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Order Pre/2050/2015, On 1 October, Which Are Updated Six Vocational Professional Family Food Industries, Listed In The National Catalogue Of Professional Qualifications, Established By Royal Decree 295...

Original Language Title: Orden PRE/2050/2015, de 1 de octubre, por la que se actualizan seis cualificaciones profesionales de la familia profesional Industrias Alimentarias, recogidas en el Catálogo Nacional de Cualificaciones Profesionales, establecidas por Real Decreto 295...

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TEXT

The Organic Law of 19 June, of Qualifications and Vocational Training, aims at the organisation of an integral system of vocational training, qualifications and accreditation, which will respond effectively and transparency of social and economic demands through the various forms of training. To this end, it creates the National System of Qualifications and Vocational Training, defining it in Article 2.1 as the set of instruments and actions necessary to promote and develop the integration of vocational training offerings, through the National Catalogue of Professional Qualifications, as well as the evaluation and accreditation of the corresponding professional skills, in order to promote the professional and social development of the people and cover the needs of the production system.

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

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

Therefore, this order is given in application Royal Decree 817/2014 of 26 September, laying down the specific aspects of professional qualifications for which the amendment, the approval procedure and the Article 3 (3) of the Organic Law of 19 June on qualifications and vocational training is applicable.

Thus, in this order, six professional qualifications of the Professional Family Food Industries, which have an age in the National Catalogue of the Family, are updated, as a complete replacement of their annexes. Professional qualifications equal to or greater than five years, to which Royal Decree 817/2014 applies, of 26 September.

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

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

Article 1. Object and scope of application.

This ministerial order aims to update six professional qualifications for the Family Food Industries, with the corresponding annexes being replaced, in application of the Royal Decree 817/2014 of 26 September laying down specific aspects of professional qualifications for the purposes of which the amendment, approval procedure and effects of the Directive is applicable to Article 7.3 of the organic law 19 June, of qualifications and vocational training.

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

Article 2. Updating a professional qualification of the Family Professional Industries, established by Royal Decree 1087/2005 of 16 September, establishing new professional qualifications, which are included in the National Catalogue of Professional Qualifications, as well as their corresponding training modules, which are incorporated into the Modular Catalogue of Vocational Training, and certain professional qualifications are updated established by Royal Decree 295/2004 of 20 February 2004.

As set out in the Royal Decree No 1087/2005 of 16 September 2005, it is necessary to update the professional qualification, the specifications of which are contained in Annex CVI of the Quoted royal decree:

A new wording is given to Annex CVI, Professional Qualification "Elaboration of consumption and dairy milks". Level 2. INA106_2, which is listed as Annex I to this order.

Article 3. Updating of certain professional qualifications of the Family Professional Industries, established by Royal Decree 1228/2006 of 27 October, supplementing the National Catalogue of Professional Qualifications, by the establishment of certain professional qualifications, as well as their corresponding training modules which are incorporated into the Modular Catalogue of Vocational Training.

As set out in the unique additional provision of Royal Decree 1228/2006 of 27 October, the updating of professional qualifications, the specifications of which are contained in the Annexes, is based on CLXXVIII, CLXXIX and CLXXX of the aforementioned royal decree:

One. A new wording is given to Annex CLXXVIII, Professional Qualification "Industries of fishery and aquaculture products". Level 3. INA178_3, which is listed as Annex II to this order.

Two. A new wording is given to Annex CLXXIX, Professional Qualification "Oil Industries and edible fats". Level 3. INA179_3, which is listed as Annex III to this order.

Three. A new wording is given to Annex CLXXX, Professional Qualification "Dairy Industries". Level 3. INA180_3, which is listed as Annex IV to this order.

Article 4. Updating of certain professional qualifications established by Royal Decree 729/2007 of 8 June, supplementing the National Catalogue of Professional Qualifications, by establishing six qualifications Professional Family Food Industries professionals.

As set out in the single additional provision of Royal Decree 729/2007 of 8 June, the updating of professional qualifications, the specifications of which are set out in Annexes CCXXXV, is appropriate. CCXXXVII and CCXL of the aforementioned royal decree:

One. A new wording is given to Annex CCXXXVII, Professional Qualification "Manufacture of Tueste and Extruded Snacks". Level 2. INA237_2, which is listed as Annex V to this order.

Two. A new wording is given to Annex CCXL, Professional Qualification "Industries derived from grapes and wine". Level 3. INA240_3, which is listed as Annex VI to this order.

Final disposition first. Competence title.

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

Final disposition second. Entry into force.

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

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

ANNEX I

PROFESSIONAL QUALIFICATION: MANUFACTURE OF DAIRY AND MILK PRODUCTS

Professional Family: Food Industries

Level: 2

Code: INA106_2

General Competition

Perform the operations for the manufacture of liquid, condensed, evaporated and fermented milk, cream, yogurt and dairy desserts, as well as butter, ice cream and the like in the process conditions established according to the procedure manuals, proceeding to their packaging and packaging, complying with the applicable standards of quality and food safety.

Competition Units

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

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

UC0303_2: Drive and control dairy, yogurt and fermented milk dessert processing operations

UC0304_2: Driving and controlling dairy packaging and packaging operations

Professional Environment

Professional Scope

Develops its professional activity in the area of production in food industries dedicated to the production of dairy products, in entities of a private nature in companies of medium or large size. It develops its activity, depending, where appropriate, functional and/or hierarchically of a superior, it may have staff in its position on occasion, for seasons or in a stable way in the development of the professional activity apply the principles of universal accessibility in accordance with applicable regulations.

Productive Sectors

It is located in the dairy production sector in the sub-sector concerning the production of dairy desserts, yogurts, fermented and yoghurt milks, fermented milks, dairy desserts and the like, of consumption milks, powder, concentrated, butter, ice cream and other dairy products.

Relevant Occupations and Jobs

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

Yogurts makers

Milk and dairy products

Milk and dairy packaging machine operators

Milk Processors

Milk treatment workers

Ice cream-makers

Dairy-processing workers

Control frame operators for the treatment of milk and milk derivatives

Machine operators for the treatment and processing of dairy products, in general

Butter makers

Associated Training (540 hours)

Training Modules

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

MF0302_2: Manufacture of leches, tablecloths, and ice cream (120 hours)

MF0303_2: Dairy desserts, yogurt, and fermented milks (90 hours)

MF0304_2: Packaging and conditioning of dairy products (120 hours)

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

Level: 2

Code: UC0027_2

Professional realizations and realization criteria:

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

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

CR 1.2 The 'in situ' cleaning of machinery and equipment is carried out or checked, according to the specifications established, carried out, at the end/start of each day, shift or lot, by manual operations or through cleaning facilities or modules, in accordance with the rules laid down.

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

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

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

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

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

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

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

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

CR 2.3 Samples are identified with the codes and methods set for your move to the lab.

CR 2.4 Received milk is controlled at reception by means of basic physical-chemical determinations or 'in situ' testing for verification of compliance with quality parameters, as applicable.

CR 2.5 The results of 'in situ' tests or tests are compared to the specifications required for the product that is received.

CR 2.6 The data reviewed in the documentation of the merchandise is contrasted with those of the order of purchase or order and, if applicable, a report is issued on possible defects in the quantity, status, damages and losses.

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

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

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

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

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

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

CR 3.4 The handling and internal transport operations are performed with the required means so that the products are not impaired or the working and safety conditions are altered.

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

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

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

CR 4.1 The prior treatment of milk is performed, controlling the equipment and processes of desaeration, centrifugation, thermization, pasteurization, cooling and homogenization, making the selection according to the characteristics of the products to be treated and following the guidelines set out in the work instructions.

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

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

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

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

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

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

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

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

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

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

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

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

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

CR 5.6 System parameters are modified, depending on the variations of the treatment to be performed, according to instructions.

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

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

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

Professional context:

Production media:

Deposits, hoppers, containers of transport of fluids, sieves, de-aerator, centrifuges, heat exchangers for thermoization, pasteurization, refrigeration, homogenizers, scales, dosing, tanks mixing, agitators, ripening and resting tanks, central control panels, computerised, computer media, sample-taking instruments. Sanitizing centrifuges, skimpers, pumps, sanitizing centrifuges, skimpers, pumps.

Products and results:

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

Information used or generated:

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

COMPETITION UNIT 2: DRIVING AND CONTROLLING OPERATIONS FOR THE MANUFACTURE OF CONSUMPTION, EVAPORATED, POWDERED, CONDENSED AND CREAM, BUTTER, ICE CREAM AND THE LIKE

Level: 2

Code: UC0302_2

Professional realizations and realization criteria:

RP 1: Prepare the machines and the job for the manufacture of the dairy products, liquid consumption milks, concentrated, powder and manta, among others, according to the technical information, complying with the applicable regulations in prevention of occupational risks, environmental protection and food safety.

CR 1.1 The tools, tools and/or equipment to be used during the different processes of manufacturing the different types of dairy products (deposits, homogenizers, temperature probes, flow meters, among others) select according to the production technical tab.

CR 1.2 The position of the job is conditioned according to the information collected in the production sheets so that the sanitary conditions of the facilities (white rooms, rooms with positive pressure) and of the machinery (tanks, hoppers, homogenizers, crystallization deposits, butter, ferment cultivation facilities, among others).

CR 1.3 The established cleaning and disinfection programs are applied, according to the technical information, taking into account the critical points of the process and its causes, complying with the applicable regulations for the prevention of occupational risks. environment and food security.

CR 1.4 The production process for obtaining consumption, evaporated, powdered, condensed, cream, butter, ice cream and the like is put in place, once displayed, by means of the control systems that the variables are maintain within the established measures, taking into account the sequence of operations indicated in the production process manual.

CR 1.5 Process operations prior to their inception are noted, resource optimization, deposit utilization, cleanings, minimizing mercurries, as well as job indicators, acting as established, within its scope of competence.

CR 1.6 The operation of the equipment and machines used in the processing procedures is checked, according to the technical documentation of the maintenance service.

RP 2: Regular machines and equipment, by means of control panels in the production process of liquid consumption milks and other similar products to ensure production in quantity and time with the required quality, according to Technical information sheet of the production process, complying with the applicable food safety regulations.

CR 2.1 The characteristics of the milk and other incoming products are checked, contrasting the results with the required specifications and recording the data.

CR 2.2 The operations of deaeration, centrifugation, thermization, pasteurization, sterilization, UHT, cooling and homogenization are regulated, by means of control panels according to the characteristics of the products treat, following the guidelines marked on the technical tab.

CR 2.3 The load operations on the required equipment are recorded, verifying that they are loaded in the form and amount set and that the product flow, covers the needs of the process to be carried out, correcting if appropriate and notifying the existence of deviations.

CR 2.4 The parameters of the system in the production of liquid consumption milks are modified according to the possible variations of the treatment to be carried out, based on the information extracted from the computer systems, acting as established, within the scope of competence.

CR 2.5 The destination and the physico-chemical conditions of maintenance of the treated products are checked, verifying that they are those indicated by the work instructions.

CR 2.6 The additives required in the manufacture of liquid consumption milks are introduced into the specified form and value for each product.

CR 2.7 The sampling (number, frequency, place, size of extractions) is carried out in the form, amount and with the instruments indicated, following the established protocols for the preparation of the samples.

CR 2.8 The delivery of finished products of liquid consumption milks is carried out, verifying that it is carried out within the time and form established, not altering the rhythm of production and the continuity of the process.

CR 2.9 The "in-situ" tests or trials are performed, obtaining the results for their interpretation and possible improvement of the process, in the face of any possible anomaly.

CR 2.10 The information obtained is recorded on the system and media set, archiving it during process development.

RP 3: Regular machines and equipment in the processes of making concentrated and powdered milks in the control rooms, by means of automated panels to ensure production in quantity and time with the required quality, according to the manual of procedure and the technical record, complying with the applicable food safety regulations.

CR 3.1 Evaporators, coolers, atomization towers, fluidifiers, dryers and operating conditions are regulated according to the characteristics of the product to be obtained, following the guidelines set out in the technique.

CR 3.2 The equipment is loaded in the form and amount set, checking that the product flow, covers the needs of the process to be obtained, correcting and notifying the existence of deviations.

CR 3.3 The additives required as vitamins, fibers, oligoelements, calcium, among others, are added by means of dispensers, with pumps in the production tanks at the processing plant of consumption milks, evaporated, in powder, condensates, and the like, obtaining the specific milks according to the requirements of the technical fiche.

CR 3.4 The concentration treatment in obtaining concentrated evaporated milks is regulated, maintaining the required parameters (time, temperature, evaporation pressure, moisture loss, cooling temperature, etc.). Dry extract of retentate and permeate, among others), within the limits established, according to the procedure manual, in the control panel, applying corrective measures in case of deviation.

CR 3.5 The treatment of drying in the production of powdered milks is regulated, maintaining the established parameters of pressure, temperature, division in atomization and level of humidity in the final product, within the limits set according to the procedure manual, applying corrective measures in case of deviation.

CR 3.6 The treatment of condensed milk is regulated, maintaining the specific parameters (temperature of cooled, dosed of sucrose, density, index of refraction, intensity of agitation and size of the crystals, between (other), in the control panels within the limits laid down, applying corrective measures in case of diversion.

CR 3.7 The treatments of pasteurisation, sterilisation and homogenisation milks are regulated by checking that they are carried out under the required temperature and equipment conditions (pasteurisers, homogenizers, among others), according to the technical tab.

CR 3.8 The finished products of concentrated and powdered milks are delivered, verifying that it is carried out within the time and form set, not altering the rate of production and the continuity of the process.

CR 3.9 The information obtained, using data, graphs is recorded on the system and media set, archiving it during process development.

RP 4: Drive processes from central panels or control room in automated or computerized processing facilities and similar to ensure production in quantity and time with the required quality, according to the manual of procedure and the technical record, complying with the applicable food safety regulations.

CR 4.1 The quality of the raw and auxiliary material (milk, cream, ferment, additives among others) is checked by simple analytical determinations such as fatty content, total solids, moisture, ash, acidity, lactose, verifying that they meet the requirements set in the procedure manual.

CR 4.2 The raw materials (milk, cream, among others) are added to the butter through channelings, with pumps and additives (carotenes of natural extracts, acidity regulators, among others) with metering, controlling the quantities, in each case, according to the requirements of the production process.

CR 4.3 The preservation, preparation and maintenance of dairy ferments is carried out under the conditions specified according to the procedure manual, with the required microbiological maturation.

CR 4.4 The required milk ferment is added in the tablecloth in the quantities and doses established, in accordance with the production protocols and in the hygienic conditions established.

CR 4.5 The phases of the process for obtaining mantequillas, such as milkshake, kneading, washing and final kneading are controlled, by means of the control panels, verifying that the values of the parameters are maintained within the control panels. required limits, taking, in the event of deviations, the corrective actions established.

CR 4.6 The parameters (of the salt, moisture adjustment, drainage and discharge of the mazada serum, among others), are controlled, regulating the respective injectors, according to the specifications collected in the elaboration sheet and the information extracted from the computer systems.

CR 4.7 The maturation of the cream, both physical (crystallization) and microbiological (dairy ferment), is controlled, verifying that the product does not suffer in this process, treatments or operations that affect the physical characteristics chemical, microbiological and texture that characterise it.

CR 4.8 Samples are taken in the form, amount and with the set of instruments, for process control, following preparation protocols.

CR 4.9 The quality of the butter obtained is maintained, interpreting the results of the tests or tests "in situ", making corrections to the possible deviations detected, as established in the production process.

CR 4.10 The delivery of the finished products of mantequillas and the like is carried out, verifying that it is carried out within the time and form established, not altering the rhythm of production and the continuity of the process.

CR 4.11 Information obtained during process development is recorded and archived in the system and media set.

RP 5: Drive processes from central panels or control room in automated or computerised facilities in the ice cream processing processes to ensure production in quantity and time with the required quality according to the manual of procedure and the technical record, complying with the applicable food safety regulations.

CR 5.1 The characteristics of the raw material such as whole milk and/or skim, liquid or powdered (pasteurized or sterilized), incoming mixtures are checked, making simple physico-chemical determinations, as well as the final base mixture) in the manufacture of ice-cream, contrasting the results with the required specifications and recording their data.

CR 5.2 Base mixtures or "mix", preparations and mixtures of required ingredients, prior to the thermal treatments and homogenization of the product are prepared, according to the defined specifications and work instructions.

CR 5.3 The raw materials (sanitised milk, yogurt or water, among others) are added in the production tanks through channelling, with pumps and the required additives, (glucose, stabilizers and emulsifiers in powder form, Sugar) with metering, controlling the quantities, in each case, according to the requirements of the production process.

CR 5.4 The ingredients required (fruits, nuts) are added in the form and amount specified, depending on the type of ice cream obtained, (sorbets, fruit-flavored cream ice cream, among others).

CR 5.5 The processes of tableculation, hardening, freezing or granulation are controlled, verifying in the control panels that the parameters (time, temperature, percentage of frozen water, viscosity, percentage of solids, "over run" aeration index), is maintained within the limits established, taking, in case of deviations, the corrective actions marked in the procedure manual.

CR 5.6 The samples for process control are taken in the form, amount and with the indicated instruments, following protocols established in the preparation of the samples.

CR 5.7 The quality of the ice cream is controlled, interpreting results of the tests or tests "in situ", detecting possible deviations and applying corrective actions, as established in the production process.

CR 5.8 The delivery of finished ice cream products is carried out, verifying that it is carried out within the time and form established, reaching the specified texture and organoleptic characteristics, not altering the rhythm of production and continuity of the process.

CR 5.9 The information obtained is recorded and archived during system and media processing development.

Professional context:

Production media:

Deposits, hoppers, scales, containers, pipes, filters, centrifugal pumps, positive pumps, plate exchangers, homogenizers, assemblers, crystallization tanks, amassador-mantequeras, continuous tablecloths, dosimers, evaporators, dryers, spray-drying towers, UHT installations, fluidizers, installations for the production of plants, mixing tanks, agitators, ultra-food lines, ferment-growing facilities, freezers, Freezing chambers, sterile air installations, installations of sterile water, control panels, process driving scads, computer media with centralized process information, instrumentation (automatic sampling, flow meters, temperature probes, phase detectors, restrictors of flow, pH-metros, conductiveters), devices for the rapid determination of quality parameters, portable data transmission equipment.

Products and results:

Machines and job creation jobs, prepared. Skimmed milk, semi-skimmed, whole, flavoured, enriched and similar. Condensed milk, concentrated, powder, butter, cream, milk cream, ice cream, poles and sorbets. Flow of controlled machines for the manufacture of dairy products.

Information used or generated:

Equipment Utilization Manuals. Specifications of ingredients, semi-finished products and products. Results of quality tests. Operating modes. Manual of work procedures and instructions. Maintenance instructions for use. Parts, work records. Incident or relay parts of the shift. Results of "in-situ" quality testing. All data, parameters and process states that the computer systems give to us in real time (weight, pressures, temperatures, flow rates, concentrations of cleaning products, times, revolutions, pH, volume counters, conductivity). Production plan. Applicable rules for the prevention of occupational, environmental, quality and food safety risks. PGH (General Hygiene Plans) records and APPCC system records (Hazard Analysis and Critical Control Points).

COMPETITION UNIT 3: DRIVE AND CONTROL DAIRY DESSERT PROCESSING OPERATIONS, YOGURTS AND FERMENTED MILKS

Level: 2

Code: UC0303_2

Professional realizations and realization criteria:

RP 1: Prepare the machines and the job for the production of dairy desserts, yogurt and fermented milks, according to the technical information, complying with the applicable regulations for the prevention of risks, environmental and safety food.

CR 1.1 The established cleaning and disinfection programmes are applied in the facilities, (white rooms, rooms with positive pressure, among others) and machinery (tanks, hoppers, homogenizers, cultivation facilities, etc.). (ii) taking into account the critical points of the process and its causes, following the work instructions and complying with the rules on risk prevention and conservation of the environment.

CR 1.2 The tools, tools, and/or equipment used during the different processes (temperature probes, flow meters, among others) are selected according to the production technical tab.

CR 1.3 The operation of equipment and machines used in the procedures for the production of fermented and fermented milks is checked, taking into account the variables (speed, temperature, pressure and others) of the same, according to technical documentation and maintenance service instructions.

CR 1.4 The production process for obtaining dairy desserts, yoghurt and fermented milks is launched, once it has been visualized, through the control systems that the variables are maintained within the established measures, taking into account the sequence of operations indicated in the production process manual.

CR 1.5 Initial preparation and cleaning operations are carried out, optimizing the use of deposits, minimizing the merms, acting as established with the job indicators, within its scope of competence.

CR 1.6 The handling and internal transport of intermediate or finished products is carried out with the required means, in order not to deteriorate their conditions, nor to produce cross-contamination between the raw material and the final product.

CR 1.7 Parts or elements recognized as first-level, broken or defective are replaced, restoring normal operation, complying with the applicable maintenance plan.

CR 1.8 Operations referred to first-level maintenance are recorded on the established support.

RP 2: Drive processes from central panels or control room in automated or computerised facilities for the production of steady and broken yogurt, to ensure production in quantity and time, with the required quality in the procedure manual, complying with the applicable rules.

CR 2.1 The physico-chemical characteristics of the milk to be processed are controlled, by "in situ" tests, verifying that they meet the required specifications and/or acting as set out in the procedure manual, in case of possible failure.

CR 2.2 The pre-fermentation established thermal treatments are checked, verifying that the physical parameters of the process are required in the specifications.

CR 2.3 The parent crop or ferment is prepared, keeping it in the conditions specified in the production manuals.

CR 2.4 Liquid and lyophilized ferments are injected into established hygienic quantities and conditions.

CR 2.5 The monitoring of the fermentation process is performed, stopping it at the optimum time, verifying that the product during the cooling process does not undergo treatments or operations that affect the physical characteristics chemical and the texture that characterize it.

CR 2.6 Additives (fruits, flavourings, sweeteners, among others) are incorporated in the production of steady yogurt, smoothie and other fermented milks in the form and amount specified, according to product obtained, verifying that to the packaging, within the parameters set.

CR 2.7 The follow-up of the launch to packaging in the case of the steady yogurt and in the processes of the beaten yogurt is carried out, checking that the required cut, drained and cooling has occurred.

CR 2.8 Sample-taking throughout the process is performed in the form, amount and with the indicated instruments, following established sample preparation protocols.

CR 2.9 The quality control of the process is carried out, through the interpretation of test results or "in-situ" tests, and can detect any possible impact for the implementation of corrective measures, as determined by the procedure manual.

CR 2.10 The operations performed are recorded on the system and media, during process development, archiving it as set.

RP 3: Drive dairy dessert processing processes, untar pastes to ensure production in quantity, quality and time, according to the manual of procedure, complying with applicable regulations.

CR 3.1 The physico-chemical characteristics of the base mixture (standardized and stabilized milk) or semi-finished in the manufacture of dairy desserts, untar pastes are checked, by means of "in-situ" tests, verifying that they comply with the the specifications required, applying, in case of possible deviations, the corrective measures indicated in the product specifications and process control.

CR 3.2 The ingredients (egg, flour, sugars, among others) and other preparations required in the manufacture of dairy desserts, untar pastes are added, by means of dosing to the mixing tanks (mixers), solid liquid, prior to the thermal treatments of the product, according to the process specifications.

CR 3.3 The sampling is done in the form, with the required instrument, following the protocols established in the preparation of the samples.

CR 3.4 Quality control is carried out, by means of the interpretation of results of the tests "in situ" and in laboratories (dry extract, pH, viscosity, among others), being able to detect any possible anomaly, for application of process improvements.

CR 3.5 Final thermal treatments such as pasteurization, cooking, among others, as well as other operations are applied, verifying that the parameters of the process and the characteristics of the product are the required product.

CR 3.6 Additives (thickening, gelling, sugar, aromas, among others) are added in the product in the form and value specified for each product.

CR 3.7 The parameters of the dairy dessert processing process, untar pastes, such as temperature, times, pressures, among others, are controlled, applying in case of deviations, the corrective measures indicated in the documentation of product specifications and process control, verifying that the product is delivered to packaging, within the parameters set.

CR 3.8 The delivery of finished products is performed by checking compliance with established time and time limits, so as not to alter the pace of production and the continuity of the process.

CR 3.9 The operations performed in the processing of dairy desserts are recorded, during the development of the process in the system and supports established, archiving it as established.

Professional context:

Production media:

Deposits, hoppers, scales, containers, pipes, filters, centrifugal pumps, positive pumps, plate and tubular exchangers, scraped wall sterilizers, homogenizers, assemblers, metering devices, mixing, agitators, filters, ultra-high lines, ferment cultivation facilities, sterile air installations, sterile water and inert gases, control panels, process driving scads, information media with information centralized process, instrumentation (of automatic sampling, flow meters, temperature probes, pH meters, conductiveters), devices for the rapid determination of quality parameters, portable data transmission equipment, equipment and equipment protection devices, CIP's (Cleaning in place).

Products and results:

Machines and jobs for the manufacture of dairy desserts, yogurt and fermented milks, prepared and controlled maintenance. Yogurts or other dairy products that mainly suffer from acid coagulation. Dairy desserts, untar pastes. Process flow and operations, controlled.

Information used or generated:

Equipment Utilization Manuals. Specifications of ingredients (preparations, flavourings), semi-finished products and products. Results of quality tests. Operating modes. Manual of work procedures and instructions. Maintenance instructions for use. Parts, work records. Incident or relay parts of the shift. Results of "in-situ" quality testing. Data from parameters and process states that the computer systems give to us in real time (weight, pressures, temperatures, flow rates, concentrations of cleaning products, times, revolutions, pH, volume counters, conductivity). Production plan. Applicable rules for the prevention of occupational, environmental, quality and food safety risks. PGH (General Hygiene Plans) records and APPCC system records (Hazard Analysis and Critical Control Points).

COMPETITION UNIT 4: DRIVING AND CONTROLLING THE PACKAGING AND PACKAGING OPERATIONS OF DAIRY PRODUCTS

Level: 2

Code: UC0304_2

Professional realizations and realization criteria:

RP 1: Prepare specific packaging and packaging materials and equipment to prevent process interruptions, according to the requirements set out in the procedure manuals, complying with applicable regulations.

CR 1.1 The machines and equipment required in the packaging, packaging and packaging of dairy products are prepared, regulating them until the timing and rhythm required by the production instructions are achieved.

CR 1.2 The machines and equipment are conditioned, regulating the parameters for their operation and, where appropriate, loading and verifying the program or menu, according to the work specifications, covering the needs of the production.

CR 1.3 The required control elements (process conduction scads, among others) are prepared to adjust them, following the procedures of the technical information sheet, as well as the measures of the variables, control and/or resetting in the case required to avoid deviations in the production phase.

CR 1.4 Supply of consumables (bottles, plugs, capsules, labels, and others) is requested from the warehouse according to the rate of production.

CR 1.5 Packaging containers or materials (glass, plastic, metal, plastic laminate, paper and cardboard complexes, among others) are checked, verifying that they are ready and are required for batch and product corresponding.

CR 1.6 The products to be packaged are checked, checked for compliance with the characteristics, and are prepared to be packaged.

CR 1.7 The labels and other materials are checked, verifying that they are required for the product and that the identification inscriptions correspond to the batch to be processed.

CR 1.8 Cleaning of unformed packaging "in situ" is done under conditions marked by job specifications.

CR 1.9 Waste materials are checked, verifying that they are moved for recycling or treatment in the form and place required.

RP 2: Driving the packaging, packaging and subsequent packaging processes of the dairy products obtained to comply with the requirements of the production process, with respect to filling, product dosage and closure, complying with the applicable regulations on the prevention of occupational, environmental and food safety risks.

CR 2.1 The formation of the "in-situ" made-up packaging or the packaging that is provided to the facility is monitored, verifying that they meet the specifications set out.

CR 2.2 The filling of containers (bottles, jars or other) is controlled, verifying that it takes place as required, by means of the corresponding system of regulation and accounting.

CR 2.3 The characteristics of the dairy products and process parameters are checked, verifying that they meet the required specifications and there is correspondence between the packaging and the product.

CR 2.4 Long-lived ultra-pasteurized aseptic packaging is controlled, verifying that it is performed in the required conditions of sterility by removal by, hot air current and that the tightness, in containers in tetrabrik, meets the requirements of the production process, subhealing anomalies, to possible deviations of the detected process.

CR 2.5 Toilet packaging in laminar cabin is controlled, verifying that self-diving glass bottles are used and that it is carried out, as required, with respect to flow and hygienic conditions.

CR 2.6 The product dosage is verified, by sampling and weighing later, by controlling that it remains within the established limits.

CR 2.7 The closure and sealing of the package is checked by sampling that is consistent with the specifications for each product to the quality plan and procedure manual.

CR 2.8 The labels are checked, verifying that the adherence to the package is in the required shape and place and contains the legend for identification and control.

CR 2.9 The packaging product is moved in the form and place based on the subsequent processes or storage.

CR 2.10 The materials and products consumed are accounted for throughout the packaging process, disposing of the leftovers for use; modifying, where appropriate, requests for supplies.

RP 3: Perform quality control of dairy products in packaging and packaging to ensure that it is carried out within the required limits of quality and performance, complying with applicable regulations.

CR 3.1 The characteristics of the packaging environment or atmosphere are checked, verifying that they are maintained within the levels marked in the instructions of the operation.

CR 3.2 The traceability data is checked, verifying that they correspond to the packaged product and the "non-compliant" products are separated and routed according to the established rules.

CR 3.3 The sampling of the product is carried out by means of laminar flow, for hygienic collection of samples, in the assigned points for quality control, with the required material; identifying and coding the sample for correspondence with the product lot and its shipment to the laboratory.

CR 3.4 Packaging performance ratios are controlled, verifying that they are maintained within the intended margins in the work instructions and in incident or deviation situations; corrective measures are applied established to restore the balance or to stop the process, requesting, where appropriate, technical assistance.

CR 3.5 The information regarding the results of the work, incidents produced and corrective measures, references of materials and products used is recorded in the supports and in the detail required.

CR 3.6 The carton packaging is carried out by means of the indicated mechanisms, complying with the applicable regulations.

CR 3.7 Packaging and packaging process information related to the results of the work, incidents produced and corrective measures, references of materials and products used is recorded in the established media.

Professional context:

Production media:

Aseptic vasators. Cartoners. Daters. Labeling. Sleevers. Slatting. Retracting machines. Tray formers. Palletizers. Flangers. Stoves. Protective devices in equipment and machines. Injection lines of ingredients. Transport lines. Chemical cleaning facilities. Scales. Thermoforming and aseptic envassers in continuous coil.

Products and results:

Finished products prepared for storage, placing on the market and dispatch of consumption milks, cream, sauces, milk powder, butter, ice cream, yoghurt, fermented milk, milk desserts and other packaged products conditioned.

Information used or generated:

Equipment Utilization Manuals, procedure manuals, and packaging work instructions, relay parts, use-maintenance instructions, or first-level instructions. Maintenance manuals. References of materials and products. Product traceability data. Parts of work and incidents. Results of "in-situ" quality testing. Process parameters. Production plan of the line. Quality self-control data. Real time parameters of the IT systems of the jobs. Applicable rules for the prevention of occupational, environmental, quality and food safety risks. PGH (General Hygiene Plans) records and APPCC system records (Hazard Analysis and Critical Control Points).

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

Level: 2

Code: MF0027_2

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

Duration: 210 hours

Assessment Capabilities and Criteria:

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

CE1.1 Determine when and how the cleaning and disinfection of facilities and equipment involved in the process of receiving different types of milk is carried out, differentiating between preventive and corrective actions.

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

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

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

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

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

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

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

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

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

-Register the documentation for the maintenance completed.

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

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

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

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

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

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

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

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

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

CE3.4 Perform the start and stop operations of the auxiliary facilities following the planned sequence and taking into account their mission to comply with the working process as a whole.

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

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

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

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

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

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

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

-Recognize operations and select the appropriate equipment.

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

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

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

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

C4: Perform the tasks of receiving, selecting, preserving and distributing raw and auxiliary materials internally.

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

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

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

-Indicate required equipment and control conditions and parameters.

-Meet receipt, expedition, and internal warehouse usage documentation.

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

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

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

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

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

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

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

-Calculate the required amount of the different ingredients.

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

-Check the status of each ingredient.

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

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

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

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

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

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

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

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

-Interpret the sampling protocol.

-Choose, prepare, and use the appropriate instrumental.

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

-Identify and move the samples.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

CE8.7 Identify and manage the methodology used to detect critical points.

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

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

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

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

Other capabilities:

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

Maintain an assertive, empathetic and conciliatory attitude to others; demonstrating cordiality and kindness in dealing.

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

Respect internal organization procedures and rules.

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

Demonstrate flexibility to understand changes.

Contents:

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

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

Cleaning Product Stores: Identification of Packaging.

Cleaning procedures: use of cleaning materials and equipment.

Manual and automatic cleaning procedures.

Products used in cleaning equipment and facilities.

Cleaning solutions: properties, utility, incompatibilities, precautions.

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

Maintenance of collection and storage equipment for leches.

Need for maintenance.

Top-level maintenance.

Corrective maintenance.

Preventive maintenance.

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

Operator functions in maintenance.

Economic losses related to maintenance.

2. Reception of dairy raw materials controlling their quality

Milk: composition and characteristics.

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

Physical-chemical properties of milk.

Milk brominatological composition.

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

Contamination outbreaks. Favourable and adverse conditions.

Unwanted alterations by microorganisms, facilitating factors.

Effects of cold and heat on milk and its properties.

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

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

Regulations applicable to the handling of milk and milk products.

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

Inspection of incoming products.

Transport of dairy and auxiliary goods: characteristics.

3. Conservation of milk and raw materials

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

Internal procedures, moving equipment, and handling.

Location of goods.

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

Conditions for the conservation of other raw materials.

Store control: internal documentation.

Entries and outputs records.

Stock control. Inventories.

Maximum, optimal, security, and minimum stock.

Warehouse control computer applications.

Good handling, protection, and security practices in storage.

4. Previous treatments of milk, characteristics

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

Composition and distribution of space. Flow. Ancillary services.

Distinct spaces.

Thermal treatments: heat treatment targets, heat treatment types.

Heat transfer theory.

Physical treatments: principles of separation.

Separation by centrifugation.

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

Time/temperature combination.

Types of thermal treatment in standardization.

Heat exchangers.

Equipment used in heat and cold heat treatments.

5. Milk standardisation operations

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

Adding milk or whey powder.

Evaporation.

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

Normalization of fat content in milk and cream.

Adding cream.

Addition of anhydrous fat.

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

Block Diagrams.

Work and elaboration orders.

Automated process control in previous treatments.

Quality control and "in-situ" testing in previous normalization treatments.

Take intermediate and finished product samples.

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

Control of equipment and processes.

Quick control teams and methods.

Prohibited actions.

Encoding samples for the lab.

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

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

Types of automated reception and normalization process systems.

Control types: digital, analog.

Operator functions.

System operation.

Getting data and graphics from operation.

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

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

Automatic system items.

System operation and requirements.

Automated process control in receiving milk and other raw materials.

Process control normalization of milk and other raw materials.

Automated systems in previous treatments.

Control types, digital, analog.

Operator functions.

Operating systems.

Getting data and graphs.

Environmental impact of the food industry.

Environmental protection measures.

Applicable food safety regulations.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

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

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

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

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

TRAINING MODULE 2: MAKING MILKS, BUTTERS AND ICE CREAM

Level: 2

Code: MF0302_2

Associated with UC: Driving and controlling the processing operations of consumption, evaporated, powdered, condensed and cream, butter, ice cream and the like

Duration: 120 hours

Assessment Capabilities and Criteria:

C1: Describe the physico-chemical and microbiological characteristics of the consumption milks, cream, butter, ice cream and similar products.

CE1.1 Recognize the basic concepts of physics and chemistry related to consumption milk, evaporated, condensed cream, butter and ice cream.

CE1.2 Describe and recognize the main constituents of prepared milks, cream, butter and ice cream, physico-chemical characteristics and the role of different components in the characteristics of the products.

CE1.3 Recognize and describe the microbiology of treated milk, cream, butter and ice cream and the growth factors of microorganisms: useful, product-altering and pathogens.

CE1.4 Identify the origin and agents causing the transformations of the products produced and their transmission and multiplication mechanisms.

CE1.5 Describe the main alterations suffered by prepared milks, cream, butter and ice cream during their handling, assess their impact on the product and deduce the original causes.

CE1.6 Identify and recognize the different ice cream processing aids and the function they perform.

C2: Analyze the procedures for the manufacture of consumption, evaporated, powdered, manta, ice cream and similar products, relating the necessary operations, the products of entry and exit and the means employees.

CE2.1 Interpret the technical documentation concerning the elaboration, the technical specifications of the various products and the manuals of procedure and quality.

CE2.2 Different types of mixtures (solutions, suspensions, emulsions) and explain their characteristics and behavior.

CE2.3 Describe the methods of mixing, dissolving, emulsifying, gelling and physical maturation used in the elaboration, relating them to the different types of products and pointing out, in each case, the necessary equipment and the operating conditions.

CE2.4 Recognize the necessary equipment and auxiliary systems for the operation to be performed.

CE2.5 Justify the necessary sequence in the process execution works: preparation and maintenance of equipment and machines, identification, checking and feeding of incoming products, fixing and control of parameters, quality tests and verifications.

CE2.6 Associate the processes and procedures for the elaboration of the different products to be developed; and transform with the input and output products and the necessary equipment and describe the sequence of operations of each of the them.

CE2.7 Justify the need for production of the different products under aseptic conditions, ultra-clean lines and "white rooms".

CE2.8 Relate the processes of making liquid, evaporated, powdered, manta, ice cream and similar products with the packaging process, depending on the type of product to be obtained.

C3: Apply physical and thermal treatments to liquid milk and similar products to make consumption milks, achieving the required levels of conservation and quality.

CE3.1 Associate the different forms of heat treatment with the various types of dairy products and conservation levels to which they give place; and point out, in each case, the necessary equipment and the temperatures and times of application.

CE3.2 Recognize the different treatment of skimmed and homogenization performed, depending on the type of product to be made, whole milk, semi-skimmed or skimmed and the mixing processes if enriched, according to the trend of the market.

CE3.3 Make processes in a way that takes full advantage of water and energy resources into the job opportunities.

CE3.4 Integrate thermal and physical treatments in the assembly of processing and packaging processes.

CE3.5 Analyze the risks and consequences on the environment arising from the activities of the dairy industry.

CE3.6 Analyze risk factors and situations for job security and prevention and protection measures in the work section.

CE3.7 In a practical scenario of applying thermal and physical treatments to milk to make consumption and cream milks, based on established conditions:

-Recognize operations and select the appropriate equipment.

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

-Prepare the required auxiliary products with the set parameters.

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

-Set the conditions required to keep the intake milk and cream obtained.

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

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

C4: Apply the methods of evaporation and drying of milk and other similar products, achieving the required quality.

CE4.1 List and differentiate the various methods of evaporation or concentration and drying of milk and similar products.

CE4.2 Identify operations, their control conditions and parameters, and the equipment necessary for the realization of evaporation, concentration, crystallization, atomization, and reification.

CE4.3 Recognize equipment and procedures for the addition of sugar to obtain condensed milk.

CE4.4 In a practical case of milk dehydration, based on established conditions:

-Recognize the required operations and equipment.

-Assign the set parameters.

-Feed the equipment, keeping the process under control.

