transmission. Transport of fluid and solid equipment. Tanks, tanks, hoppers. Preparation of raw materials machinery: selection, cleaning, washing, peeling, boned. Cutters, shredders. Mixing, dosing tanks. Aspirator. Extraction facilities: presses, diffusers, distillers, evaporators, spray, freeze dryers, facilities and equipment for heat treatment of heat: pasteurization, sterilization; cold: coolers, tunnels of cooling, refrigeration Chambers, freezers, frozen refrigerated Chambers. Units or air conditioned Chambers. Tanks for controlled fermentation. Packaging lines: training and preparation of containers, llenadoras-dosificadoras vacuum, aseptic, seamers, labelling and banding. Packaging lines: formation of the bracket, packing machine, agrupadoras, retractiladoras, Palletizers, labeler. Elements of measurement and control of production and productivity.

Products and results: verification of the development of actions relating to the reception of raw and auxiliary materials. Control of operations relating to the internal supply of the production unit and the coordination with the different jobs. Verification of compliance with the plan of maintenance (cleaning and preparation) of machinery and equipment from the general plan of the company's production. Verification of the compliance of the maintenance of facilities and auxiliary services of canning and vegetable juices. Checking of the operations of production of vegetable juices and canned, determined from the general plan of the company's production. Control of the implementation of the processes of packaging and packing of canned foods and vegetable juices. Supervision of the execution of the processes of canning and vegetable juices as determined from the general plan of the company's production. Control of yields (quantity and quality). Checking the production of derivatives of preserves and vegetable juices from automated central panels. Supervision of compliance with and application of the rules on hygiene and safety and hazard analysis and critical control points (HACCP) plans.

Used or generated information: Plan and general production targets of the company and individuals in your unit. Quality plan. Technical specifications of the products. Development of processes. Manuals of procedures in production. Parameters to control and influence in the product. Relationship of human resources, their qualifications. Manual of instructions for use and maintenance of machines and equipment. Technical recommendations for the cleaning and disinfection of equipment and facilities. Cleaning equipment instruction manuals. General regulations of the sector. Internal safety regulations.

Unit 6 competition: Apply techniques of CONTROL analytical and sensory process of preparation of preserves and JUICES vegetable level: 3 code: UC0561_3 realizations professionals and completion criteria: RP 1: control the operations of sampling of raw materials, auxiliaries and intermediate and final products in the manufacture of preserves and vegetable juices to verify compliance with the general plan of quality.

CR 1.1 takes the sample throughout the productive process of canning and vegetable juices is planned, determining the frequency of controls (normal, casual or unique), depending on the resources available, the economic cost, constraints of the sample and representative sampling, fulfilling the requirements of the quality plan.

1.2 CR differentiation and identification in the test sample is determined by means of codes of the type of sample throughout the productive process of canning and vegetable juices, depending on whether raw materials, intermediate and finish, complying with the provisions on quality control.


CR 1.3 How to take on the plan of sampling, frequency of sampling, conditions of decision, the same size, number of samples, raw materials, auxiliaries and intermediates and end in the preparation of preserves and vegetable juices is determined, fulfilling the requirements of the company's quality control.

CR 1.4 the instruments required for sampling (volumetric material graduated or calibrated, incubation and sterilization, among others) throughout the productive process of canning and vegetable juices is determined, indicating sterilisation in the sampling of microbiological tests, complying the established protocol of the quality plan, depending on the type of (liquid sample (, solid, surface sample).

1.5 CR sample and counter-sample conservation, keeping and storing it is determined, fulfilling the Protocol established in the quality standards.

1.6 CR registry of significant changes of the sample (shape, color and numbering, among others) is set, using the support laid down in the quality plan.

CR 1.7 the opening of the container containing the sample is established, in the laboratory, making and taking precautions during handling and asepsis required in the quality plan.

CR 1.8 implementation of good practices of laboratory work, and work areas are kept free of elements that can hinder the actions or potentially dangerous controls, applying security measures in the management of toxic elements and using personal protective equipment and equipment protection.

2 RP: Perform quality control, through physical or physicochemical, tests according to analysis protocols established to verify compliance with the established characteristics of raw materials, ingredients, packaging and packing, as well as finished and semi-finished products.

2.1 CR equipments and instruments calibrated physical or physicochemical testing (hydrometers, refractometers, pH meter, among others) are checked in accordance with the specifications contained in the relevant technical specifications, prepared according to the procedures laid down for each type of assay and physicochemical property to be measured, according to the analysis.

CR 2.2 sample of vegetable raw material or product made for the trial is prepared, in accordance with the procedure laid down, making the basic operations required in the analysis protocol, checking cleaning and asepsis conditions in order to avoid interference or contamination in the development of the analytical tests.

2.3 CR quality containers preserves and vegetable juices (with respect to porosity, varnishing, tinned, repletion and others) is checked through physical tests, ensuring optimal conservation preserves and vegetable juices, checking the tightness of containers, in order to ensure the quality of the packed product.

CR 2.4 possible deviations are detected, as well as the degree of purity of the substances required in the preparation of preserves and vegetable juices, by comparison of the readings of the parameters obtained in the tests carried out by means of measuring instruments, with the tables of standard values previously established.

CR 2.5 data from the parameters obtained are checked, by serial sampling procedure the adjustment with the production process and in case of discrepancies between the different readings, review the procedure, requiring, where appropriate, the advice of the Department or responsible for higher.

2.6 CR simple physical and chemical analyses (acidity, moisture, cloudiness, among others) and rapid testing of test in the preparation of preserves and vegetable juices is carried out, with the required material and following the procedure in the manual of analysis.

CR 2.7 data obtained in the control of quality of preserves and vegetable juices are recorded, according to the quality of the processed vegetable product plan.

CR 2.8 unused samples or the remains thereof are treated, as required in the plan of the company's quality, before disposal.

3 RP: Perform quality control, by means of microbiological analysis, according to analysis protocols to verify the compliance of the established characteristics of raw materials, ingredients, packaging and packing, as well as finished and semi-finished products.

CR 3.1 samples are prepared, for the quality control by means of microbiological analysis in terms of cleaning and asepsis, according to the analysis, preventing pollution through the personnel and the environment.

3.2 CR instruments and resources required in the digestion and sample preparation (dilution, revitalization and seeding) are prepared, as well as a means of (non-selective) crops, depending on the type of sample and procedure to carry out, as set out in the quality plan and protocol analysis.

CR 3.3 seeding and possible microorganisms isolation activities are carried out, through crop (selective or not) and identification, biochemical galleries (of pathogenic bacteria and other techniques of rapid identification identification), using the instruments required for quality control by means of microbiological analysis in canned vegetables, according to the assay procedure.

CR 3.4 staining of microorganisms is carried out, using the reagents and instruments required as set out in the quality plan and protocol analysis.

CR 3.5 microorganisms are identified by observation under the microscope, after staining them, manipulating it and selecting optics as required.

CR 3.6 total microbial count occurs, through calculations of counts and evidence of presence / absence of microorganisms (such as clostridia, coliforms, mildew, Staphylococcus, salmonella, shigella, among others), in fruits, vegetables, preserves and vegetable juices, as required in the analysis protocol.

CR 3.7 results are recorded in the required supports, previously entered, reporting any anomalies observed.

4 RP: Check the absence of micro-organisms and the characteristics of the production process, through the compilation of analytical results and interpretation to verify the compliance of the quality control of raw materials, ingredients, packaging and packing, as well as finished and semi-finished products.


CR 4.1 possible deviations in the presence of micro-organisms, of finished and semi-finished products of preserves and vegetable juices are detected, interpreting results in relation to the permissible limits of microorganisms.

CR 4.2 results, calibrations and checks of the equipment and measuring instruments are recorded, scoring in the analytical determinations of canned vegetables (dates, variations and revocation of the gauge), according to the support required in the quality plan.

CR 4.3 conservation and update activities are carried out in indicated support, records and documentation, reporting in case of detected deviations, outcomes, through the channels established in the industry of canning and vegetable juices.

CR 4.4 limits of acceptance or rejection throughout the production process are determined, through the systematic collection of data and analysis, and can introduce possible corrective measures, before detected deviations, in collaboration with the Department of the company's quality.

CR 4.5 sampling points in the process of canning and vegetable juices are determined, prior analysis and interpretation of analytical results, in collaboration with the Department of the company's quality and records.

CR 4.6 reports that collect data on title, number of report, dates, purpose of study, identification of the sample are elaborated, interpretation of results and signature of the person in charge.

RP 5: Check the organoleptic characteristics of the products finished and semi-finished canning and vegetable juices, through sensory analysis to verify the compliance of quality throughout the production process control.

5.1 CR tasting material (cups, clock, heater sample glasses, cabins) is verified to, comply with that established in the applicable regulations for the sensory analysis of canned vegetables in pot or jar, dehydrated, frozen, chilled, cooked vegetables, vegetable juices, fruit confit with vegetable-based.

CR 5.2 team responsible for tasting is checked, verifying the ability to set-up and training for sensory analysis of processed vegetables.

5.3 CR patterns used in sensory analysis checks, verifying the adequacy, according to applicable regulations.

CR 5.4 sensory analysis technique is carried out according to the organoleptic characteristics to determine for processed vegetables: appearance, texture, size, color, smell, taste and other sensory traits.

CR 5.5 the result of the sample checks that it is within the ranges set out in the specifications of the specific sensory analysis for processed vegetables.

CR 5.6 sensory analysis results are logged to stand prepared to that effect.

Professional context: means of production: instruments and apparatus for measuring physical and physico-chemical parameters of processed vegetable products and substances: Hydrometers, refractometers, pH meter, scales, thermometers, blankets, heating, Conductivimetro, refrigerator, freezer. Fat extractors. Digesters. Equipment and Instrumentation sampling. Standard operations procedures. Appropriate containers. General laboratory equipment. Computer applications and necessary programs. Samples of raw materials and products ongoing and completed. Reagents and other chemicals. General microbiology laboratory material. Methods of microbiological analysis. Personal protective equipment. Tasting booth. Calibration of laboratory equipment plan.

Products and results: determination of operations sampling of raw materials, auxiliaries and intermediate and final products in the manufacture of preserves and vegetable juices. Execution of physicochemical and microbiological tests according to analysis protocols established in the manufacture of preserves and vegetable juices. Interpretation of analytical results. Checking the organoleptic characteristics of the products finished and semi-finished canning and vegetable juices, through sensory analysis.

Used or generated information: codes of samples, sample labels, sampling procedures. Manual of analytical techniques. Instruction manual and maintenance of equipment and laboratory materials. Sensory and physico-chemical analytical reports. Microbiological analysis reports. Microbiological analysis program of occupational safety and health of laboratory procedures. Good hygiene and environmental practices for the laboratory program. Safety standards.

TRAINING module 1: management of the warehouse and marketing in the industry food level: 3 code: MF0556_3 associated with UC: manage supplies, warehouse and expeditions in the food industry and marketing life support activities: 90 hours capabilities and evaluation criteria: C1: Scan programs of purchasing and supply, according to a plan of logistics.

CE1.1 expressed the points to take into account in the elaboration of a plan of supply of goods in accordance with the logistics plan established by the company.

CE1.2 use the calculation systems needs of provisioning of different materials from the expected consumption.

CE1.3 estimate the pace of procurement suitable for different materials, depending on their characteristics and consumptions and of the procurement plan.

CE1.4 specify the conditions of presentation and information on orders, according to the procurement procedure, to avoid errors and confusions in the reception.

CE1.5 identify the factors to consider in the selection of the raw materials, auxiliary and other materials to buy, according to the established procedure.

CE1.6 in a practical course of production needs, where an order is made:-calculate the quantities of each commodity to a production cycle.

-Detailing the characteristics that must comply with the materials.

-Calculate the optimal order size.

-Estimate the price of the order.

-Make calendars purchases and goods receipts.

-Fill out order forms to providers of budgets, as well as conditions for inside the company.

C2: Evaluating systems of management of stocks of raw materials, auxiliary and foodstuffs semi and produced according to the plan of logistics.


CE2.1 determine the overall results of an inventory, in accordance with the criteria established for the preparation of inventories. From the data of stock in warehouse (number, quantity, kinds, prices).

CE2.2 analyze possible causes for discrepancy between registered stocks and made counts.

CE2.3 describe the procedures of management and inventory control.

CE2.4 describe the various systems of cataloging of products, in order to enable its proper rear location.

CE2.5 describe the variables that determine the cost of storage, in accordance with the established ratios.

CE2.6 rating movements and stocks of raw materials, consumables and finished products according to accepted accounting methods (average price, weighted average price, LIFO (Last Input First Output), FIFO (first input first output).

CE2.7 recognize and handle methods of calculation and representation of different levels of stock (minimum, security, medium and maximum), as well as indexes of the same rotation.

CE2.8 in a practical course which provides the initial value of different types of inventories, cost of storage, rhythms and cost of operations of production and sale, scrap boards and a physical count data:-sort inventory by applying one of the most common methods.

-Calculate the period middle of storage and manufacturing.

-Identify points from intermediate storage, volumes and conditions.

-Identify differences of stocks according to the estimated balance count, arguing its possible causes.

-Develop timely control documentation.

C3: Analyze the process of storage, internal distribution and handling of different supplies of the food industry, in accordance with the established operating procedure.

CE3.1 identify different areas of a store type and describe the characteristics of each of them.

CE3.2 describe phases that are essential in the process of storage of goods and supplies, according to the operational plan, identifying the tasks necessary to carry out properly the storage cycle, grouping them around jobs.

CE3.3 characterize the variables that affect the Organization of a warehouse, by deducting the effects of each of them in the spatial planning.

CE3.4 recognize the means of manipulation used in the storage of food products, their applications and capabilities, by specifying the applicable health and safety measures.

CE3.5 associate means and procedures of handling goods to different types of products, taking into account the physical characteristics of the same, as well as spaces, easements and warehouse and plant tours.

CE3.6 describe the conditions and precautions to take in food storage and others (cleaning products, by-products, waste, packaging, packaging), according to the plan of good handling practices.

CE3.7 determine the environmental conditions for the storage of the products, according to the labels and the guides to good practice.

CE3.8 determine, through sketches, the internal distribution of the various products based on the guidelines of internal distribution.

CE3.9 represent possible flows and internal routes of products to optimize the space, time and usage of them.

C4: Characterize models of plans receiving, forwarding and transport, 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 regulations on protection in the transport of products of the food industry.

CE4.3 identify and specify the different types of packaging used, according to the types and means of transport.

CE4.4 list the most relevant data to be included in the labeling, relating them with the identification of the goods or the recommended handling conditions.

CE4.5 describe the information that must or can appear on a label, relating it to their purposes regarding the identification, qualification, and guidance on the composition and conditions of food product consumption.

CE4.6 recognize and interpret the trade rules governing contracts for the transport of foodstuffs.

CE4.7 differentiate the responsibilities of each of the parties involved in the transport of goods (vendor, carrier, buyer, possible intermediaries), as well as the terms and conditions for claim of deficiencies.

CE4.8 relate means and procedures for loading, unloading and handling of goods with 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 raw materials and other consumables, to give the go-ahead to receipt and accept provisionally or definitively the merchandise, as well as the presentation of finished products to be able to give the go-ahead to dispatch.

CE4.10 noted the possibilities for response, before cases of receipt of incorrect batch.

CE4.11 in a practical course, food products to issue or receive, detailing the means of transportation available:-calculate the necessary volume of the means of transport.

-Identify and quantify the most important conditions to take into account in the choice of means of transport and select the most appropriate one.

-Make according to the destination of the goods transport routes.

-Determine the flow and itineraries, the media used and the measures of safety and hygiene applicable in the loading/unloading of lots.

-Point guidelines to follow in the reception and/or delivery of lots (documentation to complete or revise, verifications and tests to be done to give the conformity).

-Calculate periods, means to the full attention of a request, from its notification to store.

C5: Apply the techniques in the negotiation of the conditions of sale and in the selection and evaluation of clients/suppliers, in accordance with the approval procedure.

CE5.1 explain the different stages of a process of negotiation of conditions of sale.

CE5.2 identify and describe negotiation techniques commonly used in the sale.

CE5.3 interpret the trade rules governing contracts for sale.


CE5.4 describe the most important points to keep in mind on a petition for the sale.

CE5.5 identify types of frequent sales contracts, distinguishing and recognizing the general clauses of the facultative and describing the commitments made by each party.

CE5.6 describe the communication techniques applied in situations of information and assistance to suppliers/customers.

CE5.7 detail the phases that make up an interview personal with late commercial.

CE5.8 identify methods for collecting information about customers/suppliers and provide essential data to be included in a master file on them.

CE5.9 recognize the essential criteria applied in the selection of offers/demands for suppliers/customers.

CE5.10 in a mock telephone interview and/or personal contact with a customer/supplier, to start negotiations:-characterize the interlocutor to establish patterns of behaviour during the communication/negotiation process.

-Obtain accurate information for mutual personal identification and the needs/possibilities of contracts.

CE5.11 in a practical course of recruitment, establish a plan that includes the following aspects:-estimate the needs, strengths and respective weaknesses.

-Identification of the main aspects of the negotiation and the most appropriate technique.

-Exhibition of the characteristics of the product and its adaptation to the needs of the client.

-Exhibition of the departure of the contract in a clear and precise conditions.

-Estimation of possible concessions, valuing its cost and limits in the negotiation.

CE5.12 in a practical course, with different options, which are expressed terms of sale, warranty and service level, conditions or recommendations of the company:-assess the degree of compliance.

-Select which best fits the defined objectives.

-Describe points of the offer could be negotiated to estimating the cost of the changes.

-Develop a counteroffer justified as a basis for further negotiations.

C6: Analyze the various forms of sales in food industry and trade and its importance, according to the market plan.

CE6.1 list the objectives aiming to the sales function.

CE6.2 explain and differentiate the various types of sales in certain products, on the basis of style, product, or customer.

CE6.3 link lines of food products with employees selling styles, highlighting the advantages and disadvantages in each case.

CE6.4 identify products which are adapted especially to the type of personal selling, arguing its inclusion.

CE6.5 describe the functions that a sales agent can develop.

CE6.6 types of contractual relationships that can be attached to a vendor with an entrepreneur.

CE6.7 list the methods used to calculate the sales function and the part corresponding to each vendor.

CE6.8 underline the most important skills for a sales agent, pointing out some techniques for its improvement.

CE6.9 describe the after-sales services more common in the food industry, its evolution over time and the role representing sales agent in them.

C7: Information about products and markets in the food sector, making a first interpretation based on the established instructions.

CE7.1 interpret information about campaigns of price regulation, regulations on marketing and international markets of raw materials and food products.

CE7.2 specify information gathering techniques most used in commercial research.

CE7.3 describe the principal 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 subsequent interpretation of the results.

C8: Characterize the advertising campaigns, promotion and animation of the point of sale and objectives aimed, according to the policy and strategy of the food business.

CE8.1 describe the types, media and advertising and promotional supports most commonly used in commercial practice.

CE8.2 explain the overall objectives of the advertising and promotion and the implications might be in business.

CE8.3 define the variables to control advertising or promotional campaigns to evaluate the results.

CE8.4 describe the methods most commonly used in relations to public and its objectives.

CE8.5 differentiate between buyer and consumer and its influence in setting up a campaign.

CE8.6 characterize the main classifications of needs and motivations and ways to cover them.

CE8.7 distinguish between different types of purchase (by impulse, rational and suggested) and the influence exerted on them various factors, like fashion, the bells publipromocionales, point of sale and the prescriber.

CE8.8 explain the functions and objectives that may have a showcase and the influence sought consumer by window dressing techniques.

CE8.9 identify and explain the main «merchandising» techniques used in commercial food establishments.

CE8.10 identify the parameters that are used in the calculation of the optimal linear and how to control them for the benefit of the products.

CE8.11 in a practical course, on details of the sale in a settlement:-calculate the yield per square metre and per linear metre of shelf.