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

-Contrast the features of the product in progress and finished with its specifications and deduce the necessary readjustments.

-Dosify the required ingredients with the equipment in the processing of condensed milk.

C5: Apply the required mantequeria techniques to make mantequillas, achieving the required quality and hygiene.

CE5.1 Associate the fermentative processes to the manufacture of butter.

CE5.2 Justify the application of the normalization and thermal treatments to the starting cream.

CE5.3 Identify the different types of micro-organisms and dairy crops, their commercial presentation and the conditions for their conservation, preparation, maintenance and avoidance of contamination.

CE5.4 Differentiate the inoculation and incubation methods by linking them with the product types and with the necessary equipment; and identifying, for each case, the conditions and parameters of fermentation control.

CE5.5 Analyze the fermentative process, indicating the stops or blocks of the fermentation at the appropriate time and the required conditions.

CE5.6 Recognize the characteristics of the starting cream, and justify the previous and subsequent treatments received.

CE5.7 Relate the mantequeria operations with the type of product to be manufactured and with the required equipment.

CE5.8 Identify the conditions and parameters of control of the ripening, crystallization, smoothie, kneading and, if any, salty operations.

CE5.9 In a practical butter-making scenario, based on established conditions:

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

-Dosify crops in the right shape and times.

-Select and assign the parameters for fermentation and physical maturation or crystallization.

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

-Select, assign the milkshake, kneading, and savoury parameters and operate the equipment with dexterity for maintenance or correction.

-Perform the power and discharge of the equipment and, where appropriate, separate and collect the mazada.

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

-Contrast the product features in progress with your specifications and deduce the necessary readjustments.

C6: Apply the necessary techniques for the manufacture of ice cream, achieving the quality and hygiene required.

CE6.1 Recognize the different types of mixture, base or mix, for the manufacture of ice cream.

CE6.2 Differentiate the methods of mantrecation, hardening, freezing, and granate, relating them to the different ice cream groups and to the associated equipment.

CE6.3 Identify the conditions and control parameters of the process operations: aeration, hardening, freezing, filling-freezing-defrosting of molds and maintenance.

CE6.4 In a convenient ice cream processing scenario, based on established conditions:

-Check the characteristics and status of the base mix.

-Recognize the necessary operations and equipment.

-Select and assign the freeze parameters, perform the load or power, and then operate the equipment together to keep the process under control.

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

-Contrast the characteristics of the current ice cream with its specifications, and deduce the necessary readjustments.

-Control cold chain maintenance and storage conditions.

C7: Identify the requirements and operations for the preparation and maintenance of the first level of the equipment for the production of consumption milks, evaporated, butter, ice cream and similar products.

CE7.1 Identify devices and safety measures in the handling of machines and equipment.

CE7.2 In a practical scenario of first-level maintenance of the equipment for the manufacture of consumption milks, evaporated, butter, ice-cream and similar products, on the basis of established conditions:

-Recognize the corrective or preventive maintenance needs of the machinery.

-Identify top-level operations.

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

-Register the operating times.

-Record the incidents, produced during the workday or shift.

CE7.3 Explain the most frequent failures that occur during the usual use of equipment.

CE7.4 Analyze both positive and negative consequences of preventive and corrective maintenance.

C8: Analyze the sampling techniques and physical-chemical and organoleptic analyses for quality verification and parameters established in consumption milks, evaporated, butter, ice cream and similar products.

CE8.1 Explain the different sampling procedures and methods used in the process of making consumption milks, evaporated, butter and ice cream, and recognize and manage the associated instrumental.

CE8.2 Identify the systems of constitution, marking, transfer, and preservation of the samples.

CE8.3 Relate the sampling form (number, frequency, place, size of extractions) with the need to obtain a homogeneous and representative sample.

CE8.4 In a scenario of sampling, based on established conditions:

-Interpret the sampling protocol.

-Prepare the appropriate instrumental.

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

-Move the samples.

-calibrate the instruments and reagents involved in the immediate and routine determinations.

-Make basic physico-chemical determinations in liquid, powdered, cream, butter, ice cream and similar products to obtain their composition parameters, using the procedure and instruments indicated in each case.

-Rate the organoleptic characteristics of dairy products through sensory tests.

-Record the results obtained, preparing report on deviations.

C9: Drive the process from central panels or control room in automated or computerised facilities of consumption milks, powder, butter and ice cream.

CE9.1 Analyze the process control systems used in the food industry, differentiating the different existing systems.

CE9.2 Describe the overall structure of the data acquisition and processing chain that is used in the automation systems used, listing and explaining the functional elements that compose it and the features of each one.

CE9.3 Properly interpret the nomenclature, symbology, and codes used in instrumentation and process control.

CE9.4 Relate the parameters to the system elements that can act on them.

CE9.5 Operate information processing equipment (programmable automatons, control computers) used in the control of automated production systems used in the food industry.

CE9.6 Identify the components and equipment represented in the SCADA or rendering system that is used in the controller.

CE9.7 Operate on the system or equipment to be able to extract the data, graphs, or incidents, at the appropriate time.

CE9.8 In practical scenarios of computerized processing, based on established conditions:

-Select the appropriate program and menu for the process and product.

-List the checks to be performed before starting the process.

-Set the reference parameters and the sequence of operations.

-Recognize and follow the program control guidelines and, where appropriate, incorporating corrective measures.

-Register the information generated in the form and support set.

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

C3 with respect to CE3.7; C4 with respect to CE4.4; C5 for CE5.9; C6 for CE6.4; C7 for CE7.2; C8 for CE8.4; C8 for CE8.4; C9 for CE9.8.

Other capabilities:

Take responsibility for the work you are developing.

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

Demonstrate responsibility for successes and failures and failures.

Comply with the production rules set by the organization.

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

Recognize the organization's productive process.

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

Contents:

1. Preparation of facilities and equipment for consumption, butter and ice-cream milks

Preparation of facilities for the production of consumption, butter and ice cream milks: general characteristics.

Cleaning types: physical, chemical, microbiological cleaning.

Processes and products for cleaning, disinfection, sterilization, disinsaving, deratization.

Phases and sequences of cleanup operations.

Cleaning solutions: properties, utility, incompatibilities, precautions.

Critical points (PPCC) processing. Features.

Cleaning systems and equipment. CIP system: signalling and isolation techniques for areas or equipment.

Cleaning and maintenance of tanks: composition and distribution of space.

Preparation of machines in the manufacture of milk, cream, butter, ice cream and the like: types and characteristics.

Pasteurizers, cold equipment, lyophilizers: features.

Preparation-specific tools and tools.

Conditioning of required tools and tools.

Changes and substitutions of operational items.

Readjustment of parameters. Permitted tolerances.

Setting up, testing, and tuning operational items.

Automated process control in the reception of milk and other raw materials: types of automated systems of reception and storage processes, types of control: digital, analogue, operator functions, operation system, data collection, and performance charts.

Environmental impact of the food industry. Environmental protection measures.

2. Treatment in the manufacture of milk (consumption, evaporated, powdered, condensed), and the like

Consumer milk facilities: composition and distribution of space, auxiliary services, differentiated spaces, white rooms, rooms with positive pressure.

Microbiological, physico-chemical and quality controls in consumption milks: characteristics.

Take intermediate and finished product samples.

Hotspots of infection: favourable and adverse conditions.

Undesirable alterations by microorganisms: types of degradation, fungal and bacterial flora, contamination routes, alterations not desired by physico-chemical processes.

Physical-chemical routine analysis of the process: control of equipment and processes.

Thermal and physical treatments in consumption milks: targets of heat treatment.

Type of heat treatment applied to liquid consumption milks: pasteurization (HTST), sterilization, and U.H.T. processes

Equipment used in thermal treatments.

pasteurization equipment: sterilization towers and U.H.T. equipment, to incidents and corrective measures.

Operations of evaporation concentration and drying: dehydration and concentration: evaporation and atomization and reification. Levels, conditions of execution and control.

Specific equipment: identification, composition, operation and regulation.

Membrane separation: membrane technologies, definitions, and operating principles.

3. Operations in the manufacture of butter

Butter production: good hygiene and handling practices in the manufacture of butter.

Type of heat treatment applied to the cream: acidification, conditions, advantages and disadvantages.

Cristalization: functions. Time temperature combination.

Smoothie: function, speed and efficiency of the smoothie. Continuous and discontinuous production.

Amasado or malaxated and washed. Function and kneading to the void.

New products and techniques.

Maturation of the butter: physical and microbiological.

Rooms with positive pressure.

Microbiological, physico-chemical and quality controls in butter: intermediate and finished product sampling.

Hotspots of infection: favourable and adverse conditions.

Unwanted alterations by microorganisms.

Alterations not desired by physico-chemical processes.

Physical-chemical routine analysis of the process.

Mantequeria equipment: composition, operation and handling.

Crystals, blitzers, kneading, continuous butter.

4. Ice cream processing processes

Ice cream ingredients: milk and dairy products, edible fats, eggs and their derivatives, food sugars and honey, chocolate, coffee, cocoa, vanilla, cereals, among others.

Fruits and their derivatives, natural fruit juices and concentrates.

Almonds, hazelnuts, nuts, turrums, nuts, among others.

Alcoholic Beverages.

Plant-based proteins.

Drinking water.

Other food products.

Microbiological, physicochemical and quality controls in the manufacture of ice cream: sampling of intermediate and finished products, sources of infection, favorable and adverse conditions, undesirable alterations by microorganisms.

Physical-chemical routine analysis of the process.

Ice-cream making: features.

Cream ice cream: phases of the processing process.

Mantling and conditioning. Control methods, applications, conditions, and parameters.

Freezing, hardening, and conservation.

New products.

Equipment in the manufacture of ice-cream: composition, operation and handling: manters or freezers: function and types.

Processing methods.

Ice cream conservation: hardening tunnels, frozen maintenance cameras, "sticks" freezers. Cleaning and disinfection of the ripening deposits.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the conduct and control of operations for the manufacture of consumption, evaporated, powdered, condensed and cream, butter, ice-cream and the like, which shall be credited by means of a the following two ways:

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

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

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

FORMATIVE MODULE 3: MAKING DAIRY DESSERTS, YOGURTS AND FERMENTED MILKS

Level: 2

Code: MF0303_2

Associate to UC: Driving and controlling dairy, yogurts and fermented milk dessert processing operations

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Describe the physico-chemical and microbiological characteristics of fermented milks, and dairy desserts.

CE1.1 Recognize the basic concepts of physics and chemistry related to fermented milks, yogurts, and dairy desserts.

CE1.2 Describe and know the main constituents of the base mixture, the starting milk and the finished product and the physical-chemical characteristics and the role of the different components in the characteristics of the products.

CE1.3 Describe the microbiology of fermented milks, dairy yogurts and desserts, and the growth factors of microorganisms used in the manufacture or possible undesired contamination.

CE1.4 Identify the origin and agents causing the transformations of the products produced and their transmission and multiplication mechanisms.

CE1.5 Describe the main alterations suffered by fermented milks and dairy desserts during their handling, assess their impact on the product, and deduce originating causes.

CE1.6 Identify and recognize the different co-adjuvants of the production of fermented milks, dairy yogurts and desserts, and the function they perform.

Ce1.7 Recognize the effects of cold and heat on both physicochemical and microbiological properties of base mix constituents, adjuvants, fermented milks, and dairy desserts.

C2: Analyze the procedures for making fermented milks, uncountable soft pastes, yogurt and dairy desserts by linking the necessary operations, the input and output products and the means used.

CE2.1 Interpret the technical documentation concerning the elaboration, the technical specifications of the various products and the manuals of procedure and quality.

CE2.2 Recognize the necessary equipment and auxiliary systems for the processing to be performed.

CE2.3 Prepare the necessary equipment and auxiliary products with the appropriate parameters.

CE2.4 Justify the necessary sequence in the process execution work: preparation and maintenance of equipment and machines, identification, checking and feeding of incoming products, setting and control of parameters, quality tests and verifications.

CE2.5 Associate the processes and procedures for making fermented milks, uncountable yoghurt and dairy desserts with the input and output products and the necessary equipment and describe each other's sequence of operations of them.

CE2.6 Justify the need for production of different fermented products and dairy desserts in aseptic conditions, ultra-clean lines and "white rooms".

CE2.7 Relate the processes of making fermented milks, yogurts and dairy desserts with the packaging process, depending on the type of product to be obtained.

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

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

CE3.2 Justify the application of thermal and normalization treatments to milk or base mix.

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

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

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

CE3.6 Analyze the fermentative process and perform the stops or blocks of the fermentation at the appropriate time and appropriate conditions.

CE3.7 Analyze the loss of product quality in cases of excessive storage in lung or intermediate tanks caused by different incidents other than the processing section.

CE3.8 In a practical scenario of preparation, multiplication and maintenance of crops, based on established conditions:

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

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

-Select and assign the fermentation parameters.

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

-Select and assign the separation parameters of the lactic curd by getting the required dry extract.

C4: To make, according to the formulation, the operations of preparation, dosage and mixing of the ingredients of a compound product (dessert or similar) from the standardized milk or base mixture, achieving the quality and required hygiene.

CE4.1 Interpret crafting formulas by checking the status and treatments received by the milk or base mix.

CE4.2 Identify the manual and automatic dosing systems and the types of scales, dosimers, and related mixing equipment.

CE4.3 Different types of mixtures (solutions, suspensions, emulsions) and explain their characteristics and behavior.

CE4.4 Describe the methods of mixing, dissolution and maturation used in the preparation of dairy desserts, relating to the different types of products and indicating, in each case, the necessary equipment and the conditions of operation.

CE4.5 In a practical scenario of dairy dessert processing, based on established conditions:

-Calculate the required amount of the different ingredients needed from the base mixture or normalized milk.

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

-Check the status of each ingredient.

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

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

-Contrast the characteristics of the semi-finished product or mixture in progress (stability, homogeneity, fluidity) with its specifications and make the necessary adjustments.

-Check that the times and temperatures are appropriate for the final product type or processing.

C5: Identify requirements and perform first-level preparation and maintenance operations of fermented millet processing equipment, yogurts, and dairy desserts.

CE5.1 In a practical scenario of preparation and maintenance of fermented milk processing equipment, based on established conditions:

-Recognize the corrective or preventive maintenance needs of the machinery from the basic maintenance instructions of the manufacturing equipment of the different products.

-Identify top-level operations.

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

-Register the operating times.

-Record the incidents, produced during the workday or shift.

CE5.2 Explain the most frequent failures that occur during the usual use of equipment.

CE5.3 Analyze both positive and negative consequences of preventive and corrective maintenance.

C6: Analyze and systematize the sampling techniques and physico-chemical and organoleptic analysis for the verification of the quality of fermented milks, yogurts and dairy desserts.

CE6.1 Explain the different sampling procedures and methods used in the processing of fermented milks and dairy desserts and recognize and manage the associated instrumental.

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

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

CE6.4 In a practical scenario of taking samples properly, based on established conditions:

-Interpret the sampling protocol.

-Prepare the appropriate instrumental.

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

-Identify and move the samples.

-calibrate the instruments and reagents involved in the immediate and routine determinations.

-Make basic physico-chemical determinations in fermented milk, yogurt, and dairy desserts to obtain their composition parameters using the procedure and instrumental pointed out in each case.

-Rate the organoleptic characteristics of dairy products through sensory tests.

-Document the results obtained, preparing report on deviations.

C7: Drive the process from central panels or control room in automated or computerised facilities in the making of fermented milks, yogurts, and dairy desserts.

CE7.1 Analyze the process control systems used in the food industry, differentiating the different existing systems.

CE7.2 Describe the overall structure of the data acquisition and processing chain that is used in the automation systems used, listing and explaining the functional elements that compose it and the characteristics of each one.

CE7.3 Interpret the nomenclature, symbology, and codes used in instrumentation and process control.

CE7.4 Relating parameters to system elements that can act on them.

CE7.5 In practical scenarios of properly characterized computerised processing processes using a training simulator:

-Select the appropriate program and menu for the process and product.

-Operate information processing equipment (programmable automatons, control computers) used in the control of automated production systems used in the food industry.

-Identify the components and equipment represented in the SCADA or rendering system that is used in the controller.

-Operate on the system or equipment to be able to extract the data, graphs, or incidents at the time required.

-List the checks to be performed before starting the process.

-Set the reference parameters and the sequence of operations.

-Recognize and follow the program control guidelines and, where appropriate, incorporating corrective measures.

-Register the information generated in the form and support set.

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

C3 with respect to CE3.8; C4 with respect to CE4.5; C5 for CE5.1; C6 for CE6.4; C7 for CE7.5.

Other capabilities:

Take responsibility for the work you are developing.

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

Demonstrate responsibility for successes and failures and failures.

Comply with the production rules set by the organization.

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

Recognize the organization's productive process.

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

Contents:

1. Dairy dessert processing processes

Facilities for the manufacture of dairy desserts: composition and distribution of space.

Auxiliary services required.

Distinct spaces.

White rooms.

Rooms with positive pressure.

Ultra clean lines.

Microbiological, physico-chemical and quality controls in dairy desserts: intermediate and finished product sampling.

Hotspots of infection. Favourable and adverse conditions.

Unwanted alterations by microorganisms.

Physical-chemical routine analysis of the process.

Elaboration of dairy desserts: pre-mixing operations, standardization of the base milk.

Calculation of quantities of ingredients according to the formulation.

Dosage and mixing of ingredients.

Pasterization or sterilization and homogenization.

Mixed, conditions, and controls: features.

Dissolution, suspension, emulsion, gelling.

Specific equipment in the manufacture of dairy desserts. Dispensers: continuous scales.

Injectors: centrifugal separators, mixers, stirrers, homogenizers, cooking baths.

Preparing and maintaining equipment: features.

Pasterization and sterilization lines.

Facilities for the manufacture of dairy desserts: composition and distribution of space.

Auxiliary services required.

Distinct spaces.

White rooms.

Rooms with positive pressure.

Ultra clean lines.

2. Processes for making yogurts, fermented milks and untar pastes

Facilities for the manufacture of fermented milks, yogurts and untar pastes.

Composition and distribution of space.

Microbiological, physico-chemical and quality controls in fermented milks, yogurts, and untar pastes.

Take intermediate and finished product samples.

Hotspots of infection. Favourable and adverse conditions.

Unwanted alterations by microorganisms.

Physical-chemical routine analysis of the process.

Elaboration of fermented milks, yogurts and untar pastes.

fermented milks: preparation of the base mixture. Dosage and mixing of ingredients. Pasteurization and homogenization. Crops and ferments, preparation, inoculation and incubation. Fermentation and its control.

Yogurt: features.

Enrichment of milk: methods, and function. Thermal and mechanical treatments. Crops and ferments, their preparation, inoculation and incubation. Fermentation and its control.

Steady yogurt and smoothie: features, similarities and differences. Control parameters.

Untar pastes: preparation of the base mixture, dosage and mixing of ingredients, pasteurization and homogenization.

Crops and ferments, preparation, inoculation and incubation. Fermentation and its control.

Specific equipment in the manufacture of fermented milks, yogurts and untar pastes.

Fermentation facilities.

Injection of ferments.

Facilities to perform the fermentation braking: features.

Preparing and maintaining equipment: features.

Centrifugal separators.

Mixers.

Evaporators.

Membrane separation equipment.

3. Physical-chemical and microbiological characteristics and controls of fermented milks, yoghurt and dairy desserts

Control and standards processes.

Fermentative process in fermented milks and yogurts.

Hotspots of infection. Favourable and adverse conditions. Cleaning and disinfection conditions.

Undesirable alterations by microorganisms: types of degradation.

fungal flora.

Yeasts.

Contamination routes.

Habitat of contaminants.

Good hygiene and handling practices.

Control of foreign bodies.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the conduct and control of the processing operations of dairy desserts, yogurts and fermented milks, which shall be accredited by one of the following two forms:

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

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

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

TRAINING MODULE 4: PACKAGING AND PACKAGING OF DAIRY PRODUCTS

Level: 2

Code: MF0304_2

Associated with UC: Driving and controlling dairy packaging and packaging operations

Duration: 120 hours

Assessment Capabilities and Criteria:

C1: Associate the packaging tasks with the production process, analyzing the importance of the packaging with respect to the final product and consumer.

CE1.1 Identify packaging in the production sequence of a dairy or food product.

CE1.2 Check that the product to be packaged arrives in the quantity and conditions specified in the procedure manuals.

CE1.3 Analyze the loss of product quality in cases of excessive storage in lung or intermediate tanks, caused by different incidents other than the packaging section.

CE1.4 Perform the relevant checks to verify that the traceability data is correct.

CE1.5 Recognize and justify the fermentation, heat treatment, or conservation needs required by the product once packaged.

CE1.6 Perform the sorting and separation operations of the different types of waste generated according to their origin, status, and recycling.

CE1.7 Recognize the environmental impact of packaging used in the dairy industry.

CE1.8 Associate packaging with the subsequent packing process, checking that the specifications reflected in the process manuals are met.

C2: Characterize materials and packaging for packaging, conditioning and labeling, and relate their characteristics to their conditions of use.

CE2.1 Recognize and classify packaging and packaging materials that are most used in the dairy industry.

CE2.2 Describe the characteristics and conditions of use of the various packaging materials and packaging materials.

CE2.3 List properties and describe the characteristics of plugs, operations, coverage complexes, and other auxiliary packaging elements.

CE2.4 Point out existing incompatibilities between materials and packaging and products.

CE2.5 Identify the different conditioning materials and associate them with the most suitable packaging and products.

C3: Analyze the hygienic and sanitary conditions to be met by facilities and equipment in the packaging of dairy products, identifying the critical points of the process.

CE3.1 Recognize the particular technical-health conditions that the packaging area must meet.

CE3.2 Justify the form and periodicity of the cleanings, vaporizations, satinizations and disinfections in the work area to achieve the required level of hygiene.

CE3.3 Identify the type of cleaning and/or disinfection or satinization to be performed, as well as the concentration and conditions of use of the cleaning and disinfection agents, and the measures to be taken during their use.

CE3.4 Rate the importance of critical point control (ARICPC) in packaging.

CE3.5 Rate what are the critical points of the processes you handle and know your causes.

C4: Identify requirements, performing first-level maintenance and preparation operations for packaging machines and equipment.

CE4.1 Interpret the manuals for the use and/or maintenance of equipment and packaging machines by selecting the first level operations.

CE4.2 Specify the reglages to be made to a format change in the package.

CE4.3 List and explain the meaning of the reviews to be carried out before the start or stop of a line or packaging equipment.

CE4.4 Recognize the most frequent incidents arising in a line or packaging equipment, and deduce the possible causes and preventive and corrective measures to be taken.

CE4.5 Sort and characterize the sequence of cleaning operations of a line or packaging equipment at the end of each batch or shift, taking into account processed products.

CE4.6 In a practical scenario of preparing a packaging line or equipment, based on established conditions:

-Perform the required first-level maintenance tasks.

-Set the various machines and auxiliary elements to the point for commissioning.

-Perform cleaning tasks at appropriate times and conditions.

-Apply the necessary personal security measures to the job.

C5: Apply packaging, conditioning and labeling techniques used in the dairy industry and evaluate the compliance of packaged products and lots.

CE5.1 Distinguished the different types of packaging used in the food industry.

CE5.2 Identify and characterize the "in-situ" packaging, packaging preparation, closed-fill, and labeling operations.

CE5.3 Describe the parts and operation of the machines, equipment, and packaging lines.

CE5.4 Point out the correct order and sequence of the various machines and equipment that make up a packaging line.

CE5.5 In a convenient packaging scenario, based on established conditions:

-Recognize and value the fitness of packaging and packaging materials and labeling to be used.

-Calculate the quantities of the various materials and products required.

-Handle the machines by monitoring their correct operation and keeping the packaging parameters within the set margins.

-Apply specific security measures in the use of packaging machines and equipment.

CE5.6 In the development of a convenient packaging scenario, for which information on quality self-control is provided:

-Relate the parameters to watch during the process, its allowable values, and the checkpoints.

-Perform the filling, closing, and other systematic controls.

-Calculate the deviation levels and compare them with the references to support or reject the products, and deduct corrective measures.

-Control that consumables are at the required levels.

-Check that the labels contain the appropriate information and are placed on the prefixed site.

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

C4 with respect to CE4.6; C5 with respect to CE5.5 and CE5.6.

Other capabilities:

Take responsibility for the work you are developing.

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

Demonstrate responsibility for successes and failures and failures.

Comply with the production rules set by the organization.

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

Recognize the organization's productive process.

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

Contents:

1. Packaging: characteristics of the packaging materials for dairy products

Dairy packaging standards: specifications, tolerances, rejection levels.

Characteristics of the materials.

Microbiological and physico-chemical and quality controls in dairy desserts.

Types and characteristics of packaging materials.

Preformed and formed "in situ".

Interaction between packaging and food: Permeability. Substance migration.

Seals and sealing materials: aluminum, plugs.

Complex: Paper mix-plastic.

Types of packaging: metal, plastic, cardboard.

Formed "in situ": pots, bottles, bags.

thermoformed plastic.

Sealed cardboard.

Capsule closures and sealing materials.

Complex (plastic-paper mix); aluminum.

Plugs: types.

2. Packaging, packaging and subsequent packaging of dairy products

Applicable packaging, packaging and packaging regulations.

Traceability of each pallet. Signals and codes.

Driving a line of packaging, packaging and packaging: quality.

Critical packaging, packaging, and conditioning points.

Automatic or manual controls: of packaging; of product.

Maintenance: preventive; corrective; first level. Responsibility.

Production: planning; cleaning and driving machines.

Material sourcing: supply orders and supply flows.

Envassadoras. Types: for the environment: atmosphere and vacuum, modified atmosphere.

Vassers depending on the durability of the product: ultralimpies and aseptic. By technology: per batch or continuous.

Aseptic. Long-term products (UHT).

Rotatives; Linales.

Packers: features.

Paletizers.

Machines and auxiliary installations.

Decoration and conditioning: labels, paper materials, plastic.

Adhesive glue. Types and location.

Sleever retracted. Plastic materials.

Painted (offset).

Embossed plastic with mold.

Main materials and types of dairy packaging.

3. Quality and performance in the dairy packaging process

Quality self-control in the packaging of dairy products.

Dairy packaging standards.

Specifications: tolerances.

Rejection levels.

Testing of dairy materials.

Control of dairy packaging.

Fill and weight control.

Detection and control of metal and foreign bodies.

Control of closures.

Dairy product sampling: sample encoding.

Identification of the points specified for the sampling.

Move to the lab in the sample.

Physical-chemical tests: (pH, fat, dry extract, viscosity, among others).

Microbiological controls.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the driving and control of the packaging and packaging operations of dairy products, which shall be accredited by one of the following two forms:

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

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

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

ANNEX II

PROFESSIONAL QUALIFICATION: FISHERY AND AQUACULTURE PRODUCTS INDUSTRIES

Professional Family: Food Industries

Level: 3

Code: INA178_3

General Competition

Manage a unit or section in the fishery products industry, programming, preparing and monitoring material and human resources, as well as the work required to achieve the objectives set out in the production, quality and environmental protection by monitoring good manufacturing and handling practices, monitoring the application of the traceability system and monitoring the implementation of the system of analysis of the hazards and critical control points (HACCP).

Competition Units

UC0556_3: Manage supplies, warehouse and shipments in the food industry and perform marketing support activities

UC0557_3: Schedule and manage production in the food industry

UC0558_3: Cooperating in the implementation and development of the quality plan and environmental management in the food industry

UC0565_3: Develop processes and determine operational procedures for the production of fishery and aquaculture products

UC0566_3: Control the production of fishery and aquaculture products and their automatic production systems

UC0567_3: Apply analytical and sensory control techniques for the processing of fishery and aquaculture products

Professional Environment

Professional Scope

Develops its professional activity in the area of production, development of products and services and organization of the food industry, in relation to the department of quality and maintenance of equipment, dedicated to obtaining (a) for the purpose of the development of fisheries and aquaculture, in entities of a private nature, in large or medium-sized enterprises, both self-employed and self-employed. It develops its activity, depending on its case, functional and/or hierarchically of a superior. You may have staff in your position at times, for seasons or in a stable way. The principles of universal accessibility are applied in the development of professional activity in accordance with the applicable regulations.

Productive Sectors

It is located in the production sector of fish processing in the subsectors of the production of preserved, semi-preserved dishes, prepared dishes, as well as in freezer vessels and factory ships.

Relevant Occupations and Jobs

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

Provisioning managers

Production Managers

Heads of line or heads of plant in the derivatives and processing industries of fisheries and aquaculture

Small-industry managers of the fisheries or the processing industry

Fishing Product Quality Control Laboratory Technicians

Inspector's collaborators-quality auditor and environmental control

Food industry monitors

Quality control technicians in food industries

Food industry laboratory technicians

Food Industries Managers

Associated Training (660 hours)

Training Modules

MF0556_3: Warehouse management and marketing in the food industry (90 hours)

MF0557_3: Organization of a food production unit (90 hours)

MF0558_3: Quality and environmental management in food industry (150 hours)

MF0565_3: Processes in the fishery and aquaculture products industry (120 hours)

MF0566_3: Elaboration of fishery and aquaculture products (150 hours)

MF0567_3: Analytical and sensory control of fishery and aquaculture products (60 hours)

COMPETITION UNIT 1: MANAGE SUPPLIES, WAREHOUSE AND EXPEDITIONS IN THE FOOD INDUSTRY AND CONDUCT MARKETING SUPPORT ACTIVITIES

Level: 3

Code: UC0556_3

Professional realizations and realization criteria:

RP 1: Schedule the supply of raw materials, aids and materials in the food industry, obtaining information from the departments concerned, to ensure production, according to the production plan of the company.

CR 1.1 The supply of raw materials and auxiliaries is determined, according to the needs, using the information of the production departments on: stocks, suppliers, costs and other necessities, according to company policy.

CR 1.2 Supplier offers are selected on the basis of quality, price, warranty, delivery time of the products and approval procedure.

CR 1.3 External order orders are processed, following delivery times and the provisioning calendar.

RP 2: Manage receipt in the warehouse of external supplies and finished products, in the food industry, verifying the entry controls of each commodity according to the company's production plan for ensure the distribution of the same.

CR 2.1 Information about supplies and finished products to be received on each day or period is transmitted to the warehouse's receiving staff, delivering the relevant documentation, in accordance with the instructions of the job, controls, and records to be performed.

CR 2.2 The controls established at the receipt of supplies are elaborated, checking their execution and compliance with the instructions in the company's production plan.

CR 2.3 Data regarding: quantities, characteristics, dates, supplier and carrier are determined by the input records of each commodity, being required by the warehouse control system.

CR 2.4 The documentation for each batch of finished products is elaborated, considering the results of the controls performed in the warehouse, so that its characteristics correspond, complying with the quality plan intended.

CR 2.5 Supplies before reception in the warehouse are controlled, assessing the results of the checks: quantities, dates, supplier, characteristics, among others and the approval procedure, depending on the plan of the quality of the company.

CR 2.6 External supplies are monitored, controlling the degree of supplier compliance in delivering supplies, comparing the agreed delivery terms and conditions with the quality plan.

RP 3: Manage the storage and preservation of finished products, raw materials and auxiliaries, as well as the supply of products to ensure the functioning of the production plant in the food industry, agreement with the company's production plan.

CR 3.1 The cleaning and operating conditions of the warehouses and equipment are monitored, according to the cleaning and maintenance plan and in case of observed deviations, restoring the anomaly, according to guidelines marked in the production plan.

CR 3.2 The criteria for the location of the goods in the warehouse are determined, taking into account the characteristics of the products, the identification and the optimal use of the resources, according to the Storage technical instructions.

CR 3.3 The conditions for the preservation of perishable products and the system of control of the deciduous are incorporated in the work instructions, in order to avoid losses according to the quality plan.

CR 3.4 The characteristics, with respect to quantities, as well as the flows, moments, destinations and intermediate stores of the products to be supplied, are established, according to the production schedules.

CR 3.5 The transport on the plant and inside the warehouse, is organized, setting the conditions, regarding the circulation of the vehicles, itineraries, intermediate and final points, respecting the conditions of safety and minimizing the costs, according to the procedure of internal traffic of goods.

CR 3.6 The fulfillment of the production supply output record is verified, based on the output system determined in the production plan.

CR 3.7 The instructions for the warehouse management work are elaborated, considering the needs, characteristics of the staff and working conditions, according to the quality plan.

CR 3.8 The stocks of raw materials and auxiliaries are organized in relation to the production and supply programs, making corrections when deviations are detected.

CR 3.9 The systematic to verify inventory in warehouse management is established, investigating possible differences in relation to stock controls.

RP 4: Manage the issue of external orders in the food industry, meeting the specifications and demands received, to ensure the conditions of shipment, according to the company's production plan.

CR 4.1 The issue of external orders is programmed according to order characteristics, (stock in storage, deadlines, distance, itineraries, costs), according to the contract document.

CR 4.2 The warehouse staff is organized to coordinate the required orders, specifying the work instructions and the corresponding documentation.

CR 4.3 The storage and, where applicable, shipment of expired or rejected products, is available, informing the departments involved to decide on their destination in accordance with the established procedure.

CR 4.4 The issuance of the external orders is organized, monitoring the lots, the protection of the same, the registration of exit and the documentation that accompanies it, according to the operating procedures of the company.

CR 4.5 The transport in both the supplies and the expeditions is organized, considering costs and according to programs and calendars established in the production plan of the company.

RP 5: Purchases, selecting suppliers/customers, negotiating conditions and closing operations in the food industry, as per the specifications received, to ensure that orders or purchases are the ideal, according to the company's productive plan.

CR 5.1 The arguments for the sale of products are defined, using the company's objectives and image, the characteristics and qualities of the products and the market situation.

CR 5.2 New suppliers/customers are selected, meeting the approval requirements set by the company.

CR 5.3 The plan of visits to suppliers and/or clients is established, organizing the corresponding program of visits.

CR 5.4 The plan of concerted visits with suppliers and/or clients is carried out, through structured interviews, applying selling techniques, depending on the characteristics of the supplier or customer, the demand and the supply, The company itself and its policy.

CR 5.5 The treatment and handling of food products to be managed and the 'market' techniques that could be used, is transmitted to the supplier/customer if necessary.

CR 5.6 The buyings are negotiated with flexibility, depending on the conditions set by the company and the type of customer/supplier in question.

CR 5.7 The closing of the sales transactions is carried out, controlling that the conditions and characteristics of the order or purchase, (prices, discounts, transport, ports, delivery times, payment method and other conditions), are within the margins set by the company, in accordance with the customer/supplier and clearly specified in the signed contract.

CR 5.8 The characteristics of the sales operations already closed, are communicated to the corresponding department, according to the established procedure.

CR 5.9 The supplier/customer file is kept up to date periodically, evaluating the executed operations, in accordance with the company's production plan.

RP 6: Support advertising and product promotion actions along the distribution channel, intervening in advertising and promotional campaigns for new products in the food industry, according to the policy of the company, to ensure marketing, in accordance with the company's production plan.

CR 6.1 Advertising and promotional campaigns are exposed and explained in detail to customers, according to the established market plan.

CR 6.2 The information: producers, suppliers and/or customers, among others, on the advertising and promotional campaigns of the company is transmitted, according to the plan of production and sale established.

CR 6.3 The features and benefits of products are reported to current and potential customers, according to the communication plan.

CR 6.4 The launch of new products is established, applying test and market testing, with the specific R & D department.

CR 6.5 Test, recall and sample recognition application information is obtained, according to the Department of Marketing, about the launch of new products.

CR 6.6 The information of the data and the results of the promotional campaigns is obtained, both in witness markets and in the definitive ones.

RP 7: Collaborate on the control over the distribution network of the company, according to the contract document, to meet the objectives of the conditions contracted with the distributors in relation to the characteristics of the raw materials and auxiliaries, complying with the company's production plan.

CR 7.1 The tokens with the characteristics of each distributor's raw and auxiliary materials are updated, incorporating the changes produced in the approval procedure.

CR 7.2 Information on the conditions for the preservation and handling of products is transmitted to distributors to avoid deterioration.

CR 7.3 The distributor relating to exclusivities, raw materials and auxiliaries is checked, verifying its compliance in relation to: sales prices, promotional campaigns, delivery times and services after sales.

CR 7.4 The distribution channel that affects the flow and rotations of products, stock breaks and distribution coverage, is analyzed to see if there are any anomalies that have arisen or are foreseeable, proposing corrective actions.

RP 8: Transmit the information demanded by the company about the product and the market in the food industry, conducting surveys of new trends, tastes and needs to customers to establish their policy of marketing.

CR 8.1 The tastes and needs of the food products market are obtained, probing customers about brand positioning, quality, packaging, price, according to the market plan.

CR 8.2 The variations in the price, characteristics, or commercial conditions of the competition are analyzed, according to the established ratios, according to the operating procedure.

CR 8.3 New trends in the tastes or needs of the food products market are detected, with the corresponding report being prepared, according to the established procedure.

CR 8.4 The sampling of the products of the competition is carried out according to the market plan established by the company.

CR 8.5 Information obtained from the food sector is transmitted, documented, to the marketing department.

CR 8.6 The assessment of the products of the competition is carried out, analyzing the variations of prices, characteristics and commercial conditions, among others.

CR 8.7 The "merchandising" techniques used in the sector are analyzed, as well as the promotional or advertising campaigns of the competition, taking into account the market ratios and the established market plan.

Professional context:

Production media:

General access and restricted access files in documentary and computer support. Base software and specific management and warehouse control applications. Data control and transmission equipment and devices, barcode scanner. Storage equipment and facilities.

Products and results:

Sourcing of raw materials, aids and materials in the food industry. Supervision of the reception of the warehouse of external supplies and finished products. Management of storage and conservation of finished products, raw materials and auxiliaries. Organisation of the dispatch of external orders in the food industry. Selection of suppliers/customers and buyers. Advertising and promotion actions of products along the distribution channel. Control along the company's distribution network in the food industry. Transmission of the information demanded by the company on the product and the market in the food industry.

Information used or generated:

Address goals for warehouses. Stock and inventory controls. Criteria for classification, storage and preservation of goods (supplies, finished products, rejections). Cost data relating to storage. Production programmes with supply needs. External orders. Supplier relationships, distributors, customers, carriers. Transport systems recommended according to types of goods. Machinery and equipment operating manuals used in the warehouse. Sales zone detail. Sales and purchase forecasts established by the company. Market research on the sector, brands, prices, preferences and others. Brand positioning. PGH (General Hygiene Plans) records and APPCC system records (Hazard analysis and critical control points).

COMPETITION UNIT 2: SCHEDULE AND MANAGE PRODUCTION IN THE FOOD INDUSTRY

Level: 3

Code: UC0557_3

Professional realizations and realization criteria:

RP 1: Schedule different manufacturing lines, in collaboration with other involved areas, considering costs to ensure the continuity of production processes, complying with the production plan.

CR 1.1 Production targets are set under the advice of other departments involved, according to the production plan.

CR 1.2 Production is planned in collaboration with other areas of the company, using the most appropriate techniques according to the production plan.

CR 1.3 Risk and uncertainty in the different scheduled production lines are evaluated using the required techniques according to the production plan.

CR 1.4 Processes are scheduled, taking into account the overall costs and costs of the project, using calculation tools according to the production plan.

CR 1.5 Production programs are subject to contrast (or consideration) with other areas involved in accordance with the production policy.

RP 2: Schedule the quantities and flow of raw materials, auxiliaries and materials necessary, considering production needs, in accordance with the production operating procedures to ensure the production plan in the food industry.

CR 2.1 The quantities, characteristics and flow of raw materials, auxiliaries and materials required in the manufacture of food products are programmed from the production department in accordance with the manufacturing.

CR 2.2 The production schedule is carried out, taking into account the needs and stocks, the orders of the customers and the reduction of production costs according to the company's policy.

CR 2.3 Production needs are valued and prioritized, taking into account the availability of human and material resources according to the production operating procedure.

CR 2.4 Manufacturing orders are processed, taking into account production needs and delivery times according to the shipment schedule.

RP 3: Control production in the food industry, considering human resources, using management tools, according to the control plan programmed to ensure the production plan.

CR 3.1 Work areas in the food industry are available, within the production line, using the management tools, according to the production plan.

CR 3.2 Human resources are selected and classified within the work areas of the production line, in accordance with the human resources management procedure for manufacturing.

CR 3.3 The machinery, equipment and ancillary facilities in the food industry are selected and classified within the work areas of the different production lines, according to the plan established.

CR 3.4 The information needs for the management of production in the food industry are detected and collected according to the plan established.

CR 3.5 Production control is set, using management tools according to the given plan.

CR 3.6 The efficiency and production efficiency ratios in the food industry are controlled by the measurement tools established according to the programmed control plan.

CR 3.7 Production in the food industry is put into operation under the supervision of the areas involved according to the manufacturing needs.

CR 3.8 The preventive maintenance of the machines on the production line is controlled, working out a maintenance plan, in order to ensure their availability.

RP 4: Coordinate the work group in the food industry according to the scheduled control plan, taking into account process operations, available resources and performance, to follow the plan of functions and competencies established in the company.

CR 4.1 The awareness and awareness of staff is developed with techniques that meet the company's human resources management policy.

CR 4.2 The assignment of tasks and responsibilities of each worker is made by allowing the group to execute and finish operations by meeting the stated objectives.

CR 4.3 The training and training needs of the human team are detected and established in a registry according to the company's specific plan.

CR 4.4 Human equipment is directed and coordinated with established management tools, taking into account the required characteristics.

CR 4.5 The interpretation of the instructions is provided, through ongoing advice from the staff in charge.

CR 4.6 Promotion channels and incentives are taken into account by assessing the attitudes of the employees, initiative and creativity of their employees.

RP 5: Control the production process in its different phases in the food industry, according to the control plan programmed to ensure the manufacturing plan.

CR 5.1 The control types at the inspection points are determined according to the production control plan.

CR 5.2 Production standards are secured on the process line and according to the production schedule.

CR 5.3 The deviations detected in the production are corrected by the systems set out in the production control plan.

CR 5.4 The responsibilities of basic production control are established within the manufacturing line taking into account the operational and human resources management procedures in manufacturing.

RP 6: Collaborate on production cost management in the food industry, using the calculation tools, according to the production plan to ensure the established accounting system.

CR 6.1 The costs of materials, products and equipment are established, using the necessary valuation and inventory systems according to the production schedule.

CR 6.2 Labor costs are set, using the inventory valuation systems according to the production schedule.

CR 6.3 End product costs are established using the necessary valuation and inventory systems according to the production schedule.

CR 6.4 The established production costs are assessed with other areas involved according to the production schedule.

CR 6.5 The inventories of the identified costs are fully managed and sent to the department involved for approval according to the production schedule.

RP 7: Participate in the organization of work risk prevention activities in the food industry, programmed in the specific productive unit according to company policy and applicable regulations for preserve security.

CR 7.1 Work risk prevention management is done by supporting other responsible and/or involved departments and in accordance with the production schedule.

CR 7.2 The management of prevention activities is made known to staff involved through work sessions according to the production schedule.

CR 7.3 The effectiveness and efficiency required in the management of the prevention of occupational risks is carried out by participating in the verification with the responsible department.

CR 7.4 The plan is subject to periodic evaluation and review through internal or external audits in accordance with the policy of safety and health care, collaborating on the plan by providing information and/or documentation Consider accurate.

Professional context:

Production media:

General access and restricted access files in documentary and computer support. 'Software' on the basis and specific applications of production management and programming in the food industry. Data control and transmission equipment and devices, barcode scanner. Food production and engineering equipment and facilities. 'Software' for the processing of data on machine maintenance history.

Products and results:

Manufacturing lines in collaboration with other involved areas scheduled according to production plans. Programming of the quantities and flow of raw materials. Controlled production, taking into account manufacturing needs. Coordination of working groups. Control of the production process. Collaboration in the management of production costs. Participation in the organization of work risk prevention activities in the productive unit, in accordance with company policy.

Information used or generated:

Direction targets for production. Production controls. Criteria for classification and production priorities. Cost data relating to production. Production programmes with supply needs. Characteristics and prices of raw materials and auxiliaries. Catalogues and information on machinery and production equipment. Technical information about the product: characteristics, production process and its influence. Characteristics of the finished products. Recommended production systems according to types of food. Machinery and equipment operating manuals used in the production. Lists corresponding to the state of the machines. PGH (General Hygiene Plans) records and APPCC system records (Hazard analysis and critical control points).

COMPETITION UNIT 3: COOPERATING IN THE IMPLEMENTATION AND DEVELOPMENT OF THE QUALITY AND ENVIRONMENTAL MANAGEMENT PLAN IN THE FOOD INDUSTRY

Level: 3

Code: UC0558_3

Professional realizations and realization criteria:

RP 1: Collaborate on quality plan management (GPC) activities in the food industry, according to the company's production plan, for its application.

CR 1.1 The collaboration in the management of the quality plan is carried out in the determination of information flows with the involvement of the entire organization, ensuring its compliance, in favor of the functional relations and the The transmission of organisational processes to achieve a competitive level of quality in the market, cost rationality and continuous improvement of the process.

CR 1.2 The collaboration in the management of the quality plan is done on the basis of the elaboration of the documentary support, referring to forms and formats of work instructions or specific processes, so that once completed, constitute traceability records, in compliance with the objectives and activities set out by the company.

CR 1.3 The collaboration in the management of the quality plan in the food industry is established in relation to the elaboration of proposals for improvement of the procedures of management of the quality plan, meeting the objectives and activities fixed by the company.

CR 1.4 The collaboration in quality plan management is performed according to the development of internal and/or external audit processes, in accordance with the company's quality plan.

CR 1.5 The collaboration in the management of the quality plan and food safety management is determined on the basis of the elaboration of a proposal for corrective and/or preventive measures, derived from internal and/or external audits, establishing required quality criteria for food suppliers.

CR 1.6 The collaboration in the quality plan and food safety management is established in relation to the elaboration of certification activities of the results of the tests carried out in plant and in other departments, ensuring the transparency of certification systems.

RP 2: Collaborate on organizational activities in the development of the Environmental Management Plan (PGM) in the food industry, to achieve sustainable development of the activity, meeting the objectives and activities fixed by the company.

CR 2.1 The collaboration in the management of the Environmental Management Plan is carried out in relation to the elaboration of the documentary support referred to forms and formats of the work instructions or specific processes, form which, once completed, constitute the traceability records, in accordance with the objectives and activities set out by the company.

CR 2.2 The collaboration in the management of the Environmental Management Plan is carried out in the development of internal and/or external audit processes, in accordance with the comprehensive quality system, meeting the objectives and activities fixed by the company.

CR 2.3 The collaboration in the management of the Environmental Management Plan is carried out in relation to the elaboration of proposals for improvement in the management of the same meeting with the objectives and activities fixed by the company.

CR 2.4 The collaboration in the Environmental Management Plan in the food industry is established in relation to the elaboration of proposals for improvement of the management procedures of the Environmental Management Plan, complying with the with the environmental objectives and activities set by the company.

CR 2.5 The collaboration in the management of the Environmental Management Plan is determined on the basis of the elaboration of a proposal for corrective and/or preventive measures, derived from internal and/or external audits, establishing the required environmental criteria for food suppliers.

CR 2.6 The collaboration in the Environmental Management Plan is established in relation to the elaboration of certification activities of the results of the tests carried out in plant and in other departments, assuring the transparency of certification systems.

RP 3: Propose process and product improvement actions in the food industry through the analysis of quality indicators, control and evaluation of results, complying with the company's production plan based on the objectives and activities set out.

CR 3.1 Process improvements, referred to: quality, environmental management, reduction of costs or reduction of forces, among others, are established from the information obtained in the diagnosis of the causes that motivate the conformities, out of control situations and deviations detected in the established control values.

CR 3.2 Critical control points are determined based on data collected in the assessment of numerical results of sample analysis and interpretation of statistical and biographical data related to processes and processes. products obtained.

CR 3.3 The deviations or changes detected in the product quality are transmitted to the interested department or department.

CR 3.4 The documentation on quality, environmental and personnel management monitoring is developed, in line with established standards, allowing easy interpretation according to the objectives and activities fixed by the company.

CR 3.5 The flow of information to enable staff to participate in quality and environmental management improvements is established, in line with the established rules, in accordance with the objectives and objectives of the activities set by the company.

CR 3.6 Documentary management that ensures the conservation, updating, access and dissemination of quality and environmental information is developed, in accordance with established standards, in accordance with the objectives and objectives of the activities set by the company.

RP 4: Collaborate in the development of a system of monitoring and control of critical control points (HACCP) of food security throughout the production process in the food industry to maintain the health of the food, according to the company's production plan, according to established guidelines.

CR 4.1 The potential dangers of food contamination are identified in the points, areas, and operations that are carried out throughout the production process.

CR 4.2 Corrective measures are determined, to manage the hazards of identified food contamination.

CR 4.3 The preventive measures established for every possible danger are controlled, following the guidelines established by the company.

CR 4.4 Regular reviews of food hazard analysis and critical control points (HACCP) are carried out, monitoring corrections and verifications whenever new operations are modified or new operating conditions, following the guidelines established by the company.

CR 4.5 The information in the analysis of the data and reports of the production process of the food industry is recorded, archiving in order to assure the quality of the product, following the established procedure, to assure the traceability and introduce process and product enhancements.

CR 4.6 The periodic training plan on hygiene and food safety is verified to be regularly delivered to all operators.

RP 5: Control compliance with legal requirements and product quality regulations, according to established guidelines to ensure consumer safety.

CR 5.1 The legislation of the different administrations affecting the food industry applies to ensure compliance with the required specifications.

CR 5.2 The consequences arising from the application of the legislation are disseminated and made known to the company's staff for its correct compliance.

CR 5.3 The degree of compliance with the voluntary standards adopted by the company is identified, studying possible modifications or improvements.

CR 5.4 The selected voluntary standards are implemented and operated on the basis of these standards, requesting their possible certification.

CR 5.5 The established and certified provisions and standards are kept up to date and continuously reviewed in those phases of the process affected by the rule.

RP 6: Carry out information and/or training activities for the improvement of the development of the Quality Management System (GSC) and the Environmental Management System (EMS) in the food industry, according to the plan company's production, according to established guidelines.

CR 6.1 The objectives of training and information, in the implementation, development and maintenance of the Integral Quality System are defined, involving staff in the food industry.

CR 6.2 Information/training activities for the achievement of objectives are programmed, selecting material and personal resources and identifying materials capable of producing impact on the food industry.

CR 6.3 The training/information actions for the improvement of the development of the Quality Management System (GSC) and the Environmental Management System (EMS) are defined by means of the evaluation instruments and criteria. adjusting them to the functional needs of the staff in charge, readjusting measures of the actions and assessing the results of the training plans/information imparted.

CR 6.4 Compliance with the (GSC) and (SGCM) in the food industry, ensures, developing a participatory and collaborative environment through the awareness of the workers in their care and the establishment of application protocols.

Professional context:

Production media:

Food security management software. Environmental prevention and control software.

Products and results:

Quality Plan Management (GPC) activities and food security in the food industry. Activities carried out in the development of the Environmental Management Plan (PCGM). Process and product improvements in the food industry. Control of compliance with legal requirements and product quality regulations. Activities carried out on information and/or training for the improvement of the development of the Quality Management System (GSC) and the Environmental Management System (EMS).

Information used or generated:

Legislation, regulations and technical-health regulations applicable to the sector. Drawings of the facilities for the implementation of the L + D and D + D programmes (cleaning, disinfection and disintering, deraising). Reports of hygienic audits. Relationship of human resources. Quality manual. General procedures, operations and work instructions. Quality control records. Letters of service. Parameters to be analyzed, limits of the same and influence on the final product. Result of quality analysis and testing (internal and external). Instruction manuals for quality control devices and equipment. Characteristics and formats of the final products, including information to be collected on labels and labels. Other certificates. Environmental regulations and regulations applicable to the sector. Plan for the control and minimisation of waste. Analytical reports on the control of environmental parameters. Reports of audits, diagnostics and ecoaudits. Relationship of human resources. Food, Community Directives, Regulations, Royal Decrees. Ministerial Orders, Laws, applicable. Environmental legislation, prevention of occupational hazards and food safety. PGH (General Hygiene Plans) records and APPCC system records (Hazard analysis and critical control points).

COMPETITION UNIT 4: DEVELOPING PROCESSES AND DETERMINING OPERATIONAL PROCEDURES FOR THE PRODUCTION OF FISHERY AND AQUACULTURE PRODUCTS

Level: 3

Code: UC0565_3

Professional realizations and realization criteria:

RP 1: Determine the characteristics of raw materials (fish and shellfish), auxiliary materials and materials that will be involved in the production and packaging of fishery products, to ensure production with the required quality, according to the company's overall plan.

CR 1.1 The ratio of qualities of raw materials (fish and shellfish) and auxiliary materials are established by identifying the different species of fish and shellfish of utility in the fisheries and aquaculture industries, the chemical and nutritional composition, as well as the biology of the main fish species and edible seafood, complying with the requirements of the product and the packaging.

CR 1.2 The agents responsible for the physical, chemical and microbiological changes that take place in the fish, shellfish and their derivatives are identified, establishing the measures required under the conditions of management, checks to be performed and parameters to be controlled so that they do not occur.

CR 1.3 The additives and auxiliary materials used in the fisheries and aquaculture industries are determined, in the light of the production processes, by controlling them to meet the specifications required to be able to be used in the operational processes determined in the overall production plan.

CR 1.4 The permissible margins or tolerances in the characteristics of raw materials and auxiliary materials are set out in the operating procedures, according to regulations and quality system of the company.

CR 1.5 The relation of approved suppliers of raw and auxiliary materials, of fish and shellfish, are determined, considering the alternatives offered by the suppliers, complying with the production costs established in production systems.

RP 2: Develop the processes of reception, preparation, preliminary treatments of conditioning and washing, processes of elaboration, defining the flow of the product and its sequencing in the elaboration and packaging of products fisheries derivatives to ensure the required levels of production and quality, in compliance with the general production plan and applicable regulations.

CR 2.1 The degree of freshness of the fish and shellfish required at the reception is determined according to the applicable Community legislation, specifying that these, must be reviewed, through visual inspection, confirming that they are not transported together with incompatible products and meet the health guarantees as required by the general production plan.

CR 2.2 The stages of the preparation process and previous treatments are determined, establishing an orderly sequence of phases such as categorization, washing, thawing, flaking, outlandish, striping, desolate, Cut-out of fish, so as to ensure passage to the process of presentation and packaging.

CR 2.3 The stages of the process for the production of fishery products are determined by establishing the parameters such as the flow or direction of progress of the product, the operations and machines required, the procedures and working methods, incoming and outgoing products, processing and waiting times and control type systems to be performed, inter alia, taking into account the sensory, biochemical (increase among others), subsequent to the catch.

CR 2.4 The packaging, canning and packaging of the products are determined, establishing the required checks as material control, closing, sealing, palletizing and labeling, among others, to ensure compliance of the specifications set.

CR 2.5 The stages of the processing of products derived from the fishery are established, determining the conditions of time, quantity and qualities required, as well as the purification in case of bivalve molluscs, complying with the with the applicable regulations and the general production plan.

RP 3: Determine the physicochemical characteristics of refrigeration and conditions for the preparation of preservative substances such as brines, sauces and government liquids, among others, in the production of preserved, semi-preserved and pickled fish and shellfish, complying with the general production plan and applicable regulations.

CR 3.1 The preservative substances are determined, considering the physico-chemical parameters in their preparation such as temperature, viscosity, precipitation, pH, pressure, quantities, concentrations, among others.

CR 3.2 The processes of making semiconservas of fish such as smoked, brackish, pickled, among others are determined, considering the penetration of the salt, controlling the transformations that make the meat mature and modify its aroma, taste and texture, as it happens, in pickled or natural products.

CR 3.3 The preparation of frozen, deep-frozen and refrigerated is determined, considering parameters of temperature, degree of freshness, among others, complying with the requirements of the production process.

CR 3.4 The obtaining of surimi, extruded protein of fish are determined, considering the obtaining of the gel or paste (the surimi) and mixed with additives (sugars, salt and phosphates), which allow the processed meat to not lose its gelling properties and do not deteriorate during freezing and storage.

CR 3.5 The process of obtaining fish meal is determined, considering the requirements of the desiccation of the fish, specifying the parameters of time, temperature, as well as the ground.

CR 3.6 The development of the process for the production of canned fish and shellfish is generally determined, considering the quality control guidelines that allow the final requirements, measures and levels to be met. cleaning to ensure that they ensure production under hygienic conditions, complying with the applicable rules.

RP 4: Determine the characteristics and conditions of development of the operations for the production of fishery and aquaculture products for the production of products with the quality established in the general plan of production and the applicable food safety regulations.

CR 4.1 Equipment and machines (autoclaves, classifiers, filling, cochery, among others) of the manufacturing process are distributed, taking into account the flow of materials and the rules of distribution in plant.

CR 4.2 The plant distribution of the equipment in the production of canned fish and shellfish is determined, considering the minimum travel of the products, avoiding interference in the process, achieving greater rationality and economics of work.

CR 4.3 The distribution of equipment, means of production and plant persons is established, based on safety, quality and versatility criteria, complying with the requirements of the general production plan.

CR 4.4 The causes of alteration of fishery and aquaculture products are identified for the purposes of subhealing the production process, stopping or restarting the process or asking for technical assistance.

CR 4.5 Required cleaning, disinfection, disinterment and de-ratization processes are established in plant, in accordance with the company's overall production plan.

RP 5: Establish the characteristics and instructions of each operation in the development of processes for the production of fishery and aquaculture products to fix in each operation and treatment, the conditions, production and quality control parameters, complying with the general production plan and applicable regulations.

CR 5.1 Operating procedures in the production of fishery and aquaculture derivatives are determined, considering the rheology of fluids, the choice of equipment and the development of operations.

CR 5.2 The determination of the operational processes is established, considering physical parameters such as temperature, pressure, quantities, concentrations or others, depending on the conditions required for each operation perform.

CR 5.3 The determination of the operational processes is established, considering the mechanisms of heat transmission, water vapor in the industry, transfer of matter and chemical reactions taking place in the different processing processes, in order to determine the basic operations applied.

CR 5.4 The manuals and instructions are made, according to the formats established using precise and easily understandable language and terminology for the production operators.

CR 5.5 The manuals and instructions for each operation are defined, including the specifications of incoming and outgoing products, control parameters, their tolerances, measurement systems and corrections that guarantee the levels of established production and quality, tools and equipment of the machinery and equipment that enable the operation in the times and with the required safety.

CR 5.6 The manuals and instructions for each operation are defined, including operation times, anticipated start times and incidents, treatments, products, methods and periodicity of cleaning to reach the required levels, the checks and tests to be carried out and the tolerance margins established for the verification of quality.

CR 5.7 Data and information to be recorded on the development of the different stages of the process are specified in order to monitor the processing process.

RP 6: Adapt the documentation and specific technical information required for the development of the operational processes and procedures according to the overall production plan.

CR 6.1 The management system and support is determined, in order to facilitate the classification, codification of documents, the preservation of the volume of information, its systematic updating, the rapid access and the transmission of same.

CR 6.2 The generated documentation relating to the process is encoded and archived, depending on the system set.

CR 6.3 The technical information received, from internal or external origin, about the product or process, is classified, coded, and archived according to the set system.

CR 6.4 Data and information received from the production process are processed in order to make improvements to the process development.

CR 6.5 The traceability records and the hazard analysis manual and critical control points are systematically collected in the development of the process in order to obtain evaluable references.

Professional context:

Production media:

Equipment with industrial process control systems. Specific computer software. Data transmission computing equipment.

Products and results:

Manufacturing processes developed and sequenced in phases and stages in the production of preserved fish, seafood, semiconservas, by-products of the preparation and processing processes and other processed products. Conditions for the development of operational procedures, developed. Established operational procedures. Manuals and instructions, defined. Documentation and technical information adapted and easily accessible.

Information used or generated:

Programs applied to process development. Technical instructions and manufacturing manuals. Specific programmes for automatic systems, programming consoles, personal computers. Techniques for the production of fishery and aquaculture products. Operational procedures. Medium-term planning for the company. Internal and external technical information about products and processes. Quality manual. Technical data on raw materials and materials. Technical information about equipment and machines: features, capabilities, use, news. Information collected about process execution. Product specifications. Results of quality tests. Manual of procedures, work instructions. Documentation of origin of the fish and shellfish. Purging of the molluscs. Production programme. Equipment utilization manuals. Procedure manuals and work instructions. Cleaning signs. Technical-health regulations. Regulations on designations of origin and quality marks. Safety and emergency regulations and plans. Hazard Analysis and Critical Control Points Manual, prerequisites. Procedure manuals and instructions for packaging and packaging work. Closing specifications, overlap, closure compactness. Work items, records, and incidents. Results of "in-situ" quality testing. Final batch documentation, disinfection, disinsectation, and deratization (DDD) records. Self-control records. Records of the Traceability System and Hazard Analysis and Critical Control Points. Adapted schedules and manuals. Guides and instructions for operations and hygienic practices.

COMPETITION UNIT 5: CONTROL THE PRODUCTION OF FISHERY AND AQUACULTURE PRODUCTS AND THEIR AUTOMATIC PRODUCTION SYSTEMS

Level: 3

Code: UC0566_3

Professional realizations and realization criteria:

RP 1: Control the receipt of raw and auxiliary materials and the internal procurement of the production unit to ensure the supply and coordination between the different departments, ensuring compliance with the general plan of production.

CR 1.1 The characteristics of fish, shellfish and auxiliary products at their reception are controlled, collating the results of the physico-chemical tests and tests with the criteria of order and with the specifications that they must comply in relation to the species, size, freshness, quantity, physical condition, as well as the conditions of the transport.

CR 1.2 The completion of the documentation corresponding to the reception of the raw materials of fish, shellfish and auxiliary products (condiments, oils, species, among others), is controlled, verifying that it is carried out, as set out in the company's overall production plan.

CR 1.3 The internal supply of raw and auxiliary materials is controlled, verifying that it is organized according to the warehouse, fixing the procedures of order the points, moments and forms of delivery, that allow to guarantee the compliance with the production schedule.

CR 1.4 Buffer points are controlled, verifying the layout and the maximum and minimum amount, so that the available space is optimized, ensuring synchronization between the joint departments.

CR 1.5 The itineraries, means and conditions for the transport in plant are controlled, verifying that the times and routes are minimized, avoiding the crossing of lines, ensuring the integrity of the products and signalling the security measures, as applicable.

CR 1.6 The amounts, the moment of departure and the points of destination of the finished products, by-products and residues are controlled, verifying that it is carried out in collaboration with other units or services, guaranteeing the process continuity.

RP 2: Control the preparation, maintenance of machines, equipment and general facilities and auxiliary services, as well as the supply of these in the manufacture and packaging of products derived from fisheries and aquaculture to ensure the smooth operation of the process, complying with the applicable general maintenance plan, energy savings and applicable regulations.

CR 2.1 The layout of the machines and equipment is checked, verifying that it is the indicated one, controlling the timing of the sequence of the operations in the production process and the use of the space.

CR 2.2 Equipment changes, formats, reglages and operational status are controlled, verifying that they correspond to the general production plan and do not produce any cuts or jams in the production plan. operation of the processes.

CR 2.3 The first-level maintenance programs for machines, equipment and general facilities and ancillary services are controlled, verifying that it is met as set out in the applicable general maintenance plan. as the resolution of failures in the operation of the same.

CR 2.4 Stop and start operations are controlled, verifying that they are performed according to the sequences set out in the manuals or work instructions, checking the duration of the work cycles production.

CR 2.5 Cleaning and disinfection of areas, equipment and machinery are controlled, verifying compliance with timetables, schedules, conditions and levels of cleanliness, parameters and warning and signalling elements, by means of the review of the documentary records of all actions taken.

CR 2.6 The supply of pressure, steam, cold, heat from general facilities and auxiliary services is controlled, verifying that it is the required one, following the review of the recorded observations and the established controls, ensuring the energy supply and savings established.

RP 3: Control the application of previous treatments such as the selection, cleaning and preparation of fish and shellfish with specific techniques and methods, following the pre-established procedures, for later industrial use or in commercial establishments, ensuring quality, hygiene and production levels.

CR 3.1 The operations of washing, cleaning, deforming and unchating the molluscs, cutting, cutting and/or filtering of the fish and shellfish are controlled, verifying that it is carried out manually or automatically with the Product utilisation required, while complying with the programming.

CR 3.2 Previous operations for the production of cod salting, such as deangrad, eviscerated, decapitated and boneless are controlled, verifying that they are carried out according to established procedures, by means of random sampling.

CR 3.3 Pre-anchovy operations such as presalting, brine washing, sorting, debolting and placing in cans and barrels with the salt are controlled, verifying that they are performed as established, by means of quality.

CR 3.4 Prior to smoking operations, such as eviscerate, salting, washing, drying and choosing the size of the fish and cutting them are checked, verifying by quality controls that have been carried out as set.

CR 3.5 The defrost process for those subjects that require it is controlled, verifying that it is receptive, keeping track of the required parameters of temperatures and times, that there has been no rupture of the cold chain, until the time of thawing.

CR 3.6 Traceability is controlled, verifying that it is maintained, at all times, throughout the packaging of fish and shellfish by means of records.

RP 4: Control the preparation and incorporation of substances (salons, government liquids, oils, preservative solutions) to stabilize fishery and aquaculture products, according to the manual of procedure, complying with the applicable rules.

CR 4.1 The ingredients, such as oils, vinegars, dressings, seasonings or spices, are checked, verifying that they meet the quality requirements laid down for the manufacture of sauces and brine, by means of tests quality "in situ".

CR 4.2 The preparation of dried salons, brines, adbos, government liquids, oils and preservatives are controlled, verifying by means of the available information systems that their formulation corresponds to the set.

CR 4.3 Equipment and conditions used in the application of government liquids, oils and preservative solutions are controlled, verifying that they are required according to the method used such as immersion, injection, dosage.

CR 4.4 The parameters of time, concentration, doses, among others, during the incorporation of government liquids, oils and preservative solutions are controlled, verifying that they are maintained within the tolerated margins, taking, in the event of a deviation, the corrective measures set out in the instructions for the operation.

CR 4.5 Prolonged treatments are controlled, verifying that the temperature, humidity and salt penetration parameters are maintained within the tolerated margins.

CR 4.6 The sauces of various types, such as tomato, American or pickled sauce, are checked, verifying that they acquire the consistency, taste and color that characterizes them, as set out in the specifications. process.

RP 5: Control the execution of processes for the production of fishery and aquaculture products such as cooking, preparation of pastes, precooked, cooked, semi-preserved, salted, pickled, smoked, preserved, frozen and refrigerated, by means of periodic checks, by resolving the contingencies submitted in order to comply with the established production plan and applicable rules.

CR 5.1 The availability of equipment, operators, raw materials or consumables is controlled, verifying that they are required in relation to the performance obtained, adjusting in quantity and quality with the plan of production.

CR 5.2 The beginning or continuity of the processes for the production of products derived from fishing is controlled, verifying that the advance of the product through the various operations takes place in the planned times, without interrupts or holds, and the first loads or finished units meet the requirements set.

CR 5.3 Staff performances in the various operations of the process are controlled, verifying that they are carried out over time in the form indicated by the corresponding instructions and manuals, so that the control parameters are maintained within the established ranges.

CR 5.4 The fixed parameters of time, temperature, relative humidity and others are checked, verifying that the deviations from the parameters are maintained throughout the process, in situations of uncontrolled of the process, the causes are determined, ordering the actions for the stopping or rerouting of the affected operations.

CR 5.5 The interpretation of the results of the self-control tests is verified, verifying that they can be used in the correction of anomalous situations of operation in order to achieve the required quality, fulfilling the applicable rules.

CR 5.6 The amount and quality of the programmed production is controlled, verifying that it is achieved in the times and with the consumption and costs foreseen, detecting, if not, the causes and introducing corrections in the resource distribution and job allocation.

CR 5.7 The control of the traceability is checked, verifying that it is maintained throughout the conditioning of the fish or shellfish, following the established procedure.

RP 6: Control the execution of packaging and packaging processes for fishery and aquaculture products, to obtain final products with the quality established in the general technical specifications, complying with the applicable rules.

CR 6.1 The choice of packaging, size of fish, capacity and design is controlled, verified, by periodic reviews that are required for the heat treatment of the product.

CR 6.2 The filling and placement of the fish and shellfish in the cans is checked, verifying, by means of the intended controls that have been performed manually or automatically, according to the technical specifications.

CR 6.3 The parameters in the filling of cans such as temperature, free space of head and weight of the container, are checked, verifying by means of controls of the same that is carried out, according to the specifications established.

CR 6.4 The filled containers are controlled, verifying, by means of quality controls that are transferred to the dosing machines for the addition of the covering liquid (brine, oil, sauces), according to the procedure set.

CR 6.5 Full packaging is checked, verifying that air evacuation has been performed and the vacuum has been achieved so that no alterations are made to the preserved or semi-packed packaging and the incorporation has been carried out. of inert gases in refrigerated products.

CR 6.6 The filled containers are checked, checking at predetermined intervals of time the suitability of their airtight and which are closed by the double-engatilling or heat-sealing methods, achieving a hermetic suture.

CR 6.7 Packaging packaging is checked, verifying that it is carried out in relation to the materials, palletized and tag-out, among others, as set out in the technical specifications.

RP 7: Control the programming and control parameters of the manufacturing systems or automatic installations of fishery and aquaculture products to achieve a sequential, continuous and uninterrupted process, adjusting to what is set out in the general technical specifications.

CR 7.1 The parameters of time, temperature, pressure, quantities, are controlled throughout the production process, in the automatic facilities by means of automatisms, verifying, through the information provided by the automatons that the regulation is carried out, according to the conditions of the operating procedures, in compliance with the applicable regulations.

CR 7.2 Operations control programs are checked, verifying that they are executed, as established, contrasting the results obtained with the conditions of each operation according to the technical specifications general.

CR 7.3 The simulation of the first loads or units processed is checked, verifying that the transmission occurs without fault, enabling the execution of the sequence of the other operations that the advance of the product is performs in accordance with the intended times and routes and that the conditions of each operation and products obtained are those required and comply with the specifications laid down.

Professional context:

Production media:

Fluid and solid transport equipment. Grinding and separation facilities. Mixing equipment: machinery for the formation of pasty and agglomeration of solids. Separator equipment. Extraction facilities. Installations and equipment for heat treatment of heat, cold. Defrosting machinery. Smoked ovens. Equipment and ovens for cooking, roasting, frying. Air-conditioned units or cameras. Deposits for controlled fermentation. Autoclaves. Packaging lines: training and preparation of containers, filling-dispenses with vacuum, aseptic, closing, labelling, sealing machines. Packing lines: equipment for cleaning and disinfection of plant and machinery. Control panels. Computer-assisted manufacturing systems and programmes. Devices for data transmission. Vacuometer, compactness determination equipment, sertid hermeticity. Auxiliary systems, programmable automatons.

Products and results:

Receiving and storing controlled raw materials. Coordination and control of maintenance, requests for assistance. Programme and production forecasts. Program and request for supplies, forecasts of consumption. Distribution and allocation of material and human resources. Fish salted, smoked, dried, pickled, controlled. Canned fish, seafood. Semi-servas. Pates, surimi, Kamaboco. Chilled, frozen and deep-frozen. Pre and cooked chilled, frozen. Moulded fish pastes. Prepared and cooked products. Production supervision in quantity, quality and time limits. Documentation file and production information. Reports on the monitoring, control and incidents in the processes. Communication of results. Reports on staff. Technical reports on equipment.

Information used or generated:

General production plan and objectives of the company and individuals of its unit. Quality plan. Technical specifications for the products. Process development. Manual of production procedures. Parameters to control and influence of the same in the product. Relationship of human resources, their qualification. Instruction manuals for the use and maintenance of machines and equipment. Guides to good hygiene practices adapted. Technical recommendations for the cleaning and disinfection of equipment and installations. Manuals for the use of cleaning equipment. General rules of the sector. Applicable rules for the prevention of risks. Cleaning-disinfection program. Work instructions. Instruction and information to your staff. Correction instructions. Cleaning orders and permits. Production and/or packaging production. Regulations concerning the management of waste. Recommendations for the efficient recovery of by-products.

COMPETITION UNIT 6: APPLY ANALYTICAL AND SENSORY CONTROL TECHNIQUES FOR THE PROCESSING OF FISHERY AND AQUACULTURE PRODUCTS

Level: 3

Code: UC0567_3

Professional realizations and realization criteria:

RP 1: Control the application of the plan of sampling of fish or fishery derivatives in plant, as established in the general plan of quality, for each type of sample throughout the production process.

CR 1.1 Sampling is controlled, verifying that it is performed, following the procedure established for each type of sample and product, at the time and at the intervals fixed for each sampling point.

CR 1.2 Sample sampling is controlled, verifying that it is adapted to the type of sample and value, using the specific material for this, being sterilized previously for microbiological testing in order to avoid contamination. external.

CR 1.3 The sampled lots are checked, verifying that they are representative and conform to the company's overall sampling plan.

CR 1.4 Sample sampling is controlled, verifying that its coding in the move to the lab is identified in relation to date, batch number and product type.

CR 1.5 The sampling of fish or fishery derivatives is controlled, verifying that the initial preparation of the fish or fishery products is required for the test type test, storage conditions, stability, as well as its opening, taking precautions during handling with the required asepsis.

CR 1.6 Significant changes in the sample, with respect to shape, color, numbering, or others, are recorded on the designated support.

RP 2: Control the quality of raw materials, ingredients, packaging material and packaging, finished and semi-finished fishery products, by means of chemical, physical or physico-chemical tests to verify that they are within the margins established, complying with the applicable rules.

CR 2.1 Equipment and instruments of physical or physico-chemical testing are calibrated according to the specifications established for each type of test and physical-chemical property to be measured.

CR 2.2 The sample of finished and/or semi-finished fishery products is prepared for the specific test or test, using the basic operations established, following the established procedure, handling the sample in conditions of cleanliness and asepsis, avoiding interference or contamination in the development of analytical tests.

CR 2.3 Identification tests and tests are performed for the recognition and/or quantification of the components sought: nitrites, nitrates, heavy metals, water activity, humidity, pH, density, viscosity, chlorides, histamine, total volatile nitrogen, trimethylamine oxide, soluble and insoluble proteins, peroxide index, k value or others, following the performance protocols.

CR 2.4 The analysis of the residual chlorine free of water used in the processes of fish preparation and the preparation of fishery derivatives, is carried out in time and with the indicated method, due to the requirement of the self-control.

CR 2.5 The data obtained in the chemical, physical or physico-chemical tests are recorded in the required supports, together with the references to identify the moment, the person, the instrument and the type of analysis to be carried out raw materials, auxiliaries and derivatives of fisheries.

CR 2.6 Cleaning after completion of the test of the fish sample or of the fish sample is controlled, verifying that material losses are minimised, equipment deterioration, and that it has been carried out within the time intended limit.

CR 2.7 The quality of the packaging is verified in relation to the tightness, porosity, varnish, sealing, refolding and other, to ensure the optimal conservation of the fishery product.

CR 2.8 The samples not used in the microbiological tests or the remains of the samples are checked, verifying that they are treated before they are disposed of.

RP 3: Control the quality of raw materials, ingredients, packaging and packaging material, finished and semi-finished products, through microbiological tests to identify possible microbiological or parasitic invasions of the fish, complying with applicable regulations.

CR 3.1 The fish and shellfish sample is prepared for observation under a microscope and assessment, after dissolution in the required concentration, fixation and dyeing with the specific substances.

CR 3.2 The identification and/or microorganism count tests are performed, complying with the quality control department, in order to avoid unwanted contamination and the subsequent risk of alterations and thoxyinfections, thus allowing the limits of tolerance of micro-organisms to be exceeded.

CR 3.3 The identification of micro-organisms and possible parasites present in the sample are carried out using the isolation means and miniaturized galleries for the identification of bacteria and rapid identification techniques, following quality control protocols, controlling the cleaning of the instrument and complying with applicable regulations.

CR 3.4 The samples not used in the microbiological tests or the remains of the samples are checked, verifying that they are treated before they are disposed of.

CR 3.5 The data obtained in the microbiological tests are recorded on the required media, together with the references to identify the moment, the person, the instrument and the type of analysis to be carried out on raw materials, (a) auxiliary and fishery derivatives.

RP 4: Perform specific calculations and interpretation of results of fish and fish analysis based on data obtained for reporting, according to established procedures.

CR 4.1 The calculations required from the measurement obtained (reading) are used to express the results in the established units, performing and processing the data using computer systems, producing reports that respond to the requirements of the company's production department.

CR 4.2 The final report is compiled, incorporating the title data, report number, dates, work objective, sample identification, sampling detail, analytical method summary followed, calibration and control of the pattern used, results, interpretation of results, and signature of the person responsible.

CR 4.3 Records and documentation are preserved and updated on the assigned support.

CR 4.4 The systematic collection of data is carried out, enabling the limits of acceptance or rejection of the production process to be set, as well as corrective measures.

CR 4.5 The sampling points and the possible improvements to be incorporated in the production processes of fishery and aquaculture products are carried out in collaboration with the departments of production and quality of fishery products and of aquaculture to bring the process under control.

RP 5: Control the quality of fishery and aquaculture products by means of sensory analysis techniques for the determination of edible parameters and the production of new products.

CR 5.1 The organoleptic characteristics of fishery and aquaculture products are determined by the required sensory analysis, according to the product under study, using statistics as a system analysis of the results, giving reliability to the results.

CR 5.2 The sensory analysis is carried out by tasting panels using the tasting material that meets the requirements of the sensory analysis procedure.

CR 5.3 Sensory assessment is used in the development of new fish products, in product comparison, in the evaluation of the production process, in the selection of new suppliers and in the study of the stability of a product derived from fishing during storage.

CR 5.4 The result obtained in the sensory analysis of the sample is checked, verifying that it is within the intervals set in the specifications for the specific sensory analysis.

Professional context:

Production media:

Instruments and apparatus of measurement of physical and physicochemical parameters of substances. General laboratory material. Instrument of sampling. Volumetric and/or calibrated volumetric material. Computer equipment. Equipment of instrumental techniques. Auxiliary equipment (gas, electricity, vacuum, distilled water). General material of the microbiology laboratory. Seed instruments. Incubation and sterilization equipment. Optical equipment. Galleries/ID batteries. Microbial count material. Extractor hood, laminar flow cab. Environmental detectors (air, water, pH-meter, thermometers). Water analysis equipment. Air analysis equipment.