-Calculate the efficiency of the implementation of products in different places of the local, taking into account its character of food product.

-Get the linear minimum and optimal for a given food item.

-Indicate the hot and cold points.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.6; C2 regarding CE2.8; C4 on CE4.11; C5 CE5.10, CE5.11 and CE5.12; C8 to CE8.11.

Other capabilities: act quickly in problematic situations and not just waiting.

Adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Demonstrate flexibility to understand changes.

Participate and collaborate actively in the task force.

Responsible for the work developed and the fulfilment of the objectives.

Be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and its implementation in the food sector, not only technical but also ethical criteria.


Update permanently, in assessing, technique or technology employed and to propose new techniques in accordance with the criteria of best available techniques.

Contents: 1. logistics in food industry, applicable to the food industry basics inventory management techniques.

Parts that make it up.

Activities logistics: supply of products. Procurement cycle. Cycle expedition. Qualitative determination of the order.

Quantitative determination of the order: continuous review systems. Systems for periodic review. Deterministic models. Probabilistic models.

Demand forecasting: constant-level models. Trend models. Seasonal models. Regression models.

MRP I material requirements planning.

Distribution requirements planning. DRP.

(Supply Chain Management) supply chain management.

2. transportation of food goods external transport: means of transport. Types. Features.

Conditions of transport of food products: protection of shipping. Conditions environmental. Packing according to the type of transport. Lettering. Symbols. Meaning. Minimum indications.

Contract transportation: participants. Responsibilities of the parties.

Internal transport and distribution: route planning. Loading and unloading of goods. Organization of the internal distribution.

3. Organization of stores in the food industry. Management of stocks in the food industry planning of the Organization's stores.

Inventory management techniques.

Distribution of work and instructions for working in the warehouse.

Planning of the needs of materials (MRP).

Planning of the needs of distribution (DRP).

The warehouse Division. Zoning. Conditions.

Storage of food products. Conditions environmental.

Other non-food goods storage.

Incompatibilities.

Damage and defects resulting from storage.

Distribution and handling of goods in warehouse.

Safety and health in the storage processes.

Types of stocks. Controls. Causes of discrepancies.

Raw and auxiliary materials, finished products, packaging and course.

Valuation of stocks. Methods. Prices: average, weighted, LIFO, FIFO.

ABC analysis of products.

The inventory control documentation.

Management tools for the production order.

Detection and search for information deemed interesting to order production.

The compilation of information kits to ensure or improve the production plan.

Methods and measurement and control of the production ratios.

The measurement of effectiveness and efficiency ratios control plan for people and products.

4. the process of trade negotiation and sales in the food industry, the market, consumer and distribution in the food industry survey and preparation.

The process of negotiation.

The process of buying and selling.

Communication in the process of negotiation and sale: communication function. The process of communication. The communication plan. Barriers in communication.

Development of the negotiation. Negotiating techniques.

Conditions of sale. The contract. With rules.

Control of the processes of negotiation and purchase.

Bargaining power of customers and suppliers. Factors that influence.

Types of customers and suppliers.

Selection of customers and suppliers.

Concept of sale: types of sale. Personal selling. Elements.

The market, their classes.

The consumer/purchaser.

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 the channel.

Relationships with distributors.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the management of supplies, warehouse and expeditions in the food industry and activities of marketing support, which will be using one of the following ways:-academic training of level 2 (Spanish higher education qualifications framework) , Diploma or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 2: Organization of a unit of production food level: 3 code: MF0557_3 associated with UC: schedule and manage production in food industry duration: 90 hours capabilities and evaluation criteria: C1: classify the different methods of planning and programming of production in relation to the different techniques of management according to the policy of the company.

CE1.1 analyze the production objectives required by the policy of the company.

CE1.2 analyze different alleged of programming of the production using the methods type PERT, CPM (Critycal Point Method), ROY and according to the objectives established.

CE1.3 in a so-called practical of a line of production, scheduled according to the objectives established, the following aspects:-analyze them risks e uncertainties associated to the process.

-Determine the activities of production covered.

-Define productions for each unit of time and the corresponding rhythms of work.

-Establish priorities and relations between those activities.

-Carry out the representation graphic of the program of production.

CE1.4 in a so-called, define and classify those costs General and costos-proyecto, according to the procedure operating corresponding.

CE1.5 analyze them different methods of programming of it production designed jointly with others areas involved, in accordance with the policy of the company.

C2: evaluating different programs of calculation of quantities and flows of materials raw and materials according to the program of manufacture.


CE2.1 analyze and study the needs of raw materials, products and materials on the line of production according to the production schedule.

CE2.2 classified with respect to the product manufacturing orders to manufacture according to the calendar of expeditions.

CE2.3 analyze the various machines, equipment and facilities used in the production in the food industry in accordance with the corresponding manufacturing program.

CE2.4 analyze different records of manufacturing orders using different models of records according to the production schedule.

CE2.5 in a practical course of production needs, according to the production program:-calculate the quantities of product and raw materials into the production line.

-Detail those features to meet by the materials necessary.

-Carry out a calendar of entries in the production line.

C3: Classify different management methods of the production of agreement to patterns established in the production program.

CE3.1 identify and analyse the different areas of work of the production process according to the program of manufacturing.

CE3.2 analyze the different strata of human resources according to their characteristics, functions and powers within a production unit in accordance with the operating procedure of management of human resources in manufacturing.

CE3.3 describe the characteristics of the machinery, equipment, and facilities with respect to their inclusion in the line of production according to the operating procedures.

CE3.4 collect, manage and analyze the documents and records relating to the planning, management and control unit of production according to the working procedures.

CE3.5 associated with ways and means of making different types of products, taking into account the physical characteristics of the same and the spaces, easements and plant tours.

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 environmental conditions necessary for the products according to the production plan.

CE3.8 determine, through sketches, the internal distribution of the various machines, equipment and installations based on guidelines for internal distribution of manufacturing lines.

CE3.9 represent the flow and the internal travels of finished products, semi-finished products and raw materials to optimize space, time, and use of them.

CE3.10 in a practical course, in accordance with the established production program:-define the ratios of online production control.

-Analyze controls ratios set out in the production line.

C4: Identify systems of allocation of tasks for areas, equipment, and people of a production unit.

CE4.1 analyze different methods of sensitization and awareness-raising of human equipment of production in accordance with the procedure of formation.

CE4.2 evaluate different methods in management of the staff following the guidelines in the training procedure.

CE4.3 classify human teams in relation to the unit of production in accordance with the management procedure.

CE4.4 list the features aptitude and attitudinal which must meet a team in relation to a unit of production characteristic.

CE4.5 explain the methods to evaluate the staff based on follow-up instructions, the initiative, participation and other attitudes of the worker.

CE4.6 define constants and parameters to take into account in the preparation of a planning of preventive maintenance of machines in production line.

C5: Examine the program of production control ratios established according to the program.

CE5.1 analyze the different types of control based on bibliography specialized according to the production schedule.

CE5.2 evaluate the different types of production standards made of patterns of reference in accordance with the production schedule.

CE5.3 classify the different types of measurement of standards, systems and information ahead according to the schedule of production.

CE5.4 list the characteristics that staff must meet with responsibility in the control of production according to the manufacturing process.

In a practical case of a production line CE5.5 analyze the following aspects:-determine appearance likely errors.

-Establish the methodology for the analysis of errors.

-Determine the type of preventive control.

C6: Evaluating manufacturing costs on a unit of production according to established operating procedures.

CE6.1 calculate the costs of raw materials, equipment and facilities in a production unit subsequently proceeding to its analysis and classification according to the production schedule.

CE6.2 analyze the different types of costs of labour fixed and eventually on a unit of production according to the program of manufacturing.

CE6.3 calculate the fixed costs and variables of production of foods according to their typology in a unit of production according to the manufacturing program.

CE6.4 rating overall production costs in a characteristic unit in accordance with the established technical instructions.

CE6.5 define measures of contrast to reduce the different production costs identified in a unit in accordance with the objectives set by the company.

CE6.6 generate, collect and archive documents of production costs in a production unit in accordance with the procedure of data management and different inventories.

C7: Analyze the occupational risk prevention plan implemented in a production unit in the food industry according to the production plan.

CE7.1 characterize the different risks of a unit of production type of food industry.

CE7.2 recognize the typology of the risks identified and listed specific measures to minimize them or eliminate them, according to the company's security policy.

CE7.3 analyze a plan of a unit of production of the food industry occupational health and safety and define corrective and/or preventive actions where appropriate, according to the production plan.

CE7.4 classify different diseases and occupational accidents, their causes and solutions in accordance with the security plan.


CE7.5 classify and characterize different programs and individual protection emergency teams according to the schedule of production.

CE7.6 explain an emergency programme and the possible response capacity in a production unit of the food industry, according to the applicable regulations.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.3; C2 regarding CE2.5; C3 on CE3.10; C5 regarding CE5.5.

Other capabilities: adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Learn new concepts or procedures and to effectively leverage the training using the knowledge acquired.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

Be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and its implementation in the food sector, not only technical but also ethical criteria.

Update permanently, in assessing, technique or technology employed and to propose new techniques in accordance with the criteria of best available techniques.

Contents: 1. productive structure of the food industry sectors.

Types of companies. Size.

Production systems.

Organization: Functional Areas and departments.

2. planning, organization and control of the production in the food industry basics: definitions, evolution and parts that compose it.

Importance and objectives: differences between planificacion-organizacion and control.

Distribution of powers and functions.

Production scheduling: programming objectives. Programming techniques: PERT, CPM, ROY. Terminology and symbolism in the programming. Scheduling of production a random examples. Risk and uncertainty. Programming of projects according to costs.

Management and production control: information needs. Materials needs. Human resources: classification and measurement methods. Management and direction of teams: relationships, assignment of tasks, counseling, motivation and appraisal of staff. Equipment, machinery and facilities in the food industry. Ability to work. Areas of work: jobs and functions. Launch of the production.

3. control of the process, costing in the food industry. Applicable standard in the food industry control types.

Preparation of standards.

Measurement standards and patterns.

Error correction: responsibilities.

Analysis of errors. Preventive control.

Elements, parameters and constants to produce a preventive maintenance of production machines.

General concepts of costs.

Costs of goods and equipment. Calculation.

Costs of labor.

Costs of production and of the final product. Calculation.

Control of production costs.

Audits of occupational risk prevention.

Plans of prevention of occupational risks according to applicable regulations.

Preventive maintenance plans. Construction of the same.

Safety in the food industry and emergency situations, according to the applicable regulations.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the programming and management of the production in the food industry, which will be using one of the following ways:-academic training level 2 (Spanish of qualifications framework for higher education), diploma or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 3: management of the quality and environment in industry food level: 3 code: MF0558_3 associated with UC: cooperate in the implementation and development of the plan of quality and environmental management in the food industry duration: 150 hours capabilities and evaluation criteria: C1: recognize the quality plan of the company and its relationship with the quality of this policy.

CE1.1 describe the main techniques and tools used in quality management.

CE1.2 relate objectives of quality with possible techniques to be used.

CE1.3 identify and implement the statistical tools most used in quality control.

CE1.4 recognize the main models of quality systems, identifying the elements that make them and the necessary steps for its implementation and development.

CE1.5 in a practical course of development of the company, according to the established model of management quality objectives:-describe the objectives of quality, ensuring the flow of information between departments.

-Establish strategies of motivation for the personnel of the company in order to achieve the targets set in the quality policy of the company.

-Check existing enterprise quality management documents, checking their degree of definition and that the language used is accessible to all members of the organization.

-Assess the proposed plan and make suggestions for improvement, according to the system of quality management of the company and the reality of this.

C2: Analyzing the plan of environmental management of the company, in accordance with the established environmental management system.

CE2.1 classify food industries with respect to the impact of their activities on the environment.

CE2.2 group and sort the types of landfilled waste and other impacts generated by the food industry on the basis of its characteristics, the amount produced and the harmfulness for the environment.

CE2.3 regulations on environmental protection, the points related to the various environmental risks of food industry identify and interpret its content.


CE2.4 rating the incidence that company has the adoption of compulsory protection measures provided for in the environmental legislation, recognizing the influence of the environmental management in the technological evolution of some procedures of the food industry.

CE2.5 describe prevention and environmental control methods used in the food industry.

CE2.6 in a practical course of implementation of the plan of environmental management in the enterprise:-define the environmental objectives of the company, according to the environmental management of the system and verify the flows of information between departments.

-Establish strategies of motivation for the personnel of the company in order to achieve the targets set in the environmental policy of the company.

-Check existing enterprise quality management documents, checking their degree of definition and that the language used is accessible to all members of the organization.

-Assess the proposed plan and make suggestions for improvement, according to the system of quality management of the company and the reality of this.

-Describe them systems, more used in the companies, in the treatment of waste, by-products and wastes.

C3: Elaborate records of quality and environmental, by proposing actions for the improvement of the process and the product.

CE3.1 in a practical course of process of making the technical information of product and process, and by the company's quality objectives:-to determine the basic requirements and the characteristics of general type of supplies and the procedures for their control, such as sampling, test equipment, modes of operation, criteria for acceptance or rejection, records of results and frequency of testing.

-Develop a process control plan, identifying: the control points and variables or parameters will be control, such as the procedures of inspection for each point of control, conditions and the frequency of sampling, equipments or necessary inspection tools, as well as operate mode and the log of the results.

-Identify those responsible for the decisions of action in each of the more probable cases of deviation from the conditions of manufacture.

-Develop for a certain point of inspection a record of results of control cards.

-Determine the treatments of materials and non-compliant products.

-To determine the mechanisms that guarantee the flow of information.

-Select the suitable operations concerning waste recycling.

CE3.2 in a practical case of a certain stage of the manufacturing process with the technical information and characteristics of the products of inputs and outputs:-identify quality indicators key to the realization of the self-assessment process.

-Define proposals for the measurement and evaluation of the quality and environmental impact indicators identified.

-Define the basic characteristics for continuous improvement and its application to the practical course characterized.

-Interpret the results made with the same report, and proposed corrective measures.

-List the types of environmental problems that must face at this stage and evaluate the results on measures to minimize the impact.

C4: Characterize and apply procedures for the control of operations where there are potential risks of food contamination, as well as the system of hazard analysis and control points (HACCP) critics.

CE4.1 explain the critical general hazard analysis and control points system concepts 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 transcendence that food for the processing industry is the existence and control of critical points.

CE4.3 develop and evaluate a plan of risk analysis, identification and control of critical points for a food product specific, fulfilling the established generic measures.

CE4.4 determine how carries out the resolution and follow-up of non-compliances or incidents.

CE4.5 in a so-called practical production, packaging and packing:-recognize the dangers associated with the sequences of operations that make up the process and determine whether they are critical control points, according to the decision tree.

-Assess the dangers and to propose preventive measures for their control.

-Make a picture of management where all the dangers, critical control points and preventive measures of control, surveillance and inspections are identified.

-Determine the critical limits associated with each hazard depending on the operations that make up the process.

-Check the existing enterprise management of hygiene papers, checking their degree of definition and that the language used is accessible to all members of the organization.

-Check the 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 handling and management of waste and wastewater practices).

-Assess the implementation and follow-up of corrective and preventive actions.

C5: Analyze the legal requirements and standards of quality and food safety that must meet a specific product to ensure the safety of the consumer.

CE5.1 verify and check compliance with the legislation in force affecting the product.

CE5.2 identify voluntary standards and mandatory affecting product.

CE5.3 check that he has been broadcast to all the jobs of the company, in accordance with the legislation in force affecting the product.

CE5.4 Verify the implementation of the policy voluntary and mandatory, operating on the basis of the same and ensuring the certification.

CE5.5 distinguish procedures and documentation used for the approval, certification and standardization in quality issues.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.5; C2 regarding CE2.6; C3 on CE3.1 and CE3.2; C4 on CE4.4; C5 CE5.1 and CE5.4.

Other capabilities: adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.


Learn new concepts or procedures and to effectively leverage the training using the knowledge acquired.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

Be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and its implementation in the food sector, not only technical but also ethical criteria.

Update permanently, in assessing, technique or technology employed and to propose new techniques in accordance with the criteria of best available techniques.

Contents: 1. quality and productivity in the food industry fundamentals: perceived quality, process quality and product quality. Quality of service. TQM. The PDCA cycle. Continuous improvement. Kaizen. 5s. mechanisms for the improvement of food quality. Corrective and preventive actions.

The formulation «Improvement plans» and «annual objectives».

2. system of management of quality in the food industry planning, organization and control.

Documentary support of the quality management system (QMS): quality manual. Quality procedures. Certification of quality management systems.

Cost of quality: quality cost structure. Valuation cost data.

Standardisation, certification and approval.

Applicable international standards in terms of quality.

Applicable international standard in environmental management.

Assurance systems of quality in Europe and Spain.

(Malcom Baldrige excellence models; EFQM). National and international quality awards. (EFQM).

Principles of management by processes.

Internal and external audits.

The quality of shopping.

The quality of production and services.

Quality in logistics and the aftermarket: claims of internal and external customers. Evaluation of customer satisfaction.

Traceability.

Integration of quality systems.

List frame for exporting food products.

3. Tools for the management of the integral quality in the food industry quality indicators.

Determination of indicators of quality: identification of factors and quality problems: problem analysis techniques. Cause and effect diagrams. Histograms. Pareto analysis. Scatter diagrams.

Statistical process control: causes of variability. Common causes and special causes. The process in control state. I show. Tables of show. Analysis of capacity. Control charts. Management of statistical process control software packages.

Reliability.

4. environmental management in the food industry introduction to environmental management.

The environment: evaluation and status current.

Planning, organization and control of the management environment.

Support documentary of the system of management environmental (EMS): determination of issues environmental. Certification of the EMS.

Costs of the non quality environmental: structure of costs of it not quality. Assessment obtaining of data of costs.

Standardisation, certification and approval.

Normative European, national, regional and local, existing in terms of quality environmental.

Models of it Excellence (Malcolm Baldrige;) EFQM). International and national environmental quality awards. (EFQM).

5 tools for the management of environmental quality in the food industry indicators of environmental aspects.

Determination of indicators: identification of environmental aspects: analysis of environmental aspects. Cause and effect diagrams. Histograms. Pareto analysis. Scatter diagrams.

Statistical process control: causes of variability. Common causes and special causes. The process in control state. Show: tables of show. Analysis of capacity. Control charts. Management of statistical process control software packages.

Statement of non-conformities.

Reliability.

Implementation and development of EMS: structure of responsibilities. Diagnosis of the situation of departure. Necessary information. Planning of activities. Description and characterization of waste, effluents and emissions and other environmental aspects. Equipment and facilities for the treatment of waste, effluents and emissions and other environmental aspects. Best available techniques.

Environmental education: objectives. Information and training activities. Methodology and support resources. Monitoring and evaluation of a training plan. Suggestions for improvement.

Emergency plans.

EMS audits and evaluation: audit of the environmental management system. Planning. Detection of non-conformities and suggestions for improvement. Certification process.

Methodology for the preparation of an environmental Manual (policy and commitment of the company).

6 hazard analysis and critical Control in the food industry points. Legislation regulations applicable in the field of food safety.

Legal framework in the European Union.

Legal framework in Spain.

Manual of self-control.

Plans general hygiene (prerequisites): use of potable water suitable for human consumption.

Control of allergens, foreign bodies and control of genetically modified organisms (GMOs).

Cleaning and disinfection. Pest control. Maintenance of facilities and equipment. Traceability, traceability of products. Training of handlers. Certification providers. Guide to good practices of manufacture or handling. Management of waste and by-products.

Hazard analysis and critical control points.

Preparation of documentation.

Warning system, or removal of the product.

The integration of the HACCP in the company's quality systems.

Designations of origin, current regulation and other internal documents of application.

Identifying protected geographical, current regulation and other internal documents of application.

Obtaining the final product according to integrated production practices.

Obtaining the final product according to organic production practices.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer:


1 domain of knowledge and techniques related to cooperation in the implementation and the development of the plan of quality and environmental management in the food industry, which will be using one of the following ways:-academic training level 2 (Spanish of qualifications framework for higher education), diploma or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 4: processes in the industry of CANNED and/or juice plant level: 3 code: MF0559_3 associated with UC: develop processes and determine the operating procedures for the production of vegetable juices and canned duration: 90 hours capabilities and evaluation criteria: C1: examine the characteristics and properties of the raw materials, auxiliary and products as well as its influence on the processes of the food industry.

CE1.1 differentiate the concepts of raw materials, ancillary, materials, in progress and completed.

CE1.2 identify and interpret legislation that defines the composition of the different products, the use of the different raw and auxiliary materials and packaging and labelling.

CE1.3 recognize the parameters and procedures and use the most commonly used techniques in the identification and specific classification of raw materials, auxiliary materials and packaging, other supplies, in progress and completed industry canning and vegetable juices.

CE1.4 relate products finished with the characteristics of the different raw materials, auxiliaries, additives and materials involved in their preparation and packaging.

CE1.5 describe the evolution and the transformations that occur in the different raw materials and food products during preparation or storage processes.

CE1.6 identify the requirements and incompatibilities of storage and expiration dates of the different raw materials, auxiliary materials and products ongoing and completed and relate them with conditions that must meet locals and care and checks to be carried out.

CE1.7 in a practical course in which the characteristics of the final product are provided to obtain:-establish the relationship and specifications of raw materials, auxiliaries, additives, packaging and packing materials and other necessary.

-Establish the methods and means necessary for its identification.

-Establish their suitability, identifying and arguing the deviations and relating application possibilities.

-Establish the conditions, care and calendar of controls during the storage both of material raw as of products.

C2: Identify and develop the industrial processes of canning and vegetable juices.

CE2.1 describe the main processes and procedures used in the manufacture of preserves and vegetable juices, pointing out the stages and basic operations that are made up.

CE2.2 identify the purposes of each stage and operation and relate them to the transformations suffered by raw materials and products.

CE2.3 associated with each stage and operation machines and equipment needed, execution conditions and parameters for its control.

CE2.4 in a practical course of development of a production process:-break down the process into phases and necessary operations, determining its sequence and establishing the product flow.

-Enumerate the machinery, equipment and supplies required, set conditions and employment regulations and incorporate the first level to carry out peacekeeping operations and security measures to respect.

-Propose the distribution in plant equipment taking into account the sequence of operations and the outputs and inputs of products.

-Establish conditions of cleaning the area, equipment and machines.

-Detailing for each operation times, development conditions, parameters and its margins to control.

-Specify the characteristics and tolerances of quality that must be controlled.

C3: Describe the fundamentals of operations and basic treatments used in the processes of canning and vegetable juices, characterizing them.

CE3.1 identify the physicochemical principles on which different operations and basic treatments used in canning and vegetable juices industry based.

CE3.2 describe different types of operations and basic treatments and their applications in the canning and vegetable juices industry processes.

CE3.3 associated with basic treatments and various operations teams and machines involved in them.

CE3.4 identify the elemental composition and the capabilities of the machines and equipment used in the execution of operations and basic treatments.

CE3.5 linking requirements and consumption of machines and equipments of basic operations with services or auxiliary facilities and their potential.

C4: Analyze the process of wrapping and packaging used in the canning industry and vegetable juices relating them with the product and its destination.

CE4.1 describe the processes and procedures of packaging that are made from containers educated abroad, characterizing the machines and equipment used in container packaging and own packaging.

CE4.2 describe the processes and procedures of packaging with training simultaneous container during the process characterizing the machines and equipment used in each case.

CE4.3 describe the main packing processes carried out in the food industry relating them with the product to protect and destiny, characterizing the machines and equipment used in each case.

CE4.4 relate the influence of changes in conditions or materials of container with subsequent conservation and security of products.

CE4.5 in a practical course of development of a process of envasado-embalaje in which data are expressed over a batch of products, your type of destination and consumption:-identify the type of packaging to be used and operations to be carried out with the same.

-Set the sequence of operations, enumerate machines and equipment to be used, and their spatial distribution.

-Establish driving conditions, the controls to be carried out, to control parameters and checks to be carried out.

-Incorporate first level to carry out maintenance operations and security measures to respect.


-Establish conditions of cleaning the area, equipment and envasado-embalaje machines, including the auxiliaries.

C5: Develop technical documentation specified on the product and the manufacturing process of canning and vegetable juices referred to the system of management of traceability and other management systems.

CE5.1 identify terminology and symbols, and their meaning, used in documents related to the product or processes.

CE5.2 recognize and interpret documentation referred to products manufactured in the industry of canning and vegetable juices.

CE5.3 specify and complete the documentation used in the development of processes and the establishment of procedures of any of the company's own management systems.

CE5.4 graph diagrams of phases, blocks, bars, product flows, referred to various processes.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.7; C2 regarding CE2.4; C3 on CE3.4; C4 on CE4.5.

Other capabilities: adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Communicate effectively with the right people at any given time, respecting the channels established in the organization.

Demonstrate interest and concern by satisfactorily meet the needs of customers.

Get used to the pace of work of the organization.

Interpret and execute work instructions.

Convey information clearly, in an orderly manner, structure, clear and precise; respecting the channels established in the organization.

Contents: 1. materials materials and raw raw vegetable: types, properties.

Identification and classification: methods. With rules. Influence specific and varietal characteristics of the final product. Conservation.

Additives and other auxiliaries: classification and identification. Features. Performance in processes and products. With rules of use. Conservation.

In progress / completed: types, denominations. Qualities. Regulations. Conservation.

Containers and packaging, labelling and packing materials: properties and utilities. Formats. With rules.

Characteristics of the selection of suppliers of raw and auxiliary materials in the production of canned vegetables. With regard to the origin, the conditions of delivery and acceptance criteria.

2. Introduction to the development of processes basics: importance and goals. General types of industrial processes.

Techniques and documentation: documentation of the product. Analysis of the process. Documentation of the process, elaboration: diagrams, flow diagrams, manuals of procedure. Management of documentation.

Product development processes. Transformations, procedures and specific equipment for preparation of preserves and vegetable juices.

Processes of fruits, citrus, vegetables, juices, purees and Nectars, jams, marmalades and jellies.

Preparation of liquid of government procedures.

Characteristics of the jobs in the industry of canning and vegetable juices.

Established tolerance margins. Concept of set. Profit margins and sales price. Calculation of yields.

3. fundamentals and basic operations on the processes in the industry of canning and vegetable juices physico-chemical principles for the transfer of material, fluid and heat: transfer of matter. Fluid transfer. Heat transfers.

Operations common to processes: transport of solids and fluids. Wash. Scalded. Bare, disheartened, split, boned. Bare physicist and chemist.

Heat treatments: heat; by cold. Dehydration. Freeze drying.

4 processes. Transformations, procedures and equipment, and packaging process and packed in vegetable conserves industry manufacturing processes of canning and vegetable juices.

Manufacture of canned fruits and vegetables.

Manufacture of juices.

Preparation of vegetables (fruit and vegetables) for the fresh market.

Manufacture of products of 4th range.

Packaging procedures. Features.

Preparation of packaging, packaging «in situ» formation.

Filled and closed.

Labeling and labeling determination of procedures for packaging and packing of canned foods and vegetable juices.

Control parameters, tolerances, measurement, corrections, adjustments and frequency of cleaning.

Formation of the unit package.

Regrouping, palletizing.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the development of processes and with the determination of the operating procedures for the production of preserves and vegetable juices, which will be using one of the following ways:-academic training level 2 (Spanish of qualifications framework for higher education), diploma or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 5: preparation of preserves and vegetable JUICES level: 3 code: MF0560_3 associated with UC: control the manufacture of preserves and vegetable juices and their automated systems of production duration: 150 hours capabilities and evaluation criteria: C1: evaluate the operations of reception, selection, conservation and internal distribution of the raw and auxiliary materials.

CE1.1 in a case study of reception of raw and auxiliary materials, for subsequent processing:-recognize and complete documentation, and its content, that it must be provided with raw materials and auxiliary inbound.

-Use the methods of appreciation, determination and calculation of amounts.

-Check and assess the conditions of the means of transport.


-Interpret symbols and coding systems of labels and most common tags in the sector and carried out the marking of incoming goods to facilitate subsequent identification or location.

-Perform correctly unpacking or removing received materials.

-Identify and assess errors or discrepancies in the State, quantity or quality of incoming raw materials and issuing report on their acceptance, raised reservations or rejection.

-Handle the unloading of goods from means of transport external elements and if necessary place them correctly in store.

-Fix and monitor the conditions of storage and conservation of incoming materials.

-Apply the methods of selection, cleaning, preparation or pretreatment to raw materials to enable their incorporation into the process to operate the corresponding computers.

-Meet the internal procurement almacen-elaboracion and internal transfers in the plant.

-Carry out the records of inputs and outputs corresponding to the warehouse of raw and auxiliary materials and justify stock levels.

-The specific measures of hygiene and safety in the handling of the raw and auxiliary materials and handling equipment.

C2: Examine the functioning and needs of machinery and production equipment and oversee the operations of maintenance of first level.

CE2.1 classify them different types of machines and equipment used in the processing or packaging of products food according to them principles and elements Basic that govern its operation.

CE2.2 describe the elemental composition of the general types of machinery and equipment used in the manufacture of preserves and vegetable juices.

CE2.3 distinguish between components of machines and equipment which require routine maintenance or periodic replacement.

CE2.4 distinguish between the operations that can be considered of repairs and maintenance within these which are classified in tier.

CE2.5 interpret the instructions of use and maintenance of machines and equipment available and recognize the documentation and data to be completed for the control of its operation.

CE2.6 identify and manage tools and helpful employees in first level maintenance.

CE2.7 describe anomalies, and their most common symptoms that occur during the normal use of machines and most representative teams, discriminating against those that require the intervention of specialized services in its correction.

CE2.8 in a practical course on equipment, machines, or their components, available or described in detail:-recognize your first level maintenance needs.

-Select tools or more suitable materials to carry out peacekeeping operations.

-Explain and perform different operations, which may be considered world-class, planned or not in the corresponding maintenance schedule.

-Where appropriate, carried out after intervention appropriate performance checks.

C3: Specify the requirements of water, air, cold, heat and electricity, machines and processes and monitor the operation and maintenance of auxiliary services that ensure their supply.

CE3.1 describe the functioning and capabilities of systems and equipment for the production of heat, air, cold, treatment and transport of water, mechanical power and distribution and use of electrical energy and other types of energy transmission.

CE3.2 associate different applications services auxiliary to the requirements of the machinery and processes of a plant and relate the needs and consumption of production equipment with capacities of auxiliary services and deduct rationalisation in its use.

CE3.3 identify devices and safety measures for the use of the General and auxiliary services.

CE3.4 recognize and carry out peacekeeping operations teams including auxiliary services user-level.

CE3.5 operations of start/stop of the auxiliary facilities in the expected sequence and taking into account the mission to fulfill in the whole of the production process.

CE3.6 check the operation and handle the elements of control and regulation of the auxiliary services teams.

CE3.7 recognize (alarms, inappropriate sounds wrong rhythms) signals that may indicate malfunctioning auxiliary services, identify the causes and assess measures to adopt.

C4: Applying the techniques of preserves and vegetable juices, properly operating machinery and production equipment available.

CE4.1 in a case study of development of a canned or vegetable juice adequately characterized:-recognize the sequence of operations that make up the process and associated with each the machines and equipment.

-Identify for each operation execution conditions, parameters to control, their appropriate values and the actions to be carried out in the event of deviations.

-To develop machines and equipment that are involved in the process carrying out cleaning, adjustments and necessary tooling changes.

-Check the characteristics of the raw and auxiliary materials or semitransformados products, entering to form part of the process, to verify suitability.

-Performing or controlling the feeding of the process in the points, moments and correct amounts.

-Carry out the start and stop of the process following the established sequence of operations.

-Check the smooth running of the process carrying out relevant checks and tests and performing properly in response to the obtained measurements.

-Collect, or monitor the disposal of by-products and waste products in quality controls, is made properly avoiding accumulations or undesirable contamination.

-The specific measures of hygiene and safety in the handling of products and management of machines and equipment.

C5: Control operations of packaging and packing of canned foods and vegetable juices available equipment management and the storage of the finished products.

CE5.1 in a case study of wrapping and packaging of a food product duly defined and characterized:-recognize the sequence of operations that make up the process and associated each with the necessary equipment.

-List the parameters to control, their appropriate values and actions to be carried out in the event of deviations.


-Put to them machines that involved in the process making the cleaning, the adjustments and changes of formats necessary.

-Review characteristics of packaging, packaging materials and packaging and packing materials that become part of the process to verify their suitability.

-Check the characteristics of the products that become part of the process to verify their suitability.

-Carry out the start-up and shutdown of the line or equipment following the established sequence of operations.

-Check the smooth running of the process carrying out tests and checks for filling, closing, labeling, shaped, established and acting properly in response to the obtained measurements.

-Pick up and move the remains of materials and products discarded in the quality controls so as to prevent undesirable accumulations.

-The specific measures of hygiene and safety in the handling of products and management of machines and equipment.

C6: Monitoring the application of occupational safety and hygiene, as well as emergency rules, in the operations of the process of canning and vegetable juices.

CE6.1 Verify that the personnel in charge, recognizes and interprets the rules and established safety and hygiene measures.

CE6.2 correct habits and behaviors that have risks for people and materials in the workplace.

CE6.3 identify signals and safety measures and emergency regulations in line or processing plant, making sure they are located in the right places.

CE6.4 Verify that tasks and operations of the process meet standards of safety and health; in your case, correcting anomalies detected.

CE6.5 interpret the possible emergency situations and describe planned responses using the means and actions for these contingencies.

CE6.6 in a practical course of work-related injuries, defined and characterized:-acknowledge alarms, notices and requests for assistance to be carried out.

-Apply first aid, following established procedures.

-Transfers which should be carried out, if necessary, and how to determine between right and.

-Prepare the report or part of accident according to the received instructions to this effect.

C7: Analyze the systems of cleaning, disinfection, disinsectization and deratization in industry preserves and vegetable juices.

CE7.1 relate different types of products and systems with the characteristics of the waste to delete in the process of elaboration.

CE7.2 identify the conditions of cleaning, disinfection, insect and rodent control required in the areas of storage and processing.

CE7.3 establish the conditions of cleaning the area, equipment and envasado-embalaje machines, including the auxiliaries.

CE7.4 in a practical course of development of a process:-identify the most suitable application system and cleaning products.

-Establish the cleanup plan and responsabilizase of its fulfillment.

-Determine the plans of disinfection, disinsectization and deratization of areas and facilities in the industry of canning and vegetable juices.

CE7.5 justify the hygiene requirements imposed by regulations to facilities, industries of canning and vegetable juices.

CE7.6 establish inspection guidelines for analyzing the effectiveness of the measures of personal hygiene in general.

C8: Perform control of production from central panels automated, by varying the parameters required for the production in quantity and quality preset.

CE8.1 analyze automated production systems used in canning and vegetable juices industry, linking the different elements that compose them with their intervention in the process.

CE8.2 distinguish and recognize the different process control (manual, automatic, distributed) systems and their applications in industry canning and vegetable juices, interpreting the nomenclature, symbols and codes used in process control.

CE8.3 recognize the main devices and elements that are required for the manufacturing automation and describe its function and explain the concept and applications of the automats programmable and manipulative.

CE8.4 know most common programming languages used with controllers and manipulators.

CE8.5 interpret and develop programmes of manipulators and programmable automata for the manufacture of products of preserves and vegetable juices, from the process of manufacture, technical information and production (of basic form).

CE8.6 in a practical course of automated production duly defined and characterized:-develop the program (Basic), performing the required configuration for its subsequent performance parameters.

-Insert data using keyboard/computer or console programming, using appropriate language.

-Carry out program on display and machine (vacuum) simulation, determining existing bugs.

-Carry out the corrections and adjustments to the program.

-File / save the program to the mounting bracket.

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 course of approach to new production requirements, change of product or format:-list the conditions and parameters required for the same.

-List changes to enter the system to adapt to the new conditions.

-Carry out the adaptation by setting new conditions.

-Check the correct uptake of instructions and startup program and process.

-Check the subsequent operation of the.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.1; C2 CE2.3, CE2.5, CE2.7 and CE2.8; C4 regarding CE4.1; C5 regarding CE5.1; C6 regarding CE6.6; C7 regarding CE7.4; C8 CE8.6 and CE8.8.

Other capabilities: adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Communicate effectively with the right people at any given time, respecting the channels established in the organization.

Demonstrate interest and concern by satisfactorily meet the needs of customers.

Get used to the pace of work of the organization.

Interpret and execute work instructions.

Convey information clearly, in an orderly manner, structure, clear and precise; respecting the channels established in the organization.

Contents:


1. control of receipt of goods raw and auxiliary documentation of entry and exit of goods, filling.

General checks in reception and expedition.

Cataloguing, coding of goods, realization.

Setting and control of conditions for the conservation of raw materials and products.

2. control of operating maintenance, machinery and equipment in the industry of canning and vegetable juices. Operation and basic elements classification and general types.

Electro-mechanical operation.

Heat exchange.

Automatisms.

Automation technologies.

Concept and types of automation.

Elements and functions.

Symbology.

Control of processes.

Control systems.

Components of a control system.

Variables measuring instruments.

Signal transmitters and converters.

Transducers.

Actuators or controllers.

Automatic production systems.

Programmable controllers.

Virtual manipulatives.

Programming.

Languages and systems of programming.

Preparation of programmes.

Simulation.

Types. Levels. Objectives.

Tools and tooling.

Peacekeeping operations more prevalent in the industry of canning and vegetable juices. Execution.

Maintenance schedule.

Documentation related to maintenance.

3. auxiliary facilities in the industry of canning and vegetable juices: maintenance, management and regulation facilities and electric motors.

Mechanical power transmission.

Production and distribution of air.

Cold production. Fundamentals.

Preparation and distribution of water.

Production of steam.

4. control of preparation of preserves and vegetable juices preparation procedure.

Products in input and output.

Area and job, sorting and cleaning.

Machinery and equipment for the process. Preparation, cleaning, handling.

Feeding or loading equipment or lines.

Implementation of processing operations.

Control of the process.

Implementation of hygiene measures.

5. control of operations of packaging and packing of canned and vegetable juices sequence of wrapping and packing.

Input, output format, materials needed product.

Area and job, sorting and cleaning.

Machinery and equipment for the packaging, labeling and packing. Preparation, cleaning, handling.

Realization or the fill, closed, labeled, packaged, and labeled control.

6. safety in the industry of canning and vegetable juices. Plans applicable regulations and safety standards.

Factors and most common risk situations in the food industry.

Legislation applicable to the sector.

Measures of prevention and protection: in facilities; on utilization of machinery and equipment personal.

Requirements hygiene General of facilities and equipment: characteristics of surfaces, distribution of spaces, ventilation, lighting, services hygienic. Areas of contact with the outside, elements of insulation, devices of evacuation. Materials and construction hygienic.

Guidelines for testing and inspection: control official.

Systems of self-control.

Procedures of action, warning and alarms.

Fire. Blowby.

Water leaks or flooding.

Applicable evacuation and emergency plans.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the control of the manufacture of preserves, vegetable juices and their automatic production systems, which will be using one of the following ways:-academic training level 2 (Spanish of qualifications framework for higher education), diploma or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 6: analytical and sensory CONTROL of CANNING and vegetable JUICES level: 3 code: MF0561_3 associated with UC: apply techniques of analytical and sensory control of the process of canning and vegetable juices duration: 90 hours capabilities and evaluation criteria: C1: check sampling for analytical control of the production process of canning and vegetable juices raw materials, auxiliary materials and final product, as specified in the technical instructions.

CE1.1-recognize and apply different technical instructions for taking samples of:-materials raw vegetable.