Products and results:

Raw material sampling plan, intermediate product and final product, controlled. Physico-chemical determinations related to quality standards. Prepared culture media. Microscopic preparations. Micro-organisms identified and recounted. Analytical reports of results, recorded and interpreted. Sensory, controlled analysis.

Information used or generated:

Written instructions for each instrument. Methods of physical and chemical testing for fish, shellfish and their elaborate. Calibration method. Procedure for recording data. Safety and environmental standards. Specifications for precision and sensitivity of apparatus and instruments and manual of use thereof. Sampling methods and sample preparation techniques. Statistical methods of presentation of results. Standard test procedures. Analytical chemical and physical methods of qualitative and quantitative type. Optical methods. Electrometric methods. Standard operating procedures. Sampling procedure. Data processing computing methods, statistical methods. Methods of cleaning and sterilisation. Sowing and incubation procedures. Microscopic methods. Isolation techniques. Official rules, regulations and methods of testing and analysis of fish and their derivatives. Protocols. Registration documentation, test bulletins and analyses. Reports. Standard written procedures, manual of equipment. Official test. Register of microbiological analysis. Applicable rules for the prevention of occupational risks, environmental protection and food safety. Manuals for the use of personal protective equipment. Manual of use of the prevention and emergency equipment. Quality Manual, Self-Control System, Hazard Analysis and Critical Control Points. Traceability System.

TRAINING MODULE 1: WAREHOUSE MANAGEMENT AND MARKETING IN THE FOOD INDUSTRY

Level: 3

Code: MF0556_3

Associate with UC: Manage the supplies, warehouse and expeditions in the food industry and perform marketing support activities

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Analyze procurement and procurement programs, according to a logistics plan.

CE1.1 To express the points to be taken into account in the elaboration of a plan of supply of goods according to the plan of logistics established by the company.

CE1.2 Use the systems to calculate the supply needs of different materials from the expected consumption.

CE1.3 To estimate the appropriate rate of supply for the various materials, depending on their characteristics and consumption and the supply plan.

CE1.4 Precise the conditions of submission and order information, according to the procurement procedure, to avoid errors and confusion at the reception.

CE1.5 Identify factors to be taken into account in the selection of raw materials, auxiliaries, and other materials to be purchased, according to the established procedure.

CE1.6 In a scenario of production needs, where an order is placed:

-Calculate the quantities of each commodity for a production cycle.

-Drill down the characteristics that materials must meet.

-Calculate the optimal order size.

-Estimate the price of the order.

-Perform the merchandise purchases and receipts calendars.

-Deliver order forms to budget providers, as well as conditions, for the company's interior.

C2: Evaluate the stock management systems of raw materials, auxiliaries, and semi-finished food products according to the logistics plan.

CE2.1 Determine the total results of an inventory, in accordance with the criteria established for the production of inventories. From stock data in store (number, quantity, classes, prices).

CE2.2 Analyze possible causes of mismatch between registered stocks and counts performed.

CE2.3 Describe stock management and control procedures.

CE2.4 Describe the various product cataloging systems, in order to enable them to be properly located later.

CE2.5 Describe the variables that determine the storage cost, according to the established ratios.

CE2.6 Rate movements and stocks of raw materials, consumables and finished products, according to the supported accounting methods (average price, weighted average price, LIFO (Last Input First Output), FIFO (first input first output).

CE2.7 Recognize and manage the methods of calculation and representation of the various stock levels (minimum, safety, medium and maximum), as well as the rate of rotation of the stock levels.

CE2.8 In a scenario that provides the initial value of different types of stocks, storage costs, rhythms, and cost of production and purchase operations, meriting tables, and data from a count physical:

-Classify stocks by applying some of the most common methods.

-Calculate the average storage and manufacturing period.

-Identify buffer points, volumes, and conditions required.

-Identify inventory count differences based on estimated balance, arguing for possible causes.

-Prepare the timely control documentation.

C3: Analyze the processes of storage, internal distribution and handling of the various supplies of the food industry, in accordance with the established operating procedure.

CE3.1 Identify the different zones of a type store and describe the general characteristics of each warehouse.

CE3.2 Describe the essential phases of the process of storing goods and supplies, according to the operational plan, identifying the tasks necessary to properly carry out the storage cycle, grouping them in around jobs.

CE3.3 Characterize variables that affect the organization of a warehouse, deducting the effects of each of them in spatial distribution planning.

CE3.4 Recognize the most widely used media in the storage of food products, their applications and capabilities, specifying the applicable safety and hygiene measures.

CE3.5 Associate the means and procedures for handling goods to the different types of products, taking into account the physical characteristics of the products, as well as the spaces, easements and tours in storage and site.

CE3.6 Describe the conditions and precautions to be taken in the storage of food products and others (cleaning products, by-products, waste, packaging, packaging), in accordance with the plan of good practice of handling.

CE3.7 Determine the environmental conditions required for the storage of products, according to labels and guides to good practice.

CE3.8 Determine, by means of sketches, the internal distribution of the different products based on the internal distribution guides.

CE3.9 Represent possible flows and internal product paths to optimize the space, time, and use of the products.

C4: Feature models of reception, expedition and transport plans, of application in the food industry, based on established guidelines.

CE4.1 Identify the characteristics of the various means of transport and the environmental conditions needed to move food products.

CE4.2 Recognize and interpret the regulations on protection in the transportation of products from the food industry.

CE4.3 Identify and specify the different types of packaging that are most commonly used, depending on the types and means of transport.

CE4.4 List the most relevant data that should be included in the label, relating to the identification of the goods or the recommended handling conditions.

CE4.5 Describe the information that should and/or may be included in a label, relating to its purpose in terms of identification, qualification and guidance on the composition and conditions of consumption of the product food.

CE4.6 Recognize and interpret the commercial regulations governing the transport contracts of food products.

CE4.7 To differentiate the responsibilities of each of the parties involved in the carriage of goods (seller, carrier, buyer, potential intermediaries), as well as the deadlines and conditions for the claim of deficiencies.

CE4.8 Relating the means and procedures for loading, unloading and handling of goods with the characteristics and care required by the different types of products, as well as with the safety standards applicable to the operations.

CE4.9 List and describe the checks to be carried out on the raw materials and other consumables, in order to be able to give the go-ahead to its reception and to accept provisional or definitively the goods, as well as on the presentation of the finished products to be able to give the go-ahead to their expedition.

CE4.10 Point out the response capabilities, to incorrect batch receive cases.

CE4.11 In a practical scenario, of food products to be issued or received, where the available means of transport are detailed:

-Calculate the required volume of the means of transport.

-Identify and quantify the most important conditions to consider in the choice of the means of transport and select the most appropriate.

-Confect transport routes based on the destination of the goods.

-Determine the flow and itineraries, the means to use, and the applicable safety and hygiene measures in batch loading/unloading.

-Point out the guidelines to be followed in the receipt and/or dispatch of lots (documentation to complete or review, checks and tests to be carried out to give the conformity).

-Calculate the periods, means necessary for the complete care of an order, from notification to storeroom.

C5: Apply the techniques in the negotiation of the conditions of purchase and in the selection and evaluation of the customers/suppliers, in accordance with the approval procedure.

CE5.1 Explain the different stages of a trading process for trading conditions.

CE5.2 Identify and describe the most commonly used trading techniques in sales.

CE5.3 Interpret the merchant regulations governing the sales contracts.

CE5.4 Describe the most important points to consider in a sales request.

CE5.5 Identify the most frequent types of sales contracts, distinguishing and recognizing the general clauses of the optional and describing the commitments made by each party.

CE5.6 Describe the applicable communication techniques in information and care situations to providers/clients.

CE5.7 Drill down the phases that make up a personal interview for commercial purposes.

CE5.8 Identify methods of collecting information about customers/suppliers and indicating the essential data that should be included in a master file.

CE5.9 Recognize the essential criteria that apply in the selection of supplier/customer offers/demands.

CE5.10 In a mock telephone interview and/or personal contact with a customer/provider, to start negotiations:

-Characterize the caller to set behavior patterns during the communication/negotiation process.

-Get accurate information for mutual personal identification and contract needs/possibilities.

CE5.11 In a practical hiring scenario, establish a plan that looks at the following aspects:

-Estimating the respective needs, strengths and weaknesses.

-Identifying the main aspects of negotiation and the most appropriate technique.

-Exposition of product characteristics and their suitability for the client's needs.

-Exposition the contract conditions of the contract in a clear and precise manner.

-Estimate of potential concessions, valuing their cost and limits on negotiation.

CE5.12 In a practical scenario, in the case of different options, in which conditions of purchase, guarantees and level of service are expressed, conditions or recommendations of the company:

-Evaluate the degree of compliance.

-Select the one that best suits the defined goals.

-Point out points of the offer that could be negotiated by estimating the cost of the changes.

-Develop a justified counter-offer as a basis for further negotiation.

C6: Analyze the different sales patterns in the industry and the food trade and their importance, according to the market plan.

CE6.1 List the objectives that the sales function is intended for.

CE6.2 Explain and differentiate the different types of sales in certain products, depending on the style, product, or customer.

CE6.3 Relate food product lines with employee styles, highlighting the advantages and disadvantages in each case.

CE6.4 Identify products that are especially suited to the type of personal sale, reasoning their inclusion.

CE6.5 Describe the functions that a sales agent can develop.

CE6.6 Different types of contractual relationships that can unite a seller with an entrepreneur.

CE6.7 List the methods used to calculate the sales function and the share for each seller.

CE6.8 Highlight the most important skills for a sales agent, pointing out some techniques for improvement.

CE6.9 Describe the most current after-sales services in the food industry, their evolution over time and the role that the sales agent represents in them.

C7: Get information about products and markets in the food sector, making a first interpretation of them based on established instructions.

CE7.1 Interpret information about price regulation campaigns, marketing regulations, and international commodity and food product markets.

CE7.2 Specify the most commonly used information collection techniques in commercial research.

CE7.3 Describe the main action guidelines that pollsters should observe in the development of their work.

CE7.4 Identify and describe the main statistical data used in commercial research and the subsequent interpretation of results.

C8: Characterize the advertising, promotion and animation actions of the point of sale and the goals they aim to, according to the policy and strategy of the food business.

CE8.1 Describe the most commonly used types, media, and advertising media and promotional media.

CE8.2 Explain the general objectives of advertising and promotion and the implications that you can assume in commercial activity.

CE8.3 Define the variables to be controlled in advertising or promotional campaigns, to assess the results.

CE8.4 Describe the most commonly used techniques in public relations and their objectives.

CE8.5 Differentiate between buyer and consumer and their influence when setting a campaign.

CE8.6 Characterize the main needs and motivations classifications and ways to cover them.

CE8.7 Differentiate between different types of purchase (by impulse, rational and suggested) and the influence they exert on them various factors, such as fashion, advertising campaigns, point of sale and prescriber.

CE8.8 Explain the functions and objectives that a storefront can have and the influence sought in the consumer by the techniques of window dressing.

CE8.9 Identify and explain the main 'merchandising' techniques used in commercial food establishments.

CE8.10 Identify the parameters used in calculating the optimal linear and how to control them for the benefit of the products.

CE8.11 In a practical scenario, about details of the sale in an establishment:

-Calculate the yields per square meter and per linear meter of shelving.

-Calculate the effectiveness of the implementation of products at different locations in the premises, taking into account their food product character.

-Get the minimum and optimal linear for a particular food item.

-Indicate hot and cold spots.

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

C1 with respect to CE1.6; C2 with respect to CE2.8; C4 with respect to CE4.11; C5 with respect to CE5.10, CE5.11 and CE5.12; C8 with respect to CE8.11.

Other capabilities:

Act quickly in problematic situations and not just wait.

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

Demonstrate flexibility to understand changes.

Participate and actively collaborate on the work team.

Take Responsibility for the work that you develop and achieve your goals.

To be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and their implementation in the food sector, not only with technical but also ethical criteria.

Update permanently, when evaluating, the technology or technology used and to propose new techniques according to the best available techniques criteria.

Contents:

1. Food industry logistics, inventory management techniques applicable to the food industry

Basic concepts.

Parts that integrate it.

Logistics activities: sourcing of products. Supply cycle. Cycle of expedition. Qualitative determination of the order.

Quantitative Order Determination: Continuous Review Systems. Periodic review systems. Deterministic models. Probabilistic models.

Demand forecast: constant-level models. Models with trend. Seasonal models. Regression models.

Planning the needs of MRP materials I.

Planning for distribution needs. DRP.

Supply Chain Management (Supply Chain Management).

2. Transport of food goods

External transport: means of transport. Types. Features.

Conditions for the means of transport of food products: protection of shipments. Environmental conditions. Packaging depending on the type of transport. Tag out. Symbols. Meaning. Minimum indications.

Transport contract: participants. Responsibilities of the parties.

Internal transport and distribution: route planning. Loading and unloading of goods. Organization of the internal distribution.

3. Organization of warehouses in the food industry. Stock management in the food industry

Planning the warehouse organization.

Inventory management techniques.

Distribution of jobs and instructions for the job in the warehouse.

Material needs planning (MRP).

Planning for distribution needs (DRP).

Warehouse Division. Zoning. Conditions.

Storage of food products. Environmental conditions.

Storage of other non-food goods.

Incompatibilities.

Damage and defects derived from storage.

Distribution and handling of goods in storage.

Security and hygiene in storage processes.

Stock types. Controls. Causes of discrepancies.

Raw materials, auxiliaries, finished products, in-progress, packaging and packaging.

Stock valuation. Methods. Prices: medium, weighted average, LIFO, FIFO.

ABC Product Analysis.

Stock control documentation.

Management tools for ordering production.

Detection and search for information that is considered interesting for ordering production.

The collection of informational dossiers to ensure or improve the production plan.

The methods and the measurement and control ratios of the production.

The efficiency and efficiency ratios measurement control plan for people and products.

4. The process of trade negotiation and the purchase and sale in the food industry, the market, the consumer and the distribution in the food industry

Prospecting and Preparing.

The negotiation process.

The Sales Process.

Communication in the process of negotiation and sales: function of communication. The process of communication. The communication plan. Barriers in communication.

Development of the negotiation. Negotiating techniques.

Terms of Sale. The contract. Regulations.

Control of trading and trading processes.

The negotiation power of customers and suppliers. Influencing factors.

Types of customers and suppliers.

Selection of customers and suppliers.

Concept of sale: types of sale. Personal sale. Elements.

The market, your classes.

The consumer/buyer.

Advertising and promotion: advertising and advertising media. Sales promotion. Public relations. Advertising and promotion at the point of sale.

Concept and objectives.

Distribution channels.

The product and channel.

Relationships with distributors.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the management of the supplies, the warehouse and the expeditions in the food industry and the performance of marketing support activities, which will be accredited by one of the following two ways:

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

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

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

TRAINING MODULE 2: ORGANIZATION OF A FOOD PRODUCTION UNIT

Level: 3

Code: MF0557_3

Associated with UC: Schedule and Manage Production in the Food Industry

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Classify the different methods of programming and production planning in relation to different management techniques according to company policy.

CE1.1 Analyze the production objectives required by the company policy.

CE1.2 Analyze different production programming assumptions using the PERT, CPM (Critycal Point Method), ROY and set targets.

CE1.3 In a scenario of a production line, programmed according to the objectives set, the following aspects:

-Analyze the risks and uncertainties associated with the process.

-Determine the production activities covered.

-Define productions for each unit of time and corresponding work rates.

-Set priorities and relationships between activities.

-Perform the graphical representation of the production program.

CE1.4 In an assumption, define and classify the overall costs and costs, according to the corresponding operating procedure.

CE1.5 Analyze the different production programming methods designed in conjunction with other involved areas, in accordance with company policy.

C2: Evaluate different program of calculation of quantities and flows of raw materials and materials according to the manufacturing program.

CE2.1 Analyze and study the needs of raw materials, products and materials in the production line according to the manufacturing plan.

CE2.2 Classify manufacturing orders with respect to the product to be manufactured according to the shipment schedule.

CE2.3 Analyze the different machines, equipment and facilities used in production in the food industry according to the corresponding manufacturing program.

CE2.4 Analyze different manufacturing order records using as reference various records models according to the production schedule.

CE2.5 In a scenario of production needs, according to the production schedule:

-Calculate the quantities of product and raw materials to enter the production line.

-Drill down the characteristics to be met by the required materials.

-Perform a calendar of entries on the production line.

C3: Classify the different methods of ordering the production according to patterns set in the production schedule.

CE3.1 Identify and analyze the different work areas of the production process according to the manufacturing program.

CE3.2 Analyze the different strata of human resources according to their characteristics, functions and competencies within a production unit according to the operational procedure of human resources management in manufacturing.

CE3.3 Describe the characteristics of the machinery, equipment, and facilities regarding their inclusion in the production line according to the operating procedures.

CE3.4 Collect, manage, and analyze documentation and records regarding the management, management, and control of the production unit according to the work procedures.

CE3.5 Associate manufacturing means and procedures with different types of products, taking into account the physical characteristics of the products and the spaces, easements and tours in the plant.

CE3.6 Describe the conditions and precautions required in the processing of food and non-food products (cleaning products, by-products, waste, packaging, packaging) according to the plan of good practices of handling.

CE3.7 Determine the environmental conditions required for the products, according to the production plan.

CE3.8 Determine, by means of sketches, the internal distribution of the different machines, equipment and installations based on the internal distribution guides for the production of lines.

CE3.9 Represent the flow and internal paths of final, semi-finished products and raw materials to optimize space, time, and use.

CE3.10 In a practical scenario, according to the established production program:

-Define the online production control ratios.

-Analyze the ratios controls set on the production line.

C4: Identify the task allocation systems for the areas, teams, and people in a production unit.

CE4.1 Analyze the different methods of raising awareness and awareness of the human production teams according to the training procedure.

CE4.2 Evaluate the various methods of management and management of work staff following the guidelines of the training procedure.

CE4.3 Classify human equipment in relation to the production unit according to the management procedure of the unit.

CE4.4 List the aptitudinal and actitudinal characteristics that a human team must gather in relation to a characteristic production unit.

CE4.5 Explain methods for evaluating personnel based on instructions, initiative, participation, and other worker attitudes.

CE4.6 Define parameters and constants to be taken into account in the development of a preventive maintenance planning of the production line machines.

C5: Examine the production control program with the ratios set according to the manufacturing program.

CE5.1 Analyze the different types of control based on specialized bibliography according to the production program.

CE5.2 Evaluate the different types of production standards made with reference patterns according to the production schedule.

CE5.3 Classify the different standards measurement types, their systems, and advanced information according to the production schedule.

CE5.4 List the characteristics to be collected by personnel with responsibility for control of production according to the manufacturing process.

CE5.5 In a scenario of a production line, analyze the following aspects:

-Determine errors that are susceptible to occurrence.

-Set the methodology for error analysis.

-Determine the typology of the preventive control.

C6: Evaluate manufacturing costs in a production unit in accordance with established operating procedures.

CE6.1 Calculate the costs of raw materials, equipment, and facilities in a production unit, subsequently proceeding to its analysis and classification according to the production schedule.

CE6.2 Analyze the different types of fixed and eventual labor costs in a production unit according to the manufacturing program.

CE6.3 Calculate fixed costs and food production variables according to their typology in a production unit according to the manufacturing program.

CE6.4 Rate general production costs on a characteristic unit according to the established technical instructions.

CE6.5 Define contrast measures to reduce the different production costs identified in a unit according to the objectives set by the company.

CE6.6 Generate, collect, and archive different inventories and production cost documents in a production unit according to the data management procedure.

C7: Analyze the work risk prevention plan implemented in a production unit in the food industry according to the production plan.

CE7.1 Characterizing the different labor risks of a food industry-type production unit.

CE7.2 Recognize the typology of identified occupational risks and list specific measures to minimize or eliminate them, in accordance with the company's security policy.

CE7.3 To analyze a safety and health plan of type a unit of production of the food industry and to define corrective and/or preventive actions in their case, according to the plan of production.

CE7.4 Classify the different occupational diseases and accidents, their causes and solutions according to the safety plan.

CE7.5 Classify and characterize the different individual protection and emergency program teams according to the production schedule.

CE7.6 Explain an emergency program and possible response capacity in a food industry production unit, in accordance with applicable regulations.

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

C1 with respect to CE1.3; C2 for CE2.5; C3 for CE3.10; C5 for CE5.5.

Other capabilities:

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

Learn new concepts or procedures and effectively leverage training using acquired knowledge.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

To be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and their implementation in the food sector, not only with technical but also ethical criteria.

Update permanently, when evaluating, the technology or technology used and to propose new techniques according to the best available techniques criteria.

Contents:

1. Productive structure of the food industry

Sectors.

Types of companies. Size.

Productive systems.

Organization: Functional areas and departments.

2. Planning, organisation and control of production in the food industry

Basic concepts: definitions, evolution, and parts that integrate it.

Importance and objectives: differences between planning and control.

Sharing of competencies and functions.

Production programming: programming objectives. Programming techniques: PERT, CPM, ROY.

Terminology and symbology in programming. Scheduling production in a random context.

Risk and uncertainty. Project programming according to cost.

Management and control of production: information needs. Material needs.

Human resources: classification and measurement methods. Management and management of human teams: relationships, assignment of tasks, advice, motivation and assessment of personnel.

Equipment, machinery and facilities in the food industry. Ability to work.

Work areas: roles and roles. Production launch.

3. Process control, cost management in the food industry. Applicable rules in the food industry

Control types.

Standards tailoring.

Measurement of standards and patterns.

Correction of errors: responsibilities.

Error Analysis. Preventive control.

Elements, parameters, and constants to develop preventive maintenance of production machines.

General cost concepts.

Goods and equipment costs. Calculation.

Labor costs.

Production and end product costs. Calculation.

Control of production costs.

Occupational Risk Prevention Audits.

Job Risk Prevention Plans according to applicable regulations.

Preventive maintenance plans. Construction of the same.

Security in the food industry and emergency situations, as applicable.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Mastery of knowledge and techniques related to the programming and management of production in the food industry, which will be accredited by one of the following two forms:

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

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

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

TRAINING MODULE 3: QUALITY AND ENVIRONMENTAL MANAGEMENT IN THE FOOD INDUSTRY

Level: 3

Code: MF0558_3

Associate with UC: Cooperating in the implementation and development of the quality plan and environmental management in the food industry

Duration: 150 hours

Assessment Capabilities and Criteria:

C1: Recognize the quality plan of the company and its relationship with the quality policy of the company.

CE1.1 Describe the main techniques and tools used in quality management.

CE1.2 Relate quality objectives with possible techniques to use.

CE1.3 Identify and apply the most commonly used statistical tools in quality control.

CE1.4 Recognizes the main models of quality systems, identifying the elements that integrate them and the steps necessary for their implementation and development.

CE1.5 In a practical scenario, of developing company quality objectives, according to the established management model:

-Describe quality objectives, verifying information flows between departments.

-Establish motivation strategies for the company's staff in order to achieve the goals imposed in the company's quality policy.

-Verify the quality management documents that exist in the company, checking their definition degree, and that the language used is accessible to all members of the organization.

-Rate the proposed plan and make proposals for improvement, according to the company's quality management system and the reality of the company.

C2: Analyze the company's environmental management plan, in accordance with the established environmental management system.

CE2.1 Classify the food industries with respect to the impact of their activities on the environment.

CE2.2 Group and order the types of waste discharges and other impacts generated by the food industry according to their characteristics, the amount produced and the danger to the environment.

CE2.3 Identify environmental protection regulations, points related to the various environmental risks of the food industry, and interpret their content.

CE2.4 Rate the impact on the company of the adoption of the mandatory protection measures provided for in the environmental legislation, recognizing the influence of environmental management in the technological evolution of certain procedures for the preparation of the food industry.

CE2.5 Describe the methods of environmental prevention and control used in the food industry.

CE2.6 In a practical scenario of implementing the environmental management plan in the company:

-Define the environmental objectives of the company, in accordance with the environmental management system of the company and verify the flows of information between departments.

-Establish motivation strategies for the company's staff in order to achieve the goals imposed in the company's environmental policy.

-Verify the quality management documents that exist in the company, checking their definition degree, and that the language used is accessible to all members of the organization.

-Rate the proposed plan and make proposals for improvement, according to the company's quality management system and the reality of the company.

-Describe the systems, most used in companies, in the treatment of waste, byproducts and discharges.

C3: Develop quality and environmental records, proposing actions for process and product improvement.

CE3.1 In a practical process of manufacturing process by product and process technical information, and by company quality objectives:

-Determine basic requirements and general characteristics of supplies and procedures for their control, such as sampling, test equipment, operating modes, acceptance or rejection criteria, test results and frequencies.

-Develop a process control plan, identifying: control points and variables or parameters to be controlled, such as inspection procedures for each control point, conditions, and the frequency of sampling, the necessary equipment or inspection tools, as well as the mode of operation and the recording of the results.

-Identify those responsible for taking action decisions in each of the most likely cases of deviation from the ideal manufacturing conditions.

-Prepare for a given inspection point a control result record tabs.

-Determine non-compliant material and product treatments.

-Determine the mechanisms that ensure the flow of information.

-Select the appropriate operations for waste recycling.

CE3.2 In a practical scenario of a certain stage of the manufacturing process with the technical information and product characteristics of inputs and outputs:

-Identify key quality indicators for the realization of the self-assessment process.

-Define measurement and evaluation proposals for the identified quality and environmental impact indicators.

-Define the basic characteristics for continuous improvement and its application to the practical scenario characterized.

-Interpret the results performed with report on them, and the proposed corrective measures.

-List the types of environmental problems that they need to address at that stage and evaluate the results of the measures to minimize the impact.

C4: Characterize and apply control procedures for operations where there are potential hazards of food contamination, as well as hazard analysis and critical control points (HACCP) systems.

CE4.1 Explain the general concepts of the hazard analysis system and critical control points and detail the steps followed to consider a possible failure as a critical point.

CE4.2 Identify and manage the methodology used in the detection of critical points, valuing the importance that the food industry processes have the existence and control of the critical points.

CE4.3 Develop and evaluate a plan for risk analysis, identification and control of critical points for a particular food product, complying with the generic measures established.

CE4.4 Determine how non-conformities or incidents are resolved and tracked.

CE4.5 In a scenario of production, packaging and packaging:

-Recognize the hazards associated with the operations sequences that make up the process and determine whether they are critical control points, according to the decision tree.

-Evaluate hazards and propose preventive measures for their control.

-Perform a management box where all hazards, critical control points, preventive control measures, monitoring and verifications are identified.

-Determine the critical limits associated with each hazard based on the operations that make up the process.

-Verify the existing hygiene management documents in the company, checking their definition degree, and that the language used is accessible to all members of the organization.

-Verify the implementation of general hygiene plans (use of drinking water, cleaning and disinfection, pest control, maintenance of facilities and equipment, product traceability, food handling, etc.) certification of suppliers, good practices for handling and waste management and waste water.

-Rate the implementation and follow-up of corrective and preventive actions.

C5: Analyze the legal requirements and quality and food safety regulations that a particular product must meet to ensure consumer safety.

CE5.1 Verify and check compliance with existing legislation affecting the product.

CE5.2 Identify voluntary and enforced standards that affect the product.

CE5.3 Check that all the company's jobs have been disseminated, in accordance with the existing legislation affecting the product.

CE5.4 To verify the implementation of the voluntary and mandatory regulations, operating on the basis of them and guaranteeing certification.

CE5.5 Distinguished procedures and documentation used for approval, certification and standardization on quality issues.

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

C1 with respect to CE1.5; C2 with respect to CE2.6; C3 with respect to CE3.1 and CE3.2; C4 with respect to CE4.4; C5 with respect to CE5.1 and CE5.4.

Other capabilities:

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

Learn new concepts or procedures and effectively leverage training using acquired knowledge.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

To be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and their implementation in the food sector, not only with technical but also ethical criteria.

Update permanently, when evaluating, the technology or technology used and to propose new techniques according to the best available techniques criteria.

Contents:

1. Quality and productivity in the food industry

Fundamental concepts: perceived quality, process quality, product quality. Quality of service. TQM. The PDCA cycle. Continuous improvement. Kaizen. 5S.

The mechanisms for improving food quality. Corrective and preventive actions.

The formulation of "Improvement Plans" and "annual goals".

2. Quality Management System in the Food Industry

Planning, organization, and control.

Quality Management System (GSC) documentary support: Quality manual. Quality procedures. Certification of Quality Management Systems.

Quality costs: quality cost structure. Assessment of cost data.

Normalization, certification, and approval.

International standards applicable in the field of quality.

International regulations applicable to environmental management.

Quality assurance systems in Europe and Spain.

Models of Excellence (Malcom Baldrige; EFQM). International and national quality awards. (EFQM).

Principles of process management.

Internal and external audits.

The quality of the purchases.

Quality in production and services.

Quality in logistics and after-sales: claims from internal and external customers. Assessment of customer satisfaction.

Traceability.

Integrating quality systems.

Framework list for export of food products.

3. Tools for the management of comprehensive quality in the food industry

Quality indicators.

Determination of quality indicators: identification of quality factors and problems: problem analysis techniques. Cause-effect diagrams. Histograms. Pareto Analysis. Scatter Diagrams.

Statistical control of processes: causes of variability. Common causes and special causes. The process in the control state. I show. Sample tables. Capacity analysis. Control charts. Process statistical control software packages.

Reliability.

4. Environmental management in the food industry

Introduction to environmental management.

The environment: current assessment and situation.

Planning, organization and control of environmental management.

Documentary support of the Environmental Management System (EMS): determination of environmental aspects. Certification of the EMS.

Costs of non-environmental quality: cost structure of non-quality. Assessment of cost data.

Normalization, certification, and approval.

European, national, regional and local legislation, in force on environmental quality.

Models of Excellence (Malcom Baldrige; EFQM). International and national awards for environmental quality. (EFQM).

5. Tools for environmental quality management in the food industry

Environmental aspects indicators.

Determination of indicators: identification of environmental aspects: techniques for analysis of environmental aspects. Cause-effect diagrams. Histograms. Pareto Analysis. Scatter Diagrams.

Statistical control of processes: causes of variability. Common causes and special causes. The process in the control state. Show: sample tables. Capacity analysis. Control charts. Process statistical control software packages.

Statement of non-conformities.

Reliability.

Implementation and development of EMS: structure of responsibilities. Diagnosis of the situation of departure. Information required. Schedule of activities.

Description and characterization of waste, effluent and emissions and other environmental aspects. Equipment and facilities for the treatment of waste, effluent and emissions and other environmental aspects. Best techniques available.

Environmental training plans: objectives. Information and training actions. Support methodology and resources.

Tracking and evaluating a training plan.

Proposals for improvement.

Emergency plans.

SGMA assessment and audits: audit of the environmental management system. Planning.

Detection of non-conformities and improvement proposals. Certification process.

Methodology for the elaboration of an Environmental Manual (company policy and commitment).

6. Hazard analysis and Critical Control Points in the food industry. Applicable rules

Current food health legislation.

Legal framework in the European Union.

Legal framework in Spain.

Self-control manual.

General Hygiene Plans (prerequisites): use of drinking water suitable for human consumption.

Control of allergens, control of genetically modified organisms (GMOs) and control of foreign bodies.

Cleansing and Disinfection. Control of Pest. Maintenance of facilities and equipment.

Traceability, traceability of products. Training of handlers.

Certification to suppliers. Guide to Good Manufacturing or Handling Practices.

Waste and by-product management.

Hazard analysis and critical control points.

Elaboration of the documentation.

Product alert or withdrawal system.

The integration of HACCP into enterprise quality systems.

Designations of Origin, Current Regulations, and other internal application documents.

Protected Geographic Identification, Current Regulation, and other internal application documents.

Getting the end product according to Integrated Production practices.

Obtaining the final product according to Ecological Production practices.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to cooperation in the implementation and development of the quality plan and environmental management in the food industry, which will be accredited by one of the following two forms:

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

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

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

TRAINING MODULE 4: PROCESSES IN THE FISHERY AND AQUACULTURE PRODUCTS INDUSTRY

Level: 3

Code: MF0565_3

Associate with UC: Develop processes and determine operational procedures for the production of fishery and aquaculture products

Duration: 120 hours

Assessment Capabilities and Criteria:

C1: Analyze the characteristics and properties of raw materials, auxiliaries and products and their influence on the processes of the fishery products industry.

CE1.1 Differentiate the concepts of raw materials, auxiliaries, materials, products in progress and finished in the fisheries derivatives industry.

CE1.2 Identify and interpret the regulations that define the composition of the various products, the use of the various raw and auxiliary materials and the packaging and labelling.

CE1.3 Recognize the procedures, parameters and techniques most used in determining the degree of freshness, identification, specific classification of fish and shellfish, auxiliary materials, packaging materials and packaging, other supplies, ongoing and finished products of the fishery and aquaculture products industry.

CE1.4 Relate finished products with the characteristics of the various raw materials, aids, additives and materials involved in their preparation and packaging.

CE1.5 Describe the evolution and transformations that occur in the various raw materials and products derived from fisheries and aquaculture during their storage or processing processes.

CE1.6 Identify the requirements and incompatibilities of storage and expirations of the various raw materials, auxiliaries, materials and products in progress and related to the conditions to be met the premises and with the care and checks to be carried out.

CE1.7 In a practical scenario of characterization of raw materials, based on established conditions:

-Determine the relationship and specifications of raw materials, auxiliaries, additives, packaging and packaging materials, and others needed to achieve the final product.

-Check the degree of freshness of the raw material, applying the methods and means required for identification.

-Determine suitability by discovering and arguing deviations and relating the possibilities of use.

-Determine the conditions, care, and schedule of controls during the storage of both the first and the products.

C2: Characterize the fundamentals of the basic operations and treatments used in the processes of production of fishery and aquaculture products.

CE2.1 Identify the physical-chemical principles on which the different operations and basic treatments used in the fishery and aquaculture products industry are based.

CE2.2 Describe the different types of operations and basic treatments and their applications in the processes of the fishery and aquaculture products industry.

CE2.3 Associate the different operations and basic treatments with the equipment and machines involved.

CE2.4 Identify the elementary composition and capabilities of machines and equipment used in the execution of basic operations and treatments.

CE2.5 Relate the requirements and consumption of the machines and equipment of basic operations with the auxiliary services or facilities and their potentialities.

C3: Develop industrial processes for the production of fishery and aquaculture products.

CE3.1 Describe the main processes and procedures used, pointing out the basic stages and operations of which are composed:

-Getting and conditioning fish.

-Debugging of mollusks.

-Reception and classification of fish and shellfish.

-Previous treatments.

-Coction of seafood.

-Manufacture of preserved and semi-preserved fish.

-Elaboration of pates, pickers, salons, dried fish, prepared dishes, cooked and cooked.

-Manufacture of smoked products.

-Frozen, deep-frozen and refrigerated production.

-Elaboration of surimi and protein extrudates of fish.

-Obtaining fish meal.

-Getting and conditioning fish oils.

CE3.2 Identify the purposes of each stage and operation, and relate them to the transformations suffered by raw materials and products.

CE3.3 Associate with each stage and operation the necessary machines and equipment, the conditions of execution, and the parameters for their control.

CE3.4 Identify the specific characteristics of the processed product with protected designation of origin or geographical identifications.

CE3.5 In a practical scenario of developing a manufacturing process, based on established conditions:

-Uncompose the process in the required phases and operations, determine its sequence, and set the product flow.

-List the required machinery, equipment and tools, set the conditions and regulations for employment, and incorporate the first-level maintenance operations to be performed and the security measures to be respected.

-Propose the plant distribution of the equipment, taking into account the sequence of operations and outputs and product entries.

-Set cleanup conditions for the area, equipment, and machines.

-Drill down times, development conditions, parameters, and their margins to control for each operation.

-Specify the quality characteristics and tolerances to be controlled.

C4: Analyze the packaging and packaging processes used in the fishery and aquaculture products industry, relating to the product and its destination.

CE4.1 Describe the packaging processes and procedures that are performed, from containers formed on the exterior, characterizing the machines and equipment used in the packaging and the packaging itself. packaging.

CE4.2 Describe the packaging processes and procedures that are performed with simultaneous formation of the packaging during the process, characterizing the machines and equipment used in each case.

CE4.3 Describe the main packaging processes carried out in the fishery and aquaculture products industry, relating them to the product to be protected and the destination of the product, characterizing the machines and equipment.

CE4.4 Relate the influence of changes in the conditions or packaging materials, with the subsequent preservation and safety of the products.

CE4.5 In a scenario of developing a packaging-packaging process, in which data is expressed on a batch of products, their type of consumption and destination:

-Identify the type of packaging and packaging to be used and the operations to be performed in the process.

-Perform correct product labeling by complying with current regulations.

-Set the sequence of operations, list the machines and equipment to be used, and their spatial distribution.

-Set the handling conditions, the reglages to be performed, the parameters to be controlled, and the checks to be performed.

-Incorporate the first-level maintenance operations to be performed and the security measures to be respected.

-Set cleaning conditions for the area, equipment, and packaging-packaging machines, including auxiliary facilities.

C5: Specify the processes of alteration of the products derived from fisheries and aquaculture, the originating causes, the resulting consequences and the corresponding prevention measures.

CE5.1 Identify and compare the basic composition of fishery and aquaculture products, and differentiate their specific components and their particular properties.

CE5.2 Calculate and compare the nutritional value and quality of products derived from fisheries and aquaculture.

CE5.3 Characterising the main types of micro-organisms present in fishery and aquaculture products, their living conditions and mechanisms for reproduction and transmission, and the transformations which cause.

CE5.4 Recognize physical and chemical agents capable of causing alterations in fishery and aquaculture products.

CE5.5 Relate changes in the composition or properties of products derived from fisheries and aquaculture with the loss or decrease of their quality and nutritional value and, where appropriate, with the poisonings or toxiinfections that you might cause.

CE5.6 Justify the hygienic requirements that the regulations impose or advises for the installations, for the equipment and for the people, that participate in the elaboration or handling of products derived from the fishing and the aquaculture.

C6: Develop technical documentation on the product and manufacturing process of fishery and aquaculture products.

CE6.1 Identify terminology and symbology, and their meaning, used in documents related to the product or processes.

CE6.2 Recognize and interpret the documentation for products manufactured in the fishery and aquaculture products industry.

CE6.3 Specify and fill in the documentation used in process development, and in establishing the procedures.

CE6.4 Graphically reintroduce phase, block, bar, product flow, and so forth diagrams to different processes.

CE6.5 Meet and monitor records for tracking of the Traceability And Hazard Analysis and Critical Control Points systems.

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

C1 with respect to CE1.7; C3 with respect to CE3.1 and CE3.5; C4 with respect to CE4.5.

Other capabilities:

Act quickly in problematic situations and not just wait.

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

Demonstrate flexibility to understand changes.

Participate and actively collaborate on the work team.

Take Responsibility for the work that you develop and achieve your goals.

Contents:

1. Products derived from fisheries and aquaculture. Features

Classifications.

Chemical constituents and immediate principles: organic. Inorganic. Other components.

Features: Physical. Organoleptic.

Products derived from fisheries and aquaculture and nutrition: assessment. Nutritional properties and quality. Food needs.

Alteration of products derived from fisheries and aquaculture: causative agents, transmission and infestation mechanisms. Physical and chemical changes. Pollution. Health risks: infection and poisoning. Risks to the processes.

2. Receipt of raw materials and products derived from fisheries and aquaculture

Fish and seafood: definitions.

Classification: features. Biology. Morphology.

Identification: Methods. Regulations. Extraction processes. Aquaculture.