-Auxiliary materials: containers, packaging, additives and other substances.

-Intermediate products of the process of canning and vegetable juices.

-Finished products.

CE1.2 describe the different techniques of sampling according to the product to be processed, teams, media and technical instructions that are to be used in the manufacture of preserves and vegetable juices.

CE1.3 check according to the quality plan in the preparation of preserves and vegetable juices, the number of samples to take, the shape, instruments and work instructions; as well as working conditions.

CE1.4 Verify the correct taking of samples of vegetable raw materials, canned processed juices and materials Assistant, according to the official protocol, making sure to leave counter well identified and stored.

CE1.5 conveniently preserve the sample so as to prevent contamination both in transport and in storage.

C2: Apply the techniques of quality control by carrying out the timely physical and physical-chemical tests for raw materials, intermediates, auxiliary materials and finished products of the manufacture of preserves and vegetable juices.

CE2.1 interpret the instructions of use of instruments of measurement of physical and physico-chemical parameters for the control of the manufacturing process of canning and vegetable juices.

CE2.2 describe the fundamentals of various apparatuses of instrumental analysis, diagrams, determining what each described part is used.

CE2.3 define the parameters to control / optimize depending on the material to be analysed, for the correct use of the required instrument, in relation to the process of canning and vegetable juices.


CE2.4 interpret the results obtained from the analysis, relating through numerical calculations and/or graphics methods measured parameters and the properties of the canning and vegetable juices.

CE2.5 identify and apply techniques of calibration for easy analysis, qualitative and quantitative instruments, applying the calculations of uncertainty associated with each case.

CE2.6 perform the routine analysis of vegetable raw materials and other raw materials and auxiliaries, product process and finishing, using the standard instrumental methods, obtaining the results with due precision.

CE2.7 assess the validity of the results obtained in the analysis of vegetable raw materials, preserves and vegetable juices, playing records, doing numeric calculations and graphics, and recording, in the established support, those results.

CE2.8 analysis of: seal, linings, tinned, porosity, repletion and other qualities of the packaging according to the official regulations for canned goods and packaged vegetable juices.

C3: Handle basic concepts of Microbiology to differentiate the techniques used to control canned and processed vegetable juices and the purpose of them.

CE3.1 describe the biological, morphological and metabolic characteristics of bacteria prevalent in the canning and vegetable juices.

CE3.2 associated with environmental conditions and physico-chemical characteristics of the preserves and vegetable juices with the possible presence of, multiplication or elimination of microorganisms.

CE3.3 differentiate the main families of microorganisms, explaining its main features and what effects they produce.

CE3.4 describe the General characteristics of the families of microorganisms, justifying selective and differential components of culture media employees in its analysis, with special reference to the processed vegetable products.

Given CE3.5 biochemical features of a bacterium, classify it framing it in the taxonomic group suitable, using tables of biochemical characteristics of microorganisms.

CE3.6 relate different types of microbiological analysis of tinned food and vegetable juices, with its usefulness in the prevention of diseases transmitted by food, hygienic state assessment and prevention of potential disruptions of food in general and prepared vegetables in particular.

CE3.7 define the concept of microorganism marker, explaining them criteria for your choice and justify their division in indices and indicators.

C4: Apply the techniques of microbiological analysis of tinned food and vegetable juices.

CE4.1 describe and perform basic techniques work in microbiology, to the canning and vegetable juices:-handling of microbiological specimens.

-Preparation of culture media.

-Preparation of sample decimal dilutions.

-Sowing and isolation.

-Incubation.

-Staining and microscope observation.

-Tipacion biochemistry.

CE4.2 describe the key parts of the optical microscope, explaining the function and its application to the observation of microorganisms.

CE4.3 describe and use the techniques of waste derived from the microbiological analysis of canning and vegetable juices: cleaning, disinfection and sterilization of materials and culture media.

CE4.4 interpret and apply standardized written procedures for the microbiological analysis of canning and vegetable juices.

CE4.5 describe and carry out procedures and calculations necessary for counts of microorganisms.

CE4.6 describe and carry out procedures and calculations necessary for testing of presence/absence of microorganisms: coliforms, Escherichia coli, salmonella, Shigella and count molds, preserves stability tests.

CE4.7 microbiological under sterility measures analysis process, to avoid contamination and unnecessary risks.

CE4.8 record the results obtained on the appropriate media, analyzing the results and making the report.

C5: Check the documentation of the tests and analyses in accordance with the operating procedures established for the canning and vegetable juices.

CE5.1 check that the analysis of preserves and vegetable juices made analytical reports correspond with order requests made by and for the different departments.

CE5.2 control records and results obtained in the analysis of preserves and vegetable juices, verifying its proper placement and support of these.

CE5.3 check the reports about the limits of acceptance and rejection of the production process of canning and vegetable juices and the corrective measures associated in case of deviation.

CE5.4 check the documentation on the follow-up to the process, through the resolution of the corrective measures derived from the arising deviations.

C6: Verify compliance with good practices of laboratory work, that the security measures are installed and respected environmental protection measures related to the analysis and quality control.

CE6.1 check that you have access to the documentation of good work practices, safety measures and measures of environmental protection in the laboratory of preserves and vegetable juices.

CE6.2 Verify that staff knows and understands the rules and security measures, environmental protection; as well as good practices of working in the laboratory of preserves and vegetable juices.

CE6.3 check in the post who apply and meet the following standards:-Security (individual protection measures).

-Maintenance of instruments and equipment.

-Cleaning of the job in the laboratory of preserves and vegetable juices.

-Handling of toxic products.

-Management of waste caused in the analysis of preserves and vegetable juices.

CE6.4 check that the staff carried out a proper environmental management of waste generated in the execution of the test of raw materials, preserves and vegetable juices.

CE6.5 Verify that staff complies with the technical instructions of hazardous waste generated in the laboratory of preserves and vegetable juices, handing over to an authorised Manager.

CE6.6 supervise the staff of the laboratory of canning and vegetable juices carries its personal protective equipment, being suitable for the use of the equipment and testing.


C7: Characterizing and applying the sensorial methods for the determination of the organoleptic characteristics of the preserves and vegetable juices.

CE7.1 State and describe the sensory attributes of canned, prepared dishes and vegetable juices.

CE7.2 relate the sensory attributes of canned, prepared dishes and vegetable juices with their physiological basis.

CE7.3 describe the types of tests and the phases of preparation, implementation and evaluation of a sensory analysis (tasting of canned, prepared dishes and vegetable juices).

CE7.4 describe and apply them bases scientific and technical of the measurement of parameters physico-chemical related with attributes sensory of them preserves, dishes prepared and juices vegetable.

CE7.5 relate the physical and chemical parameters with the sensory characteristics of canned, prepared dishes and vegetable juices through graphical and/or numerical calculations.

CE7.6 classify canned, prepared dishes and vegetable juices based on their organoleptic characteristics.

Skills whose acquisition must be completed in a real work environment: C1 with regard to CE1.1 and CE1.3; C2 CE2.1 and CE2.4; C4 CE4.1 and CE4.6; C6 regarding CE6.3; C7 with respect to CE7.4.

Other capabilities: adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Communicate effectively with the right people at any given time, respecting the channels established in the organization.

Demonstrate interest and concern by satisfactorily meet the needs of customers.

Get used to the pace of work of the organization.

Interpret and execute work instructions.

Convey information clearly, in an orderly manner, structure, clear and precise; respecting the channels established in the organization.

Contents: 1. sampling sampling techniques in the industry of canning and vegetable juices.

Systems for the identification and transfer of samples.

Conservation of samples.

Sampling procedures.

Features of the encoding of the sample. Date, lot number, product.

2. methodology of the main physical and chemical analysis of preserves and vegetable juices free of head space.

Drained weight.

Turbidity. pH. Soluble solids. Stringiness. Caliber. Uniformity. Sediments.

Packaging: sealing of containers. Repletion in plastic containers. Tin coating. Porosity of the varnish. Adherence of varnish. Closures. Metals.

Total acidity. Sulfates. Chlorides. Proteins. Fat. Moisture. Ashes. Dry residue. Total sugars. Reducing sugars. Sulphur dioxide. Sorbic acid. Benzoic acid. Citric acid. Enzyme activity.

3. microbiological analysis in canning and vegetable juices bacteria. Characteristics, taxonomy and growth mechanism of action: morphological, biological and metabolic characteristics. Bacterial growth. Influence of environmental factors. Types and identification.

Yeasts. Characteristics, life, applications of various types. Major beneficial and harmful yeasts in foods: classification, identification.

Molds. Characteristics, development and relationships with food: differentiation of the main types. Changes or alterations that cause.

Other microorganisms present in foods in general and in the canning and vegetable juices in particular.

Parasites present in food in general and in the canning and vegetable juices in particular.

Basic principles of Microbiology: banks of dilution preparation. Revivification. Sowing in non-selective media. Basic classification of colonies on plate and pipe: shape, size, color. Basic stains.

Methods selected and recommended by the National Center for food and nutrition.

Counting and identification by selective media: coliforms. Escherichia coli. Salmonella. Shigella. Count of molds. Preserves stability tests.

Determination of the microbiological quality based on results.

4. sensory analysis of canning and vegetable juices Bases the development of sensory methods, description of senses.

General methodology.

Sensory measurements: measurement of color; measurement of texture; measurement of taste; measurement of odor. Appearance. Size.

Description.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the application of techniques of analytical and sensory control of the process of canning and vegetable juices, which will be using one of the following ways:-academic training level 2 (Spanish framework for higher education qualifications), Bachelor's degree or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

Annex XII professional skill: Industries of derivatives of CEREALS and of sweet family professional: industries food level: 3 code: INA177_3 competition general manage a unit or section in the industry of derivatives of cereals or sweets industry, preparing and supervising the available human and material resources and work to achieve the objectives set out in the production plans verifying compliance with the applicable rules of prevention of occupational risks, environmental protection, quality and food safety.

Competition UC0556_3 units: manage supplies, warehouse and expeditions in the food industry and marketing UC0557_3 support activities: program and manage production in food industry UC0558_3: cooperate in the implementation and development of the quality and environmental management in the food industry UC0562_3 plan: develop processes and determine the operating procedures for the production of derivatives of cereals and sweets UC0563_3 : Control the preparation of derivatives of cereals, candy and their automatic production systems


UC0564_3: Applying techniques of analytical and sensory control of the process of preparation of derivatives of cereals and sweets environment professional professional develops his professional activity in the Department of production, development of products and services and organization of the food industry, in relation to the quality and maintenance of equipment Department, dedicated to the manufacture of derivatives of cereals and sweets , in entities of a private nature, in large or medium-sized enterprises both on their own as alien. It develops its activity depending on, where appropriate, functional and/or hierarchical from a superior. You may have staff occasionally, seasonally or stable. In the development of the professional activity apply the principles of universal accessibility in accordance with the applicable legislation.

Sectors production is located in the productive sector of bakery and pasta in the subsector relating to cereals or sweets, flour mills and semolina processing.

Occupations and jobs relevant terms from the following list of occupations and jobs are used with generic and all-inclusive nature of women and men.

Responsible for the reception, preparation and grinding of wheat and other cereals or legumes (Millers teachers) to obtain flour, semolina, and feed feed managers/supervisors of a line or plant manufacture of bread, pastries, pastry or industrial confectionery products responsible for line or manufacturing of nougat, polvorones, Marzipan, or other responsible for line or snacks production plant cereals for breakfast, candies and other sweets in charge of production in a factory responsible for lines or plants for manufacture of chocolate biscuits and derivatives responsible for packaging line in enterprises of processing industry of cereals or preparation of sweets technicians in quality control in food industries responsible for food industries laboratory of food industries training associate (690 hours) training modules MF0556_3 : Management of the warehouse and marketing in the food industry (90 hours) MF0557_3: organisation of a food production (90 hours) MF0558_3 unit: management of quality and environment in food industry (150 hours) MF0562_3: processes in the industry of derivatives of cereals and sweets (90 hours) MF0563_3: preparation of derivatives of cereals and sweets (150 hours) MF0564_3 : Analytical and sensory control of derivatives of cereals and sweets (120 hours) unit of competition 1: manage the supply chain, the store and the expeditions in the industry food and perform activities of support the marketing level: 3 code: UC0556_3 realizations professionals and completion criteria: RP 1: programming the supply of raw materials, auxiliary materials in food industry obtaining information from the relevant departments, to ensure the production, according to the production plan of the company.

CR 1.1 the provisioning of materials raw and auxiliary is determines, depending on the needs, using the information of them departments of production on: stocks, suppliers, costs and other needs, according to political of the company.

CR 1.2 the vendor offerings are selected, depending on the quality, price, warranty, delivery of products and approval procedure.

CR 1.3 the external orders are handled, according to deadlines and timing of provisioning.

2 RP: Manage the reception in the warehouse of external supplies and finished products, in food industry, verifying the input controls of each good according to the production company plan to ensure the distribution of the same.

CR 2.1 supplies and finished to receive each day or period information is transmitted, to the staff of the warehouse receipt, giving the corresponding documentation, according to work instructions, controls, and logs to make.

CR 2.2 the controls in the acceptance of supplies are made, checking their implementation and compliance with the instructions of the company's production plan.

CR 2.3 data regarding a: quantities, features, dates, provider and carrier, are determined through check of each good, being required by the warehouse control system.

CR 2.4 documentation of each batch of finished products is elaborated, considering the results of the checks carried out in the warehouse, in such a way that its characteristics correspond, fulfilling the plan of quality.

CR 2.5 before the reception in the warehouse supplies are controlled, assessing the results of the controls: amounts, dates, provider, features, among others and the approval procedure, depending on the quality of the business plan.

CR 2.6 external supplies are monitored by controlling the degree of compliance of providers in the delivery of supplies, comparing the conditions and deadlines agreed with the plan of quality.

3 RP: Manage the storage and preservation of finished products, raw and auxiliary materials, as well as the supply of products to ensure the operation of the production plant in the food industry, according to the production plan of the company.

CR 3.1 cleaning and operation of stores and equipment conditions are monitored, according to the plan of cleaning and maintenance, and in case of deviations observed, restoring the anomaly, according to guidelines set in the production plan.

CR 3.2 criteria for the location of the goods at the warehouse, are determined, taking into account the characteristics of the products, the identification and the optimal use of resources, in accordance with the technical instructions for storage.

CR 3.3 conditions of preservation of perishable products and the system of control of expiration dates, are incorporated into the work instructions, to avoid the losses according to the quality plan.

CR 3.4 characteristics, quantities, as well as flows, times, destinations and intermediate products to be dispensed, stores are established, according to production programmes.


CR 3.5 on the ground and inside the warehouse, transportation is organized, setting conditions, with respect to the movement of vehicles, itineraries, intermediate points and end, respecting the conditions of security and minimizing the costs, in accordance with the procedure of internal goods traffic.

CR 3.6 filling in registration of production supplies outlets, is verified, according to the outputs system determined in the production plan.

CR 3.7 instructions of the works for the management of the store are produced, whereas needs, staff characteristics and conditions of work, according to the quality plan.

CR 3.8 stocks of raw and auxiliary materials, are organized in relation to the production programs and the supply, making corrections when deviations are detected.

CR 3.9 systematics to check inventory in the warehouse management is established, investigating possible differences in relation to inventory controls.

4 RP: Manage the issue of external orders in the food industry, fulfilling the specifications and claims received, to ensure the conditions of transfer, according to the production plan of the company.

CR 4.1 the issue of external orders is scheduled based on characteristics of the request, (stock in warehouse, time, distance, itineraries, costs), according to the contractual document.

CR 4.2 warehouse staff is organized to coordinate the required orders, specifying the work instructions and documentation.

CR 4.3 storage and, where appropriate, transfer of expired or rejected products, is available, informing the departments involved to decide on their fate in accordance with the procedure laid down.

CR 4.4 external orders expedition is organized, supervising lots, the same protection, check-out and the documentation accompanying it, in accordance with the operating procedures of the company.

CR 4.5 transport both supplies and expeditions is organized, whereas costs and according to programmes and timetables set forth in the company's production plan.

RP 5: make purchases, selecting them suppliers / customers, negotiating them conditions and closing them operations in the industry food, according to the specifications received, to ensure that them orders or shopping are them suitable, in accordance with the plan productive of it company.

CR 5.1 the arguments for the sale of goods are defined, using goals and the image of the company, the characteristics and qualities of products and the market situation.

CR 5.2 new suppliers/customers are selected, fulfill the requirements for certification established by the company.

CR 5.3 plan visits to suppliers or customers is set, organising the programme of visits.

CR 5.4 visits plan concluded with suppliers and/or customers takes place, by means of structured interviews, applying technical sales, depending on the characteristics of the supplier or customer, demand and supply, own the company and this policy.

5.5 CR treatment and handling of foodstuffs is to be managed and techniques of 'market' could be used, is transmitted to the customer/supplier if necessary.

CR 5.6 purchases are negotiated with flexibility, subject to conditions established by the company and the type of customer/vendor concerned.

CR 5.7 the closure of operations of purchase and sale is controlled by controlling the conditions and characteristics of the order or purchase, (prices, discounts, transport, shipping, delivery, payment and other conditions), are within the range set by the company, subject to the customer/supplier and clearly specified in the contract.

CR 5.8 characteristics of trading operations already closed, are transmitted to the corresponding Department, according to the procedure laid down.

CR 5.9 suppliers/clients file stays updated periodically evaluating the executed operation, in accordance with the plan of production of the company.

6 RP: Support actions advertising and promotion of products along the distribution channel, intervening in campaigns advertising and promotional products in the food industry, according to the company's policy, to ensure the marketing, according to the production plan of the company.

CR 6.1 advertising and promotional campaigns are exposed and explained in detail to customers, according to the established market plan.

CR 6.2 information: producers, suppliers and/or clients, among others, about the advertising and promotional campaigns of the company is transmitted, according to the established plan of production and sale.

CR 6.3 features and benefits of products, informs the present and potential customers in accordance with 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 information of application of test, remembrance and recognition of samples is obtained, according to the Department of Marketing, on the launch of new products.

CR 6.6 data information and the results of promotional campaigns is obtained, in the final both markets witness.

7 RP: Collaborate in the control over the distribution network of the company, according to the contractual document, to ensure compliance with the objectives of the conditions contracted with distributors in relation to the characteristics of the raw and auxiliary materials, fulfilling the production plan of the company.

CR 7.1 chips with features of the raw and auxiliary materials of each supplier are updated, incorporating changes in the approval procedure.

CR 7.2 information on the conditions of storage and handling of products is transmitted to dealers to avoid damage.

CR 7.3 distributor exclusives, the raw and auxiliary materials concerning checks, verifying compliance in relation to the: prices of sale, realization of promotional campaigns, delivery and services post-sale.

CR 7.4 channel of distribution affecting the flow and rotations of products, stock and distribution coverage breaks, is analyzed to see if there are any anomalies that have arisen or predictable, proposing corrective actions.


8 RP: Transmit the information demanded by the company about the product and the market in the food industry, carrying out surveys of new trends, tastes and needs customers to establish its marketing policy.

CR 8.1 the tastes and needs of the market of food products are obtained, surveying customers on positioning the brand, quality, packaging, price, according to the plan of market.

CR 8.2 variations in prices, characteristics or commercial conditions of competition discussed, in accordance with the established ratios, according to the operative procedure.

CR 8.3 new trends in tastes or needs of the market of food products are detected, elaborating the report, according to the established procedure.

CR 8.4 sampling of the products of the competition takes place, in accordance with the plan of market established by the company.

CR 8.5 information obtained from the food sector is transmitted, documented, to the marketing department.

CR 8.6 evaluation of the competing products is carried out, analyzing price changes, features and terms of trade, among others.

CR 8.7 «merchandising» techniques used in the sector are analyzed, as well as promotional and advertising campaigns of competition, taking into account market ratios and established market plan.

Professional context: means of production: general access and access restricted in documentary and computer support files. «Software» basis and specific applications of management and control of warehouse. Computer control and data transmission, barcode scanner devices and equipment. Equipment and storage facilities.

Products and results: procurement of raw materials, auxiliaries and materials in the food industry. Monitoring of the reception of external supplies and finished products warehouse. Managing the storage and conservation of finished products, raw and auxiliary materials. Organisation of the issue of external orders in the food industry. Selection of suppliers/customers and sales. Action advertising and promotion of products throughout the distribution channel. Control over the distribution network of the company in the food industry. Transmission of the information demanded by the company about the product and the market in the food industry.

Used or generated information: objectives of direction for stores. Stock and inventory controls. Criteria for classification, storage and conservation of goods (supplies, finished products, rejects). Cost data relating to storage. Production needs of procurement programs. External orders. Relations of suppliers, distributors, customers and carriers. Recommended types of goods transport systems. Manual operation of machinery and equipment used in the store. Detail of sales area. Forecasts of sales and purchases established by the company. Market studies on the sector, brands, prices, preferences, and others. Positioning of the brand. PGH (General plans of hygiene) records and records of HACCP (hazard analysis and control points critical).

Unit 2 competition: Schedule and manage the production in the industry food level: 3 code: UC0557_3 realizations professionals and completion criteria: RP 1: set different lines of production, in collaboration with other areas involved, whereas costs to ensure the continuity of production processes, complying with the production plan.

CR 1.1 production targets are set under the guidance 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.

1.3 CR risk and uncertainty in different lines of production scheduled, are evaluated, using the techniques required in accordance with the production plan.

CR 1.4 processes are scheduled, taking into account the General costs and costs of the project, using tools of calculation according to the production plan.

CR 1.5 made production programmes are subjected to contrast (or account) with other areas involved in accordance with the policy of production.

2 RP: Programming the quantities and the flow of raw materials, auxiliaries and materials needed, considering the needs of production, in accordance with the operating procedures of production to ensure the plan of production in the food industry.

CR 2.1 quantities, characteristics and the flow of raw materials, auxiliary materials, required in the manufacture of foodstuffs are scheduled from the Department of production according to the production schedule.

CR 2.2 production programme is carried out, taking into account needs and stock, customer orders and the reduction of costs of production according to the policy of the company.

CR 2.3 production needs are evaluated and prioritized, taking into account the availability of human and material resources according to the operating procedure of production.

CR 2.4 manufacturing orders are handled, taking into account the needs of production and delivery according to the calendar of expeditions.

3 RP: Control the production in food industry, whereas human resources, using management tools, in accordance with the plan of programmed control to ensure the production plan.

CR 3.1 areas of work in the food industry are, within the production line, using the tools of management, according to the production plan.

CR 3.2 human resources are selected and classified within the areas of work of the production line, according to the management of human resources for the manufacturing procedure.

CR 3.3 the machinery, equipment and auxiliary facilities in the food industry are selected and classified within the areas of work of different lines of production, according to the established plan.

CR 3.4 information needs for the management of the production in the food industry are detected and collected in accordance with the established plan.

CR 3.5 production control is set, using tools of management according to the specific plan.


CR 3.6 control measurement tools established in accordance with the plan of programmed control ratios of effectiveness and efficiency of production in the food industry.

CR 3.7 production in food industry is run under the supervision of the areas involved in accordance with the needs of manufacturing.

CR 3.8 preventive maintenance of production line machines is controlled, developing a planning of maintenance, in order to ensure their availability.

4 RP: Coordinate the Working Group in the food industry according to the programmed control plan, taking into account the process operations, resources and performance, to follow the plan's functions and powers established in the company.

4.1 CR sensitization and awareness of personnel develops with techniques that meet the company's human resources management policy.

4.2 CR allocation of tasks and responsibilities of each employee are performed by allowing the group to run and completed operations serving the designated objectives.

CR 4.3 training and training of the team needs are detected and set a record in accordance with the specific plan of the company.

CR 4.4 team directs and coordinates with established management tools, taking into account the required characteristics.

CR 4.5 the interpretation of instructions is provided, through continuous advice from the staff in charge.

CR 4.6 the channels of promotion and incentives are considered evaluating this attitudes of participation, initiative and creativity of the workers in charge.

RP 5: Control the production process in different phases in the food industry, in accordance with the plan of programmed control to ensure the production schedule.

CR 5.1 types of control in the inspection points are determined, in accordance with the plan of production control.

CR 5.2 on-line process and according to the production schedule, production standards are ensured.

CR 5.3 deviations detected in production are corrected by means of the systems set out in the plan of production control.

CR 5.4 responsibilities of basic production control are established within the line of manufacturing taking into account operational procedures and management of human resources in manufacturing.

RP 6: collaborate in the management of costs of production in the industry food, using the tools of calculation, in accordance with the plan of production to ensure the system of accounting established.

CR 6.1 materials, products and equipment costs are set, using the systems of assessment and necessary inventory in accordance with the production program.

CR 6.2 labour costs are set, using systems of valuation of inventories in accordance with the production schedule.

CR 6.3 the costs of final products are set using the systems of assessment and necessary inventories according to the production schedule.

CR 6.4 undergo valuation established production costs with other areas involved in accordance with the production schedule.

CR 6.5 identified costs inventories are managed in its entirety and sent to the Department involved for approval in accordance with the production program.

7 RP: Participate in the Organization of activities of prevention of occupational risks in the food industry, in the specific production unit in accordance with the policy of the company and the applicable regulations to preserve security.

CR 7.1 management of occupational risk prevention is supporting other departments responsible for and/or involved and according to the schedule of production.

CR 7.2 management of the prevention activities is given to staff involved through work in accordance with the production program sessions.

CR 7.3 necessary in the management of the prevention of occupational risks, the effectiveness and efficiency is participating in checking with the responsible Department.

CR 7.4 plan is subject to evaluation and periodic review by internal or external audits in accordance with safety and health, working in the same policy providing much information and/or documentation deemed accurate.

Professional context: means of production: general access and access restricted in documentary and computer support files. «Software» basis and specific applications of management and programming of the production in the food industry. Computer control and data transmission, barcode scanner devices and equipment. Equipment and production facilities and food engineering. «Software» for the processing of data on record for machine maintenance.

Products and results: manufacturing lines in collaboration with other areas involved scheduled according to production plan. Programming the quantities and flow of raw materials. Controlled, attending to the needs of manufacturing production. Coordination of working groups. Control of the production process. Collaboration in the management of production costs. Participation in the Organization of activities of prevention of occupational risks in the production unit, in accordance with the policy of the company.

Used or generated information: address for the production objectives. Production controls. Classification criteria and priorities of production. Cost data relating to production. Production needs of procurement programs. Features and prices of raw and auxiliary materials. Catalogues and information about machinery and production equipment. Technical product information: features, production process and their influence. Characteristics of the finished products. Recommended types of food production systems. Manual operation of machinery and equipment used in the production. Listings corresponding to the State of the machines. PGH (General plans of hygiene) records and records of HACCP (hazard analysis and control points critical).

Unit 3 competition: Cooperate in implementation and development of the PLAN of quality and management environmental in the industry food level: 3 code: UC0558_3 realizations professionals and completion criteria: RP 1: collaborate in activities of management of the quality plan (GPC) in the food industry, according to the production plan of the company, for its application.


CR 1.1 collaboration in the management of the quality plan is carried out in the determination of information flows with involvement of the entire organization, ensuring compliance, to promote functional relationships and transmission of organisational processes to achieve a level of quality that is competitive on the market, rationality of costs and continuous improvement of the process.

CR 1.2 collaboration in the management of the quality plan is carried out on the basis of the development of documentary support, referring to forms and formats of instruction of work or specific processes, in such a way that once completed, constitute records of traceability, compliance with the objectives and activities set by the company.

CR 1.3 collaboration in the management of the quality in the food industry plan is established in relation to the elaboration of proposals for the improvement of procedures for the management of the quality plan, complying with the objectives and activities set by the company.

CR 1.4 collaboration in the management of the quality plan is based on the development of internal and/or external audit according to the quality of the business plan.

CR 1.5 collaboration in the management of the quality and food safety management plan is determined based on elaboration of proposal of corrective and/or preventive measures arising from audits, internal or external, establishing quality criteria required to food suppliers.

CR 1.6 collaboration on quality and food safety management plan is established in relation to development of activities of certification of the results of tests carried out on the ground and in other departments, ensuring the transparency of the certification schemes.

2 RP: Collaborate in activities of organization in the development of the Plan of environmental management (PGM) in the food industry, to achieve a sustainable development of the activity, complying with the objectives and activities set by the company.

CR 2.1 the collaboration in the management of the Plan of management environmental is made in relation to the elaboration of the support documentary referred to forms and formats of them instructions of work or of processes specific, so, a time completed, constitute them records of traceability, according to them objectives and activities fixed by the company.

CR 2.2 collaboration in the management of the environmental management Plan is carried out in the development of the processes of internal and/or external audit according to the integral system of quality, complying with the objectives and activities set by the company.

CR 2.3 collaboration in the management of the environmental management Plan is carried out in relation to the elaboration of proposals for improving the management of the compliance with the objectives and activities set by the company.

CR 2.4 collaboration in the Plan of environmental management in the food industry is established in relation to the elaboration of proposals for the improvement of the management procedures of Plan of environmental management, complying with the objectives and environmental activities set by the company.

CR 2.5 collaboration in the management of the environmental management Plan is determined based on the elaboration of a proposal for a corrective and/or preventive measures arising from audits, internal or external, establishing the environmental criteria required to food suppliers.

CR 2.6 collaboration in the environmental management Plan is established in relation to the development of activities of certification of the results of tests carried out on the ground and in other departments, ensuring the transparency of the certification schemes.

3 PR: Propose actions for the improvement of process and product in the food industry, through the analysis of indicators of quality, control and evaluation of results, fulfilling the production plan of the company according to the objectives and activities set forth.

CR 3.1 process improvements, referred a: quality, environmental management, cost reduction or reduction of forces, among others, are established from the information obtained in the diagnosis of the causes that motivate the non-conformities, of situations beyond control and the deviations detected in established control values.

CR 3.2 the critical control points are determined, on the basis of data collected in the assessment of numerical results of sample analysis and interpretation of statistical and biographical, related processes and products obtained data.

CR 3.3 deviations or changes detected in the quality of the product are transmitted to the Department or responsible interested.

CR 3.4 documentation on monitoring of the management of quality, environmental and personnel is made, conforming to the established standards, allowing easy interpretation in accordance with the objectives and activities set by the company.

CR 3.5 flow of information that will allow the participation of the staff in the improvements of the quality and environmental management system is established, according to the rules laid down, in accordance with the objectives and activities set by the company.

CR 3.6 develops document management that ensures conservation, update, access and dissemination of information concerning quality and environment, according to the rules laid down, in accordance with the objectives and activities set by the company.

4 RP: Collaborate in the elaboration of a system of monitoring and control of critical control points (HACCP) for food safety throughout the production process in the food industry to maintain the wholesomeness of foods, according to the production plan of the company, according to established guidelines.

CR 4.1 the potential dangers of food contamination are identified, in the points, areas and operations carried out throughout the production process.

CR 4.2 corrective measures are determined, to manage the dangers of food contamination identified.

CR 4.3 preventive measures established for each potential hazard are controlled, following the guidelines established by the company.

CR 4.4 periodic inspections of the food hazard analysis and critical control (HACCP) points are made, watching corrections and verifications whenever operations are modified or new operating conditions, established following the guidelines established by the company.


CR 4.5 information from the analysis of the data and reports from the production process of food industry register, by archiving them to order to ensure the quality of product, following the procedure laid down, in order to ensure the traceability and improvements in process and product.

CR 4.6 periodic training plan in hygiene and food safety checks that it is regularly taught to all operators.

RP 5: Monitor compliance with legal requirements and quality standards of the product, according to established guidelines to ensure the safety of the consumer.

CR 5.1 applies the legislation of the different administrations that affects the food industry, to ensure compliance with the required specifications.

CR 5.2 consequences of the application of the legislation, spread and made known to the staff of the company for its correct performance.

CR 5.3 the degree of compliance with voluntary standards adopted by the company, are identified, studying possible changes or improvements.

CR 5.4 them standards of character volunteer selected, is implanted and is opera based on the same, requesting its possible certification.

5.5 CR provisions and standards established and certified are kept updated and continuous revision in those phases of the process affected by the rule.

6 RP: Carry out the activities of information and/or training for the improvement of the development of the management system of quality (SGC) and the management system environmental (EMS), in the food industry, according to the production plan of the company, according to established guidelines.

CR 6.1 objectives training and information, in the implementation, development and maintenance of integrated quality system are defined, involving staff in the food industry.

CR 6.2 information/training for the achievement of objectives are set selecting material and personal resources and identifying materials capable of producing impact in the food industry.

CR 6.3 actions of training/information for the improvement of the development of the management system of quality (QMS) and management environmental (EMS) system, are defined, by means of instruments and evaluation criteria, adjusting them to the functional needs of the personnel in charge, resetting performances measures, and evaluating the results of the plans of training/information given.

CR 6.4 compliance (SGC) and (SGCM) in the food industry, sure, developing a participatory and atmosphere of collaboration, by raising the awareness of the workers in charge of and the establishment of application protocols.

Professional context: means of production: food security management software. Computer programs of prevention and environmental control.

Products and results: activities carried out the Plan of quality management (GPC) and food safety in the food industry. Carried out activities of organization in the development of the Plan of environmental management (PCGM). Process and product improvements in the food industry. Control of compliance with legal requirements and standards of quality of the product. Carried out activities of information and/or training for the improvement of the development of the management system of quality (QMS) and management environmental (EMS) system.

Used or generated information: legislation, regulations and technical regulations which apply to the sector. Planes of the facilities for the implementation of the programs L+D and d + d (cleaning, disinfection and disinsectization, deratization). Hygiene audit reports. Relationship of human resources. Quality manual. General, operating procedures and work instructions. Quality control records. Letters of service. Parameters to analyze, limits them and influence on the final product. Result of analysis and testing of quality (internal and external). Instruction manuals for appliances and equipment of quality control. Characteristics and formats of final products, including information collected in tags and signs. Other certificates. Regulations and environmental regulations applicable to the sector. Control plan and waste minimisation. Analytical reports of control of environmental parameters. Reports of audits, Diagnostics, and environmental audits. Relationship of human resources. Food, Community directives, regulations and Royal Decrees. Ministerial orders, applicable laws. Environmental regulations, applicable food safety and occupational risk prevention. PGH (General plans of hygiene) records and records of HACCP (hazard analysis and control points critical).

Unit 4 competition: Develop processes and determine the operating procedures for the production of derivatives of CEREALS and sweets level: 3 code: UC0562_3 realizations professionals and completion criteria: RP 1: establish the requirements of quality and production of raw and auxiliary materials involved in the development of products derived from cereals and pastries, as set out in the plan's overall production for the development of operational processes , complying, with the applicable rules of occupational risk prevention, environment, and food safety.

CR 1.1 characteristics of the raw materials (cereals, semolinas, product dairy, legumes, among others) and auxiliary (additives, adjuvants, yeasts, among others) are set, as well as their concentrations for use in the production of cereals and sweets, storage and shelf life time derivatives.

CR 1.2 the relationship of qualities of the raw and auxiliary materials is established, fulfilling the requirements of production of products derived from cereals and pastries.

CR 1.3 margins or tolerances of the characteristics of the raw and auxiliary materials are defined, whereas provisions of general production plan, products derived from cereals and pastries to elaborate, the available technical means and with the applicable rules.

CR 1.4 relationship of approved suppliers of raw and auxiliary materials of products derived from cereals and pastries is defined, considering the alternatives offered by providers and complying with production costs set out in the general production plan.

CR 1.5 characteristics of products ongoing and completed as nutritional, physico-chemical derivatives of cereals and sweets industry, commercial presentations, conditions of storage and conservation 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 production plan.

RP 2: Develop the processes of derivatives of cereals and sweets, setting for each operation equipment, regulations, conditions and parameters of quality, according to the general plan of production control, compliance with the applicable rules of occupational risk prevention, environment and food safety.

CR 2.1 the processes (heat transfer, processing food, size reduction, and others), derivatives of cereals and sweets, are determined, according to the general plan of production with the available human and material resources.

CR 2.2 the basic operations of the processes of derivatives of cereals and sweets (transport of matter, cleaning and preparation of grains, milling, mixing, filtration, separation, among others), are established, by associating elements required in their development (equipment and machinery), execution conditions, flow or direction of product development and quality control parameters.

CR 2.3 basic treatments of raw materials in the process of preparation of derivatives of cereals and sweets (molding mechanical, kneading, heat treatments by heat or cold), are determined, whereas the incoming and outgoing products, produced transformations time systems and control types.

CR 2.4 quality control guidelines are defined according to the general plan of production to achieve the final requirements, the cleanup levels that ensure production in hygienic conditions and security measures required to avoid the risks and suffer accidents at work or occupational diseases.

2.5 CR data and information to register are established on the development of the different stages of the process of preparation of derivatives of cereals and sweets.

3 RP: Develop operating procedures of processing, packaging and packing of the derivatives of cereals and sweets, to define the flow of product, stages, its sequencing and the teams according to the production plan, complying with the applicable rules of occupational risk prevention, environment and food safety.

CR 3.1 characteristics of the jobs and the required qualification of operators involved in the implementation of the process of preparation of derivatives of cereals and sweets, are defined according to the production plan.

CR 3.2 the proposal of distribution of machines and equipment for operations, is established, whereas the rules relating to the provision of human and material resources, avoiding interference in the process and ensuring compliance with the applicable regulations of occupational risk prevention.

CR 3.3 the instruction manuals for the operating procedures of processing, packaging, and packing of derivatives of cereals and sweets, are made, considering the specifications of incoming and outgoing products, the control tolerances parameters, measurement systems and corrections, times of operation (including set-up and planned incidents times), treatments, products, methods and periodicity of cleaning.

CR 3.4 management pathways are developed in such a way that each operator has the manuals or technical instructions of products, for the execution of work instructions.

CR 3.5 derivatives of cereals and sweets manufacturer's instructions, are transmitted to the operators of production, including specifications of incoming and outgoing products, control parameters, tolerances, systems of measurement and corrections, tooling and machinery adjustments, times of operation and development of machinery, as well as incidents in accordance with the characteristics of the used machines and established techniques , the controls and tests to carry out and the margins of tolerance.

CR 3.6 processes developed in the wrapping and packaging of products derived from cereals and pastries, is determined, considering the conditions of time, quantity and quality required.

CR 3.7 stages of packaging packaging and the data required in the testing of traceability are established, serving with the packaged product.

CR 3.8 failures or disturbances during the process of wrapping and packaging are thus identified as indicated corrections, as set out in the business plan of production.

4 RP: Organize the technical documentation for the development and control of the process of preparation of derivatives of cereals and sweets, complying with the provisions of the general plan of production.

4.1 CR system and management support in the process of preparation of derivatives of cereals and sweets, is determined to facilitate classification, codification of documents, maintenance of the volume of information, systematic update, quick access and transmission, as set out in the business plan of the company's production.

CR 4.2 the generated documentation related to the process, is encoded according to the system established in the general plan of production.

CR 4.3 information of internal or external origin on the product or the production process of preparation of derivatives of cereals and sweets is classified, encoding it according to established systems.

CR 4.4 records corresponding to the follow-up of the traceability systems are monitored as well as the analysis of hazards and critical control points.

CR 4.5 production processes are graphically represented in diagrams of phases, blocks, rods, flows of products or any other type of representation.

CR 4.6 received data and documentation information obtained in order to bring about improvements in the development of the productive process of derivatives of cereals and sweets.

Professional context: means of production: specific devices for data transmission. Programmes applied to the development of processes and equipment. Specific programs for automatic systems, programming consoles and personal computers. Registers automatic environmental control (temperature, humidity, particles in suspension) parameters.