Specific influence on the characteristics of the final product: determination of the degree of freshness. Fish technology: muscle structure, composition. Factors of terminants of the breakdown of fish and shellfish. Conservation systems.

Condiments, spices, additives and other auxiliaries: classification and identification.

Determination of the degree of freshness of fish in the production of canned fish and shellfish.

Basic operations at receiving canned fish and seafood: visual inspection.

Conditioning of fish.

Debugging mollusks.

Classification of fish and shellfish.

Previous treatments at the reception of canned fish and seafood.

Defrosting.

Desangrad.

Gutted, wacky.

Selection.

Classification.

Introduction to brine.

Washing.

Pelado.

Fired, filleted, chopped, snorted.

Deprecated.

Phases of control in the reception of fish in the production of fishery and aquaculture products.

Flow or sense of product advancement.

Operations and their sequence.

Procedures and working methods.

Inbound and outbound products.

Transform and wait times.

Systems and types of control to be performed.

Post-mortem changes in fish: sensory changes, autololytic changes, bacteriological changes. Features.

3. Industrial processes in the industry of fishery and aquaculture products

Flow diagram of the various manufacturing processes.

Machinery, equipment: cocherers, cutters, sorters, eviscerators, flaking equipment, desolation equipment, stirrers, autoclaves, pasteurization equipment, centrifuges, liquid metering machines, cutting saws, classifiers, dryers, scale equipment, plate freezers, cryogenics, by brine, temperature abouters, air drive freezers, defrosting equipment, extruders, fryers, ovens and empaners.

Industrial process control parameters.

Frequent deviations in productive processes.

Process for obtaining fish meal. Extrusion.

Process of obtaining canned fish. Sterilisation. Controls.

Process for obtaining semiconservas of fish, salazonado, ripening, pickled (cooked, fried, cold).

Anchoate process: salazonado, pressing, ripening, washing, drying, conditioning.

Caviar process.

Process of obtaining dried, salted, and smoked products.

Process for obtaining frozen, deep-frozen and chilled fish and shellfish: IQF, cryogenic freezing, mechanical freezing, freezing by immersion, freezing by plates.

Process for obtaining the production of protein coextruded fish: surimi, Kamaboco, cooked dishes and cooked fish.

Process of obtaining other fishery and aquaculture derivatives.

Processing parameters in obtaining canned fish and shellfish.

The product flow or direction of progress.

Operations and their sequence.

The procedures and methods of work.

The inbound and outbound products.

The transform and wait times.

The systems and types of control to be performed.

Quality control in the production of canned fish and shellfish.

Control parameters: temperature, viscosity, density, pH, and rheology.

Ingredients used in making sauces, government liquids, brines.

Preservatives: salt, vinegars and oils.

Graphical representation of different production processes. Procedures.

Phases diagrams.

Blocks, bars.

Product Flows.

4. Fundamentals and basic operations in the processes of the fishery and aquaculture products industry. Equipment and machinery

Physical-chemical principles for the transfer of matter, fluids and heat: transfers of matter. Fluid transfer. Heat transfers.

Operations common to processes.

Equipment and machinery used: principles of operation, cleanliness.

Transportation of solids and fluids. Mix.

Grinding and sizing.

Decanting. Filtration. Extraction. Evaporation, desiccation. Lyophilisation. Irradiation.

Thermal Treatments: By heat. By cold.

Cleaning and disinfection of equipment and facilities: types of cleaning, products and treatments, systems.

Mixing, homogenization, emulsion: theoretical fundamentals, main methods and equipment. Gelling.

Centrifugation. Theoretical principles and equipment.

Mechanical molding operations: pressing, extrusion, agglomeration, expansion, laminate. Theoretical principles and equipment.

Amasado, agitated, beaten, split or dosage, formed, laminate, fermentation, extrusion. Theoretical principles and equipment.

Smoked. Types of smoking systems.

Nebulization.

Deposition.

Immersion.

5. Packaging and packaging processes of the fishery and aquaculture products industry

Packaging procedures: preparation of packaging, in situ packaging. Filled and closed. Vacuum packaging and modified atmospheres. Control.

On-site packaging training, filled and closed. Vacuum packaging and modified atmospheres. Control of containers. Teams.

Packaging quality controls: filled and closed. Dosage.

Packaging Materials. Properties and utilities.

Packaging in modified atmospheres.

Packaging active.

Formats.

Packed Procedures: Unit Pack Training.

Regrouping, palletized.

Labeling and Tag-Out: Basic Concepts. Importance. Objectives.

Label types. Interpretation. Data to reflect. Coding. Types of labels. Interpretation. Data to reflect. Encoding.

Applicable packaging and packaging regulations.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the development of processes and the determination of operational procedures for the production of fishery and aquaculture products, which shall be accredited by one of the following: two following formulas:

-Level 2 academic training (Spanish Qualifications Framework for Higher Education), Bachelor's degree or other higher level of professional field.

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

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

TRAINING MODULE 5: DEVELOPMENT OF PRODUCTS DERIVED FROM FISHERIES AND AQUACULTURE

Level: 3

Code: MF0566_3

Associated with UC: Control the production of fishery and aquaculture products and their automatic production systems

Duration: 150 hours

Assessment Capabilities and Criteria:

C1: Apply the techniques of reception, selection, conservation and internal distribution of raw and auxiliary materials in the fishing industry.

CE1.1 Determine the tasks of reception, selection, conservation and internal distribution of fish, shellfish, and other raw materials.

CE1.2 In a practical scenario of receiving raw materials (fish and shellfish) and auxiliaries for subsequent processing, based on established conditions:

-Fill in the documentation, and its content, that the incoming raw and auxiliary materials must be provided.

-Use methods of appreciation, determination, and calculation of quantities.

-Determine the degree of freshness of fish and shellfish.

-Recognize the different species used for the processing process.

-Classify fish and shellfish by species and categories.

-Rate the conditions of the means of transport.

-Interpret the symbols and coding systems of more current labels and labels in the sector and make the marking of the incoming goods to enable their subsequent identification or localization.

-Perform the unpacking or unpacking of the received materials.

-Identify and rate errors or discrepancies in the status, quantity or quality of incoming raw materials and issue report on their acceptance, reservations raised or rejected.

CE1.3 In a practical storage of raw materials (fish and shellfish) and auxiliary materials for subsequent processing, based on established conditions:

-Handle the items of unloading of goods from the external means of transport and, where appropriate, place them correctly in storage.

-Set and control storage and storage conditions for incoming materials.

-Apply the methods of selection, cleaning, preparation or treatments, prior to the raw materials, to enable their incorporation into the process by operating the corresponding equipment.

-Understand internal warehouse, processing, and internal shipments in the plant.

-Make the records of inputs and outputs, corresponding to the warehouse of raw materials and auxiliaries, and justify the level of stock.

-Adopt specific hygiene and safety measures in the handling of materials, premiums and auxiliaries, and equipment handling.

C2: Analyze the operation and needs of production machines and equipment, and monitor top-level maintenance operations.

CE2.1 Classify the different types of machines and equipment, used in the manufacture or packaging of fishery products, according to the principles and basic elements that govern their operation.

CE2.2 Describe the elementary composition of the general types of machines and equipment used in the fishery products industry.

CE2.3 Different from the components of machines and equipment, which require routine maintenance or periodic replacement.

CE2.4 Distinguished between operations that can be considered as repairs and maintenance and, within these, those that are classified as first level.

CE2.5 Interpret the instructions for the use and maintenance of the machines and equipment available, and recognize the documentation and the data to be completed for the control of its operation.

CE2.6 Identify and manage the tools and tools used in first-level maintenance operations.

CE2.7 Describe the anomalies, and their most frequent signs, that occur during the usual use of the most representative machines and equipment, discriminating against those that require the intervention of specialized services in your correction.

CE2.8 In a practical scenario about equipment, machines, or their components, available or described, based on established conditions:

-Recognize first-level maintenance needs.

-Select the most appropriate tools or materials to perform maintenance operations.

-Determine operations that can be considered first-level, intended or not in the corresponding maintenance schedule.

-If necessary, perform the appropriate operation checks after the intervention.

C3: Specify water, air, cold, heat and power requirements for machines and processes and monitor the operation and maintenance of ancillary services that ensure their supply.

CE3.1 Describe the operation and capacities of systems and equipment for the production of heat, air, cold, water treatment and conduction, transmission of mechanical power and distribution and use of energy power.

CE3.2 Associate the various applications of the auxiliary services to the requirements of the machinery and processes of making a plant.

CE3.3 Relating to the needs and consumption of production equipment with the capabilities of the auxiliary services, and deducting measures of rationalization in their use, optimizing the energy resources as well as water.

CE3.4 In a practical assumption of control of water, air, cold, heat and electricity requirements, of machines and processes, based on established conditions:

-Identify devices and security measures for the use of general and auxiliary services.

-Perform user-level maintenance operations for the various equipment included in the auxiliary services.

-Perform the start/stop operations of the auxiliary installations in accordance with the planned sequence, and taking into account their function to comply with the working process as a whole.

-Check the operability, handling the control and control elements of the auxiliary services equipment.

-Recognize the signals (alarms, inadequate sounds, incorrect rhythms) that can indicate abnormal performance in the auxiliary services, identify the causes and evaluate the measures to be taken.

C4: Apply the techniques for the production of fishery and aquaculture products (preserved, semi-preserved, salted, acidification, freezing, cooling, drying, pates, cooked and cooked dishes, smoked, Textured protein concentrates, and others), operating the machinery and production equipment correctly, carrying out quality self-control according to the fixed references.

CE4.1 In a practical scenario for the development of a product derived from fisheries or aquaculture, duly defined and characterised:

-Recognize the sequence of operations that make up the process and associate the required machines and equipment with each.

-Identify for each operation the execution conditions, the parameters to be controlled, their appropriate values, and the actions to be performed in case of deviations.

-Point out the machines and equipment involved in the process by making the necessary cleaning, watering and tooling changes.

-Review the characteristics of raw and auxiliary materials or semi-processed products, which are part of the process, to check their suitability.

-Review the preparation and incorporation of substances (salons, government liquids, oils, preserved solutions).

-Ensure the process power on the correct points, moments, and amounts.

-Perform the start and stop of the process, following the sequence of operations set.

-Control the good progress of the process by performing the relevant tests and checks, acting correctly in response to the measurements obtained.

-To control the evacuation of by-products, waste and discarded products in quality controls, it is done properly by avoiding undesirable accumulations or contamination.

CE4.2 In a practical scenario for the development of a fishery and aquaculture product, on the basis of duly characterised quality instructions:

-Identify the activities and equipment required to perform the specified quality tests.

-Take samples at points, with frequency and under marked conditions.

-Prepare the samples for direct reading or laboratory submission.

-Compare the results obtained with the expected results, interpreting the deviations and carrying out appropriate actions, if any.

-Check with the established frequency of operation and accuracy of measurement and control equipment.

-properly document the tests and results obtained.

-Carry out the completion of traceability records, and all corresponding to the Hazard Analysis and Critical Control Points Systems.

-Keep all records in the Plan for Disinfecting, Deratization, and Disinfection.

-Verify that the products produced correspond to the specifications that are determined in the quality instructions.

C5: Control the packaging and packaging operations of fishery and aquaculture products, verifying the handling of available equipment and the storage of finished products.

CE5.1 In a practical scenario of packaging and packaging of a food product, on the basis of established conditions:

-Recognize the sequence of operations that make up the process, and associate the required equipment with each.

-List the parameters to be controlled, their appropriate values, and the actions to be performed in case of deviations.

-Point out the machines involved in the process by cleaning, setting, and changing the necessary formats.

-Review the characteristics of packaging, packaging materials, packaging and packaging materials that are part of the process to check their suitability.

-Review the characteristics of the products that enter the process to check their suitability.

-Perform the start and stop of the line or equipment, following the sequence of operations set.

-Control the smooth running of the process, performing the tests and checks of filling, closing, labeling, forming and presenting, acting correctly in response to the measurements obtained.

-Check the debris of discarded materials and products in quality controls, so that undesirable accumulations are avoided.

CE5.2 In a scenario of storage of finished products, based on established conditions:

-Check that the shipment of finished products, to warehouse or from the warehouse, is performed appropriately by handling the available media.

-Check that the incoming finished products to the warehouse bear all the indications and marks set for their identification.

-Order finished products, depending on the lots, codes and marks, in the corresponding space, and in the correct position, for subsequent localization and handling.

-Set and control the environmental conditions to be met by the different storage areas or chambers, in accordance with the requirements of the products to be stored.

-periodically review the status and expiration of stored products; detect alterations, deduce causes, and establish measures for their reduction or elimination.

-Adopt specific hygiene and safety measures in handling products and handling machines and equipment.

-Fill in the documentation, and its contents, that the finished products must be provided for their expedition.

-Perform stock control by recording the movements, justifying the stocage, and performing inventory counts and contrasts.

C6: Perform production control from automated central panels, varying the parameters required to obtain production in pre-set quantity and quality.

CE6.1 Analyze the automated production systems used in the dairy industry, relating the different elements that make up them with their intervention in the process.

CE6.2 Differentiate and recognize different process control systems (manual, automatic, distributed) and their applications in the dairy industry; interpreting the nomenclature, symbology and codes used in the control of the processes.

CE6.3 Recognize the main devices and elements that are needed for manufacturing automation, and describe their function and explain the concept and applications of programmable and manipulative automatons.

CE6.4 Identify the most common programming languages used with automatons and handlers.

CE6.5 Interpret and develop (in a basic way) programs of manipulators and programmable automatons for the production of products derived from fish from the manufacturing process, from technical and production information.

CE6.6 In an automated production scenario, based on established conditions:

-Develop the program (basic), making the necessary configuration for subsequent parameterization.

-Enter data using keyboard/computer or programming console, using appropriate language.

-Perform program simulation on screen and on machine (empty), determining existing faults.

-Make the necessary corrections and adjustments to the program.

-Identify the operations of preparation and maintenance of measurement, transmission and regulation elements and automatisms.

CE6.7 In a practical scenario of new production needs, product change or format, based on established conditions:

-List the conditions and parameters required for them.

-List changes to be made to the system to adapt to new conditions.

-Perform the adaptation by setting new conditions.

-Control the correct collection of instructions and bootstrap of the program and process.

-Control the subsequent operation of the same.

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

C1 with respect to CE1.2 and CE1.3; C2 with respect to CE2.8; C3 with respect to CE3.4; full C4; C5 complete; C6 with respect to CE6.6 and CE6.7.

Other capabilities:

Act quickly in problematic situations and not just wait.

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

Demonstrate flexibility to understand changes.

Participate and actively collaborate on the work team.

Take Responsibility for the work that you develop and achieve your goals.

Contents:

1. Machinery and equipment in the fishery and aquaculture products industry

Operating and basic elements.

Classification and general types: mechanical fundamentals. Electrical fundamentals. Electromechanical fundamentals. Hydraulic foundations. Pneumatic fundamentals.

Thermal exchange.

Electronic components.

Automatisms.

Automation technologies: concept and types of automation. Elements and functions. Symbology.

Process Control: Control Systems. Components of a control system.

Variable Measurement Instruments. Signal transmitters and converters. Transducers. Actuators or regulators.

Automatic production systems: programmable automatons. Handlers.

Programming: languages and programming systems. Development of programmes. Simulation.

Operating maintenance in the fishery and aquaculture products industry: types. Levels. Objectives.

Tools and tools.

More frequent maintenance operations in the fishery and aquaculture products industry. Execution.

Maintenance Calendar: Garment. Operations, frequency, conditions, precautions.

Maintenance-related documentation: data to be collected. Documents to be filled in.

Interpretation.

Cleaning and disinfection procedures for food industry equipment and facilities.

Cleaning types. Disinfection. Products and treatments. Teams. Systems.

Disinvolvement and de-ratization. Pesticides. Description and generalities.

2. Ancillary facilities in the fishery and aquaculture products industry: maintenance, management and regulation

Electrical installations and engines: operation and types. Connection and unemployment. Protection. Electrical boxes.

Transmission of mechanical power: pulleys, reducers, gears, axles.

Production and transmission of heat: generation of hot water and steam; boilers: distribution, circuits. Heat exchangers.

Production and distribution of air: air and gases in the fishery and aquaculture products industry.

Production and driving of compressed air, compressors.

Air conditioning.

Cold production: Frigid fluids.

Evaporator, compressor, condenser, valve expansion, circuit.

Water conditioning: treatments for various uses. Water conduction.

3. Control of the operations for the reception, storage and dispatch of goods in the industry of fishery and aquaculture products

Characteristics of the raw materials received in the production of fishery and aquaculture products.

Species of edible fish.

Classification. Handling.

Degree of freshness. Fishing.

Cooling and freezing.

Receiving and Preparing.

Despice.

Goods input and output documentation, fulfillment: document types. Minimum indications.

Methods of assessment of the quality of raw materials and auxiliaries, determination and calculation of the quantities of raw materials.

The freshness of fish and shellfish.

Classification and identification of fish and shellfish by species and categories.

Storage and storage techniques for incoming materials.

Cooling, freezing.

Store merchandise location.

Internal Warehouse Supplies, Elaboration.

Entries and outputs records for the raw and auxiliary raw materials store.

Finished product stores.

Availability and characteristics according to the product to be located from fish, seafood, and processed products.

Stock control.

Stock level.

Entries and outputs records.

Inventory Counts.

Deviations calculations.

General checks at reception and expedition: types, elements, and methods of measurement. Handling. Composition and preparation of an order.

Cataloging, coding of goods, realization: systems of labeling. Identification. Symbols and tags in tag out. Identification. Interpretation.

Unpacked. Unpacked.

Execution of internal merchandise shipment, equipment handling.

Stock control: records of inputs and outputs. Inventory counts. Deviations calculations.

Store merchandise location.

Fixing and controlling conditions for the preservation of raw materials and products.

4. Control of fish and seafood processes

Selection, cleaning, washing. Execution: Methods. Teams, handling. Control parameters.

Treatments for conservation. Realization: methods. Equipment, preparation, regulation. Control parameters.

Process Diagrams.

Conditioning for processing. Execution: methods, equipment, preparation, regulation.

Production control.

Checking performance ratios in quantity and quality.

Times and Consumptions.

Predicted costs.

Causes of possible failures.

Corrections in resource distribution and job allocation.

5. Production of products derived from fisheries and aquaculture

Fish and seafood derivatives preparation operations.

Programming of previous treatments.

Selection, categorization, cleaning, washing.

Defrosting.

Outlandish, gutted, peeled, bled.

Unstuck, busted, cut, cut.

Chopped, Spunged flunked, filleted.

Chopped, seasoned (brine, salt).

Coated, tarnished and fried. Teams.

Storage and storage conditions.

Execution: Methods. Teams, handling. Control parameters.

Bivalve debugging methods.

Fish and seafood derivatives conservation treatments.

Ingredients used in the preparation of stabilizing substances in the production of fishery and aquaculture derivatives.

Salt (dry salons, brines), oils, dressings, condiments, spices, adbos, liquid fumes, additives. List of additives authorised by the legislation in force.

In situ testing of the quality of the ingredients used.

Elaboration of stabilizing substances: characteristics.

Aseceches. Formulation and dosage.

Saldies. Formulation and dosage.

Government liquids. Formulation and dosage.

Quality controls of sauces and government liquids.

Government liquid application techniques and other preservative substances: immersion, injection.

Ingredient incorporation parameters: time, concentration, dose.

Equipment for the incorporation of preservatives and stabilizers.

Mixing and emulsion equipment: facilities and equipment for heat treatment of heat, cold.

Fill lines.

Vacuum Metering-fillers.

Fish-salt curing chambers.

Freeze, Cooling.

Salazon. Desiccation.

Smoked.

Sneak.

Anchovy.

Conditioning for the process of fish and shellfish derivatives.

Execution.

Methods. Equipment, preparation, regulation.

Control parameters. Realization. Execution of "in-situ" tests: objective of the tests. Tests during the conditioning of raw materials.

Destination of the expurges (rejected parts) to the places indicated to the effect: disposable discharges, disposal, use for animal feed, others.

6. Control of the packaging and packaging operations of fishery and aquaculture products

Packaging and packaging sequence: parameters to be controlled.

Input product, output format, required materials: identification. Power.

Area and job position, sorting, and cleanup.

Machinery and equipment for packaging, labelling and packaging: machines.

Preparation, cleaning, handling and security. Necessary facilities and ancillary services. Use. Packed lines-packing type.

Completion or control of filling, closed, labeled, packaged and rolled.

Quality control in the industry of fishery and aquaculture products.

Performing samples.

In-place test execution: target of the tests. Testing during supply/dispatch. Tests during the conditioning of raw materials. Tests during the processing process. Testing during packaging, canned.

Contrast and result communication.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the control of the production of fishery and aquaculture products and their automatic production systems, which shall be accredited by one of the following formulae:

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

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

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

TRAINING MODULE 6: ANALYTICAL AND SENSORY CONTROL OF FISHERY AND AQUACULTURE PRODUCTS

Level: 3

Code: MF0567_3

Associated with UC: Apply analytical and sensory control techniques for the process of processing fishery and aquaculture products

Duration: 60 hours

Assessment Capabilities and Criteria:

C1: Check the sampling of raw materials from fisheries and aquaculture, intermediate and final product for analytical control of the production process, as specified in the technical instructions.

CE1.1 Recognize and apply different technical instructions for sampling of:

-Raw materials for fisheries and aquaculture.

-Auxiliary materials.

-Intermediate products for the manufacture of fishery derivatives.

-End Products.

CE1.2 Control the representativeness and homogeneity of sampling by applying the quality standards established for fish and fishery derivatives.

CE1.3 Check, according to the product quality plan derived from the fishery: the number of samples to be taken, the shape, the instruments and the work instructions, as well as the working conditions.

CE1.4 Control the sampling, according to the official protocol for the fish and its elaborate; making sure to leave the sample well identified and stored.

CE1.5 Explain the precautions to be taken into account in the sampling of fish and their derivatives, and the appropriate conditions for their storage and transport.

C2: Apply quality control instrumental techniques by performing appropriate physical and physical-chemical tests for fish and other raw and auxiliary materials and finished fishery products.

CE2.1 Interpret instructions for using measuring instruments for physical-chemical parameters, related to fisheries derivatives.

CE2.2 Describe the fundamental parts of different instruments of instrumental analysis by using diagrams, determining what each part is used for.

CE2.3 Define the parameters to be controlled/optimize for the correct use of the required instrument, in relation to the fish and its derivatives.

CE2.4 In a practical scenario of quality control, through physico-chemical tests, based on established conditions.

-Carry out chemical, qualitative and quantitative analyses of the components of fishery and aquaculture products; using the required laboratory material and reagents correctly, and carrying out the numeric and/or graphic calculations required to obtain the results.

-Interpret the results obtained from the analysis of the fish and its derivatives; relating, by means of numerical calculations and/or graphical methods, the measured parameters.

-Check that the analytical reports that you have made correspond to the order requests made to the lab by other factory departments.

-Control all records and results obtained from the analysis of fish and fishery products, verifying their correct location and support.

-Check the limits of acceptance and rejection of the production process of fishery derivatives, and the associated corrective measures in case of diversion.

-Identify calibration techniques for simple, qualitative and quantitative analysis instruments, applying the uncertainty calculations associated with each case.

C3: Apply the techniques of microbiological analysis and identification of parasites in fishery and aquaculture products.

CE3.1 Relate the microbiological fundamentals with the techniques used for control of fish and shellfish and processed fishery products.

CE3.2 Describe the basic techniques of work in microbiology for fish and their derivatives:

-Handling of microbiological samples.

-Preparation of culture media.

-Preparing decimal dilutions of the sample.

-Siege and isolation.

-Incubation.

-Tintion and observation under a microscope.

-Biochemical tipation.

CE3.3 Describe waste disposal techniques derived from microbiological analyses: cleaning, disinfection and sterilisation of material and culture media.

CE3.4 In a practical case of microbiological analysis, based on established conditions:

-Interpret reports for the microbiological and parasitological analysis of fishery and aquaculture products.

-Perform the calculations of counts of microorganisms and tests of presence/absence of microorganisms in fish and fishery products: clostridia, coliforms, moulds, staphylococci, salmonella, shigella.

-Apply the microbiological analysis process under sterility measures to avoid unnecessary contamination and risk.

-Perform procedures for the detection and identification of parasites: in fish, shellfish and fishery derivatives; as well as the determination of their number: anisakis, nematodes, Diphillobtrium latum.

-Control the records and results obtained, verifying their correct location and support.

-Check the limits of acceptance and rejection of the production process and associated corrective measures, in case of deviation, for microbiological analyses of fish, shellfish and derivatives.

C4: Characterize the sensory and instrumental methods for determining the organoleptic characteristics of fishery and aquaculture products.

CE4.1 Enunciate and describe the sensory attributes of fishery and aquaculture products.

CE4.2 Relate the sensory attributes of fishery and aquaculture products with their physiological bases.

CE4.3 Describe and perform the types of tests and the phases of preparation, performance and evaluation of a sensory analysis (tasting) of fishery and aquaculture products.

CE4.4 Describe the scientific and technical bases of the measurement of physical-chemical parameters related to sensory attributes of fish and shellfish, and their derived products.

CE4.5 Relating, by means of numerical and/or graphic calculations, the physical-chemical parameters with the sensory characteristics of the products derived from fisheries and aquaculture.

CE4.6 Classify fish, seafood and derived products, depending on their organoleptic characteristics, in order to obtain conclusions for the improvement of the product.

C5: Apply testing and analysis documentation control techniques, in accordance with the operational procedures established for fish and fish derivatives.

CE5.1 In a practical control of the documentation of the tests carried out on fish and shellfish, on the basis of established conditions:

-Check that the fish and fish analytical reports correspond to the order requests made, by and for the different departments.

-Control the records and results obtained from the analysis of fish and their derivatives, verifying their correct location and support.

-Check reports on the limits of acceptance and rejection of the production process, and associated corrective measures, in case of deviation.

-Verify documentation on process tracking, by resolving corrective measures derived from deviations.

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

C2 with respect to CE2.4; C3 with respect to CE3.2 and CE3.4; C5 complete.

Other capabilities:

Act quickly in problematic situations and not just wait.

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

Demonstrate flexibility to understand changes.

Participate and actively collaborate on the work team.

Take Responsibility for the work that you develop and achieve your goals.

Contents:

1. Sampling for fish, shellfish and their derivatives

Sampling: Preparing and starting the process. Official provisions.

Sampling techniques.

Sample identification, record, and shipment systems.

Sampling procedures in the fish and seafood derivatives industry in process and in finished product.

How to store the samples.

Sampling instruments. Features, usage and handling, classification.

Material for basic operations: volumetric and/or calibrated material, autoclave, stomacher.

Computer equipment.

General material of the microbiology laboratory. Incubation and sterilization equipment. Extractor campaign. Laminar flow cab.

2. Laboratory quality control of fishery and aquaculture products

Basic definitions and principles.

Quality factors: internal and external, for fish, shellfish and their derivatives.

Measurement methods.

Main chemical and physical-chemical analyses on fish, seafood and their elaborate.

Normalized work procedures (PNT).

Chlorides. Nitrates and nitrites. Heavy metals. Aqueous activity. Moisture. PH. Total volatile bases. Biogeas amines. Ammonia. Histamine. Nitrogen. Protein. K. Dimethylamine value. Trimethylamine. Index of fatty fish enranciation: peroxides index. Boric acid and metabisulfite. Analysis of oils and fats.

Control of packaging of fishery products: tightness, porosity, varnish layer.

Degree of refolding in plastics.

Quality control in the industry of fishery and aquaculture products.

In-place test execution: target of the tests.

Testing during provisioning/dispatch.

Testing during the conditioning of raw materials.

Tests during the processing process.

Testing during packaging and canning.

Contrast and result communication.

Transformations or alterations that cause.

Other micro-organisms present in fishery and aquaculture products.

Microbiological analysis of fish, shellfish and their elaborated: basic principles of the microbiology laboratory, concepts of disinfection and sterilization, techniques and means used, preparation of the work area, preparation the material required according to the technique to be developed, preparation of selective and non-selective culture media, preparation of solutions for mother and bank of solutions from a food sample.

Revisification and culture processes in non-selective media. Staining and microscopy. Counts.

Determining hygienic markers and indexes. Count and lifetime.

Determination of aerobes, enterobacteria, moulds and yeasts by specific techniques.

Identification of pathogens.

Witness/absence tests.

Count: staph count. Presence/absence test of Salmonella and Shigella. Test for presence/absence of Bacilos cereus.

Staphylococcal toxin detection.

Determination of microbiological quality based on results.

Parasitological analysis of fish, shellfish and their elaborate: anisakis, nematodes, trematodes and Diphyllobthrium latum.

3. Sensory analysis of fish, shellfish and their elaborate

Bases for the development of sensory methods.

General methodology.

Sensory measurements.

Color measurement.

Measure of the texture.

Measure of flavor.

Measure of odor.

Size, shape, and defects as quality factors.

Description: sensory, discriminative, and descriptive tests.

Statistical methods.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the application of analytical and sensory control techniques for the processing of products derived from fisheries and aquaculture, which shall be accredited by means of one of the following: following:

-Level 2 academic training (Spanish Qualifications Framework for Higher Education), Bachelor's degree or other higher level of professional field.

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

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

ANNEX III

PROFESSIONAL QUALIFICATION: OIL AND EDIBLE FATS INDUSTRIES

Professional Family: Food Industries

Level: 3

Code: INA179_3

General Competition

Manage a unit or section in the oils and fats industry, programming, preparing and monitoring the available material and human resources, as well as the work required to achieve the objectives set in the plans of production, quality and environmental protection.

Competition Units

UC0556_3: Manage supplies, warehouse and shipments in the food industry and perform marketing support activities

UC0557_3: Schedule and manage production in the food industry

UC0558_3: Cooperating in the implementation and development of the quality plan and environmental management in the food industry

UC0568_3: Develop processes and determine operating procedures for the production of olive oils, seed oils, and edible fats

UC0569_3: Control the production of olive oil, seed oils, and edible fats and their automatic production systems

UC0570_3: Apply analytical and sensory control techniques of the olive oil, seed oil and edible fat processing process

Professional Environment

Professional Scope

Develops its professional activity in the area of production, product development and services and organization of the food industry, in relation to the department of quality and maintenance of equipment, in the area dedicated to the production of olive oil, oilseeds and edible fats, in private entities, in large or medium-sized enterprises, or on their own account as an employed person. It develops its activity, depending on its case, functional and/or hierarchically of a superior. You may have staff in your position at times, for seasons or in a stable way. The principles of universal accessibility are applied in the development of professional activity in accordance with the applicable regulations.

Productive Sectors

It is located in the production sector of the processing of oils and fats in the subsectors of seed oils, edible fats or olive oils in the subsectors of the extractive industry of seed oils, of fats edible or olive oils, packers and oil distributors.

Relevant Occupations and Jobs

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

Seed and raw material receiving managers

Process managers for preparing and extracting oil from seeds, fats, and olive oil

Machine monitors for making olive oils, seeds, and edible fats

Machines for refining olive oils, seeds, and edible fats

Oil seed and fat oil extraction refinery managers

Almazaras

Crawler and Crawler Extractors

Packaging line managers of olive oils, seeds and fats

Quality control technicians in the extractive industry of seed oils, edible fats or olive oils

Quality control technicians in food industries

Food industry laboratory technicians

Food Industries Managers

Associated Training (660 hours)

Training Modules

MF0556_3: Warehouse management and marketing in the food industry (90 hours)

MF0557_3: Organization of a food production unit (90 hours)

MF0558_3: Quality and environmental management in food industry (150 hours)

MF0568_3: Processes in the edible oils and fats industry (60 hours)

MF0569_3: Elaboration of edible oils and fats (150 hours)

MF0570_3: Analytical and sensory control of edible oils and fats (120 hours)

COMPETITION UNIT 1: MANAGE SUPPLIES, WAREHOUSE AND EXPEDITIONS IN THE FOOD INDUSTRY AND CONDUCT MARKETING SUPPORT ACTIVITIES

Level: 3

Code: UC0556_3

Professional realizations and realization criteria:

RP 1: Schedule the supply of raw materials, aids and materials in the food industry, obtaining information from the departments concerned, to ensure production, according to the production plan of the company.

CR 1.1 The supply of raw materials and auxiliaries is determined, according to the needs, using the information of the production departments on: stocks, suppliers, costs and other necessities, according to company policy.

CR 1.2 Supplier offers are selected on the basis of quality, price, warranty, delivery time of the products and approval procedure.

CR 1.3 External order orders are processed, following delivery times and the provisioning calendar.

RP 2: Manage receipt in the warehouse of external supplies and finished products, in the food industry, verifying the entry controls of each commodity according to the company's production plan for ensure the distribution of the same.

CR 2.1 Information about supplies and finished products to be received on each day or period is transmitted to the warehouse's receiving staff, delivering the relevant documentation, in accordance with the instructions of the job, controls, and records to be performed.

CR 2.2 The controls established at the receipt of supplies are elaborated, checking their execution and compliance with the instructions in the company's production plan.

CR 2.3 Data regarding: quantities, characteristics, dates, supplier and carrier are determined by the input records of each commodity, being required by the warehouse control system.

CR 2.4 The documentation for each batch of finished products is elaborated, considering the results of the controls performed in the warehouse, so that its characteristics correspond, complying with the quality plan intended.

CR 2.5 Supplies before reception in the warehouse are controlled, assessing the results of the checks: quantities, dates, supplier, characteristics, among others and the approval procedure, depending on the plan of the quality of the company.

CR 2.6 External supplies are monitored, controlling the degree of supplier compliance in delivering supplies, comparing the agreed delivery terms and conditions with the quality plan.

RP 3: Manage the storage and preservation of finished products, raw materials and auxiliaries, as well as the supply of products to ensure the functioning of the production plant in the food industry, agreement with the company's production plan.

CR 3.1 The cleaning and operating conditions of the warehouses and equipment are monitored, according to the cleaning and maintenance plan and in case of observed deviations, restoring the anomaly, according to guidelines marked in the production plan.

CR 3.2 The criteria for the location of the goods in the warehouse are determined, taking into account the characteristics of the products, the identification and the optimal use of the resources, according to the Storage technical instructions.

CR 3.3 The conditions for the preservation of perishable products and the system of control of the deciduous are incorporated in the work instructions, in order to avoid losses according to the quality plan.

CR 3.4 The characteristics, with respect to quantities, as well as the flows, moments, destinations and intermediate stores of the products to be supplied, are established, according to the production schedules.

CR 3.5 The transport on the plant and inside the warehouse, is organized, setting the conditions, regarding the circulation of the vehicles, itineraries, intermediate and final points, respecting the conditions of safety and minimizing the costs, according to the procedure of internal traffic of goods.

CR 3.6 The fulfillment of the production supply output record is verified, based on the output system determined in the production plan.

CR 3.7 The instructions for the warehouse management work are elaborated, considering the needs, characteristics of the staff and working conditions, according to the quality plan.

CR 3.8 The stocks of raw materials and auxiliaries are organized in relation to the production and supply programs, making corrections when deviations are detected.

CR 3.9 The systematic to verify inventory in warehouse management is established, investigating possible differences in relation to stock controls.

RP 4: Manage the issue of external orders in the food industry, meeting the specifications and demands received, to ensure the conditions of shipment, according to the company's production plan.

CR 4.1 The issue of external orders is programmed according to order characteristics, (stock in storage, deadlines, distance, itineraries, costs), according to the contract document.

CR 4.2 The warehouse staff is organized to coordinate the required orders, specifying the work instructions and the corresponding documentation.

CR 4.3 The storage and, where applicable, shipment of expired or rejected products, is available, informing the departments involved to decide on their destination in accordance with the established procedure.

CR 4.4 The issuance of the external orders is organized, monitoring the lots, the protection of the same, the registration of exit and the documentation that accompanies it, according to the operating procedures of the company.

CR 4.5 The transport in both the supplies and the expeditions is organized, considering costs and according to programs and calendars established in the production plan of the company.

RP 5: Purchases, selecting suppliers/customers, negotiating conditions and closing operations in the food industry, as per the specifications received, to ensure that orders or purchases are the ideal, according to the company's productive plan.

CR 5.1 The arguments for the sale of products are defined, using the company's objectives and image, the characteristics and qualities of the products and the market situation.

CR 5.2 New suppliers/customers are selected, meeting the approval requirements set by the company.

CR 5.3 The plan of visits to suppliers and/or clients is established, organizing the corresponding program of visits.

CR 5.4 The plan of concerted visits with suppliers and/or clients is carried out, through structured interviews, applying selling techniques, depending on the characteristics of the supplier or customer, the demand and the supply, The company itself and its policy.

CR 5.5 The treatment and handling of food products to be managed and the 'market' techniques that could be used, is transmitted to the supplier/customer if necessary.

CR 5.6 The buyings are negotiated with flexibility, depending on the conditions set by the company and the type of customer/supplier in question.

CR 5.7 The closing of the sales transactions is carried out, controlling that the conditions and characteristics of the order or purchase, (prices, discounts, transport, ports, delivery times, payment method and other conditions), are within the margins set by the company, in accordance with the customer/supplier and clearly specified in the signed contract.

CR 5.8 The characteristics of the sales operations already closed, are communicated to the corresponding department, according to the established procedure.

CR 5.9 The supplier/customer file is kept up to date periodically, evaluating the executed operations, in accordance with the company's production plan.

RP 6: Support advertising and product promotion actions along the distribution channel, intervening in advertising and promotional campaigns for new products in the food industry, according to the policy of the company, to ensure marketing, in accordance with the company's production plan.

CR 6.1 Advertising and promotional campaigns are exposed and explained in detail to customers, according to the established market plan.

CR 6.2 The information: producers, suppliers and/or customers, among others, on the advertising and promotional campaigns of the company is transmitted, according to the plan of production and sale established.

CR 6.3 The features and benefits of products are reported to current and potential customers, according to the communication plan.

CR 6.4 The launch of new products is established, applying test and market testing, with the specific R & D department.

CR 6.5 Test, recall and sample recognition application information is obtained, according to the Department of Marketing, about the launch of new products.

CR 6.6 The information of the data and the results of the promotional campaigns is obtained, both in witness markets and in the definitive ones.

RP 7: Collaborate on the control over the distribution network of the company, according to the contract document, to meet the objectives of the conditions contracted with the distributors in relation to the characteristics of the raw materials and auxiliaries, complying with the company's production plan.

CR 7.1 The tokens with the characteristics of each distributor's raw and auxiliary materials are updated, incorporating the changes produced in the approval procedure.

CR 7.2 Information on the conditions for the preservation and handling of products is transmitted to distributors to avoid deterioration.

CR 7.3 The distributor relating to exclusivities, raw materials and auxiliaries is checked, verifying its compliance in relation to: sales prices, promotional campaigns, delivery times and services after sales.

CR 7.4 The distribution channel that affects the flow and rotations of products, stock breaks and distribution coverage, is analyzed to see if there are any anomalies that have arisen or are foreseeable, proposing corrective actions.

RP 8: Transmit the information demanded by the company about the product and the market in the food industry, conducting surveys of new trends, tastes and needs to customers to establish their policy of marketing.

CR 8.1 The tastes and needs of the food products market are obtained, probing customers about brand positioning, quality, packaging, price, according to the market plan.

CR 8.2 The variations in the price, characteristics, or commercial conditions of the competition are analyzed, according to the established ratios, according to the operating procedure.