Products and results: production of raw and auxiliary materials, and quality requirements established. Processes, procedures of preparation and packaging of cereals and pastries, developed derivatives. Technical documentation for the development and control of the process, organized.

Used or generated information:


Plan and general production targets of the company and individuals in your unit. Quality plan. Technical data sheets of the products and equipment. Database of vendors/suppliers and their products. Control plan providers. Instructions and/or specifications on processes of supply or replacement (points of order, warning systems). Incoming and outgoing products with the margins of tolerance laid down specifications. Development of processes. Manuals of procedures in production. Specific instructions on manual procedures. Parameters to control and influence in the product. Relationship of resources human, its qualification and organization. Instruction manuals on useful handling and the use and maintenance of machines and equipment. Specifications about the roles and responsibilities of each job. Hand hygiene in the food industry. Plan of training of food handlers. Technical recommendations for the cleaning and disinfection of equipment and facilities. Cleaning equipment instruction manuals. DDD (disinfection, disinsectization and deratization) plan. General regulations of the sector. Internal safety regulations. Waste plan. Final documentation of the lot. Parts of work and issues. The autocontrol system records. «In situ» quality test results. Informative posters on safety and hygiene measures and the operation of the process. Applicable law of prevention of occupational hazards, environment and food safety.

Unit 5 competition: Control the development of derivatives of CEREALS and of sweets and your systems automatic production level: 3 code: UC0563_3 realizations professionals and completion criteria: RP 1: monitor compliance with provisions of the receiving and storing of raw materials (cereals, semolinas, product dairy, legumes, among others) and auxiliary (additives, adjuvants, yeasts, among others) , according to the general plan of production, to ensure the internal supply of unit production of derivatives of cereals and pastries, and coordination between the different jobs.

CR 1.1 the quality of received raw materials (cereals, semolinas, product dairy, legumes, among others) and auxiliary (additives, adjuvants, yeasts, among others) inbound for the production of products derived from cereals and pastries, is controlled, verifying that it complies with according to the production plan of the company, in terms of species, size, freshness, quantity, physical state, as well as the conditions of transport.

1.2 CR filling in the documentation for the reception of raw materials (cereals, semolinas, product dairy, legumes, among others) and auxiliary (additives, adjuvants, yeasts, among others) is controlled, verified to comply with the provisions of the general plan of the company's production.

CR 1.3 errors or discrepancies in the State, quantity or quality of derivatives of cereals and sweets incoming raw materials, is checked, verifying that they are detected, by applying the parameters and conditions that determine rejections of the raw materials and additives, issuing the corresponding report on acceptance, reservation raised or rejection.

CR 1.4 the reception of raw and auxiliary materials provided for in the development of derivatives of cereals and sweets, interpretation and coding of labels and tags, is controlled by verifying that it is done according to the requirements of the development of the general plan of production, as well as the marking of incoming goods, enabling subsequent identification or location.

CR 1.5 the unpacking and unpacking of received raw and auxiliary materials derived from cereals and pastries, is controlled, verifying compliance provisions of the general plan of production, depositing waste at the marked points of the company.

CR 1.6 intermediate storage of incoming raw and auxiliary materials in the preparation of derivatives of cereals and candy is checked, verifying it occurs with the transfer media, optimizing the available space (points, available, and minimum and maximum amount), ensuring synchronization between the various positions of work or sections, complying with the provisions of the general plan of production.

CR 1.7 internal supply is secured to the manufacturing lines, efectuandolo according to the warehouse, setting characteristics (order procedures, points, times and forms of delivery) ensuring compliance with provisions of the general plan of production of the company in the preparation of derivatives of cereals and pastries.

CR 1.8 characteristics of transport in plant raw materials (grain semolina, product dairy, legumes, among others) and auxiliary (additives, adjuvants, yeasts, among others), controlling, checking it occurs through itineraries, minimizing times and routes, with the means and conditions required, ensuring the integrity of products and indicating the security measures.

1.9 CR the definition and characterization of the finished products, by-products and residues (amounts, times of departure and destination points), checks, verifying that it is performed in collaboration with other units or services, guaranteeing the continuity of the production processes, compliance provisions of the general plan of production of the company in the preparation of derivatives of cereals and pastries.

RP 2: make the follow-up of the maintenance of first level (preparation and cleaning), of machines and equipment of elaboration, packaging and packing of derivatives of cereals and sweet starting from the plan of maintenance for ensure the operation of them equipment, fulfilling the normative applicable of prevention of risks labour.

CR 2.1 the area of production of derivatives of cereals and sweet is controls, verifying that is maintains clean and in the conditions required for its use, complying with it established in the plan of maintenance of it company.

CR 2.2 availability of machines and equipment for processing and packaging is checked, noting that it is established according to the production schedule, getting the sequence and timing of operations, as well as the use of space.


CR 2.3 preparation of the equipment required (changes of tooling, sizes, adjustments and operating condition of the equipment, among others), in the preparation of derivatives of cereals and pastries is controlled, verifying that it is required, in accordance with the established production program, being carried out corresponding operations (changes of tooling, formats and settings), complying with the provisions of the maintenance of the company plan.

CR 2.4 operations of stop and start developing derivatives of cereals and pastries are controlled, verifying which has effect, in accordance with the required strings, complying with the provisions of the company's production plan.

2.5 CR corrections identified in the operation of the equipment, is carried out, alerting the maintenance service, as needed, fulfilling provisions of the maintenance of the company plan.

CR 2.6 compliance with maintenance programs at the first level the equipment and machinery required in the manufacture of derivatives of cereals and pastries, is checked, verifying that it is performed according to the requirements of the maintenance of the company plan.

CR 2.7 the actions of first level of equipment and machinery for manufacture of products derived from cereals and pastries, is controlled, verifying that he is assigned to own staff or personnel of maintenance, depending on the nature of them, controlling the execution of the required work, avoiding interference with the production process.

CR 2.8 cleaning, disinfection and sterilization areas, equipment and machinery, (calendars, schedules, staff, conditions and signalling), controlling, checking that they are met, as set out in the plan of cleaning and disinfection of the company.

3 RP: Verifying the maintenance of first-level facilities and ancillary services required in the production of derivatives of cereals and sweets from the maintenance of the company business plan.

CR 3.1 controls and regulation of the auxiliary services of plant (pressure, steam, cold and heat), are carried out, making sure they perform as set out in the general maintenance of the company plan, in the equipment and processes for production of derivatives of cereals and pastries.

CR 3.2 regulation of production equipment, controlling, checking that it is performed as required in the maintenance plan, adapting the needs and consumptions to the generation capacity of the facilities and ancillary services.

CR 3.3 stop and start-up of the facilities and ancillary services operations, controls, verifying that they are carried out in accordance with the sequence established in the manuals or working instructions.

CR 3.4 auxiliary services facilities management checks, verifying that it is carried out, complying the safety measures in the production of derivatives of cereals and sweets.

CR 3.5 anomalies auxiliary services, control, making required corrections or alerting equipment maintenance to be carried out.

CR 3.6 maintenance programs of first level of auxiliary equipment of production of derivatives of cereals and pastries, control, verifying that they instruct the specialist services, avoiding interference with production processes, in accordance with the maintenance programs established in the company.

RP 4: Verify the compliance with the requirements of development of cereals and sweets to ensure compliance of the general plan of the company.

CR 4.1 checks the application of the pretreatment of selection, cleaning, preparation, chipping, rehydration, fermentation, and others, the raw materials of products derived from cereals and candies that require it, verifying that it is carried out, using tools established for this purpose, complying with the provisions of the plan of production of products derived from cereals and candy.

CR 4.2 adjustment of parameters in the conditioning of the raw materials required in the production of derivatives of cereals and candy selection by species, removal of impurities or contaminants, control of particle or fraction desired size, water temperature of rehydration or conditions of fermentation, among others, is controlled by verifying that it complies with the production plan.

CR 4.3 them diagrams of flow of them processes of elaboration of derivatives of cereals and sweet (obtaining of flours of cereals, legumes, semolina, among others), is control, checking that is performed in each phase or stage, indicating them features and conditions of execution (parameters to control: times, temperatures, humidity relative, speed of the air and others), representing them values required and them performances in case of deviations complying with the provisions of the company's production plan.

CR 4.4 the commencement or continuation of the process, inspection, checking it is determined in function of the flow of the product, and the development of the various operations of the production process, avoiding interruptions or arrests.

CR 4.5 the causes of possible deviations from the productive process of obtaining derivatives of cereals and pastries, is noted, ordering the operator or maintenance actions required in the stop or renewal of the affected operations.

RP 5: Control the performance indicators established (in quantity and quality), verifying the implementation of the general plan of production, resolving possible contingencies in the manufacture of derivatives of cereals and sweets.

CR 5.1 personnel actions and different operations of the process (availability of equipment, raw materials required and consumables) are checked, verifying that they are held over time, as required in the instructions and manuals for the production process, so the control parameters are maintained within established ranges, addressing possible deviations.

CR 5.2 the rate of operation of machines and equipment for preparation of derivatives of cereals and pastries, is inspected, verifying that it meets as indicated in the instructions of production, according to the general plan of the company's production.

5.3 CR ratios of performance in the manufacture of products derived from cereals and candy (in quantity and quality), checks, verifying that they comply with provisions of the general plan of the company's production.

CR 5.4 filling process notes that be has done, either manually or automatically, as specified, check the weights of the individual units.


CR 5.5 the information of the results of the tests of self-control, is obtained, proposing corrections to the operating conditions, achieving the required quality.

CR 5.6 compliance with hygiene and safety measures in production of products derived from cereals and pastries, plans is controlled by verifying the Elimination of risks, improving the mode of acting of the worker or incorporating complementary measures at the required time.

CR 5.7 it achievement of them objectives scheduled (quantity, quality, times, consumption and costs), is controls, verifying that is made, introducing in case of deviations, the corrections required in the process.

6 RP: Controlling the execution of processes of packaging and packing in the production of products derived from cereals and candy to verify compliance with provisions of the general production plan and the applicable regulations of packaging and food safety.

CR 6.1 sequence derived from cereals and sweets packaging process stages, checks, verifying that they are held, establishing the rate of supply of product, depending on the equipment available, complying with the requirements of the general plan of the company production.

CR 6.2 set-up, adjustments and changes of formats of teams, derived from cereals and sweets packaging process, controls, verifying that they conform to the product packaging or packing, complying with the maintenance of the company plan.

CR 6.3 control parameters of the equipment for packaging and packaging of derivatives of cereals and pastries (shaped, filling, sealing, closing, vacuum, incorporation of labeled, inert gas and others), are controlled, monitored that they are regulated, fulfilling the requirements of the general plan of the company production.

CR 6.4 the type of packaging used, checks, verifying that it is required in the instructions of production.

CR 6.5 shares of sampling and testing in the derivatives of cereals and pastries filling process, control, verifying that they are carried out fulfilling the requirements of the production plan.

6.6 CR collection and transfer of remains of materials of packaging and packaging waste products derived from cereals and pastries, is controlled, noting that you done avoiding the accumulation of waste and minimizing environmental impact.

CR 6.7 printed labels and tags, data control, verifying that it complies with applicable law, ensuring the follow-up of the traceability system.

CR 6.8 the flow of materials and product checks, verifying that they elapse so gaps, do not occur in the process of packaging and packing of derivatives of cereals and pastries, to apply the corrective measures in the event of deviations, restoring the balance of the production process.

CR 6.9 information of the results of the process of packaging and packing of products derived from cereals and pastries is recorded in support and as indicated in the business plan of the company's production.

CR 6.10 storage of packed and packaged products, are controls, verifying that it is performed according to the lots, codes and brands, in space and in position for its location and management.

CR 6.11 compliance with environmental conditions (temperature, relative humidity and velocity of the air, among others), which must meet the zones derivatives of cereals storage and candies, raw and auxiliary materials, checks, according to the rules applicable, restore the conditions in case of deviation.

CR 6.12 documentation which must accompany the expedition of products derived from cereals and pastries, is controlled, verifying compliance with the requirements of the company's production plan.

7 RP: Check the production of derivatives of cereals and pastries from automated central panels to keep the continuity of the production process according to the general plan of production.

CR 7.1 Regulation parameters of programmable controllers (temperature, pressure, quantities, concentrations, total and partial processing times), is controlled, verifying that it is performed according to the instructions of the general plan of the company's production.

CR 7.2 follow-up on the actions of the data entry required in the production of derivatives of cereals and pastries, is controlled through keyboard/computer or console programming, using language appropriate in the production of derivatives of cereals and pastries, fulfilling the requirements of the general plan of the company's production.

CR 7.3 program on display and machine (vacuum) simulation, is controlled, determining the existing faults.

7.4 CR corrections and required adjustments are carried out from central panels automated program production of derivatives of cereals and pastries.

7.5 CR adjustments in programs of manipulators and robots (changes product, format, type of packaging, quantities of product and others) are checked, verifying that set out to new approaches to production.

CR 7.6 anomalies are detected in the development of the automatic production process derived from cereals and pastries, providing corrective measures in the unit, according to the production plan.

Professional context: means of production:


Handlers, programmable controllers and software applied to the Organization and scheduling of production. Generation of heating and cooling equipment, steam boilers. Transport of fluid and solid equipment. Dumper. Extraction equipment. Compressors. Fans. Blowers. Suction equipment. Scales. Drum sieves. Separators. Densimetric table. Nursing, maceration tanks. Rotary dryers. Cyclone separators. Filters. Mills of striated, smooth, Roller blade cutters, hammers. Accelerators. Bolter. Refrigerated (refrigeration and freezing) Chambers and freezing tunnels. Sabbath, fermentation and controlled fermentation Chambers. Convection, conduction, radiation tunnel ovens or mixed. Tillage train. Kneaders. Forming. BOLAS. Plastonadores. Laminators. Harinadores. Mixers. Divider. Refineries. Boixets. Pailas. Conchadoras. Desuperheaters. Coating plants. Drums of glossy. Vibrating. Hydraulic press. Reactors of alkalinization. Molders, texture. Extruders. Freeze dryers. Depositors, die. Dredgers. Cookers and cookers to vacuum. Flour dryers. Machines and equipment protective devices. Tapes conveyor and/or cooling. Detectors of metals, light signals, movement, ways. Packaging lines: training and preparation of containers, llenadoras-dosificadoras vacuum, aseptic, seamers, labelling and banding. Packaging lines: formation of the bracket, packing machine, agrupadoras, case Packers and palletisers, shrinkwrappers, labeler. Fork-lift trucks. Control panels. Systems and computer-aided manufacturing programs. Elements and safety of equipment and facilities.

Products and results: processes of processing, packaging, presentation and packaging of products derived from cereals and sweets, controlled. Products made from fermented mass (bakery and pastry). Products made from sandwiched masses, beaten or esponjadas, sugar-sweetened mass masses. Industrial bakery products. Pasta, couscous. Cookies, biscuits and the like. Nougat, Marzipan, cakes and the like. Snacks, snacks and cereals for breakfast. Candies and other sweets. Chocolate, chocolates and substitutes. Technical documentation of products and processes, elaborated. Processes operations, controlled settings.

Used or generated information: Plan and general production targets of the company and individuals in your unit. Quality plan. Technical data sheets of the products and equipment. Incoming and outgoing products with the margins of tolerance laid down specifications. Parameters to control and influence in the product. Development of processes. Manuals of procedures in production. Specific instructions on manual procedures. Relationship of resources human, its qualification and organization. Instruction manuals on useful handling and the use and maintenance of machines and equipment. Specifications about the roles and responsibilities of each job. Hand hygiene in the food industry. Plan of training of food handlers. Technical recommendations for the cleaning and disinfection of equipment and facilities. Cleaning equipment instruction manuals. DDD (disinfection, disinsectization and deratization) plan. General regulations of the sector. Waste plan. Final documentation of the lot. Parts of work and issues. The autocontrol system records. Results of quality testing would spot.?? Informative posters on safety and hygiene measures and the operation of the process. Safety signage. With applicable rules of prevention of labour risks, environment, food safety and packaging.

Unit 6 competition: Apply techniques of analytical and sensory CONTROL of the process of preparation of derivatives of CEREALS and sweets level: 3 code: UC0564_3 realizations professionals and completion criteria: RP 1: control sampling (sampling, conditioning, preparation and storage) of raw materials, auxiliaries, intermediates and late in the development of derivatives of cereals and sweets in process for physico-chemical controls microbiological and sensory, according to the quality plan.

CR 1.1 sampling throughout the productive process of preparation of derivatives of cereals and pastries, is controlled, planned frequency of controls (normal, casual, unique), depending on the resources available, the economic cost of the conditioning of the sample, fulfilling the requirements of the quality plan.

CR 1.2 sampling of raw and auxiliary materials of intermediate and final products of derivatives of cereals and pastries, is controlled by verifying that it is performed under quality control standards and is representative, fulfilling conditions (taking shape, frequency of sampling, conditions of decision, the same size, number of samples and others), set out in the protocols of production.

1.3 CR Instrumentation (volumetric material aforado or calibrated, incubation and sterilization, among other teams), used in the taking of samples throughout the productive process of preparation of derivatives of cereals and pastries, is checked, verifying their sterilization in the sampling of microbiological tests.

CR 1.4 operations coding, marking, transfer, preservation and storage of specimens, control, verifying they are performed according to the requirements of quality control, until its analysis, differentiated depending on whether raw materials, intermediate and end.

CR 1.5 the record of the takes of samples in the stands is sets, indicating person, time in that is made it takes, instrument or technical used, lot of product, and number or reference as control.

CR 1.6 the container that contains the shows, in the laboratory, is open, taking precautions during the handling and with the asepsis required in the plan of quality.

CR 1.7 the Elimination of them remains or waste of the takes of samples, is checks, checking that is performed in the form indicated in them protocols of performance, avoiding or minimizing the possible impact environmental of them same.

2 RP: Control the quality of the raw materials, auxiliaries, intermediates and end, packaging, from derivatives of cereals and pastries in process by rheology for verifying the implementation of the general plan of production quality parameters and physical and chemical trials.


2.1 CR controls physical, chemical and rheological and periodicity (regular, occasional, unique), are defined on the basis of the available media, the economic cost of the conditioning of the sample and the requirements of the quality plan.

CR 2.2 conditioning of the area of work and equipment to be used in testing physical, chemical and rheological, checks technique applied in the quality control of derivatives of cereals and pastries.

2.3 CR reagents and media are prepared, according to the technique to be used in the quality control of derivatives of cereals and pastries.

2.4 CR appliances and equipment (pH meter, farinograph, among others), are calibrated for physicochemical testing, according to the specifications listed in the technical data sheets.

CR 2.5 the sample derived from cereals and sweets for the trial, prepares, according to the Protocol, depending on the type of the same (liquid, solid, surface, bulk or packaging sample), fulfilling the established protocol of the quality plan.

2.6 CR physico-chemical analysis (moisture, ash, acidity, texture, Colorimetry, among others) occurs throughout the productive process, in flour, products of biscuits, chocolates and pasta, among others, using laboratory material, equipment and reagents required in the analysis protocol.

CR 2.7 analysis rheology of wheat flour (amilograma, alveogram, farinograph, among others), carried out using the material and equipment required in the Protocol analysis laboratory.

CR 2.8 quality of containers for obtaining derivatives of cereals and pastries is controlled, determining the physical parameters (porosity, tinned, repletion and others), following the analysis protocol and ensuring the conservation of the product.

CR 2.9 the quality of packaging in the preparation of derivatives of cereals and pastries, controlling, checking the tightness of containers and ensuring the quality of the final product packaging.

CR 2.10 storage or disposal of the remains of sample and the Elimination of waste from the tests carried out, minimizing the environmental impact of such checks.

CR 2.11 the work in the laboratory of physico-chemical analysis, is carried out, checking the working areas are kept free of elements that can hinder the actions or may be dangerous, applying security measures in the management of toxic elements and using personal protective equipment and equipment protection.

3 RP: Information of the physicochemical tests and rheological made on derivatives of cereals and pastries to establish corrective measures throughout the production process.