CR 8.3 New trends in the tastes or needs of the food products market are detected, with the corresponding report being prepared, according to the established procedure.

CR 8.4 The sampling of the products of the competition is carried out according to the market plan established by the company.

CR 8.5 Information obtained from the food sector is transmitted, documented, to the marketing department.

CR 8.6 The assessment of the products of the competition is carried out, analyzing the variations of prices, characteristics and commercial conditions, among others.

CR 8.7 The "merchandising" techniques used in the sector are analyzed, as well as the promotional or advertising campaigns of the competition, taking into account the market ratios and the established market plan.

Professional context:

Production media:

General access and restricted access files in documentary and computer support. Base software and specific management and warehouse control applications. Data control and transmission equipment and devices, barcode scanner. Storage equipment and facilities.

Products and results:

Sourcing of raw materials, aids and materials in the food industry. Supervision of the reception of the warehouse of external supplies and finished products. Management of storage and conservation of finished products, raw materials and auxiliaries. Organisation of the dispatch of external orders in the food industry. Selection of suppliers/customers and buyers. Advertising and promotion actions of products along the distribution channel. Control along the company's distribution network in the food industry. Transmission of the information demanded by the company on the product and the market in the food industry.

Information used or generated:

Address goals for warehouses. Stock and inventory controls. Criteria for classification, storage and preservation of goods (supplies, finished products, rejections). Cost data relating to storage. Production programmes with supply needs. External orders. Supplier relationships, distributors, customers, carriers. Transport systems recommended according to types of goods. Machinery and equipment operating manuals used in the warehouse. Sales zone detail. Sales and purchase forecasts established by the company. Market research on the sector, brands, prices, preferences and others. Brand positioning. PGH (General Hygiene Plans) records and APPCC system records (Hazard analysis and critical control points).

COMPETITION UNIT 2: SCHEDULE AND MANAGE PRODUCTION IN THE FOOD INDUSTRY

Level: 3

Code: UC0557_3

Professional realizations and realization criteria:

RP 1: Schedule different manufacturing lines, in collaboration with other involved areas, considering costs to ensure the continuity of production processes, complying with the production plan.

CR 1.1 Production targets are set under the advice of other departments involved, according to the production plan.

CR 1.2 Production is planned in collaboration with other areas of the company, using the most appropriate techniques according to the production plan.

CR 1.3 Risk and uncertainty in the different scheduled production lines are evaluated using the required techniques according to the production plan.

CR 1.4 Processes are scheduled, taking into account the overall costs and costs of the project, using calculation tools according to the production plan.

CR 1.5 Production programs are subject to contrast (or consideration) with other areas involved in accordance with the production policy.

RP 2: Schedule the quantities and flow of raw materials, auxiliaries and materials necessary, considering production needs, in accordance with the production operating procedures to ensure the production plan in the food industry.

CR 2.1 The quantities, characteristics and flow of raw materials, auxiliaries and materials required in the manufacture of food products are programmed from the production department in accordance with the manufacturing.

CR 2.2 The production schedule is carried out, taking into account the needs and stocks, the orders of the customers and the reduction of production costs according to the company's policy.

CR 2.3 Production needs are valued and prioritized, taking into account the availability of human and material resources according to the production operating procedure.

CR 2.4 Manufacturing orders are processed, taking into account production needs and delivery times according to the shipment schedule.

RP 3: Control production in the food industry, considering human resources, using management tools, according to the control plan programmed to ensure the production plan.

CR 3.1 Work areas in the food industry are available, within the production line, using the management tools, according to the production plan.

CR 3.2 Human resources are selected and classified within the work areas of the production line, in accordance with the human resources management procedure for manufacturing.

CR 3.3 The machinery, equipment and ancillary facilities in the food industry are selected and classified within the work areas of the different production lines, according to the plan established.

CR 3.4 The information needs for the management of production in the food industry are detected and collected according to the plan established.

CR 3.5 Production control is set, using management tools according to the given plan.

CR 3.6 The efficiency and production efficiency ratios in the food industry are controlled by the measurement tools established according to the programmed control plan.

CR 3.7 Production in the food industry is put into operation under the supervision of the areas involved according to the manufacturing needs.

CR 3.8 The preventive maintenance of the machines on the production line is controlled, working out a maintenance plan, in order to ensure their availability.

RP 4: Coordinate the work group in the food industry according to the scheduled control plan, taking into account process operations, available resources and performance, to follow the plan of functions and competencies established in the company.

CR 4.1 The awareness and awareness of staff is developed with techniques that meet the company's human resources management policy.

CR 4.2 The assignment of tasks and responsibilities of each worker is made by allowing the group to execute and finish operations by meeting the stated objectives.

CR 4.3 The training and training needs of the human team are detected and established in a registry according to the company's specific plan.

CR 4.4 Human equipment is directed and coordinated with established management tools, taking into account the required characteristics.

CR 4.5 The interpretation of the instructions is provided, through ongoing advice from the staff in charge.

CR 4.6 Promotion channels and incentives are taken into account by assessing the attitudes of the employees, initiative and creativity of their employees.

RP 5: Control the production process in its different phases in the food industry, according to the control plan programmed to ensure the manufacturing plan.

CR 5.1 The control types at the inspection points are determined according to the production control plan.

CR 5.2 Production standards are secured on the process line and according to the production schedule.

CR 5.3 The deviations detected in the production are corrected by the systems set out in the production control plan.

CR 5.4 The responsibilities of basic production control are established within the manufacturing line taking into account the operational and human resources management procedures in manufacturing.

RP 6: Collaborate on production cost management in the food industry, using the calculation tools, according to the production plan to ensure the established accounting system.

CR 6.1 The costs of materials, products and equipment are established, using the necessary valuation and inventory systems according to the production schedule.

CR 6.2 Labor costs are set, using the inventory valuation systems according to the production schedule.

CR 6.3 End product costs are established using the necessary valuation and inventory systems according to the production schedule.

CR 6.4 The established production costs are assessed with other areas involved according to the production schedule.

CR 6.5 The inventories of the identified costs are fully managed and sent to the department involved for approval according to the production schedule.

RP 7: Participate in the organization of work risk prevention activities in the food industry, programmed in the specific productive unit according to company policy and applicable regulations for preserve security.

CR 7.1 Work risk prevention management is done by supporting other responsible and/or involved departments and in accordance with the production schedule.

CR 7.2 The management of prevention activities is made known to staff involved through work sessions according to the production schedule.

CR 7.3 The effectiveness and efficiency required in the management of the prevention of occupational risks is carried out by participating in the verification with the responsible department.

CR 7.4 The plan is subject to periodic evaluation and review through internal or external audits in accordance with the policy of safety and health care, collaborating on the plan by providing information and/or documentation Consider accurate.

Professional context:

Production media:

General access and restricted access files in documentary and computer support. 'Software' on the basis and specific applications of production management and programming in the food industry. Data control and transmission equipment and devices, barcode scanner. Food production and engineering equipment and facilities. 'Software' for the processing of data on machine maintenance history.

Products and results:

Manufacturing lines in collaboration with other involved areas scheduled according to production plans. Programming of the quantities and flow of raw materials. Controlled production, taking into account manufacturing needs. Coordination of working groups. Control of the production process. Collaboration in the management of production costs. Participation in the organization of work risk prevention activities in the productive unit, in accordance with company policy.

Information used or generated:

Direction targets for production. Production controls. Criteria for classification and production priorities. Cost data relating to production. Production programmes with supply needs. Characteristics and prices of raw materials and auxiliaries. Catalogues and information on machinery and production equipment. Technical information about the product: characteristics, production process and its influence. Characteristics of the finished products. Recommended production systems according to types of food. Machinery and equipment operating manuals used in the production. Lists corresponding to the state of the machines. PGH (General Hygiene Plans) records and APPCC system records (Hazard analysis and critical control points).

COMPETITION UNIT 3: COOPERATING IN THE IMPLEMENTATION AND DEVELOPMENT OF THE QUALITY AND ENVIRONMENTAL MANAGEMENT PLAN IN THE FOOD INDUSTRY

Level: 3

Code: UC0558_3

Professional realizations and realization criteria:

RP 1: Collaborate on quality plan management (GPC) activities in the food industry, according to the company's production plan, for its application.

CR 1.1 The collaboration in the management of the quality plan is carried out in the determination of information flows with the involvement of the entire organization, ensuring its compliance, in favor of the functional relations and the The transmission of organisational processes to achieve a competitive level of quality in the market, cost rationality and continuous improvement of the process.

CR 1.2 The collaboration in the management of the quality plan is done on the basis of the elaboration of the documentary support, referring to forms and formats of work instructions or specific processes, so that once completed, constitute traceability records, in compliance with the objectives and activities set out by the company.

CR 1.3 The collaboration in the management of the quality plan in the food industry is established in relation to the elaboration of proposals for improvement of the procedures of management of the quality plan, meeting the objectives and activities fixed by the company.

CR 1.4 The collaboration in quality plan management is performed according to the development of internal and/or external audit processes, in accordance with the company's quality plan.

CR 1.5 The collaboration in the management of the quality plan and food safety management is determined on the basis of the elaboration of a proposal for corrective and/or preventive measures, derived from internal and/or external audits, establishing required quality criteria for food suppliers.

CR 1.6 The collaboration in the quality plan and food safety management is established in relation to the elaboration of certification activities of the results of the tests carried out in plant and in other departments, ensuring the transparency of certification systems.

RP 2: Collaborate on organizational activities in the development of the Environmental Management Plan (PGM) in the food industry, to achieve sustainable development of the activity, meeting the objectives and activities fixed by the company.

CR 2.1 The collaboration in the management of the Environmental Management Plan is carried out in relation to the elaboration of the documentary support referred to forms and formats of the work instructions or specific processes, form which, once completed, constitute the traceability records, in accordance with the objectives and activities set out by the company.

CR 2.2 The collaboration in the management of the Environmental Management Plan is carried out in the development of internal and/or external audit processes, in accordance with the comprehensive quality system, meeting the objectives and activities fixed by the company.

CR 2.3 The collaboration in the management of the Environmental Management Plan is carried out in relation to the elaboration of proposals for improvement in the management of the same meeting with the objectives and activities fixed by the company.

CR 2.4 The collaboration in the Environmental Management Plan in the food industry is established in relation to the elaboration of proposals for improvement of the management procedures of the Environmental Management Plan, complying with the with the environmental objectives and activities set by the company.

CR 2.5 The collaboration in the management of the Environmental Management Plan is determined on the basis of the elaboration of a proposal for corrective and/or preventive measures, derived from internal and/or external audits, establishing the required environmental criteria for food suppliers.

CR 2.6 The collaboration in the Environmental Management Plan is established in relation to the elaboration of certification activities of the results of the tests carried out in plant and in other departments, assuring the transparency of certification systems.

RP 3: Propose process and product improvement actions in the food industry through the analysis of quality indicators, control and evaluation of results, complying with the company's production plan based on the objectives and activities set out.

CR 3.1 Process improvements, referred to: quality, environmental management, reduction of costs or reduction of forces, among others, are established from the information obtained in the diagnosis of the causes that motivate the conformities, out of control situations and deviations detected in the established control values.

CR 3.2 Critical control points are determined based on data collected in the assessment of numerical results of sample analysis and interpretation of statistical and biographical data related to processes and processes. products obtained.

CR 3.3 The deviations or changes detected in the product quality are transmitted to the interested department or department.

CR 3.4 The documentation on quality, environmental and personnel management monitoring is developed, in line with established standards, allowing easy interpretation according to the objectives and activities fixed by the company.

CR 3.5 The flow of information to enable staff to participate in quality and environmental management improvements is established, in line with the established rules, in accordance with the objectives and objectives of the activities set by the company.

CR 3.6 Documentary management that ensures the conservation, updating, access and dissemination of quality and environmental information is developed, in accordance with established standards, in accordance with the objectives and objectives of the activities set by the company.

RP 4: Collaborate in the development of a system of monitoring and control of critical control points (HACCP) of food security throughout the production process in the food industry to maintain the health of the food, according to the company's production plan, according to established guidelines.

CR 4.1 The potential dangers of food contamination are identified in the points, areas, and operations that are carried out throughout the production process.

CR 4.2 Corrective measures are determined, to manage the hazards of identified food contamination.

CR 4.3 The preventive measures established for every possible danger are controlled, following the guidelines established by the company.

CR 4.4 Regular reviews of food hazard analysis and critical control points (HACCP) are carried out, monitoring corrections and verifications whenever new operations are modified or new operating conditions, following the guidelines established by the company.

CR 4.5 The information in the analysis of the data and reports of the production process of the food industry is recorded, archiving in order to assure the quality of the product, following the established procedure, to assure the traceability and introduce process and product enhancements.

CR 4.6 The periodic training plan on hygiene and food safety is verified to be regularly delivered to all operators.

RP 5: Control compliance with legal requirements and product quality regulations, according to established guidelines to ensure consumer safety.

CR 5.1 The legislation of the different administrations affecting the food industry applies to ensure compliance with the required specifications.

CR 5.2 The consequences arising from the application of the legislation are disseminated and made known to the company's staff for its correct compliance.

CR 5.3 The degree of compliance with the voluntary standards adopted by the company is identified, studying possible modifications or improvements.

CR 5.4 The selected voluntary standards are implemented and operated on the basis of these standards, requesting their possible certification.

CR 5.5 The established and certified provisions and standards are kept up to date and continuously reviewed in those phases of the process affected by the rule.

RP 6: Carry out information and/or training activities for the improvement of the development of the Quality Management System (GSC) and the Environmental Management System (EMS) in the food industry, according to the plan company's production, according to established guidelines.

CR 6.1 The objectives of training and information, in the implementation, development and maintenance of the Integral Quality System are defined, involving staff in the food industry.

CR 6.2 Information/training activities for the achievement of objectives are programmed, selecting material and personal resources and identifying materials capable of producing impact on the food industry.

CR 6.3 The training/information actions for the improvement of the development of the Quality Management System (GSC) and the Environmental Management System (EMS) are defined by means of the evaluation instruments and criteria. adjusting them to the functional needs of the staff in charge, readjusting measures of the actions and assessing the results of the training plans/information imparted.

CR 6.4 Compliance with the (GSC) and (SGCM) in the food industry, ensures, developing a participatory and collaborative environment through the awareness of the workers in their care and the establishment of application protocols.

Professional context:

Production media:

Food security management software. Environmental prevention and control software.

Products and results:

Quality Plan Management (GPC) activities and food security in the food industry. Activities carried out in the development of the Environmental Management Plan (PCGM). Process and product improvements in the food industry. Control of compliance with legal requirements and product quality regulations. Activities carried out on information and/or training for the improvement of the development of the Quality Management System (GSC) and the Environmental Management System (EMS).

Information used or generated:

Legislation, regulations and technical-health regulations applicable to the sector. Drawings of the facilities for the implementation of the L + D and D + D programmes (cleaning, disinfection and disintering, deraising). Reports of hygienic audits. Relationship of human resources. Quality manual. General procedures, operations and work instructions. Quality control records. Letters of service. Parameters to be analyzed, limits of the same and influence on the final product. Result of quality analysis and testing (internal and external). Instruction manuals for quality control devices and equipment. Characteristics and formats of the final products, including information to be collected on labels and labels. Other certificates. Environmental regulations and regulations applicable to the sector. Plan for the control and minimisation of waste. Analytical reports on the control of environmental parameters. Reports of audits, diagnostics and ecoaudits. Relationship of human resources. Food, Community Directives, Regulations, Royal Decrees. Ministerial Orders, Laws, applicable. Environmental legislation, prevention of occupational hazards and food safety. PGH (General Hygiene Plans) records and APPCC system records (Hazard analysis and critical control points).

COMPETITION UNIT 4: DEVELOP PROCESSES AND DETERMINE OPERATIONAL PROCEDURES FOR THE PRODUCTION OF OLIVE OILS, SEED OILS AND EDIBLE FATS

Level: 3

Code: UC0568_3

Professional realizations and realization criteria:

RP 1: Establish the characteristics of the raw materials and auxiliary materials involved in the manufacture and packaging of olive oil, seeds or edible fats to determine the suppliers and the margins tolerance, according to the overall production plan.

CR 1.1 The ratio of qualities of raw and auxiliary materials such as thicknesses, types, varieties, gramage, among others, is established for the production of olive oils, seeds or edible fats, complying with the requirements for the composition and packaging of the final product.

CR 1.2 The suppliers of raw materials of olives, oilseeds, edible fats and auxiliary materials such as additives and solvents, among others, are selected, establishing their relationship and taking into account the company's default criteria such as origin, delivery conditions and acceptance criteria, among others.

CR 1.3 The margins of tolerance in the characteristics of the raw materials and ancillary materials are established, taking into account the predetermined parameters in the operational procedures of the general production plan.

RP 2: Schedule the initial reception and storage processes of olive, oil seeds or edible fats to define the flow of the raw material in the initial stages of the process, its sequencing, as well as equipment, resources, ensuring production and quality levels, according to the overall production plan.

CR 2.1 The process of initial reception and storage of olive oil, oilseeds or fats, is sequence in stages or phases that ensure the reception of the raw material and the quality of the initial product, according to the origin plant, terrestrial animal, marine or artificial fats.

CR 2.2 Quality guidelines and types of control to be carried out during the reception of olive, seed or fat as the recognition of the rancidity of oils and fats, among others, are established for the production of oils of olive, of seeds or edible fats, fulfilling the order established in the advance of the raw material and optimizing production and quality levels.

CR 2.3 The treatments to avoid the alterations that cause the rancidity in oils and fats are established according to guidelines and specifications laid down in the general plan of production.

CR 2.4 The specifications and characteristics during the reception of olives, seeds or fats such as the operations, sequences, equipment and tools required are determined for the production of olive oil, seed or oil edible fats, complying with the order established in the advance of the raw material, and optimizing production and quality levels.

CR 2.5 The procedures and methods of work in the reception process are determined with respect to incoming products in relation to the selection, cleaning, drying, silage, outgoing products, transformation and waiting times, optimizing production and quality levels.

CR 2.6 The adaptations of the equipment in the reception of raw materials are determined for each type of reception and preparation of the seeds, optimizing levels of production and quality.

CR 2.7 First-level maintenance and cleaning of equipment and machines of olive oil, seed or edible fats are planned, ensuring the reception in hygienic conditions and the operation of the equipment.

CR 2.8 The operational technical instructions for the reception of raw material cleaning, such as humidification, drying, vaporization, seed husking, among others, crushing and pressing are determined, ensuring that the production sequence, elapses according to the overall production plan.

CR 2.9 The basic competencies of each job are defined to assign personnel to each job.

RP 3: Develop the processes of producing olive oil, seeds or edible fats, preparing technical instruction manuals and establishing maintenance operations and methods to ensure the operation of the production process, according to the general production plan.

CR 3.1 The manual and technical instructions for the production of olive oil, extra virgin, virgin, lampante, refined, of crude oil, among others, of oil of seeds such as sunflower, soya, maize, among others or of fats edibles are made, checking that they conform to the established formats, using language and terminology for the production staff.

CR 3.2 Product specifications, control parameters, operating times, controls, corrective measures and tests are determined in the manuals for the production of olive oils, seeds or edible fats, ensuring traceability of the product, complying with the standards established by the company.

CR 3.3 The management paths are developed in such a way that each operator has the manual or technical product instructions for the execution of the work instructions.

CR 3.4 Maintenance, cleaning, methods and periodicity operations in operating procedures are set to prevent incidents.

CR 3.5 The recording of the phases of the processing processes is determined, ensuring total traceability of the process, as set out in the overall production plan.

RP 4: Develop the operating procedures for the production of olive oil, seed oil or edible fats, setting in each operation the conditions, control parameters, quality checks and measures corrective to ensure the completion of the production process, according to the overall production plan.

CR 4.1 The process of obtaining olive oil, seeds or edible fats is sequence in stages or phases that ensure the completion of the product.

CR 4.2 The operating technical instructions for grinding, beating, centrifuging, decanting, wintering, solventization, desolventization, deodorization, neutralization, and storage, are established in relation to the times, quantities and qualities, according to the general production plan.

CR 4.3 The operating technical instructions for extraction, milling, centrifugation, decanting and storage of olive oil are determined according to the general production plan, establishing the times, quantities and qualities.

CR 4.4 The operating technical instructions for the hydrogenation of fats are determined according to the general production plan, establishing the times, quantities and qualities.

CR 4.5 The technical instructions for making artificial fats (randomization, hydrogenation and fractionation, among others) are developed according to the technical specifications of the process.

CR 4.6 Equipment and tools, procedures and methods of work, incoming and outgoing products, transformation times, waits, systems and types of control are identified, established and differentiated according to the processes of processing, in the case of olive oil, seeds or edible fats.

CR 4.7 The quality control guidelines of the process in the production of olive oils, of seeds or edible fats are determined, applying the corrective measures in case of possible deviations, reaching the requirements of the final product.

CR 4.8 Maintenance and cleaning plans for the production of olive oil, seeds or edible fats are developed, guaranteeing a production in hygienic conditions with the operation of equipment without interrupts.

CR 4.9 The competencies of the operators who are going to intervene in the production process for the production of olive oils, seeds or edible fats are determined, ensuring the operation during the process productive.

RP 5: Determine the process of packaging olive oil, seed oil or edible fats, examining the flow of the product, the stages and its sequencing to ensure the levels of production and quality required in the overall production plan.

CR 5.1 The process of packaging olive oil, oil seeds or edible fats is determined by establishing the flow that the product produced should follow according to the general production plan.

CR 5.2 Product specifications, control parameters, operating times, controls, corrective measures and tests to be performed are defined in the operational technical instructions.

CR 5.3 Maintenance, cleaning, products, methods and periodicity operations are organized in operational procedures to prevent incidents.

CR 5.4 The start and stop operations of the packaging production line are determined according to the sequence of the operations established.

Professional context:

Production media:

Computers and software applied to the development of processes, specific programs for automatic systems, programming consoles, and personal computers.

Products and results:

Relationship of characteristics of raw materials and auxiliary materials. Process programs for processing. Development of operational procedures and the packaging of olive oils, seeds and edible fats.

Information used or generated:

Technical and Manuals Instructions for the Reception of olives, Technical sheets of raw materials and auxiliaries, technical instructions, classification and preparation manuals for raw materials, reception and storage records (initial) raw and auxiliary materials, Product traceability techniques and process, purchasing management sheets. Production plans. Manuals for the use of equipment, procedure manuals and work instructions for obtaining oils from oils from fats or olive oils. References of raw materials and products. Final batch documentation. Parts of work and incidents. Results of "in situ" quality testing, analytical reports. Product safety sheets, guides to good hygiene and handling practices. Guides to good environmental practices. Technical reports. Technical documentation for process development and control.

COMPETITION UNIT 5: CONTROL THE PRODUCTION OF OLIVE OIL, SEED OILS AND EDIBLE FATS AND THEIR AUTOMATIC PRODUCTION SYSTEMS

Level: 3

Code: UC0569_3

Professional realizations and realization criteria:

RP 1: Control the application of the criteria of quality and physico-chemical in the reception of raw materials, it is supervised to the productive variety of the zone, to control the application of the general plan of production Manufacture of olive oil, seed oils and edible fats.

CR 1.1 Cleaning, sorting, peeling, milling, rolling, cooking and pressing machines and equipment are checked, verifying that they are regulated by achieving the timing and rhythm required by the production of the general production plan.

CR 1.2 The stages of receipt of raw materials are controlled, verifying that the regulation, weighing, cleaning and sorting of the raw material are accompanied by the completed documentation, as set out in the plan general production.

CR 1.3 The storage of olive and/or silage of the seeds are controlled, monitoring the compliance with physical and chemical parameters of moisture and time.

CR 1.4 The oil from the pressing line, the oil obtained from the centrifuge and the fats obtained from the hydrogenation are controlled, verifying that they comply with the quality specifications, by means of periodic controls testing-"in situ" and laboratory tests.

CR 1.5 The corrective measures are applied, in situations of possible incidence or deviation, restoring balance or stopping the process; requesting, where appropriate, technical assistance.

CR 1.6 The performance ratios at the reception are checked, verifying that they are within the margins foreseen in the overall production plan by studying flowcharts.

CR 1.7 The by-products obtained, waste and discharges at reception that do not meet the specifications are controlled, verifying that they are transferred for recycling or treatment, in the form and the assigned place, by means of review of the records to the effect, complying with the applicable rules.

RP 2: Control the preparation, cleaning and maintenance of machines and equipment for the production, packaging and final storage of olive oil, to verify compliance with the maintenance plan and applicable regulations.

CR 2.1 The layout of the machines and equipment is checked, verifying that the sequence and synchronization of operations are achieved and the use of the space.

CR 2.2 The changes in tools, formats, rules and operational status of the same are checked, verifying that they correspond to the requirements of the applicable maintenance plan, by means of a revision of the records of such operation.

CR 2.3 Preventive and corrective maintenance programs are developed in collaboration with the specialized services entrusted, making contributions to avoid interference with production.

CR 2.4 The cleaning and disinfection program of areas, equipment and machinery in the production of olive oil, seeds and edible fats is controlled, verifying that the time to use in the cleanings, the schedules of the personnel, equipment, substances, levels of cleaning, disinfection, sterilization, stopping, emptying and disassembled of the equipment are required, as established.

RP 3: Control production parameters to verify compliance with the general plan established in the extraction and production processes of olive oils, seed oils or edible fats and regulations applicable.

CR 3.1 The extraction and production machines and equipment are controlled, such as the mills, neutralizers, winterizers, among others, verifying the rhythm of operation in the sequence of stages of the process and its compliance with the overall production plan, regulating the pace in case of incidence.

CR 3.2 The storage of olive oil, seed oil or obtained edible fats is controlled, verifying compliance with the pre-established conservation parameters.

CR 3.3 The by-products obtained, residues and discharges obtained in the processes of extraction of olive oil, seed oils or edible fats that do not meet the specifications are controlled, verifying that move for recycling or treatment, in the form and place indicated, by means of the controls established for the management of waste and by-products in the company itself.

CR 3.4 Performance ratios, economic control of the process (costs) and times are controlled, verifying that they are maintained within the margins provided for in the work instructions, using the data obtained on the execution of the production and related reports, on the basis of the parts of the relay.

RP 4: Control the production parameters of the packaging/packaging process to verify compliance with the general production plan in the packaging and packaging processes of olive oil, seeds or edible fats and the applicable rules.

CR 4.1 The packaging process and the subsequent packaging are checked, verifying that the required materials, plastic, glass, cardboard boxes, plugs, among others, are in the proportions laid down in the plan. General production, complying with applicable regulations.

CR 4.2 Corrective measures taken in situations of incidence or deviation in packaging/packaging are controlled, verifying that it is applied or, where appropriate, requesting technical assistance through the assessment of the ratios. of yields.

CR 4.3 Information regarding the results of the packaging/packaging process are recorded on the established media, according to the operational procedures of the general production plan.

CR 4.4 The management of the non-compliant packaging product is checked, verifying that it is performed in accordance with the procedure laid down in the waste management plan.

RP 5: Control the programming of the production process and auxiliary services, based on a sequential process established in the facilities by means of their automatisms, to verify their correspondence with the general production of seed oils, margarines, other edible oils and fats.

CR 5.1 The parameters of time, temperature, pressure, quantities of the production process are controlled and regulated by means of automatisms, verifying by the information provided by the automatons according to the conditions required in operating procedures, complying with applicable security regulations.

CR 5.2 The control programs of operations installed in obtaining edible oils and fats are checked, verifying that they are executed as established when the times, temperatures, pressures, quantities are tested. and routes marked by the automatisms, with the conditions of each operation established in the general production.

CR 5.3 The observations and controls established in relation to the general plant services are checked, verifying that they provide the conditions of pressure, steam, cold, heat required by the equipment and processes.

Professional context:

Production media:

Extraction equipment such as presses, silos, decascadores, extractors. Solventizers, coolers, desolventers, distillers, mills, neutralizers, winterizers, reception hoppers, blowers/washers, blenders, centrifuges, decanters, tracer pumps, filtration equipment, deodorizers, boilers of steam, decolorators, vibratory sieves, deposits for final product. Manual and automatic packers, packing lines, packing lines. Scales, labels or other equipment related to packaging.

Products and results:

Process for the production of olive oil, seeds and controlled edible fats. Turtos, granules and/or foils for subsequent chemical extraction (by means of solvents). Hydrogenated fat. Olive paste for later smoothie. Olive oil in its different categories, oilseed oil and protein and edible fats. By-products.

Information used or generated:

Quality Plan. Technical instructions on good hygiene and handling practices. Working instructions for the extraction and packaging of seed oils. Instruction manuals for the extraction machinery. Approval list of suppliers of seeds, olives and raw materials. Technical and safety sheets. Parts and reports of production, analytical and storage reports and/or expedition. Records of the machinery. Applicable rules for the prevention of occupational risks, the environment, food safety packaging. Applicable rules for the regulation of the origin of olive oils.

COMPETITION UNIT 6: APPLY ANALYTICAL AND SENSORY CONTROL TECHNIQUES FOR THE PROCESS OF PRODUCING OLIVE OIL, SEED OILS AND EDIBLE FATS

Level: 3

Code: UC0570_3

Professional realizations and realization criteria:

RP 1: Control the application of the sampling plan in plant, as laid down in the general quality plan, for each type of sample throughout the production process for the production of olive oil, seed oils and edible fats.

CR 1.1 Sampling is controlled, verifying that it is performed, following the procedure established for each type of sample and product, at the time and at the intervals fixed.

CR 1.2 Sample sampling is controlled, verifying that it is performed, depending on the type of sample, on the set points, amount, using the specific material.

CR 1.3 The lots of olive oil, seeds and edible fat sampled are checked, verifying that they are representative as the selection to the orange blossom of a number of units, adjusting to what is established in the general plan sampling of the company.

CR 1.4 Sample sampling is controlled, verifying that its coding for the move to the lab is identified in relation to date, batch number and product type.

CR 1.5 The sampling is controlled, verifying that the initial preparation of the sample is required for the type of test test, storage conditions, stability, as well as the opening thereof, taking the precautions during handling with the required asepsis.

RP 2: Control the quality of raw materials, ingredients, as well as finished and semi-finished products, by means of the physical or physico-chemical tests determined to verify compliance with the overall quality plan.

CR 2.1 Equipment and instruments of physical or physico-chemical testing are calibrated, according to the specifications set for each type of test and physicochemical property to be measured.

CR 2.2 The edible oil or fat sample is prepared for the specific test or test, using the basic operations established, following the established procedure; handling the sample under cleaning conditions and asepsis, avoiding interference or contamination in the development of analytical assays.

CR 2.3 Identification tests and tests are performed according to protocols established in the applicable regulations, quantifying the parameters such as acidity, humidity, presence of fatty acids, sterols, waxes, K232, K270, impurities, erythrodiol + uvaol, peroxides index and fat saturation, among others.

CR 2.4 The tests carried out allow the measurement of the parameters according to the established analytical procedure and, where appropriate, identifying the substances and their degree of purity, as well as the possible deviations through the comparison of readings, obtained with tables of previously established standard values.

CR 2.5 Corrective actions are established in the light of possible deviations from the calibration of equipment and/or the tests performed.

CR 2.6 The analysis of the free residual chlorine and the hardness of water are performed, according to established protocols to ensure that the water used during the production process is potable.

RP 3: Perform specific calculations and interpretation of results of the analysis of olive oil, seed oils and edible fats analysis, based on the data obtained for the production of reports, according to established procedures.

CR 3.1 The data obtained from the tests, tests and comparisons are interpreted, using established formulations for their subsequent registration that ensures traceability at all times.

CR 3.2 The results are recorded in the support established in relation to the calibrations and checks of the measuring equipment and instruments, noting dates, variations and expiry of the calibrator, preserving them and updating the results.

CR 3.3 The systematic collection of the records is carried out through established channels; allowing, after interpretation, the limits of acceptance or rejection of the production process, as well as the measures, to be set corrective actions required to bring about the restoration of the production process, as determined in the overall quality plan.

CR 3.4 The final report is compiled, incorporating the title data, report number, dates, work objective, sample identification, sample sampling detail, analytical method summary followed, calibration and control of the pattern used, results, interpretation of results, and signature of the person responsible.

RP 4: Control the quality of oils and fats using sensory analysis techniques for the determination of edible parameters.

CR 4.1 The tasting material (cups, watch glass, sample heater, booths) is controlled, verifying that they comply with the requirements of the applicable regulations.

CR 4.2 The technique in general (training of tasters, patterns and record of results, among others) is checked, verifying that it complies with applicable regulations.

CR 4.3 The technique of sensory analysis of edible oil or fat is performed according to the organoleptic characteristics to be determined, verifying that the results of the sample analyzed are within the ranges set to the specifications.

CR 4.4 The results of sensory analysis are recorded and recorded in the support prepared for this purpose.

CR 4.5 Corrective measures throughout the production process are established in the face of possible deviations from the limits of acceptance of the edible parameters.

Professional context:

Production media:

Equipment manuals such as Spectrophotometer, pH-meter, Conductivitometer, Gas Chromatograph, Valuation Equipment, Atomic Absorption Spectrophotometry, Scales, Normalized Oil Tasting Cup, Clock Glass, Heater samples, tasting cabin, fridge, freezer. Fat extractors.

Products and results:

Raw material sampling plan, intermediate product and final product, controlled. Physico-chemical determinations, carried out. Analytical reports of results, recorded and interpreted. Sensory, controlled analysis.

Information used or generated:

Sample codes, sampling labels, sampling procedures, calibration plan for laboratory equipment. Individual calibration procedure for each equipment. Manuals of analytical techniques. Manual of instruction and maintenance of equipment and laboratory equipment. Physico-chemical and sensory analytical reports. Applicable rules for the prevention of risks, the environment, food safety. Instructions for setting up the tasting panel. Manual of procedure for sensory analysis. Instructions for the data recording of sensory analysis.

TRAINING MODULE 1: WAREHOUSE MANAGEMENT AND MARKETING IN THE FOOD INDUSTRY

Level: 3

Code: MF0556_3

Associate with UC: Manage the supplies, warehouse and expeditions in the food industry and perform marketing support activities

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Analyze procurement and procurement programs, according to a logistics plan.

CE1.1 To express the points to be taken into account in the elaboration of a plan of supply of goods according to the plan of logistics established by the company.

CE1.2 Use the systems to calculate the supply needs of different materials from the expected consumption.

CE1.3 To estimate the appropriate rate of supply for the various materials, depending on their characteristics and consumption and the supply plan.

CE1.4 Precise the conditions of submission and order information, according to the procurement procedure, to avoid errors and confusion at the reception.

CE1.5 Identify factors to be taken into account in the selection of raw materials, auxiliaries, and other materials to be purchased, according to the established procedure.

CE1.6 In a scenario of production needs, where an order is placed:

-Calculate the quantities of each commodity for a production cycle.

-Drill down the characteristics that materials must meet.

-Calculate the optimal order size.

-Estimate the price of the order.

-Perform the merchandise purchases and receipts calendars.

-Deliver order forms to budget providers, as well as conditions, for the company's interior.

C2: Evaluate the stock management systems of raw materials, auxiliaries, and semi-finished food products according to the logistics plan.

CE2.1 Determine the total results of an inventory, in accordance with the criteria established for the production of inventories. From stock data in store (number, quantity, classes, prices).

CE2.2 Analyze possible causes of mismatch between registered stocks and counts performed.

CE2.3 Describe stock management and control procedures.

CE2.4 Describe the various product cataloging systems, in order to enable them to be properly located later.

CE2.5 Describe the variables that determine the storage cost, according to the established ratios.

CE2.6 Rate movements and stocks of raw materials, consumables and finished products, according to the supported accounting methods (average price, weighted average price, LIFO (Last Input First Output), FIFO (first input first output).

CE2.7 Recognize and manage the methods of calculation and representation of the various stock levels (minimum, safety, medium and maximum), as well as the rate of rotation of the stock levels.

CE2.8 In a scenario that provides the initial value of different types of stocks, storage costs, rhythms, and cost of production and purchase operations, meriting tables, and data from a count physical:

-Classify stocks by applying some of the most common methods.

-Calculate the average storage and manufacturing period.

-Identify buffer points, volumes, and conditions required.

-Identify inventory count differences based on estimated balance, arguing for possible causes.

-Prepare the timely control documentation.

C3: Analyze the processes of storage, internal distribution and handling of the various supplies of the food industry, in accordance with the established operating procedure.

CE3.1 Identify the different zones of a type store and describe the general characteristics of each warehouse.

CE3.2 Describe the essential phases of the process of storing goods and supplies, according to the operational plan, identifying the tasks necessary to properly carry out the storage cycle, grouping them in around jobs.

CE3.3 Characterize variables that affect the organization of a warehouse, deducting the effects of each of them in spatial distribution planning.

CE3.4 Recognize the most widely used media in the storage of food products, their applications and capabilities, specifying the applicable safety and hygiene measures.

CE3.5 Associate the means and procedures for handling goods to the different types of products, taking into account the physical characteristics of the products, as well as the spaces, easements and tours in storage and site.

CE3.6 Describe the conditions and precautions to be taken in the storage of food products and others (cleaning products, by-products, waste, packaging, packaging), in accordance with the plan of good practice of handling.

CE3.7 Determine the environmental conditions required for the storage of products, according to labels and guides to good practice.

CE3.8 Determine, by means of sketches, the internal distribution of the different products based on the internal distribution guides.

CE3.9 Represent possible flows and internal product paths to optimize the space, time, and use of the products.

C4: Feature models of reception, expedition and transport plans, of application in the food industry, based on established guidelines.

CE4.1 Identify the characteristics of the various means of transport and the environmental conditions needed to move food products.

CE4.2 Recognize and interpret the regulations on protection in the transportation of products from the food industry.

CE4.3 Identify and specify the different types of packaging that are most commonly used, depending on the types and means of transport.

CE4.4 List the most relevant data that should be included in the label, relating to the identification of the goods or the recommended handling conditions.

CE4.5 Describe the information that should and/or may be included in a label, relating to its purpose in terms of identification, qualification and guidance on the composition and conditions of consumption of the product food.

CE4.6 Recognize and interpret the commercial regulations governing the transport contracts of food products.

CE4.7 To differentiate the responsibilities of each of the parties involved in the carriage of goods (seller, carrier, buyer, potential intermediaries), as well as the deadlines and conditions for the claim of deficiencies.

CE4.8 Relating the means and procedures for loading, unloading and handling of goods with the characteristics and care required by the different types of products, as well as with the safety standards applicable to the operations.

CE4.9 List and describe the checks to be carried out on the raw materials and other consumables, in order to be able to give the go-ahead to its reception and to accept provisional or definitively the goods, as well as on the presentation of the finished products to be able to give the go-ahead to their expedition.

CE4.10 Point out the response capabilities, to incorrect batch receive cases.

CE4.11 In a practical scenario, of food products to be issued or received, where the available means of transport are detailed:

-Calculate the required volume of the means of transport.

-Identify and quantify the most important conditions to consider in the choice of the means of transport and select the most appropriate.

-Confect transport routes based on the destination of the goods.

-Determine the flow and itineraries, the means to use, and the applicable safety and hygiene measures in batch loading/unloading.

-Point out the guidelines to be followed in the receipt and/or dispatch of lots (documentation to complete or review, checks and tests to be carried out to give the conformity).

-Calculate the periods, means necessary for the complete care of an order, from notification to storeroom.