CR 3.1 numeric calculations and graphical representations are made, using the formulation of rheological and physicochemical testing, analysis, testing the limits laid down in the instructions for the quality control of derivatives of cereals and pastries.

CR 3.2 performance report is prepared including details of batch number or reference of the report date thereof, the sample identification, detail the technique used and the calibration or control of the equipment used, interpreting results with the signature of the person in charge.

CR 3.3 the results of the analytical tests are recorded in the required support, including date of control, the person who performed the analysis, equipment and technique, archiving records in the expected support.

CR 3.4 them corrections is set in them processes productive in case of deviations observed in them results of them controls analytical of them tests physicochemical and rheological, proposing them modifications in them points of sampling, number of shows and frequency of sampling, attending them requirements of the Department of production.

4 RP: Testing microbiological process to control the existence of microorganisms in raw materials, auxiliaries, intermediates and end of derivatives of cereals and pastries.

CR 4.1 microbiological analytical method to be used and the frequency of controls (normal, casual, unique), are defined according to the microorganisms that are intended to isolate, identify and quantify available media, the economic cost of the conditioning of the sample and the requirements of the quality plan.

CR 4.2 the preparation of the work area and tools to be used in the microbiological tests derived from cereals and pastries is checked, verifying that with the applicable rules of food safety complies.

CR 4.3 the culture media and other reagents are prepared, according to protocols established for microbiological testing in the quality control of derivatives of cereals and pastries.

4.4 CR appliances and equipment for microbiological tests are calibrated according to the specifications listed in the technical data sheets.

CR 4.5 samples for testing are prepared, according to the Protocol, in terms of cleaning and asepsis, making digestion of the sample and the appropriate decimal dilutions preventing pollution through the personnel and the environment.

CR 4.6 sowing and incubation of media is controlled by setting the parameters of temperature and time required for the micro-organism to isolate.

CR 4.7 counting colonies and the calculation of the number of microorganisms in the sample analyzed, occurs through teams of counting colonies, following the Protocol of analysis.

CR 4.8 isolated microorganisms are identified, using the technique of staining and microscopic observation and/or biochemical tests, following the analysis protocol.

CR 4.9 microbiological analyses waste sterilization checks prior to its disposal, minimising the possible environmental impact of such.

5 RP: Information of microbiological tests carried out on derivatives of cereals and pastries, to establish corrective measures throughout the production process.

CR 5.1 numeric calculations and interpretation of results of microbiological tests, are performed, by checking the acceptance limits set out in the applicable legislation (presence or absence of pathogens, maximum number of micro-organisms and non-pathogenic sample volume).

CR 5.2 report of findings on microbiological controls, is elaborated, including data relating to the batch, number or reference of the report date, identification of the sample, the technique and detail of calibration or control of the equipment used, the interpretation of the results and the signature of the person responsible for.


CR 5.3 results of microbiological controls are recorded according to the instructions of the quality plan, including the date of the control, the person who performed the analysis, equipment and technique, verifying the records storage.

CR 5.4 corrections are established in the productive processes in the event of deviations in the results of the microbiological controls, proposing changes in the sampling, sample quantity and frequency of sampling points, meeting the requirements of the production department.

CR 5.5 working in the microbiology laboratory, is carried out, checking the working areas are kept free of elements that can hinder the actions or may be dangerous, applying security measures in the management of toxic elements and using personal protective equipment and equipment protection.

RP 6: perform operations of the control organoleptic of derivatives of cereals and sweet, through analysis sensory and instrumental appropriate to control the quality and propose new products, according to the plan general of quality.

6.1 CR sensory or instrumental method to be used and the frequency of controls (normal, casual, unique), is defined according to the organoleptic characteristics to determine the product derived from cereals and pastries in study, taking into account the resources available, the economic cost, the constraints of the sample and quality plan requirements.

CR 6.2 area of work and elements are prepared in the organoleptic control (plates, glasses, tasting booths and others) derived from cereals and candy, as set out in the quality plan.

CR 6.3 sample derived from cereals and pastries is conditioned for the organoleptic conditions according to protocols.

CR 6.4 tasting sheets are made according to the type of test to perform (affective or hedonic, discriminating or descriptive) reflecting the sensory characteristics and scales according to the type of sample to test.

CR 6.5 sensory tests are controlled, making sure that they are carried out in the conditions required and prepared staff.

CR 6.6 patterns to use State is checked in the sensory and instrumental analysis of derivatives of cereals and pastries.

CR 6.7 equipment of instrumental analysis of organoleptic characteristics (colorimeters, viscometers, hydrometers, and texturometros, among others), are calibrated for the study of aromatic components derived from cereals and pastries.

CR 6.8 storage or disposal of the remains of sample and the disposal of waste of the instrumental analysis, verified minimizing the potential environmental impact of them.

7 RP: Information of organoleptic control of derivatives of cereals and pastries, to establish corrective measures throughout the production process.

7.1 CR mathematical, statistical calculations and graphical representations are made with data obtained from the sensory and instrumental analysis.

CR 7.2 results in sensory and instrumental checks are recorded in the form indicated in the instructions of the quality plan, including the date of the control, the responsible person, equipment and technique, verifying the storage of records in the set support.

CR 7.3 modifications or appropriate corrections in the event of deviations in the quality parameters established for such a product, are proposed assessing the data obtained in the sensory and instrumental analysis, relating them with the data obtained in the physicochemical analysis and checking that they are within the ranges established in the quality plan.

CR 7.4 performance report is prepared including particulars of the lot, number or reference of the report date, identification of the sample, detail of the technique used with calibration and/or control of the equipment used, the interpretation of the results and the signature of the person responsible for.

CR 7.5 sensory and instrumental analyses are performed, by checking the working areas are kept free of elements that can hinder the actions or may be dangerous, applying security measures in the management of toxic elements and using personal protective equipment.

Professional context: means of production: general laboratory (glass, Cork, rubber, metal) Material. Calculator. Computer equipment. Scales.

Instrumental sampling (pipettes, probes, adequate packaging). Instruments and apparatus for measuring the physical and physico-chemical parameters of substances: devices for point of fusion, colorimeter, hydrometer, Refractometer, viscometer, pH meter, polarimeter, Refractometer, polarograph, chromatographs, alveograph, amilografo, reofermentometro, consistografo. Material for basic operations (filters, decanters, centrifugal, distillers, extractors). Volumetric material aforado or calibrated. Teams from incubation and sterilization (autoclave, oven). Optical equipment (magnifying glass, microscope and its accessories). Identification galleries/batteries. Microbial count, flow cabin material laminating. Auxiliary equipment (gas, electricity, vacuum, distilled water).

Products and results: sampling of raw materials, auxiliaries, intermediates and end in the preparation of derivatives of cereals and pastries, controlled. Intermediate and end products controlled chemical, physical and microbiological analysis. Analysis records. Sensory analysis carried out.

Used or generated information: codes of samples, sample labels, sampling procedures. Calibration of laboratory equipment plan. Protocols and testing procedures. Specifications of accuracy and sensitivity of apparatus and instruments and operating instructions for the same. Registration documents of data and results of measurement and identification in the unit and required precision. Tables of material error. Tables of experimental errors. Sampling form. Historical material. Safety and occupational health of the laboratory program. Good environmental practices for the laboratory program. Data analyses and controls designed for the production of flour, biscuits, bakery and pastry, chocolates, pasta products and animal feed products. Sensory and analytical reports of results.

TRAINING module 1: management of the warehouse and marketing in the industry food level: 3 code: MF0556_3 associated with UC: manage supplies, warehouse and expeditions in the food industry and marketing support activities


Duration: 90 hours capabilities and evaluation criteria: C1: Scan programs of purchasing and supply, according to a plan of logistics.

CE1.1 expressed the points to take into account in the elaboration of a plan of supply of goods in accordance with the logistics plan established by the company.

CE1.2 use the calculation systems needs of provisioning of different materials from the expected consumption.

CE1.3 estimate the pace of procurement suitable for different materials, depending on their characteristics and consumptions and of the procurement plan.

CE1.4 specify the conditions of presentation and information on orders, according to the procurement procedure, to avoid errors and confusions in the reception.

CE1.5 identify those factors to have in has in the selection of the materials raw, auxiliary and others materials to buy, according to the procedure established.

CE1.6 in a practical course of production needs, where an order is made:-calculate the quantities of each commodity to a production cycle.

-Detailing the characteristics that must comply with the materials.

-Calculate the optimal order size.

-Estimate the price of the order.

-Make calendars purchases and goods receipts.

-Fill out order forms to providers of budgets, as well as conditions for inside the company.

C2: Evaluating systems of management of stocks of raw materials, auxiliary and foodstuffs semi and produced according to the plan of logistics.

CE2.1 determine the overall results of an inventory, in accordance with the criteria established for the preparation of inventories. From the data of stock in warehouse (number, quantity, kinds, prices).

CE2.2 analyze possible causes for discrepancy between registered stocks and made counts.

CE2.3 describe the procedures of management and inventory control.

CE2.4 describe the various systems of cataloging of products, in order to enable its proper rear location.

CE2.5 describe the variables that determine the cost of storage, in accordance with the established ratios.

CE2.6 rating movements and stocks of raw materials, consumables and finished products according to accepted accounting methods (average price, weighted average price, LIFO (Last Input First Output), FIFO (first input first output).

CE2.7 recognize and handle methods of calculation and representation of different levels of stock (minimum, security, medium and maximum), as well as indexes of the same rotation.

CE2.8 in a practical course which provides the initial value of different types of inventories, cost of storage, rhythms and cost of operations of production and sale, scrap boards and a physical count data:-sort inventory by applying one of the most common methods.

-Calculate the average period of storage and manufacturing.

-Identify points from intermediate storage, volumes and conditions.

-Identify differences of stocks according to the estimated balance count, arguing its possible causes.

-Develop timely control documentation.

C3: Analyze the process of storage, internal distribution and handling of different supplies of the food industry, in accordance with the established operating procedure.

CE3.1 identify different areas of a store type and describe the characteristics of each of them.

CE3.2 describe phases that are essential in the process of storage of goods and supplies, according to the operational plan, identifying the tasks necessary to carry out properly the storage cycle, grouping them around jobs.

CE3.3 characterize the variables that affect the Organization of a warehouse, by deducting the effects of each of them in the spatial planning.

CE3.4 recognize the means of manipulation used in the storage of food products, their applications and capabilities, by specifying the applicable health and safety measures.

CE3.5 associate means and procedures of handling goods to different types of products, taking into account the physical characteristics of the same, as well as spaces, easements and warehouse and plant tours.

CE3.6 describe the conditions and precautions to take in food storage and others (cleaning products, by-products, waste, packaging, packaging), according to the plan of good handling practices.

CE3.7 determine the environmental conditions for the storage of the products, according to the labels and the guides to good practice.

CE3.8 determine, through sketches, the internal distribution of the various products based on the guidelines of internal distribution.

CE3.9 represent possible flows and internal routes of products to optimize the space, time and usage of them.

C4: Characterize models of plans receiving, forwarding and transport, 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 regulations on protection in the transport of products of the food industry.

CE4.3 identify and specify the different types of packaging used, according to the types and means of transport.

CE4.4 list the most relevant data to be included in the labeling, relating them with the identification of the goods or the recommended handling conditions.

CE4.5 describe the information that must or can appear on a label, relating it to their purposes regarding the identification, qualification, and guidance on the composition and conditions of food product consumption.

CE4.6 recognize and interpret the trade rules governing contracts for the transport of foodstuffs.

CE4.7 differentiate the responsibilities of each of the parties involved in the transport of goods (vendor, carrier, buyer, possible intermediaries), as well as the terms and conditions for claim of deficiencies.

CE4.8 relate means and procedures for loading, unloading and handling of goods with 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 raw materials and other consumables, to give the go-ahead to receipt and accept provisionally or definitively the merchandise, as well as the presentation of finished products to be able to give the go-ahead to dispatch.

CE4.10 noted the possibilities for response, before cases of receipt of incorrect batch.

CE4.11 in a practical course, food products to issue or receive, detailing the means of transportation available:-calculate the necessary volume of the means of transport.

-Identify and quantify the most important conditions to take into account in the choice of means of transport and select the most appropriate one.

-Make according to the destination of the goods transport routes.

-Determine the flow and itineraries, the media used and the measures of safety and hygiene applicable in the loading/unloading of lots.

-Point guidelines to follow in the reception and/or delivery of lots (documentation to complete or revise, verifications and tests to be done to give the conformity).

-Calculate periods, means to the full attention of a request, from its notification to store.

C5: Apply the techniques in the negotiation of the conditions of sale and in the selection and evaluation of clients/suppliers, in accordance with the approval procedure.

CE5.1 explain the different stages of a process of negotiation of conditions of sale.

CE5.2 identify and describe the techniques of negotiation more used in the purchase.

CE5.3 interpret the trade rules governing contracts for sale.

CE5.4 describe the most important points to keep in mind on a petition for the sale.

CE5.5 identify types of frequent sales contracts, distinguishing and recognizing the general clauses of the facultative and describing the commitments made by each party.

CE5.6 describe the communication techniques applied in situations of information and assistance to suppliers/customers.

CE5.7 detail the phases that compose a personal interview for commercial purposes.

CE5.8 identify methods for collecting information about customers/suppliers and provide essential data to be included in a master file on them.

CE5.9 recognize the essential criteria applied in the selection of offers/demands for suppliers/customers.

CE5.10 in a mock telephone interview and/or personal contact with a customer/supplier, to start negotiations:-characterize the interlocutor to establish patterns of behaviour during the communication/negotiation process.

-Obtain accurate information for mutual personal identification and the needs/possibilities of contracts.

CE5.11 in a practical course of recruitment, establish a plan that includes the following aspects:-estimate the needs, strengths and respective weaknesses.

-Identification of the main aspects of the negotiation and the most appropriate technique.

-Exhibition of the characteristics of the product and its adaptation to the needs of the client.

-Exhibition of the departure of the contract in a clear and precise conditions.

-Estimation of possible concessions, valuing its cost and limits in the negotiation.

CE5.12 in a practical course, with different options, which are expressed terms of sale, warranty and service level, conditions or recommendations of the company:-assess the degree of compliance.

-Select which best fits the defined objectives.

-Describe points of the offer could be negotiated to estimating the cost of the changes.

-Develop a counteroffer justified as a basis for further negotiations.

C6: Analyze the various forms of sales in food industry and trade and its importance, according to the market plan.

CE6.1 list the objectives aiming to the sales function.

CE6.2 explain and differentiate the various types of sales in certain products, on the basis of style, product, or customer.

CE6.3 link lines of food products with employees selling styles, highlighting the advantages and disadvantages in each case.

CE6.4 identify products which are adapted especially to the type of personal selling, arguing its inclusion.

CE6.5 describe the functions that a sales agent can develop.

CE6.6 types of contractual relationships that can be attached to a vendor with an entrepreneur.

CE6.7 list the methods used to calculate the sales function and the part corresponding to each vendor.

CE6.8 underline the most important skills for a sales agent, pointing out some techniques for its improvement.

CE6.9 describe the after-sales services more common in the food industry, its evolution over time and the role representing sales agent in them.

C7: Information about products and markets in the food sector, making a first interpretation based on the established instructions.

CE7.1 interpret information about campaigns of price regulation, regulations on marketing and international markets of raw materials and food products.

CE7.2 specify information gathering techniques most used in commercial research.

CE7.3 describe the principal 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 subsequent interpretation of the results.

C8: Characterize the advertising campaigns, promotion and animation of the point of sale and objectives aimed, according to the policy and strategy of the food business.

CE8.1 describe the types, media and advertising and promotional supports most commonly used in commercial practice.

CE8.2 explain the overall objectives of the advertising and promotion and the implications might be in business.

CE8.3 define the variables to control advertising or promotional campaigns to evaluate the results.

CE8.4 describe the methods most commonly used in relations to public and its objectives.

CE8.5 differentiate between buyer and consumer and its influence in setting up a campaign.

CE8.6 characterize the main classifications of needs and motivations and ways to cover them.


CE8.7 distinguish between different types of purchase (by impulse, rational and suggested) and the influence exerted on them various factors, like fashion, the bells publipromocionales, point of sale and the prescriber.

CE8.8 explain the functions and objectives that may have a showcase and the influence sought consumer by window dressing techniques.

CE8.9 identify and explain the main «merchandising» techniques used in commercial food establishments.

CE8.10 identify the parameters that are used in the calculation of the optimal linear and how to control them for the benefit of the products.

CE8.11 in a practical course, on details of the sale in a settlement:-calculate the yield per square metre and per linear metre of shelf.

-Calculate the efficiency of the implementation of products in different places of the local, taking into account its character of food product.

-Get the linear minimum and optimal for a given food item.

-Indicate the hot and cold points.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.6; C2 regarding CE2.8; C4 on CE4.11; C5 CE5.10, CE5.11 and CE5.12; C8 to CE8.11.

Other capabilities: act quickly in problematic situations and not just waiting.

Adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Demonstrate flexibility to understand changes.

Participate and collaborate actively in the task force.

Responsible for the work developed and the fulfilment of the objectives.

Be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and its implementation in the food sector, not only technical but also ethical criteria.

Update permanently, in assessing, technique or technology employed and to propose new techniques in accordance with the criteria of best available techniques.

Contents: 1. logistics in the industry food, techniques of management of inventories applicable to the industry food concepts Basic.

Parts that make it up.

Logistics activities: sourcing of products. Procurement cycle. Cycle expedition. Qualitative determination of the order.

Quantitative determination of the order: continuous review systems. Systems for periodic review. Deterministic models. Probabilistic models.

Demand forecasting: constant-level models. Trend models. Seasonal models. Regression models.

MRP I material requirements planning.

Distribution requirements planning. DRP.

(Supply Chain Management) supply chain management.

2. transportation of food goods external transport: means of transport. Types. Features.

Conditions of transport of food products: protection of shipping. Environmental conditions. Packing according to the type of transport. Lettering. Symbols. Meaning. Minimum indications.

Contract transportation: participants. Responsibilities of the parties.

Internal transport and distribution: route planning. Loading and unloading of goods. Organization of the internal distribution.

3. Organization of stores in the food industry. Management of stocks in the food industry planning of the Organization's stores.

Inventory management techniques.

Distribution of work and instructions for working in the warehouse.

Planning of the needs of materials (MRP).

Planning of the needs of distribution (DRP).

The warehouse Division. Zoning. Conditions.

Storage of food products. Environmental conditions.

Other non-food goods storage.

Incompatibilities.

Damage and defects resulting from storage.

Distribution and handling of goods in warehouse.

Safety and health in the storage processes.

Types of stocks. Controls. Causes of discrepancies.

Materials raw, ancillary, products finished, in course, containers and packaging.

Valuation of stocks. Methods. Prices: average, average weighted, LIFO, FIFO.

Website ABC's products.

Documentation of the control of stock.

Management tools for the production order.

Detection and search for information deemed interesting to order production.

The compilation of information kits to ensure or improve the production plan.

Methods and measurement and control of the production ratios.

The measurement of effectiveness and efficiency ratios control plan for people and products.

4. the process of trade negotiation and sales in the food industry, the market, consumer and distribution in the food industry survey and preparation.

The process of negotiation.

The process of buying and selling.

Communication in the process of negotiation and sale: communication function. The process of communication. The communication plan. Barriers in communication.

Development of the negotiation. Negotiating techniques.

Conditions of sale. The contract. With rules.

Control of the processes of negotiation and purchase.

Bargaining power of customers and suppliers. Factors that influence.

Types of customers and suppliers.

Selection of customers and suppliers.

Concept of sale: types of sale. Personal selling. Elements.

The market, their classes.

The consumer/purchaser.

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 the channel.