C5: Apply the techniques in the negotiation of the conditions of purchase and in the selection and evaluation of the customers/suppliers, in accordance with the approval procedure.

CE5.1 Explain the different stages of a trading process for trading conditions.

CE5.2 Identify and describe the most commonly used trading techniques in sales.

CE5.3 Interpret the merchant regulations governing the sales contracts.

CE5.4 Describe the most important points to consider in a sales request.

CE5.5 Identify the most frequent types of sales contracts, distinguishing and recognizing the general clauses of the optional and describing the commitments made by each party.

CE5.6 Describe the applicable communication techniques in information and care situations to providers/clients.

CE5.7 Drill down the phases that make up a personal interview for commercial purposes.

CE5.8 Identify methods of collecting information about customers/suppliers and indicating the essential data that should be included in a master file.

CE5.9 Recognize the essential criteria that apply in the selection of supplier/customer offers/demands.

CE5.10 In a mock telephone interview and/or personal contact with a customer/provider, to start negotiations:

-Characterize the caller to set behavior patterns during the communication/negotiation process.

-Get accurate information for mutual personal identification and contract needs/possibilities.

CE5.11 In a practical hiring scenario, establish a plan that looks at the following aspects:

-Estimating the respective needs, strengths and weaknesses.

-Identifying the main aspects of negotiation and the most appropriate technique.

-Exposition of product characteristics and their suitability for the client's needs.

-Exposition the contract conditions of the contract in a clear and precise manner.

-Estimate of potential concessions, valuing their cost and limits on negotiation.

CE5.12 In a practical scenario, in the case of different options, in which conditions of purchase, guarantees and level of service are expressed, conditions or recommendations of the company:

-Evaluate the degree of compliance.

-Select the one that best suits the defined goals.

-Point out points of the offer that could be negotiated by estimating the cost of the changes.

-Develop a justified counter-offer as a basis for further negotiation.

C6: Analyze the different sales patterns in the industry and the food trade and their importance, according to the market plan.

CE6.1 List the objectives that the sales function is intended for.

CE6.2 Explain and differentiate the different types of sales in certain products, depending on the style, product, or customer.

CE6.3 Relate food product lines with employee styles, highlighting the advantages and disadvantages in each case.

CE6.4 Identify products that are especially suited to the type of personal sale, reasoning their inclusion.

CE6.5 Describe the functions that a sales agent can develop.

CE6.6 Different types of contractual relationships that can unite a seller with an entrepreneur.

CE6.7 List the methods used to calculate the sales function and the share for each seller.

CE6.8 Highlight the most important skills for a sales agent, pointing out some techniques for improvement.

CE6.9 Describe the most current after-sales services in the food industry, their evolution over time and the role that the sales agent represents in them.

C7: Get information about products and markets in the food sector, making a first interpretation of them based on established instructions.

CE7.1 Interpret information about price regulation campaigns, marketing regulations, and international commodity and food product markets.

CE7.2 Specify the most commonly used information collection techniques in commercial research.

CE7.3 Describe the main action guidelines that pollsters should observe in the development of their work.

CE7.4 Identify and describe the main statistical data used in commercial research and the subsequent interpretation of results.

C8: Characterize the advertising, promotion and animation actions of the point of sale and the goals they aim to, according to the policy and strategy of the food business.

CE8.1 Describe the most commonly used types, media, and advertising media and promotional media.

CE8.2 Explain the general objectives of advertising and promotion and the implications that you can assume in commercial activity.

CE8.3 Define the variables to be controlled in advertising or promotional campaigns, to assess the results.

CE8.4 Describe the most commonly used techniques in public relations and their objectives.

CE8.5 Differentiate between buyer and consumer and their influence when setting a campaign.

CE8.6 Characterize the main needs and motivations classifications and ways to cover them.

CE8.7 Differentiate between different types of purchase (by impulse, rational and suggested) and the influence they exert on them various factors, such as fashion, advertising campaigns, point of sale and prescriber.

CE8.8 Explain the functions and objectives that a storefront can have and the influence sought in the consumer by the techniques of window dressing.

CE8.9 Identify and explain the main 'merchandising' techniques used in commercial food establishments.

CE8.10 Identify the parameters used in calculating the optimal linear and how to control them for the benefit of the products.

CE8.11 In a practical scenario, about details of the sale in an establishment:

-Calculate the yields per square meter and per linear meter of shelving.

-Calculate the effectiveness of the implementation of products at different locations in the premises, taking into account their food product character.

-Get the minimum and optimal linear for a particular food item.

-Indicate hot and cold spots.

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

C1 with respect to CE1.6; C2 with respect to CE2.8; C4 with respect to CE4.11; C5 with respect to CE5.10, CE5.11 and CE5.12; C8 with respect to CE8.11.

Other capabilities:

Act quickly in problematic situations and not just wait.

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

Demonstrate flexibility to understand changes.

Participate and actively collaborate on the work team.

Take Responsibility for the work that you develop and achieve your goals.

To be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and their implementation in the food sector, not only with technical but also ethical criteria.

Update permanently, when evaluating, the technology or technology used and to propose new techniques according to the best available techniques criteria.

Contents:

1. Food industry logistics, inventory management techniques applicable to the food industry

Basic concepts.

Parts that integrate it.

Logistics activities: sourcing of products. Supply cycle. Cycle of expedition. Qualitative determination of the order.

Quantitative Order Determination: Continuous Review Systems. Periodic review systems. Deterministic models. Probabilistic models.

Demand forecast: constant-level models. Models with trend. Seasonal models. Regression models.

Planning the needs of MRP materials I.

Planning for distribution needs. DRP.

Supply Chain Management (Supply Chain Management).

2. Transport of food goods

External transport: means of transport. Types. Features.

Conditions for the means of transport of food products: protection of shipments. Environmental conditions. Packaging depending on the type of transport. Tag out. Symbols. Meaning. Minimum indications.

Transport contract: participants. Responsibilities of the parties.

Internal transport and distribution: route planning. Loading and unloading of goods. Organization of the internal distribution.

3. Organization of warehouses in the food industry. Stock management in the food industry

Planning the warehouse organization.

Inventory management techniques.

Distribution of jobs and instructions for the job in the warehouse.

Material needs planning (MRP).

Planning for distribution needs (DRP).

Warehouse Division. Zoning. Conditions.

Storage of food products. Environmental conditions.

Storage of other non-food goods.

Incompatibilities.

Damage and defects derived from storage.

Distribution and handling of goods in storage.

Security and hygiene in storage processes.

Stock types. Controls. Causes of discrepancies.

Raw materials, auxiliaries, finished products, in-progress, packaging and packaging.

Stock valuation. Methods. Prices: medium, weighted average, LIFO, FIFO.

ABC Product Analysis.

Stock control documentation.

Management tools for ordering production.

Detection and search for information that is considered interesting for ordering production.

The collection of informational dossiers to ensure or improve the production plan.

The methods and the measurement and control ratios of the production.

The efficiency and efficiency ratios measurement control plan for people and products.

4. The process of trade negotiation and the purchase and sale in the food industry, the market, the consumer and the distribution in the food industry

Prospecting and Preparing.

The negotiation process.

The Sales Process.

Communication in the process of negotiation and sales: function of communication. The process of communication. The communication plan. Barriers in communication.

Development of the negotiation. Negotiating techniques.

Terms of Sale. The contract. Regulations.

Control of trading and trading processes.

The negotiation power of customers and suppliers. Influencing factors.

Types of customers and suppliers.

Selection of customers and suppliers.

Concept of sale: types of sale. Personal sale. Elements.

The market, your classes.

The consumer/buyer.

Advertising and promotion: advertising and advertising media. Sales promotion. Public relations. Advertising and promotion at the point of sale.

Concept and objectives.

Distribution channels.

The product and channel.

Relationships with distributors.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the management of the supplies, the warehouse and the expeditions in the food industry and the performance of marketing support activities, which will be accredited by one of the following two ways:

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

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

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

TRAINING MODULE 2: ORGANIZATION OF A FOOD PRODUCTION UNIT

Level: 3

Code: MF0557_3

Associated with UC: Schedule and Manage Production in the Food Industry

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Classify the different methods of programming and production planning in relation to different management techniques according to company policy.

CE1.1 Analyze the production objectives required by the company policy.

CE1.2 Analyze different production programming assumptions using the PERT, CPM (Critycal Point Method), ROY and set targets.

CE1.3 In a scenario of a production line, programmed according to the objectives set, the following aspects:

-Analyze the risks and uncertainties associated with the process.

-Determine the production activities covered.

-Define productions for each unit of time and corresponding work rates.

-Set priorities and relationships between activities.

-Perform the graphical representation of the production program.

CE1.4 In an assumption, define and classify the overall costs and costs, according to the corresponding operating procedure.

CE1.5 Analyze the different production programming methods designed in conjunction with other involved areas, in accordance with company policy.

C2: Evaluate different program of calculation of quantities and flows of raw materials and materials according to the manufacturing program.

CE2.1 Analyze and study the needs of raw materials, products and materials in the production line according to the manufacturing plan.

CE2.2 Classify manufacturing orders with respect to the product to be manufactured according to the shipment schedule.

CE2.3 Analyze the different machines, equipment and facilities used in production in the food industry according to the corresponding manufacturing program.

CE2.4 Analyze different manufacturing order records using as reference various records models according to the production schedule.

CE2.5 In a scenario of production needs, according to the production schedule:

-Calculate the quantities of product and raw materials to enter the production line.

-Drill down the characteristics to be met by the required materials.

-Perform a calendar of entries on the production line.

C3: Classify the different methods of ordering the production according to patterns set in the production schedule.

CE3.1 Identify and analyze the different work areas of the production process according to the manufacturing program.

CE3.2 Analyze the different strata of human resources according to their characteristics, functions and competencies within a production unit according to the operational procedure of human resources management in manufacturing.

CE3.3 Describe the characteristics of the machinery, equipment, and facilities regarding their inclusion in the production line according to the operating procedures.

CE3.4 Collect, manage, and analyze documentation and records regarding the management, management, and control of the production unit according to the work procedures.

CE3.5 Associate manufacturing means and procedures with different types of products, taking into account the physical characteristics of the products and the spaces, easements and tours in the plant.

CE3.6 Describe the conditions and precautions required in the processing of food and non-food products (cleaning products, by-products, waste, packaging, packaging) according to the plan of good practices of handling.

CE3.7 Determine the environmental conditions required for the products, according to the production plan.

CE3.8 Determine, by means of sketches, the internal distribution of the different machines, equipment and installations based on the internal distribution guides for the production of lines.

CE3.9 Represent the flow and internal paths of final, semi-finished products and raw materials to optimize space, time, and use.

CE3.10 In a practical scenario, according to the established production program:

-Define the online production control ratios.

-Analyze the ratios controls set on the production line.

C4: Identify the task allocation systems for the areas, teams, and people in a production unit.

CE4.1 Analyze the different methods of raising awareness and awareness of the human production teams according to the training procedure.

CE4.2 Evaluate the various methods of management and management of work staff following the guidelines of the training procedure.

CE4.3 Classify human equipment in relation to the production unit according to the management procedure of the unit.

CE4.4 List the aptitudinal and actitudinal characteristics that a human team must gather in relation to a characteristic production unit.

CE4.5 Explain methods for evaluating personnel based on instructions, initiative, participation, and other worker attitudes.

CE4.6 Define parameters and constants to be taken into account in the development of a preventive maintenance planning of the production line machines.

C5: Examine the production control program with the ratios set according to the manufacturing program.

CE5.1 Analyze the different types of control based on specialized bibliography according to the production program.

CE5.2 Evaluate the different types of production standards made with reference patterns according to the production schedule.

CE5.3 Classify the different standards measurement types, their systems, and advanced information according to the production schedule.

CE5.4 List the characteristics to be collected by personnel with responsibility for control of production according to the manufacturing process.

CE5.5 In a scenario of a production line, analyze the following aspects:

-Determine errors that are susceptible to occurrence.

-Set the methodology for error analysis.

-Determine the typology of the preventive control.

C6: Evaluate manufacturing costs in a production unit in accordance with established operating procedures.

CE6.1 Calculate the costs of raw materials, equipment, and facilities in a production unit, subsequently proceeding to its analysis and classification according to the production schedule.

CE6.2 Analyze the different types of fixed and eventual labor costs in a production unit according to the manufacturing program.

CE6.3 Calculate fixed costs and food production variables according to their typology in a production unit according to the manufacturing program.

CE6.4 Rate general production costs on a characteristic unit according to the established technical instructions.

CE6.5 Define contrast measures to reduce the different production costs identified in a unit according to the objectives set by the company.

CE6.6 Generate, collect, and archive different inventories and production cost documents in a production unit according to the data management procedure.

C7: Analyze the work risk prevention plan implemented in a production unit in the food industry according to the production plan.

CE7.1 Characterizing the different labor risks of a food industry-type production unit.

CE7.2 Recognize the typology of identified occupational risks and list specific measures to minimize or eliminate them, in accordance with the company's security policy.

CE7.3 To analyze a safety and health plan of type a unit of production of the food industry and to define corrective and/or preventive actions in their case, according to the plan of production.

CE7.4 Classify the different occupational diseases and accidents, their causes and solutions according to the safety plan.

CE7.5 Classify and characterize the different individual protection and emergency program teams according to the production schedule.

CE7.6 Explain an emergency program and possible response capacity in a food industry production unit, in accordance with applicable regulations.

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

C1 with respect to CE1.3; C2 for CE2.5; C3 for CE3.10; C5 for CE5.5.

Other capabilities:

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

Learn new concepts or procedures and effectively leverage training using acquired knowledge.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

To be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and their implementation in the food sector, not only with technical but also ethical criteria.

Update permanently, when evaluating, the technology or technology used and to propose new techniques according to the best available techniques criteria.

Contents:

1. Productive structure of the food industry

Sectors.

Types of companies. Size.

Productive systems.

Organization: Functional areas and departments.

2. Planning, organisation and control of production in the food industry

Basic concepts: definitions, evolution, and parts that integrate it.

Importance and objectives: differences between planning and control.

Sharing of competencies and functions.

Production programming: programming objectives. Programming techniques: PERT, CPM, ROY.

Terminology and symbology in programming. Scheduling production in a random context.

Risk and uncertainty. Project programming according to cost.

Management and control of production: information needs. Material needs.

Human resources: classification and measurement methods. Management and management of human teams: relationships, assignment of tasks, advice, motivation and assessment of personnel.

Equipment, machinery and facilities in the food industry. Ability to work.

Work areas: roles and roles. Production launch.

3. Process control, cost management in the food industry. Applicable rules in the food industry

Control types.

Standards tailoring.

Measurement of standards and patterns.

Correction of errors: responsibilities.

Error Analysis. Preventive control.

Elements, parameters, and constants to develop preventive maintenance of production machines.

General cost concepts.

Goods and equipment costs. Calculation.

Labor costs.

Production and end product costs. Calculation.

Control of production costs.

Occupational Risk Prevention Audits.

Job Risk Prevention Plans according to applicable regulations.

Preventive maintenance plans. Construction of the same.

Security in the food industry and emergency situations, as applicable.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Mastery of knowledge and techniques related to the programming and management of production in the food industry, which will be accredited by one of the following two forms:

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

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

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

TRAINING MODULE 3: QUALITY AND ENVIRONMENTAL MANAGEMENT IN THE FOOD INDUSTRY

Level: 3

Code: MF0558_3

Associate with UC: Cooperating in the implementation and development of the quality plan and environmental management in the food industry

Duration: 150 hours

Assessment Capabilities and Criteria:

C1: Recognize the quality plan of the company and its relationship with the quality policy of the company.

CE1.1 Describe the main techniques and tools used in quality management.

CE1.2 Relate quality objectives with possible techniques to use.

CE1.3 Identify and apply the most commonly used statistical tools in quality control.

CE1.4 Recognizes the main models of quality systems, identifying the elements that integrate them and the steps necessary for their implementation and development.

CE1.5 In a practical scenario, of developing company quality objectives, according to the established management model:

-Describe quality objectives, verifying information flows between departments.

-Establish motivation strategies for the company's staff in order to achieve the goals imposed in the company's quality policy.

-Verify the quality management documents that exist in the company, checking their definition degree, and that the language used is accessible to all members of the organization.

-Rate the proposed plan and make proposals for improvement, according to the company's quality management system and the reality of the company.

C2: Analyze the company's environmental management plan, in accordance with the established environmental management system.

CE2.1 Classify the food industries with respect to the impact of their activities on the environment.

CE2.2 Group and order the types of waste discharges and other impacts generated by the food industry according to their characteristics, the amount produced and the danger to the environment.

CE2.3 Identify environmental protection regulations, points related to the various environmental risks of the food industry, and interpret their content.

CE2.4 Rate the impact on the company of the adoption of the mandatory protection measures provided for in the environmental legislation, recognizing the influence of environmental management in the technological evolution of certain procedures for the preparation of the food industry.

CE2.5 Describe the methods of environmental prevention and control used in the food industry.

CE2.6 In a practical scenario of implementing the environmental management plan in the company:

-Define the environmental objectives of the company, in accordance with the environmental management system of the company and verify the flows of information between departments.

-Establish motivation strategies for the company's staff in order to achieve the goals imposed in the company's environmental policy.

-Verify the quality management documents that exist in the company, checking their definition degree, and that the language used is accessible to all members of the organization.

-Rate the proposed plan and make proposals for improvement, according to the company's quality management system and the reality of the company.

-Describe the systems, most used in companies, in the treatment of waste, byproducts and discharges.

C3: Develop quality and environmental records, proposing actions for process and product improvement.

CE3.1 In a practical process of manufacturing process by product and process technical information, and by company quality objectives:

-Determine basic requirements and general characteristics of supplies and procedures for their control, such as sampling, test equipment, operating modes, acceptance or rejection criteria, test results and frequencies.

-Develop a process control plan, identifying: control points and variables or parameters to be controlled, such as inspection procedures for each control point, conditions, and the frequency of sampling, the necessary equipment or inspection tools, as well as the mode of operation and the recording of the results.

-Identify those responsible for taking action decisions in each of the most likely cases of deviation from the ideal manufacturing conditions.

-Prepare for a given inspection point a control result record tabs.

-Determine non-compliant material and product treatments.

-Determine the mechanisms that ensure the flow of information.

-Select the appropriate operations for waste recycling.

CE3.2 In a practical scenario of a certain stage of the manufacturing process with the technical information and product characteristics of inputs and outputs:

-Identify key quality indicators for the realization of the self-assessment process.

-Define measurement and evaluation proposals for the identified quality and environmental impact indicators.

-Define the basic characteristics for continuous improvement and its application to the practical scenario characterized.

-Interpret the results performed with report on them, and the proposed corrective measures.

-List the types of environmental problems that they need to address at that stage and evaluate the results of the measures to minimize the impact.

C4: Characterize and apply control procedures for operations where there are potential hazards of food contamination, as well as hazard analysis and critical control points (HACCP) systems.

CE4.1 Explain the general concepts of the hazard analysis system and critical control points and detail the steps followed to consider a possible failure as a critical point.

CE4.2 Identify and manage the methodology used in the detection of critical points, valuing the importance that the food industry processes have the existence and control of the critical points.

CE4.3 Develop and evaluate a plan for risk analysis, identification and control of critical points for a particular food product, complying with the generic measures established.

CE4.4 Determine how non-conformities or incidents are resolved and tracked.

CE4.5 In a scenario of production, packaging and packaging:

-Recognize the hazards associated with the operations sequences that make up the process and determine whether they are critical control points, according to the decision tree.

-Evaluate hazards and propose preventive measures for their control.

-Perform a management box where all hazards, critical control points, preventive control measures, monitoring and verifications are identified.

-Determine the critical limits associated with each hazard based on the operations that make up the process.

-Verify the existing hygiene management documents in the company, checking their definition degree, and that the language used is accessible to all members of the organization.

-Verify the implementation of general hygiene plans (use of drinking water, cleaning and disinfection, pest control, maintenance of facilities and equipment, product traceability, food handling, etc.) certification of suppliers, good practices for handling and waste management and waste water.

-Rate the implementation and follow-up of corrective and preventive actions.

C5: Analyze the legal requirements and quality and food safety regulations that a particular product must meet to ensure consumer safety.

CE5.1 Verify and check compliance with existing legislation affecting the product.

CE5.2 Identify voluntary and enforced standards that affect the product.

CE5.3 Check that all the company's jobs have been disseminated, in accordance with the existing legislation affecting the product.

CE5.4 To verify the implementation of the voluntary and mandatory regulations, operating on the basis of them and guaranteeing certification.

CE5.5 Distinguished procedures and documentation used for approval, certification and standardization on quality issues.

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

C1 with respect to CE1.5; C2 with respect to CE2.6; C3 complete; C4 with respect to CE4.4; C5 with respect to CE5.1 and CE5.4.

Other capabilities:

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

Learn new concepts or procedures and effectively leverage training using acquired knowledge.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

To be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and their implementation in the food sector, not only with technical but also ethical criteria.

Update permanently, when evaluating, the technology or technology used and to propose new techniques according to the best available techniques criteria.

Contents:

1. Quality and productivity in the food industry

Fundamental concepts: perceived quality, process quality, product quality. Quality of service. TQM. The PDCA cycle. Continuous improvement. Kaizen. 5S.

The mechanisms for improving food quality. Corrective and preventive actions.

The formulation of "Improvement Plans" and "annual goals".

2. Quality Management System in the Food Industry

Planning, organization, and control.

Quality Management System (GSC) documentary support: Quality manual. Quality procedures. Certification of Quality Management Systems.

Quality costs: quality cost structure. Assessment of cost data.

Normalization, certification, and approval.

International standards applicable in the field of quality.

International regulations applicable to environmental management.

Quality assurance systems in Europe and Spain.

Models of Excellence (Malcom Baldrige; EFQM). International and national quality awards. (EFQM).

Principles of process management.

Internal and external audits.

The quality of the purchases.

Quality in production and services.

Quality in logistics and after-sales: claims from internal and external customers. Assessment of customer satisfaction.

Traceability.

Integrating quality systems.

Framework list for export of food products.

3. Tools for the management of comprehensive quality in the food industry

Quality indicators.

Determination of quality indicators: identification of quality factors and problems: problem analysis techniques. Cause-effect diagrams. Histograms. Pareto Analysis. Scatter Diagrams.

Statistical control of processes: causes of variability. Common causes and special causes. The process in the control state. I show. Sample tables. Capacity analysis. Control charts. Process statistical control software packages.

Reliability.

4. Environmental management in the food industry

Introduction to environmental management.

The environment: current assessment and situation.

Planning, organization and control of environmental management.

Documentary support of the Environmental Management System (EMS): determination of environmental aspects. Certification of the EMS.

Costs of non-environmental quality: cost structure of non-quality. Assessment of cost data.

Normalization, certification, and approval.

European, national, regional and local legislation, in force on environmental quality.

Models of Excellence (Malcom Baldrige; EFQM). International and national awards for environmental quality. (EFQM).

5. Tools for environmental quality management in the food industry

Environmental aspects indicators.

Determination of indicators: identification of environmental aspects: techniques for analysis of environmental aspects. Cause-effect diagrams. Histograms. Pareto Analysis. Scatter Diagrams.

Statistical control of processes: causes of variability. Common causes and special causes. The process in the control state. Show: sample tables. Capacity analysis. Control charts. Process statistical control software packages.

Statement of non-conformities.

Reliability.

Implementation and development of EMS: structure of responsibilities. Diagnosis of the situation of departure. Information required. Schedule of activities.

Description and characterization of waste, effluent and emissions and other environmental aspects. Equipment and facilities for the treatment of waste, effluent and emissions and other environmental aspects. Best techniques available.

Environmental training plans: objectives. Information and training actions. Support methodology and resources.

Tracking and evaluating a training plan.

Proposals for improvement.

Emergency plans.

SGMA assessment and audits: audit of the environmental management system. Planning.

Detection of non-conformities and improvement proposals. Certification process.

Methodology for the elaboration of an Environmental Manual (company policy and commitment).

6. Hazard analysis and Critical Control Points in the food industry. Applicable rules

Current food health legislation.

Legal framework in the European Union.

Legal framework in Spain.

Self-control manual.

General Hygiene Plans (prerequisites): use of drinking water suitable for human consumption.

Control of allergens, control of genetically modified organisms (GMOs) and control of foreign bodies.

Cleansing and Disinfection. Control of Pest. Maintenance of facilities and equipment.

Traceability, traceability of products. Training of handlers.

Certification to suppliers. Guide to Good Manufacturing or Handling Practices.

Waste and by-product management.

Hazard analysis and critical control points.

Elaboration of the documentation.

Product alert or withdrawal system.

The integration of HACCP into enterprise quality systems.

Designations of Origin, Current Regulations, and other internal application documents.

Protected Geographic Identification, Current Regulation, and other internal application documents.

Getting the end product according to Integrated Production practices.

Obtaining the final product according to Ecological Production practices.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to cooperation in the implementation and development of the quality plan and environmental management in the food industry, which will be accredited by one of the following two forms:

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

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

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

TRAINING MODULE 4: PROCESSES IN THE EDIBLE OILS AND FATS INDUSTRY

Level: 3

Code: MF0568_3

Associate with UC: Develop processes and determine operating procedures for the production of olive oils, seed oils, and edible fats.

Duration: 60 hours

Assessment Capabilities and Criteria:

C1: Analyze the characteristics and properties of raw materials, auxiliary materials and products and their influence on the processes of olive oils, seed oils and edible fats.

CE1.1 Develop the quality ratio of the raw and auxiliary materials involved in the processing and packaging of olive oils, seed oils and edible fats.

CE1.2 Determine the conditions to be met by suppliers, the origin of raw and auxiliary materials, delivery conditions and acceptance criteria.

CE1.3 Set the margins in the operating procedures of permissible tolerances in the characteristics of raw materials and auxiliary materials.

CE1.4 Describe the parameters to be handled in the operating procedures on materials, qualities, thicknesses, types, varieties, gramages, in addition to the current legislation in the field of health and environment.

C2: Identify facilities and equipment and requirements for the reception and preparation of raw materials, to perform subsequent processing operations.

CE2.1 Analyze the operation and constitution of the equipment for the reception of olive, seed or fat, the devices or elements of their own, their functionality, correctly using concepts and terminology identifying the functions of each.

CE2.2 Recognize devices and safety measures in handling machines and reception equipment.

CE2.3 Set the conditions for cleaning machines and reception equipment, ensuring the levels required by processes and products.

CE2.4 Describe the adaptations of the required equipment for each type of seed reception and preparation.

CE2.5 Recognize and respect the sequence of the teams ' stop-march operations.

CE2.6 In a practical assumption of maintenance of basic reception and preparation equipment, in a practical scenario, based on established conditions:

-Verify items that require maintenance.

-Check the first level maintenance operations and run them.

-Analyze for each job the instructions for use of the equipment, operation manuals and quality, work orders and rhythms, and the specific security measures, to be observed.

C3: Develop olive oil, seed oil and edible fat processing processes, describing the product flow, stages, sequencing, and the technological fundamentals that justify the process.

CE3.1 Describe the main processes and procedures used for the production of: olive oils: virgin, pure, refined, pomace, lampante, oilseed oils: sunflower, soya, maize, rapeseed and other, and fats edible, margarine and the like, taking into account the fundamentals and purposes of each stage.

CE3.2 Interpret the manuals and technical instructions for the preparation of olive oils, seed oils or edible fats, handling language and terminology in a precise and comprehensive way.

CE3.3 Define, in a clear and substantiated manner, the specifications of the products to be obtained in the process.

CE3.4 Detailed control parameters, operating times, machine regulations, corrective measures and tests to be performed, based on the requirements of the final product.

CE3.5 Describe the physical-chemical and biological fundamentals that justify the operations of the process, interpreting the use of the technology applied in each phase and relating these to the transformations suffered by the raw materials and intermediate products.

CE3.6 In a practical development of an olive oil, seed oil and edible fat processing process, based on established conditions:

-Uncompose the process in the required phases and operations, determining their sequence and establishing the product flow.

-List the required machinery, equipment and tools, set the conditions and regulations for employment, and incorporate the first-level maintenance operations to be performed and the security measures to be respected.

-Propose the plant distribution of the equipment by taking into account the sequence of operations and outputs and product entries.

-Set cleanup conditions for the area, equipment, and machines.

-Drill down times, development conditions, parameters, and their margins to control for each operation.

-Specify the quality characteristics and tolerances to be controlled.

C4: Characterize the operations of olive oil processing, seed oils and edible fats; establishing, for each operation, the appropriate technical procedure.

CE4.1 Recognize the sequence of operations that make up the process of producing olive oils, seed oils or edible fats, and associate the necessary machines and equipment with each other.

CE4.2 Identify for each operation the execution conditions, the parameters to be controlled, their appropriate values, and the actions to be performed in case of deviations.

CE4.3 Evaluate the characteristics of the incoming product, recognizing production parameters.

CE4.4 Recognize, by evaluation of the finished product, whether the measurement equipment meets the acceptance criteria in the current calibration plan.

CE4.5 Identify corrective measures for when a deviation is observed in any of the control parameters.

CE4.6 Describe the records used to check if the set goals have been obtained.

CE4.7 Explain the start and stop of the process, following the sequence of established operations.

CE4.8 Describe the progress of the process and the tests and checks to be performed in response to the measurements obtained.

C5: Analyze the packaging and packaging processes of olive oil, seed oil and edible fats, handling available equipment.

CE5.1 Recognize the sequence of operations that make up the process and associate the required teams with each one.

CE5.2 List the parameters to be controlled, their appropriate values, and the actions to be performed in case of deviations.

CE5.3 Review the characteristics of packaging, packaging materials, packaging, and packaging materials that are part of the process to check their suitability.

CE5.4 Express the characteristics of the products that enter the process to check their suitability.

CE5.5 Recognize the start and stop operations of the line or equipment, following the sequence of established operations.

CE5.6 Identify the tests and checks for filling, closing, labeling and forming established, and the actions to be performed in response to the measurements obtained.

CE5.7 Describe specific hygiene and safety measures in product handling and handling of machines and equipment to be taken into account.

CE5.8 In a practical development scenario of a process of packaging and packaging of olive oil, seed oil and edible fats in which data is expressed on a batch of products, their type of consumption and destination:

-Identify the type of packaging and packaging to be used and the operations to be performed with it.

-Set the sequence of operations, list the machines and equipment to be used, and their spatial distribution.

-Set the handling conditions, the reglages to be performed, the parameters to be controlled, and the checks to be performed.

-Incorporate the first-level maintenance operations to be performed and the security measures to be respected.

-Set cleaning conditions for the area, equipment, and packaging-packaging machines, including auxiliaries.

C6: Develop the specific technical documentation relating to the product and the process of manufacturing olive oil, oil seeds and edible fats.

CE6.1 Identify terminology and symbology, and their meaning used in documents related to the product or processes.

CE6.2 Recognize and interpret documentation for products manufactured in the food industry.

CE6.3 Specify and fill in the documentation used in process development and in the setting of procedures.

CE6.4 Graphically reintroduce phase, block, bar, product flow, and other diagrams to different processes.

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

C2 with respect to CE2.6; C3 with respect to CE3.6; C5 with respect to CE5.8.

Other capabilities:

Act quickly in problematic situations, and not just wait.

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

Demonstrate flexibility to understand changes.

Participate and actively collaborate on the work team.

Take Responsibility for the work that you develop and achieve your goals.

Transfer information clearly, in an orderly, structured, clear and precise manner, respecting the channels established in the organization.

Contents:

1. Characteristics of auxiliary raw materials for the production of oils and fat and reception

Characteristics of the raw materials for obtaining oils and fats.

Biological characteristics and skills.

Varieties of olives for obtaining olive oil.

Varieties of oilseeds for obtaining oils.

Origin of animal and vegetable fats. Types (of marine or terrestrial animals).

Characteristics of the raw materials for obtaining edible fats, margarines and the like in their different types and categories.

Characteristics of the selection of suppliers of raw materials and auxiliaries: regarding the origin, with respect to the delivery conditions.

Regarding the acceptance criteria.

Setting the tolerance margins for: raw materials and auxiliary materials.

Quality control program in the area of receipt of raw materials: procedures, processes and technical instructions for reception and preparation.

Verifying production sequences with receiving technical instructions.

Quality control of olive oil, seeds or edible fats: quality control in the area of reception and preparation of olive, seeds and fats.

Physical, chemical, and physical-chemical parameters of quality control of olive, seeds, and fats.

Procedures, processes, and technical instructions for receiving and preparing.

Programming of the process of receiving olive, seed or fat: stages or stages of the process receiving the raw material.

Raw material input documentation.

Raw Material Technical Tokens.

Sequences in the advancement of the raw material.

Procedures and working methods.

Determining production and performance levels.

Planning of jobs in the process of receiving raw materials.

2. Operational processes for the production of olive, seed or edible fats oils

Manufacture of manuals and technical instructions for the process of preparing olive oil, seeds or edible fats: stages or stages of the processing process.

Differentiation of processes, depending on the product to be obtained.

Sequences in the progress of the elaboration.

Procedures and working methods.

Meaning of the terminology and symbology of the technical instructions.

Traceability of the raw material during the processing process.

Handling the process of preparing olive oil, seeds or edible fats.

Product specifications.

Control parameters.

Operation times.

Controls and corrective measures.

Elaboration of maintenance and cleaning plans for oils and fats: maintenance and cleaning products to be used according to the case.

Machinery and equipment.

3. Development of operational procedures for the production of olive oil, seeds or edible fats

Programming of the processing of raw materials: stages or stages of the process of making olive oils, seeds or edible fats. Milling, smoothie, centrifugation, decanting, wintering, solventisation, desolventisation, deodorisation, neutralisation, and storage.

Differentiation of processes, according to raw material.

Stages or stages of the process of making fats: randomization, hydrogenation and fractionation, among others.

Machines and tools involved in the processing of raw material.

Sequences in the advancement of the raw material. Characteristics of the waste, by-products and packaging waste and packaging obtained in the process of producing olive oil and edible seeds or fats.

Managing this waste.

Traceability of the raw material during the processing process.

Procedures and working methods.

Graphical representation of phase, block, product flow diagrams.

Implementing the quality control process programming during raw material processing: quality control program in the raw material processing area.

Determining production and quality levels.

Procedures, processes, and technical processing instructions.

Corrective measures required in case of deviation.

Running maintenance and cleaning plans: operating, using, and handling machines and tools.

Products for cleaning and maintenance.

Planning of the jobs in the raw material processing process.

Identification of the process of packaging and storage of olive oil, seeds or edible fats: stages, phases and sequence of the packaging and storage process.

Sequences in the progress of the final product.

Features of the incoming products in the packaging.

Packaging and packaging product characteristics.

Verifying the packaging and storage process: end product specifications.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Mastery of knowledge and techniques related to the development of processes and the determination of operational procedures for the production of olive oils, seed oils and edible fats, which will be accredited by one of the following two ways:

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

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

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

TRAINING MODULE 5: MAKING EDIBLE OILS AND FATS

Level: 3

Code: MF0569_3

Associated with UC: Control the production of olive oil, seed oils and edible fats and their automatic production systems

Duration: 150 hours

Assessment Capabilities and Criteria:

C1: Analyze the reception, pre-treatment, pressing, milling and hydrogenation operations for the extraction of olive oil, seed oil and edible fats, according to the requirements set out in the manuals procedure.

CE1.1 Check the required work timing and timing, in the technical instructions for receiving and treating the raw material.

CE1.2 Verify the quality specifications required with the oil or fat obtained.

CE1.3 Identify for each operation the execution conditions, the parameters to be controlled, their appropriate values, and the actions to be performed in case of deviations.

C2: Value the operation and needs of production machines and equipment, and perform first-level maintenance operations.

CE2.1 Classify the different types of machines and equipment used in the manufacture or packaging of oils, in accordance with the basic principles and elements that govern their operation.

CE2.2 Describe the elementary composition of the general types of machines and equipment used in the oils industry.

CE2.3 Differentiate between machine and equipment components, and which require routine maintenance or periodic replacement.

CE2.4 Distinguished between operations that can be considered as repairs and maintenance and, within these, those that are classified as first level.

CE2.5 Interpret the instructions for the use and maintenance of the machines and equipment available, and recognize the documentation and the data to be completed for the control of its operation.

CE2.6 Identify tools and tools used in first-level maintenance operations.

CE2.7 Describe anomalies, and their symptoms, more frequent than occur during the usual use of the most representative machines and equipment, discriminating against those that require the intervention of services specialized in their correction.

CE2.8 In a practical scenario of maintenance of equipment, machines, or components, based on established conditions:

-Recognize your first-level maintenance needs.

-Select the tools or materials required to perform maintenance operations.

-Perform the various operations that can be considered first-level, intended or not, in the corresponding maintenance schedule.

-Perform the appropriate operation checks after the intervention.

CE2.9 In a practical scenario for the production of olive oil, seeds or edible fats, on the basis of established conditions:

-Recognize the sequence of operations that make up the process.

-Control the regulation of silos, weighing, cleaning and sorting of the raw material, according to the technical instructions.

-Associate the required machines and equipment with each operation.

-Identify for each operation the conditions of execution, the parameters to be controlled, their appropriate values, and the actions to be controlled in case of deviations.

C3: Apply olive oil, seed oil and edible fat extraction techniques, ensuring the required quality.

CE3.1 In a practical scenario for the production of olive oil, seeds or edible fats, on the basis of established conditions:

-Recognize the sequence of operations that make up the process.

-Associate the required machines and equipment with each operation.

-Identify for each operation the conditions of execution, the parameters to be controlled, their appropriate values, and the actions to be controlled in case of deviations.

CE3.2 Compare the adequacy of the specifications of the final product with the characteristics of this product.

CE3.3 Analyze the extraction machines and equipment during their use; indicating, in each case, the parameters and characteristics of these.

CE3.4 Monitor established controls to ensure the conditions of olive oil, seed and fat processing (temperatures, pressures, times).

C4: Apply the methods of storing olive oil, seed oil and edible fats to achieve the required quality.

CE4.1 In a practical scenario of storing olive oil, seed oil or edible fats, on the basis of established conditions:

-Check that storage facilities meet the required technical specifications.

-Verify that thermal conditioning is required.

-Analyze the probability of vector contamination.

-Check that the constructive characteristics of the tanks meet the required technical specifications (inert material constructs).

-Classify the product storage produced according to the product category.

-Control that the warehouse machinery and equipment meet the requirements of the maintenance and cleaning plan.

-Verify the identification of each storage repository, to avoid errors in handling these.

C5: Control the process of packaging olive oil, seed oil and edible fats, examining the flow of the product, ensuring the required levels of production and quality.

CE5.1 In a practical scenario of packaging and packaging of olive oils, seed oils or edible fats, on the basis of established conditions:

-Recognize the sequence of operations that make up the process, and associate the required equipment with each.

-List the parameters to be controlled, their appropriate values, and the actions to be performed, in case of deviation.

-Check the tuning of the machines involved in the process.

-Review the characteristics of packaging, packaging materials, packaging materials and packaging materials that are part of the process to check their suitability.

-Review the characteristics of the products that enter the process, olive oil, seed oil, or fats, checking their suitability.

-Monitor the smooth running of the process, performing the tests and checks of filling, closing, labeling, forming or other established ones, acting correctly in response to the measurements obtained.

-Monitor specific hygiene and safety measures in handling products and handling machines and equipment.

-Control that effective weight control is performed.