Relationships with distributors.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the management of the supply chain, warehouse and expeditions in the food industry and activities of marketing support, which will be using one of the following ways:


-Academic training level 2 (Spanish of qualifications framework for higher education), diploma or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 2: Organization of a unit of production food level: 3 code: MF0557_3 associated with UC: schedule and manage production in food industry duration: 90 hours capabilities and evaluation criteria: C1: classify the different methods of planning and programming of production in relation to the different techniques of management according to the policy of the company.

CE1.1 analyze the production objectives required by the policy of the company.

CE1.2 analyze different cases of programming production methods using PERT, CPM (Critycal Point Method), ROY type and according to the established objectives.

CE1.3 in a so-called practical of a production line, scheduled according to the objectives set, the following aspects:-analyse the risks and uncertainties associated with the process.

-Determine the production activities covered.

-Define corresponding rhythms of work and production for each unit of time.

-Establish priorities and relationships between activities.

-Perform the graphic representation of the production program.

In a so-called CE1.4, define and classify the overall costs and costos-proyecto, according to the corresponding operating procedure.

CE1.5 analyze the different programming methods of production designed jointly with other areas involved, in accordance with the policy of the company.

C2: Evaluating 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 on the line of production according to the production schedule.

CE2.2 classified with respect to the product manufacturing orders to manufacture according to the calendar of expeditions.

CE2.3 analyze the various machines, equipment and facilities used in the production in the food industry in accordance with the corresponding manufacturing program.

CE2.4 analyze different records of manufacturing orders using different models of records according to the production schedule.

CE2.5 in a practical course of production needs, according to the production program:-calculate the quantities of product and raw materials into the production line.

-Detail those features to meet by the materials necessary.

-Carry out a calendar of entries in the production line.

C3: Classify different management methods of the production of agreement to patterns established in the production program.

CE3.1 identify and analyse the different areas of work of the production process according to the program of manufacturing.

CE3.2 analyze the different strata of human resources according to their characteristics, functions and powers within a production unit in accordance with the operating procedure of management of human resources in manufacturing.

CE3.3 describe the characteristics of the machinery, equipment, and facilities with respect to their inclusion in the line of production according to the operating procedures.

CE3.4 collect, manage and analyze the documents and records relating to the planning, management and control unit of production according to the working procedures.

CE3.5 associated with ways and means of making different types of products, taking into account the physical characteristics of the same and the spaces, easements and plant tours.

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 environmental conditions necessary for the products according to the production plan.

CE3.8 determine, through sketches, the internal distribution of the various machines, equipment and installations based on guidelines for internal distribution of manufacturing lines.

CE3.9 represent the flow and the internal travels of finished products, semi-finished products and raw materials to optimize space, time, and use of them.

CE3.10 in a practical course, in accordance with the established production program:-define the ratios of online production control.

-Analyze controls ratios set out in the production line.

C4: Identify systems of allocation of tasks for areas, equipment, and people of a production unit.

CE4.1 analyze different methods of sensitization and awareness-raising of human equipment of production in accordance with the procedure of formation.

CE4.2 evaluate different methods in management of the staff following the guidelines in the training procedure.

CE4.3 classify human teams in relation to the unit of production in accordance with the management procedure.

CE4.4 list the features aptitude and attitudinal which must meet a team in relation to a unit of production characteristic.

CE4.5 explain the methods to evaluate the staff based on follow-up instructions, the initiative, participation and other attitudes of the worker.

CE4.6 define constants and parameters to take into account in the preparation of a planning of preventive maintenance of machines in production line.

C5: Examine the program of production control ratios established according to the program.

CE5.1 analyze the different types of control based on bibliography specialized according to the production schedule.

CE5.2 evaluate the different types of production standards made of patterns of reference in accordance with the production schedule.

CE5.3 classify the different types of measurement of standards, systems and information ahead according to the schedule of production.

CE5.4 list the characteristics that staff must meet with responsibility in the control of production according to the manufacturing process.

In a practical case of a production line CE5.5 analyze the following aspects:-determine appearance likely errors.

-Establish the methodology for the analysis of errors.


-Determine the type of preventive control.

C6: Evaluating manufacturing costs on a unit of production according to established operating procedures.

CE6.1 calculate the costs of raw materials, equipment and facilities in a production unit subsequently proceeding to its analysis and classification according to the production schedule.

CE6.2 analyze the different types of costs of labour fixed and eventually on a unit of production according to the program of manufacturing.

CE6.3 calculate the fixed costs and variables of production of foods according to their typology in a unit of production according to the manufacturing program.

CE6.4 rating overall production costs in a characteristic unit in accordance with the established technical instructions.

CE6.5 define measures of contrast to reduce the different production costs identified in a unit in accordance with the objectives set by the company.

CE6.6 generate, collect and archive documents of production costs in a production unit in accordance with the procedure of data management and different inventories.

C7: Analyze the occupational risk prevention plan implemented in a production unit in the food industry according to the production plan.

CE7.1 characterize the different risks of a unit of production type of food industry.

CE7.2 recognize the typology of the risks identified and listed specific measures to minimize them or eliminate them, according to the company's security policy.

CE7.3 analyze a plan of a unit of production of the food industry occupational health and safety and define corrective and/or preventive actions where appropriate, according to the production plan.

CE7.4 classify different diseases and occupational accidents, their causes and solutions in accordance with the security plan.

CE7.5 classify and characterize different programs and individual protection emergency teams according to the schedule of production.

CE7.6 explain an emergency programme and the possible response capacity in a production unit of the food industry, according to the applicable regulations.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.3; C2 regarding CE2.5; C3 on CE3.10; C5 regarding CE5.5.

Other capabilities: adapt to the Organization, to its organisational and technological changes; as well as to situations or contexts new.

Learn new concepts or procedures and to effectively leverage the training using the knowledge acquired.

Demonstrate flexibility to understand those changes.

Propose alternatives with the aim of improving results.

Be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and its implementation in the food sector, not only technical but also ethical criteria.

Update permanently, in assessing, technique or technology employed and to propose new techniques in accordance with the criteria of best available techniques.

Contents: 1. productive structure of the food industry sectors.

Types of companies. Size.

Production systems.

Organization: Functional Areas and departments.

2. planning, organization and control of the production in the food industry basics: definitions, evolution and parts that compose it.

Importance and objectives: differences between planificacion-organizacion and control.

Distribution of powers and functions.

Production scheduling: programming objectives. Programming techniques: PERT, CPM, ROY. Terminology and symbolism in the programming. Scheduling of production a random examples. Risk and uncertainty. Programming of projects according to costs.

Management and production control: information needs. Materials needs. Human resources: classification and measurement methods. Management and direction of teams: relationships, assignment of tasks, counseling, motivation and appraisal of staff. Equipment, machinery and facilities in the food industry. Ability to work. Areas of work: jobs and functions. Launch of the production.

3. control of the process, management of costs in the industry food. Regulations applicable in the industry food types of control.

Preparation of standards.

Measurement of standards and patterns.

Correction of errors: responsibilities.

Analysis of errors. Control preventive.

Elements, parameters and constants to produce a maintenance preventive of the machines of production.

Concepts General's costs.

Costs of goods and equipment. Calculation.

Costs of labor.

Costs of production and of the final product. Calculation.

Control of production costs.

Audits of occupational risk prevention.

Plans of prevention of occupational risks according to applicable regulations.

Preventive maintenance plans. Construction of the same.

Safety in the food industry and emergency situations, according to the applicable regulations.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the programming and management of the production in the food industry, which will be using one of the following ways:-academic training level 2 (Spanish of qualifications framework for higher education), diploma or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 3: management of the quality and environment in industry food level: 3 code: MF0558_3 associated with UC: cooperate in the implementation and development of the plan of quality and environmental management in the food industry duration: 150 hours capabilities and evaluation criteria: C1: recognize the quality plan of the company and its relationship with the quality of this policy.

CE1.1 describe the main techniques and tools used in quality management.


CE1.2 relate objectives of quality with possible techniques to be used.

CE1.3 identify and implement the statistical tools most used in quality control.

CE1.4 recognize them main models of systems of quality, identifying the elements that them integrate and them steps necessary for its implementation and development.

CE1.5 in a practical course of development of the company, according to the established model of management quality objectives:-describe the objectives of quality, ensuring the flow of information between departments.

-Establish strategies of motivation for the personnel of the company in order to achieve the targets set in the quality policy of the company.

-Check existing enterprise quality management documents, checking their degree of definition and that the language used is accessible to all members of the organization.

-Assess the proposed plan and make suggestions for improvement, according to the system of quality management of the company and the reality of this.

C2: Analyzing the plan of environmental management of the company, in accordance with the established environmental management system.

CE2.1 classify food industries with respect to the impact of their activities on the environment.

CE2.2 group and sort the types of landfilled waste and other impacts generated by the food industry on the basis of its characteristics, the amount produced and the harmfulness for the environment.

CE2.3 regulations on environmental protection, the points related to the various environmental risks of food industry identify and interpret its content.

CE2.4 rating the incidence that company has the adoption of compulsory protection measures provided for in the environmental legislation, recognizing the influence of the environmental management in the technological evolution of some procedures of the food industry.

CE2.5 describe prevention and environmental control methods used in the food industry.

CE2.6 in a practical course of implementation of the plan of environmental management in the enterprise:-define the environmental objectives of the company, according to the environmental management of the system and verify the flows of information between departments.

-Establish strategies of motivation for the personnel of the company in order to achieve the targets set in the environmental policy of the company.

-Check existing enterprise quality management documents, checking their degree of definition and that the language used is accessible to all members of the organization.

-Assess the proposed plan and make suggestions for improvement, according to the system of quality management of the company and the reality of this.

-Describe the systems, commonly used in companies, in the treatment of residues, by-products and waste.

C3: Elaborate records of quality and environmental, by proposing actions for the improvement of the process and the product.

CE3.1 in a practical course of process of making the technical information of product and process, and by the company's quality objectives:-to determine the basic requirements and the characteristics of general type of supplies and the procedures for their control, such as sampling, test equipment, modes of operation, criteria for acceptance or rejection, records of results and frequency of testing.

-Develop a process control plan, identifying: the control points and variables or parameters will be control, such as the procedures of inspection for each point of control, conditions and the frequency of sampling, equipments or necessary inspection tools, as well as operate mode and the log of the results.

-Identify those responsible for the decisions of action in each of the more probable cases of deviation from the conditions of manufacture.

-Develop for a certain point of inspection a record of results of control cards.

-Determine the treatments of materials and non-compliant products.

-To determine the mechanisms that guarantee the flow of information.

-Select the suitable operations concerning waste recycling.

CE3.2 in a practical case of a certain stage of the manufacturing process with the technical information and characteristics of the products of inputs and outputs:-identify quality indicators key to the realization of the self-assessment process.

-Define proposals for the measurement and evaluation of the quality and environmental impact indicators identified.

-Define the basic characteristics for continuous improvement and its application to the practical course characterized.

-Interpret the results made with the same report, and proposed corrective measures.

-List the types of environmental problems that must face at this stage and evaluate the results on measures to minimize the impact.

C4: Characterize and apply procedures for the control of operations where there are potential risks of food contamination, as well as the system of hazard analysis and control points (HACCP) critics.

CE4.1 explain the critical general hazard analysis and control points system concepts 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 transcendence that food for the processing industry is the existence and control of critical points.

CE4.3 develop and evaluate a plan of risk analysis, identification and control of critical points for a food product specific, fulfilling the established generic measures.

CE4.4 determine how carries out the resolution and follow-up of non-compliances or incidents.

CE4.5 in a so-called practical production, packaging and packing:-recognize the dangers associated with the sequences of operations that make up the process and determine whether they are critical control points, according to the decision tree.

-Assess the dangers and to propose preventive measures for their control.

-Make a picture of management where all the dangers, critical control points and preventive measures of control, surveillance and inspections are identified.

-Determine the critical limits associated with each hazard depending on the operations that make up the process.


-Check the existing enterprise management of hygiene papers, checking their degree of definition and that the language used is accessible to all members of the organization.

-Check the 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 handling and management of waste and wastewater practices).

-Assess the implementation and follow-up of corrective and preventive actions.

C5: Analyze the legal requirements and standards of quality and food safety that must meet a specific product to ensure the safety of the consumer.

CE5.1 verify and check compliance with the legislation in force affecting the product.

CE5.2 identify voluntary standards and mandatory affecting product.

CE5.3 check that he has been broadcast to all the jobs of the company, in accordance with the legislation in force affecting the product.

CE5.4 Verify the implementation of the policy voluntary and mandatory, operating on the basis of the same and ensuring the certification.

CE5.5 distinguish procedures and documentation used for the approval, certification and standardization in quality issues.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.5; C2 regarding CE2.6; C3 on CE3.1 and CE3.2; C4 on CE4.4; C5 CE5.1 and CE5.4.

Other capabilities: adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Learn new concepts or procedures and use effectively the training using the knowledge acquired.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

Be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and its implementation in the food sector, not only technical but also ethical criteria.

Update permanently, in assessing, technique or technology employed and to propose new techniques in accordance with the criteria of best available techniques.

Contents: 1. quality and productivity in the food industry fundamentals: perceived quality, process quality and product quality. Quality of service. TQM. The PDCA cycle. Continuous improvement. Kaizen. 5s. mechanisms for the improvement of food quality. Corrective and preventive actions.

The formulation «Improvement plans» and «annual objectives».

2. system of management of quality in the food industry planning, organization and control.

Documentary support of the quality management system (QMS): quality manual. Quality procedures. Certification of quality management systems.

Cost of quality: quality cost structure. Valuation cost data.

Standardisation, certification and approval.

Applicable international standards in terms of quality.

Applicable international standard in environmental management.

Assurance systems of quality in Europe and Spain.

(Malcom Baldrige excellence models; EFQM). National and international quality awards. (EFQM).

Principles of management by processes.

Internal and external audits.

The quality of shopping.

The quality of production and services.

Quality in logistics and the aftermarket: claims of internal and external customers. Evaluation of customer satisfaction.

Traceability.

Integration of quality systems.

List frame for exporting food products.

3. Tools for the management of the integral quality in the food industry quality indicators.

Determination of indicators of quality: identification of factors and quality problems: problem analysis techniques. Cause and effect diagrams. Histograms. Pareto analysis. Scatter diagrams.

Statistical process control: causes of variability. Common causes and special causes. The process in control state. I show. Tables of show. Analysis of capacity. Control charts. Management of statistical process control software packages.

Reliability.

4. environmental management in the food industry introduction to environmental management.

The environment: evaluation and current situation.

Planning, organization and control of environmental management.

Documentary system of environmental management (EMS) support: determination of environmental aspects. Certification of the EMS.

Environmental non-quality costs: cost of non-quality structure. Valuation cost data.

Standardisation, certification and approval.

European, national, regional and local, existing legislation on environmental quality.

(Malcom Baldrige excellence models; EFQM). International and national environmental quality awards. (EFQM).

5 tools for the management of environmental quality in the food industry indicators of environmental aspects.

Determination of indicators: identification of environmental aspects: analysis of environmental aspects. Cause and effect diagrams. Histograms. Pareto analysis. Scatter diagrams.

Statistical process control: causes of variability. Common causes and special causes. The process in control state. Show: tables of show. Analysis of capacity. Control charts. Management of statistical process control software packages.

Statement of non-conformities.

Reliability.

Implementation and development of EMS: structure of responsibilities. Diagnosis of the situation of departure. Necessary information. Planning of activities. Description and characterization of waste, effluents and emissions and other environmental aspects. Equipment and facilities for the treatment of waste, effluents and emissions and other environmental aspects. Best available techniques.

Environmental education: objectives. Information and training activities. Methodology and support resources. Monitoring and evaluation of a training plan. Suggestions for improvement.

Emergency plans.

EMS audits and evaluation: audit of the environmental management system. Planning. Detection of non-conformities and suggestions for improvement. Certification process.

Methodology for the preparation of an environmental Manual (policy and commitment of the company).


6 hazard analysis and critical Control in the food industry points. Legislation regulations applicable in the field of food safety.

Legal framework in the European Union.

Legal framework in Spain.

Manual of self-control.

Plans general hygiene (prerequisites): use of potable water suitable for human consumption.

Control of allergens, foreign bodies and control of genetically modified organisms (GMOs).

Cleaning and disinfection. Pest control. Maintenance of facilities and equipment. Traceability, traceability of products. Training of handlers. Certification providers. Guide to good practices of manufacture or handling. Management of waste and by-products.

Hazard analysis and critical control points.

Preparation of documentation.

Warning system, or removal of the product.

The integration of the HACCP in the company's quality systems.

Designations of origin, current regulation and other internal documents of application.

Identifying protected geographical, current regulation and other internal documents of application.

Obtaining the final product according to integrated production practices.

Obtaining the final product according to organic production practices.

Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to cooperation in the implementation and the development of the plan of quality and environmental management in the food industry, which will be using one of the following ways:-academic training level 2 (Spanish of qualifications framework for higher education), diploma or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 4: processes in the industry of derivatives of CEREALS and sweets level: 3 code: MF0562_3 associated with UC: develop processes and determine the operating procedures for the production of derivatives of cereals and sweets duration: 90 hours capabilities and evaluation criteria: C1: analyze characteristics and properties of the raw materials, auxiliaries, products and its influence on the processes of derivatives of cereals and sweets industry.

CE1.1 differentiate the concepts of raw materials, ancillary, materials, in progress and completed.

CE1.2 identify interpreting legislation which defines the composition of the products, the use of raw and auxiliary materials and packaging and packaging and labelling.

CE1.3 recognize procedures, parameters and techniques used in the identification and classification of raw materials, auxiliary materials and packaging, other supplies, in progress and completed, derivatives of cereals and sweets industry.

CE1.4 relate products finished with the characteristics of the raw materials, auxiliaries, 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 production processes.

CE1.6 in a so-called practical analysis of raw materials, auxiliary and products, from established conditions:-establish the relationship and specificities of raw materials, auxiliaries, additives, packaging and packing materials and other necessary.

-Establish the methods and means necessary for the identification of the final product.

-Analyze the deviations of products arguing and relating to the possibilities of use.

-Establish conditions, care and calendar controls during both raw product storage.

C2: Identify industrial processes setting equipment and parameters of control, production and quality for the production of derivatives of cereals and sweets.

CE2.1 identify the physico-chemical and biological principles underlying operations and basic preparation treatments are used according to the derivatives of cereals and sweets.

CE2.2 describe the types of operations, basic treatments and their applications in the derivatives of cereals and sweets industry processes, associating them with computers and machines involved in them.

CE2.3 define the distribution in plant equipment and machinery safety standards and the provision of human and material resources.

CE2.4 identify the elemental composition and the capacities of machines and equipment, indicating the implementation of basic treatments and operations.

CE2.5 relate them requirements and consumption of the machines and equipment of operations basic with them services or facilities auxiliary and its potentialities.

CE2.6 in a so-called practical of development of a process of development, starting from some conditions established:-specify the process of elaboration with the phases and operations, determining its sequence and establishing the flow of the product.

-List the machinery, equipment and useful of the process of elaboration, setting them conditions and regulations of employment and incorporating them operations of maintenance of first level and them measures of security.

-Propose it distribution in plant of them teams taking in has the sequence of operations and the outputs and inputs of them products.

-Establish the conditions of cleaning for the area of elaboration taking in has them equipment and machines.

-Detailing the times, development conditions, parameters and allowances to control considering operation to develop.

-Specify the characteristics of quality in the process of developing pointing the control guidelines.

C3: Characterize and describe the bases, operations and basic treatments used in the processes of preparation of derivatives of cereals and sweets.

CE3.1 describe the processes and procedures used in the following industries:-flour milling (industries to obtain flour, semolina, starches and feed for animal feeding.


-Bakery, pastry, confectionery and bakery industry.

-Preparation of food paste.

-Preparation of extruded (baby food, snacks or appetizers, breakfast cereals).

-Industries of cocoa and derivatives (chocolate, chocolates, coverage and other derivatives).

-Elaboration of nougat, polvorones and marzipan.

-Industries biscuit.

-Confectionery, candies and other sweets.