-Verify that the dosing of the machines is the required one; thus verifying the calibration state of the contrast balance.

C6: Control the production system programming and the automatic production process, ensuring optimal performance and energy savings in the auxiliary services.

CE6.1 Describe the operation and capacities of systems and equipment for the production of heat, air, cold, water treatment and conduction, transmission of mechanical power and distribution and use of energy electrical, verifying its correct application.

CE6.2 Associate the various applications of the auxiliary services to the requirements of the machinery and processes of making oils and edible fats, controlling their correct operation.

CE6.3 In a practical scenario of control of automatisms in oil and grease procurement facilities, based on established conditions:

-Verify that all installed automatons meet the minimum operating conditions, to ensure the smooth running of the process.

-Verify that all the parameters that identify the automatons are within what is specified in the corresponding Technical Instructions.

-Check that the automatisms work correctly, controlling times, temperatures, pressures, quantities and planned routes and, in case of deviation, apply the appropriate corrective actions.

-Check that the language of the installed automatons is understood by all operators, verifying their correct execution.

-Check the operability and handle the control, regulation, and security elements of the auxiliary equipment and facilities.

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

C2 with respect to CE2.8 and CE2.9; C3 with respect to CE3.1; full C4; C5 complete; C6 with respect to CE6.3.

Other capabilities:

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

Learn new concepts or procedures and effectively leverage training, using acquired knowledge.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

Transfer information clearly, in an orderly, structured, clear and precise manner, respecting the channels established in the organization.

Contents:

1. Control in the reception of oils and fats raw materials

Process of reception of olive, seeds or fat: stages or stages of the process of receiving the raw material (olive, turtos, granules and/or sheets and fats for extraction).

Differentiation of processes, according to the raw material to be receptive (olive oil in its different categories. Virgin, extra, refining, among others).

Machines and tools involved in the process of receiving raw materials. Hoppers, conveyors, scales, among others.

Sequences in the advancement of the raw material.

Quality control process during receipt of raw materials.

Determination of production, quality, and performance levels at the reception.

2. Controls on the extraction of olive oil

Grinding.

Boning and crawler storage.

Smoothie.

Horizontal Centrifugation.

Tamized.

Vertical Centrifugation.

By-product management (appeerujo).

Crawler storage.

Decanting.

Storage in the hold.

Classification of Oils.

Oil Trainers.

Shipments in bulk.

Determination of production, quality, and performance levels in olive oil extraction processes.

Machines and tools involved in the process of handling by-products and waste.

Storage of by-products and waste for recycling or treatment.

Traceability of by-products and residues during the extraction process.

Characteristics of the storage repositories.

Handling requirements and conditions in the warehouse.

3. Controls on the extraction of seed oil

Extract.

Obtaining depleted granules.

Desolventado.

Obtaining the solvent.

Flour roasting.

Grinding.

Storage of flours.

Get Miscela.

Distillation of the miscela.

Getting oil.

Obtaining solvent.

Extracting sheets.

Obtaining depleted sheets.

Obtaining solvent.

Distillation.

Getting seed oil.

Extracting granulate.

Depletion of the granule.

Desolventado.

Flour roasting.

Grinding.

Getting oil.

Obtaining the solvent.

Traceability of the raw material during the process of extraction of sunflower oils.

Storage of by-products and waste for recycling or treatment.

Production control. Calculation of performance.

Major teams involved in the production of sunflower oils.

Characteristics of the storage repositories.

Handling requirements and conditions in the warehouse.

Classification and composition of batches in the warehouse.

Traceability of by-products and residues during the extraction process.

4. Process for obtaining margarines and other edible fats

Different hydrogenation processes.

Weighing and mixing ingredients.

Emulsifying fats.

Cooled.

Mass Molding.

Edible fat production.

Selection of Oils.

Hydrogenation processes, esterification.

Heavy, mixed, emulsified operations.

Cooling and molding.

Recycling of by-products.

Storage of margarines and fats.

Transport of margarines and fats.

Chillers.

Molders.

Classification by qualities and technical specifications of margarines and fats.

Classification of margarines.

Vitamin Margarines, with additives.

More important equipment involved in obtaining margarines and other edible fats.

Production control: Performance calculation.

Environmental conditions of the storage room (hold).

Characteristics of the storage repositories.

Handling requirements and conditions in the warehouse.

Classification and composition of batches in the warehouse.

Valorization of by-products.

Managing the generated waste.

5. Management and control of auxiliary facilities and services in olive oil, seed and fat industries

Heat production.

Cold production.

Air production.

Water treatment and conduction.

Transmission of mechanical power.

Distribution and use of electrical energy.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the control of the production of olive oil, seed oils and edible fats and their automatic production systems, which will be accredited by one of the two forms following:

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

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

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

TRAINING MODULE 6: ANALYTICAL AND SENSORY CONTROL OF EDIBLE OILS AND FATS

Level: 3

Code: MF0570_3

Associate with UC: Apply analytical and sensory control techniques for the process of olive oil, seed oil and edible fat processing.

Duration: 120 hours

Assessment Capabilities and Criteria:

C1: Check the sampling of raw materials, auxiliary materials, and final product.

CE1.1 Describe the different sampling techniques.

CE1.2 Determine the controls to be performed on the taking of ours, explaining its causes.

CE1.3 Set sample encoding criteria.

C2: Apply quality control techniques by performing appropriate physical and physical-chemical tests for raw materials, intermediate products, auxiliary materials, and finished products.

CE2.1 Interpret the instructions for using measuring instruments, physical parameters, and physicochemicals.

CE2.2 Describe the fundamental parts of different instruments of instrumental analysis, by means of diagrams, determining what each part is used for.

CE2.3 Define the parameters to be controlled/optimize depending on the matter to be analyzed, for the correct use of the required instrument.

CE2.4 In a practical scenario of quality control of oils and fats, based on established conditions:

-Interpret the results obtained from the analyses, relating by numerical calculations and/or graphical methods, the measured parameters and the properties of the olive oils, seeds and fats.

-Apply calibration techniques for qualitative and quantitative simple analysis instruments, applying the uncertainty calculations associated with each case.

-Perform the most important physico-chemical tests that define the characteristics of oils and fats.

C3: Control testing and analysis documentation, in accordance with established operating procedures.

CE3.1 In a scenario of testing and testing documentation, based on established conditions:

-Check that the analytic reports that you have made correspond to the order requests made to the lab.

-Control the records and results obtained, verifying their correct location and support.

-Check the acceptance and rejection limits of the production process, and the associated corrective measures, in case of deviation.

-Verify documentation on process tracking, by resolving corrective measures derived from deviations.

C4: Verify that good laboratory practice standards are met, safety measures are in place, and environmental protection measures related to quality control and analysis.

CE4.1 In a practical test scenario in the workplace that apply and comply with applicable regulations, based on established conditions:

-Check for compliance with occupational safety risk prevention plans (individual protection measures).

-Check that instrument and equipment maintenance plans are performed as determined.

-Check that job cleaning, handling of toxic products, and waste management are carried out according to specific plans.

-Check that you have access to documentation regarding good working practices, safety measures, and environmental protection measures.

-Verify that personnel are aware of and understand safety standards and measures, environmental protection, and good working practices.

-Check that the staff, meet the environmental management of the waste generated in the test.

-Verify that personnel comply with the technical instructions for disposal of generated hazardous waste, by delivering them to an authorized manager.

-Monitor that the laboratory personnel carry their personal protective equipment, being suitable for the use of the equipment and the test.

C5: Characterize and apply sensory methods for the determination of the organoleptic characteristics of olive oils, seed oils and edible fats.

CE5.1 Describe the sensory attributes of olive oils, seed oils, and edible fats.

CE5.2 Relate the sensory attributes of olive oils, seed oils or edible fats with their physiological bases.

CE5.3 Describe the types of tests and the phases of preparation, realization and evaluation of a sensory analysis (tasting of olive oils, seed oils or edible fats).

CE5.4 Describe the scientific-technical bases of the measure of physical-chemical parameters, related to sensory attributes.

CE5.5 Relate by numerical calculations and/or graphs the physical-chemical parameters with the sensory characteristics of the olive oils, seed oils or edible fats.

CE5.6 In a practical case of oils and fats tasting, based on established conditions:

-Classify olive oil, seed oils or edible fats according to their organoleptic characteristics.

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

C2 with respect to CE2.4; C3 complete; full C4; C5 with respect to CE5.6; C6 with respect to CE6.3, CE6.5 and CE6.6.

Other capabilities:

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

Learn new concepts or procedures and effectively leverage training, using acquired knowledge.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

Transfer information clearly, in an orderly, structured, clear and precise manner; respecting the channels established in the organization.

Contents:

1. Sampling of food products

Sampling techniques.

Setting sampling techniques.

Sample identification and transfer systems.

Sample preservation conditions.

Sample Take Procedures.

Sample identification and transfer systems: encodings.

How to store samples.

Conditioning samples in suitable containers.

Applicable security regulations in the handling of samples.

2. Physical-chemical tests of olive oils, seed oils and edible fats

The acidity index.

Peroxides index.

Moisture and impurities.

Fatty acids.

sterols.

Waxes.

Fat saturation.

K232, K270.

erythrodiol + uvaol.

Calibration of simple analysis tools and equipment.

Obtaining analytical results.

Interpretation of results.

3. Sensory analysis of olive oil

Classification of olive oils, according to the organoleptic analysis.

Medium definition of positive and negative attributes.

Description of the olive oil tasting profile sheet in effect.

Normalization of a tasting room, cabin, cup.

Description of the senses involved in the sensory analysis of olive oil (taste, smell, and touch).

Varieties of olive oil, organoleptic recognition of each of them.

Definition and recognition of positive and negative attributes of olive oil (avinado, atrophy, rancid, metal, mold, moisture).

Test selection of tasters.

Taster maintenance tests.

Regulations to follow, before and during, the tasting of olive oils.

Influence of collection, production, storage and packaging, in the organoleptic characteristics of olive oil.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the application of analytical and sensory control techniques of the process of olive oil production, seed oils and edible fats, which will be credited by one of the two following forms:

-Level 2 academic training (Spanish Qualifications Framework for Higher Education), Bachelor's degree or other higher level of professional field.

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

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

ANNEX IV

PROFESSIONAL QUALIFICATION: DAIRY INDUSTRIES

Professional Family: Food Industries

Level: 3

Code: INA180_3

General Competition

Manage a unit or section in the dairy industry, programming, preparing and monitoring material and human resources, as well as the work required to achieve the objectives set in the production plans, security food, traceability, quality and environmental protection.

Competition Units

UC0556_3: Manage supplies, warehouse and shipments in the food industry and perform marketing support activities

UC0557_3: Schedule and manage production in the food industry

UC0558_3: Cooperating in the implementation and development of the quality plan and environmental management in the food industry

UC0571_3: Develop processes and determine operational procedures for the manufacture of consumer and dairy milks

UC0572_3: Control the production of consumer and dairy milks and their automatic production systems

UC0573_3: Apply analytical and sensory control techniques for the process of making consumption and dairy milks

Professional Environment

Professional Scope

Develops its professional activity in the area of production, development of products and services and organization of the food industry, in relation to the department of quality and maintenance of equipment, dedicated to the production of consumption milks in their various presentations and with derivatives and dairy products in general, in entities of a private nature, in large or medium-sized enterprises, as an employed person. It develops its activity, depending on its case, functional and/or hierarchically of a superior. You may have staff in your position at times, for seasons or in a stable way. The principles of universal accessibility are applied in the development of professional activity in accordance with the applicable regulations.

Productive Sectors

It is located in the production sector of dairy desserts, yogurts, fermented and similar milks, of normal consumption, enriched or special, milk powder, concentrated and other, butter, ice cream and the like, and cheese.

Relevant Occupations and Jobs

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

Provisioning managers

Production Managers

Line heads or plant managers in dairy industries

Small cheese industry managers

Inspector's collaborators-quality auditor and environmental control

Quality control technicians in food industries

Food industry laboratory technicians

Food Industries Managers

Quality managers

Associated Training (660 hours)

Training Modules

MF0556_3: Warehouse management and marketing in the food industry (90 hours)

MF0557_3: Organization of a food production unit (90 hours)

MF0558_3: Quality and environmental management in food industry (150 hours)

MF0571_3: Processes in the dairy and consumer dairy industry (90 hours)

MF0572_3: Elaboration of consumer and dairy milks (150 hours)

MF0573_3: Analytical and sensory control of consumption and dairy milks (90 hours)

COMPETITION UNIT 1: MANAGE SUPPLIES, WAREHOUSE AND EXPEDITIONS IN THE FOOD INDUSTRY AND CONDUCT MARKETING SUPPORT ACTIVITIES

Level: 3

Code: UC0556_3

Professional realizations and realization criteria:

RP 1: Schedule the supply of raw materials, aids and materials in the food industry, obtaining information from the departments concerned, to ensure production, according to the production plan of the company.

CR 1.1 The supply of raw materials and auxiliaries is determined, according to the needs, using the information of the production departments on: stocks, suppliers, costs and other necessities, according to company policy.

CR 1.2 Supplier offers are selected on the basis of quality, price, warranty, delivery time of the products and approval procedure.

CR 1.3 External order orders are processed, following delivery times and the provisioning calendar.

RP 2: Manage receipt in the warehouse of external supplies and finished products, in the food industry, verifying the entry controls of each commodity according to the company's production plan for ensure the distribution of the same.

CR 2.1 Information about supplies and finished products to be received on each day or period is transmitted to the warehouse's receiving staff, delivering the relevant documentation, in accordance with the instructions of the job, controls, and records to be performed.

CR 2.2 The controls established at the receipt of supplies are elaborated, checking their execution and compliance with the instructions in the company's production plan.

CR 2.3 Data regarding: quantities, characteristics, dates, supplier and carrier are determined by the input records of each commodity, being required by the warehouse control system.

CR 2.4 The documentation for each batch of finished products is elaborated, considering the results of the controls performed in the warehouse, so that its characteristics correspond, complying with the quality plan intended.

CR 2.5 Supplies before reception in the warehouse are controlled, assessing the results of the checks: quantities, dates, supplier, characteristics, among others and the approval procedure, depending on the plan of the quality of the company.

CR 2.6 External supplies are monitored, controlling the degree of supplier compliance in delivering supplies, comparing the agreed delivery terms and conditions with the quality plan.

RP 3: Manage the storage and preservation of finished products, raw materials and auxiliaries, as well as the supply of products to ensure the functioning of the production plant in the food industry, agreement with the company's production plan.

CR 3.1 The cleaning and operating conditions of the warehouses and equipment are monitored, according to the cleaning and maintenance plan and in case of observed deviations, restoring the anomaly, according to guidelines marked in the production plan.

CR 3.2 The criteria for the location of the goods in the warehouse are determined, taking into account the characteristics of the products, the identification and the optimal use of the resources, according to the Storage technical instructions.

CR 3.3 The conditions for the preservation of perishable products and the system of control of the deciduous are incorporated in the work instructions, in order to avoid losses according to the quality plan.

CR 3.4 The characteristics, with respect to quantities, as well as the flows, moments, destinations and intermediate stores of the products to be supplied, are established, according to the production schedules.

CR 3.5 The transport on the plant and inside the warehouse, is organized, setting the conditions, regarding the circulation of the vehicles, itineraries, intermediate and final points, respecting the conditions of safety and minimizing the costs, according to the procedure of internal traffic of goods.

CR 3.6 The fulfillment of the production supply output record is verified, based on the output system determined in the production plan.

CR 3.7 The instructions for the warehouse management work are elaborated, considering the needs, characteristics of the staff and working conditions, according to the quality plan.

CR 3.8 The stocks of raw materials and auxiliaries are organized in relation to the production and supply programs, making corrections when deviations are detected.

CR 3.9 The systematic to verify inventory in warehouse management is established, investigating possible differences in relation to stock controls.

RP 4: Manage the issue of external orders in the food industry, meeting the specifications and demands received, to ensure the conditions of shipment, according to the company's production plan.

CR 4.1 The issue of external orders is programmed according to order characteristics, (stock in storage, deadlines, distance, itineraries, costs), according to the contract document.

CR 4.2 The warehouse staff is organized to coordinate the required orders, specifying the work instructions and the corresponding documentation.

CR 4.3 The storage and, where applicable, shipment of expired or rejected products, is available, informing the departments involved to decide on their destination in accordance with the established procedure.

CR 4.4 The issuance of the external orders is organized, monitoring the lots, the protection of the same, the registration of exit and the documentation that accompanies it, according to the operating procedures of the company.

CR 4.5 The transport in both the supplies and the expeditions is organized, considering costs and according to programs and calendars established in the production plan of the company.

RP 5: Purchases, selecting suppliers/customers, negotiating conditions and closing operations in the food industry, as per the specifications received, to ensure that orders or purchases are the ideal, according to the company's productive plan.

CR 5.1 The arguments for the sale of products are defined, using the company's objectives and image, the characteristics and qualities of the products and the market situation.

CR 5.2 New suppliers/customers are selected, meeting the approval requirements set by the company.

CR 5.3 The plan of visits to suppliers and/or clients is established, organizing the corresponding program of visits.

CR 5.4 The plan of concerted visits with suppliers and/or clients is carried out, through structured interviews, applying selling techniques, depending on the characteristics of the supplier or customer, the demand and the supply, The company itself and its policy.

CR 5.5 The treatment and handling of food products to be managed and the 'market' techniques that could be used, is transmitted to the supplier/customer if necessary.

CR 5.6 The buyings are negotiated with flexibility, depending on the conditions set by the company and the type of customer/supplier in question.

CR 5.7 The closing of the sales transactions is carried out, controlling that the conditions and characteristics of the order or purchase, (prices, discounts, transport, ports, delivery times, payment method and other conditions), are within the margins set by the company, in accordance with the customer/supplier and clearly specified in the signed contract.

CR 5.8 The characteristics of the sales operations already closed, are communicated to the corresponding department, according to the established procedure.

CR 5.9 The supplier/customer file is kept up to date periodically, evaluating the executed operations, in accordance with the company's production plan.

RP 6: Support advertising and product promotion actions along the distribution channel, intervening in advertising and promotional campaigns for new products in the food industry, according to the policy of the company, to ensure marketing, in accordance with the company's production plan.

CR 6.1 Advertising and promotional campaigns are exposed and explained in detail to customers, according to the established market plan.

CR 6.2 The information: producers, suppliers and/or customers, among others, on the advertising and promotional campaigns of the company is transmitted, according to the plan of production and sale established.

CR 6.3 The features and benefits of products are reported to current and potential customers, according to the communication plan.

CR 6.4 The launch of new products is established, applying test and market testing, with the specific R & D department.

CR 6.5 Test, recall and sample recognition application information is obtained, according to the Department of Marketing, about the launch of new products.

CR 6.6 The information of the data and the results of the promotional campaigns is obtained, both in witness markets and in the definitive ones.

RP 7: Collaborate on the control over the distribution network of the company, according to the contract document, to meet the objectives of the conditions contracted with the distributors in relation to the characteristics of the raw materials and auxiliaries, complying with the company's production plan.

CR 7.1 The tokens with the characteristics of each distributor's raw and auxiliary materials are updated, incorporating the changes produced in the approval procedure.

CR 7.2 Information on the conditions for the preservation and handling of products is transmitted to distributors to avoid deterioration.

CR 7.3 The distributor relating to exclusivities, raw materials and auxiliaries is checked, verifying its compliance in relation to: sales prices, promotional campaigns, delivery times and services after sales.

CR 7.4 The distribution channel that affects the flow and rotations of products, stock breaks and distribution coverage, is analyzed to see if there are any anomalies that have arisen or are foreseeable, proposing corrective actions.

RP 8: Transmit the information demanded by the company about the product and the market in the food industry, conducting surveys of new trends, tastes and needs to customers to establish their policy of marketing.

CR 8.1 The tastes and needs of the food products market are obtained, probing customers about brand positioning, quality, packaging, price, according to the market plan.

CR 8.2 The variations in the price, characteristics, or commercial conditions of the competition are analyzed, according to the established ratios, according to the operating procedure.

CR 8.3 New trends in the tastes or needs of the food products market are detected, with the corresponding report being prepared, according to the established procedure.

CR 8.4 The sampling of the products of the competition is carried out according to the market plan established by the company.

CR 8.5 Information obtained from the food sector is transmitted, documented, to the marketing department.

CR 8.6 The assessment of the products of the competition is carried out, analyzing the variations of prices, characteristics and commercial conditions, among others.

CR 8.7 The "merchandising" techniques used in the sector are analyzed, as well as the promotional or advertising campaigns of the competition, taking into account the market ratios and the established market plan.

Professional context:

Production media:

General access and restricted access files in documentary and computer support. Base software and specific management and warehouse control applications. Data control and transmission equipment and devices, barcode scanner. Storage equipment and facilities.

Products and results:

Sourcing of raw materials, aids and materials in the food industry. Supervision of the reception of the warehouse of external supplies and finished products. Management of storage and conservation of finished products, raw materials and auxiliaries. Organisation of the dispatch of external orders in the food industry. Selection of suppliers/customers and buyers. Advertising and promotion actions of products along the distribution channel. Control along the company's distribution network in the food industry. Transmission of the information demanded by the company on the product and the market in the food industry.

Information used or generated:

Address goals for warehouses. Stock and inventory controls. Criteria for classification, storage and preservation of goods (supplies, finished products, rejections). Cost data relating to storage. Production programmes with supply needs. External orders. Supplier relationships, distributors, customers, carriers. Transport systems recommended according to types of goods. Machinery and equipment operating manuals used in the warehouse. Sales zone detail. Sales and purchase forecasts established by the company. Market research on the sector, brands, prices, preferences and others. Brand positioning. PGH (General Hygiene Plans) records and APPCC system records (Hazard analysis and critical control points).

COMPETITION UNIT 2: SCHEDULE AND MANAGE PRODUCTION IN THE FOOD INDUSTRY

Level: 3

Code: UC0557_3

Professional realizations and realization criteria:

RP 1: Schedule different manufacturing lines, in collaboration with other involved areas, considering costs to ensure the continuity of production processes, complying with the production plan.

CR 1.1 Production targets are set under the advice of other departments involved, according to the production plan.

CR 1.2 Production is planned in collaboration with other areas of the company, using the most appropriate techniques according to the production plan.

CR 1.3 Risk and uncertainty in the different scheduled production lines are evaluated using the required techniques according to the production plan.

CR 1.4 Processes are scheduled, taking into account the overall costs and costs of the project, using calculation tools according to the production plan.

CR 1.5 Production programs are subject to contrast (or consideration) with other areas involved in accordance with the production policy.

RP 2: Schedule the quantities and flow of raw materials, auxiliaries and materials necessary, considering production needs, in accordance with the production operating procedures to ensure the production plan in the food industry.

CR 2.1 The quantities, characteristics and flow of raw materials, auxiliaries and materials required in the manufacture of food products are programmed from the production department in accordance with the manufacturing.

CR 2.2 The production schedule is carried out, taking into account the needs and stocks, the orders of the customers and the reduction of production costs according to the company's policy.

CR 2.3 Production needs are valued and prioritized, taking into account the availability of human and material resources according to the production operating procedure.

CR 2.4 Manufacturing orders are processed, taking into account production needs and delivery times according to the shipment schedule.

RP 3: Control production in the food industry, considering human resources, using management tools, according to the control plan programmed to ensure the production plan.

CR 3.1 Work areas in the food industry are available, within the production line, using the management tools, according to the production plan.

CR 3.2 Human resources are selected and classified within the work areas of the production line, in accordance with the human resources management procedure for manufacturing.

CR 3.3 The machinery, equipment and ancillary facilities in the food industry are selected and classified within the work areas of the different production lines, according to the plan established.

CR 3.4 The information needs for the management of production in the food industry are detected and collected according to the plan established.

CR 3.5 Production control is set, using management tools according to the given plan.

CR 3.6 The efficiency and production efficiency ratios in the food industry are controlled by the measurement tools established according to the programmed control plan.

CR 3.7 Production in the food industry is put into operation under the supervision of the areas involved according to the manufacturing needs.

CR 3.8 The preventive maintenance of the machines on the production line is controlled, working out a maintenance plan, in order to ensure their availability.

RP 4: Coordinate the work group in the food industry according to the scheduled control plan, taking into account process operations, available resources and performance, to follow the plan of functions and competencies established in the company.

CR 4.1 The awareness and awareness of staff is developed with techniques that meet the company's human resources management policy.

CR 4.2 The assignment of tasks and responsibilities of each worker is made by allowing the group to execute and finish operations by meeting the stated objectives.

CR 4.3 The training and training needs of the human team are detected and established in a registry according to the company's specific plan.

CR 4.4 Human equipment is directed and coordinated with established management tools, taking into account the required characteristics.

CR 4.5 The interpretation of the instructions is provided, through ongoing advice from the staff in charge.

CR 4.6 Promotion channels and incentives are taken into account by assessing the attitudes of the employees, initiative and creativity of their employees.

RP 5: Control the production process in its different phases in the food industry, according to the control plan programmed to ensure the manufacturing plan.

CR 5.1 The control types at the inspection points are determined according to the production control plan.

CR 5.2 Production standards are secured on the process line and according to the production schedule.

CR 5.3 The deviations detected in the production are corrected by the systems set out in the production control plan.

CR 5.4 The responsibilities of basic production control are established within the manufacturing line taking into account the operational and human resources management procedures in manufacturing.

RP 6: Collaborate on production cost management in the food industry, using the calculation tools, according to the production plan to ensure the established accounting system.

CR 6.1 The costs of materials, products and equipment are established, using the necessary valuation and inventory systems according to the production schedule.

CR 6.2 Labor costs are set, using the inventory valuation systems according to the production schedule.

CR 6.3 End product costs are established using the necessary valuation and inventory systems according to the production schedule.

CR 6.4 The established production costs are assessed with other areas involved according to the production schedule.

CR 6.5 The inventories of the identified costs are fully managed and sent to the department involved for approval according to the production schedule.

RP 7: Participate in the organization of work risk prevention activities in the food industry, programmed in the specific productive unit according to company policy and applicable regulations for preserve security.

CR 7.1 Work risk prevention management is done by supporting other responsible and/or involved departments and in accordance with the production schedule.

CR 7.2 The management of prevention activities is made known to staff involved through work sessions according to the production schedule.

CR 7.3 The effectiveness and efficiency required in the management of the prevention of occupational risks is carried out by participating in the verification with the responsible department.

CR 7.4 The plan is subject to periodic evaluation and review through internal or external audits in accordance with the policy of safety and health care, collaborating on the plan by providing information and/or documentation Consider accurate.

Professional context:

Production media:

General access and restricted access files in documentary and computer support. 'Software' on the basis and specific applications of production management and programming in the food industry. Data control and transmission equipment and devices, barcode scanner. Food production and engineering equipment and facilities. 'Software' for the processing of data on machine maintenance history.

Products and results:

Manufacturing lines in collaboration with other involved areas scheduled according to production plans. Programming of the quantities and flow of raw materials. Controlled production, taking into account manufacturing needs. Coordination of working groups. Control of the production process. Collaboration in the management of production costs. Participation in the organization of work risk prevention activities in the productive unit, in accordance with company policy.

Information used or generated:

Direction targets for production. Production controls. Criteria for classification and production priorities. Cost data relating to production. Production programmes with supply needs. Characteristics and prices of raw materials and auxiliaries. Catalogues and information on machinery and production equipment. Technical information about the product: characteristics, production process and its influence. Characteristics of the finished products. Recommended production systems according to types of food. Machinery and equipment operating manuals used in the production. Lists corresponding to the state of the machines. PGH (General Hygiene Plans) records and APPCC system records (Hazard analysis and critical control points).

COMPETITION UNIT 3: COOPERATING IN THE IMPLEMENTATION AND DEVELOPMENT OF THE QUALITY AND ENVIRONMENTAL MANAGEMENT PLAN IN THE FOOD INDUSTRY

Level: 3

Code: UC0558_3

Professional realizations and realization criteria:

RP 1: Collaborate on quality plan management (GPC) activities in the food industry, according to the company's production plan, for its application.

CR 1.1 The collaboration in the management of the quality plan is carried out in the determination of information flows with the involvement of the entire organization, ensuring its compliance, in favor of the functional relations and the The transmission of organisational processes to achieve a competitive level of quality in the market, cost rationality and continuous improvement of the process.

CR 1.2 The collaboration in the management of the quality plan is done on the basis of the elaboration of the documentary support, referring to forms and formats of work instructions or specific processes, so that once completed, constitute traceability records, in compliance with the objectives and activities set out by the company.

CR 1.3 The collaboration in the management of the quality plan in the food industry is established in relation to the elaboration of proposals for improvement of the procedures of management of the quality plan, meeting the objectives and activities fixed by the company.

CR 1.4 The collaboration in quality plan management is performed according to the development of internal and/or external audit processes, in accordance with the company's quality plan.

CR 1.5 The collaboration in the management of the quality plan and food safety management is determined on the basis of the elaboration of a proposal for corrective and/or preventive measures, derived from internal and/or external audits, establishing required quality criteria for food suppliers.

CR 1.6 The collaboration in the quality plan and food safety management is established in relation to the elaboration of certification activities of the results of the tests carried out in plant and in other departments, ensuring the transparency of certification systems.

RP 2: Collaborate on organizational activities in the development of the Environmental Management Plan (PGM) in the food industry, to achieve sustainable development of the activity, meeting the objectives and activities fixed by the company.

CR 2.1 The collaboration in the management of the Environmental Management Plan is carried out in relation to the elaboration of the documentary support referred to forms and formats of the work instructions or specific processes, form which, once completed, constitute the traceability records, in accordance with the objectives and activities set out by the company.

CR 2.2 The collaboration in the management of the Environmental Management Plan is carried out in the development of internal and/or external audit processes, in accordance with the comprehensive quality system, meeting the objectives and activities fixed by the company.

CR 2.3 The collaboration in the management of the Environmental Management Plan is carried out in relation to the elaboration of proposals for improvement in the management of the same meeting with the objectives and activities fixed by the company.

CR 2.4 The collaboration in the Environmental Management Plan in the food industry is established in relation to the elaboration of proposals for improvement of the management procedures of the Environmental Management Plan, complying with the with the environmental objectives and activities set by the company.

CR 2.5 The collaboration in the management of the Environmental Management Plan is determined on the basis of the elaboration of a proposal for corrective and/or preventive measures, derived from internal and/or external audits, establishing the required environmental criteria for food suppliers.

CR 2.6 The collaboration in the Environmental Management Plan is established in relation to the elaboration of certification activities of the results of the tests carried out in plant and in other departments, assuring the transparency of certification systems.

RP 3: Propose process and product improvement actions in the food industry through the analysis of quality indicators, control and evaluation of results, complying with the company's production plan based on the objectives and activities set out.

CR 3.1 Process improvements, referred to: quality, environmental management, reduction of costs or reduction of forces, among others, are established from the information obtained in the diagnosis of the causes that motivate the conformities, out of control situations and deviations detected in the established control values.

CR 3.2 Critical control points are determined based on data collected in the assessment of numerical results of sample analysis and interpretation of statistical and biographical data related to processes and processes. products obtained.

CR 3.3 The deviations or changes detected in the product quality are transmitted to the interested department or department.

CR 3.4 The documentation on quality, environmental and personnel management monitoring is developed, in line with established standards, allowing easy interpretation according to the objectives and activities fixed by the company.

CR 3.5 The flow of information to enable staff to participate in quality and environmental management improvements is established, in line with the established rules, in accordance with the objectives and objectives of the activities set by the company.

CR 3.6 Documentary management that ensures the conservation, updating, access and dissemination of quality and environmental information is developed, in accordance with established standards, in accordance with the objectives and objectives of the activities set by the company.

RP 4: Collaborate in the development of a system of monitoring and control of critical control points (HACCP) of food security throughout the production process in the food industry to maintain the health of the food, according to the company's production plan, according to established guidelines.

CR 4.1 The potential dangers of food contamination are identified in the points, areas, and operations that are carried out throughout the production process.

CR 4.2 Corrective measures are determined, to manage the hazards of identified food contamination.

CR 4.3 The preventive measures established for every possible danger are controlled, following the guidelines established by the company.

CR 4.4 Regular reviews of food hazard analysis and critical control points (HACCP) are carried out, monitoring corrections and verifications whenever new operations are modified or new operating conditions, following the guidelines established by the company.

CR 4.5 The information in the analysis of the data and reports of the production process of the food industry is recorded, archiving in order to assure the quality of the product, following the established procedure, to assure the traceability and introduce process and product enhancements.

CR 4.6 The periodic training plan on hygiene and food safety is verified to be regularly delivered to all operators.

RP 5: Control compliance with legal requirements and product quality regulations, according to established guidelines to ensure consumer safety.

CR 5.1 The legislation of the different administrations affecting the food industry applies to ensure compliance with the required specifications.

CR 5.2 The consequences arising from the application of the legislation are disseminated and made known to the company's staff for its correct compliance.

CR 5.3 The degree of compliance with the voluntary standards adopted by the company is identified, studying possible modifications or improvements.

CR 5.4 The selected voluntary standards are implemented and operated on the basis of these standards, requesting their possible certification.

CR 5.5 The established and certified provisions and standards are kept up to date and continuously reviewed in those phases of the process affected by the rule.

RP 6: Carry out information and/or training activities for the improvement of the development of the Quality Management System (GSC) and the Environmental Management System (EMS) in the food industry, according to the plan company's production, according to established guidelines.

CR 6.1 The objectives of training and information, in the implementation, development and maintenance of the Integral Quality System are defined, involving staff in the food industry.

CR 6.2 Information/training activities for the achievement of objectives are programmed, selecting material and personal resources and identifying materials capable of producing impact on the food industry.

CR 6.3 The training/information actions for the improvement of the development of the Quality Management System (GSC) and the Environmental Management System (EMS) are defined by means of the evaluation instruments and criteria. adjusting them to the functional needs of the staff in charge, readjusting measures of the actions and assessing the results of the training plans/information imparted.

CR 6.4 Compliance with the (GSC) and (SGCM) in the food industry, ensures, developing a participatory and collaborative environment through the awareness of the workers in their care and the establishment of application protocols.

Professional context:

Production media:

Food security management software. Environmental prevention and control software.

Products and results:

Quality Plan Management (GPC) activities and food security in the food industry. Activities carried out in the development of the Environmental Management Plan (PCGM). Process and product improvements in the food industry. Control of compliance with legal requirements and product quality regulations. Activities carried out on information and/or training for the improvement of the development of the Quality Management System (GSC) and the Environmental Management System (EMS).

Information used or generated:

Legislation, regulations and technical-health regulations applicable to the sector. Drawings of the facilities for the implementation of the L + D and D + D programmes (cleaning, disinfection and disintering, deraising). Reports of hygienic audits. Relationship of human resources. Quality manual. General procedures, operations and work instructions. Quality control records. Letters of service. Parameters to be analyzed, limits of the same and influence on the final product. Result of quality analysis and testing (internal and external). Instruction manuals for quality control devices and equipment. Characteristics and formats of the final products, including information to be collected on labels and labels. Other certificates. Environmental regulations and regulations applicable to the sector. Plan for the control and minimisation of waste. Analytical reports on the control of environmental parameters. Reports of audits, diagnostics and ecoaudits. Relationship of human resources. Food, Community Directives, Regulations, Royal Decrees. Ministerial Orders, Laws, applicable. Environmental legislation, prevention of occupational hazards and food safety. PGH (General Hygiene Plans) records and APPCC system records (Hazard analysis and critical control points).

COMPETITION UNIT 4: DEVELOP PROCESSES AND DETERMINE OPERATIONAL PROCEDURES FOR THE PRODUCTION OF CONSUMER AND DAIRY MILKS

Level: 3

Code: UC0571_3

Professional realizations and realization criteria:

RP 1: Determine the quality characteristics of raw materials, auxiliaries and materials that will be involved in the manufacture and packaging of dairy and dairy products, to ensure production and quality required, complying with the overall production plan and applicable regulations.

CR 1.1 The ratio of the qualities of raw materials such as milk, cream and auxiliary materials (additives, adjuvants, among others) to be used in the manufacture and packaging of milk and milk products, establish, taking into account the technical specifications, certification of the suppliers, quality requirements of the subsequent processes, the typology of the product and that they can be processed with the means and equipment available in the productive context of the organization.

CR 1.2 The type of alterations that may occur in milk, dairy products, and other raw materials are determined, depending on the biology and the physical and chemical composition of the same.

CR 1.3 Variations in the physicochemical and microbiological characteristics suffered by the materials are defined after the pre-storage treatments, controlling the measures so that the changes do not occur. undesirable.

CR 1.4 The additives, adjuvants and auxiliary materials used are specified, verifying that they are authorized, knowing their destination and function in the production processes, and disposing of the prohibited according to the legislation for the industries in the dairy sector.

CR 1.5 The controls of the raw and auxiliary materials received are determined, considering the quality requirements of the final product, by means of the analytical techniques according to their characteristics, as well as the transport of the same.

CR 1.6 The characteristics of the packaging and packaging materials are determined according to requirements, for these materials, in accordance with the product typology, complying with the general production plan and the regulations applicable.

CR 1.7 The permissible margins or tolerances in the characteristics of raw materials and auxiliary materials are set out in the operating procedures, according to the company's quality system and regulations.

CR 1.8 The ratio of approved suppliers of raw and ancillary materials, of dairy products and derivatives, is determined, considering the alternatives offered by suppliers, complying with the production costs established in the production systems.

RP 2: Develop the processes for the production of different dairy products and consumption milks, establishing the treatments, conditions or control parameters in each product type to achieve the levels of production and quality comply with the provisions of the general production plan and the applicable rules.

CR 2.1 The technical specifications of the processes for the manufacture of dairy products and dairy products are defined, decomposing in an orderly sequence of stages or phases that ensures the completion of the product, such as the operations and their sequence, the flow or direction of progress of the product, the required machinery, procedures and working methods, incoming and outgoing products, the processing and waiting times, the control systems and types to be carried out, For pre-set quality parameters.

CR 2.2 Dairy and/or dairy processing processes are determined, setting parameters in relation to quality control guidelines such as the specifications of incoming and outgoing products, controls and tests to be carried out as well as the tolerance margins established to ensure the quality, which allow to reach the final requirements and the levels of cleanliness to be reached, ensuring a production in hygienic conditions, complying with the set out in the general production plan and applicable rules.

CR 2.3 The plant distribution of equipment and machines is established, considering safety, quality and versatility criteria, avoiding interference in the process, guaranteeing the minimum travel of the products, according to the material flow, process stages according to inputs and outputs of materials, critical paths and servitude zones in order to achieve the production objectives, complying with the standards of plant distribution.

CR 2.4 The processes of making milk and/or milk products are determined, considering the provision of human and material resources, defining the characteristics of the jobs and the qualifications of the operators which is involved in the execution of the process, complying with the general plan of production.

CR 2.5 The origin and causes of the alteration of the consumption milks and dairy products are identified, in order to take appropriate measures, to avoid the occurrence of any type of contamination or defect.

CR 2.6 Packaging and packaging processes are determined, specifying the conditions of time, quantity and quality and materials, as well as the required quality controls.

CR 2.7 The data and information to be recorded on the development of the different stages of the processing of dairy products are determined, establishing the required computer support of the process, assuring the product completion, as required in the overall production plan.

RP 3: Establish operational procedures for the manufacture, packaging and packaging of dairy products and dairy products, in order to fix the production and control conditions and parameters for each production and treatment quality.

CR 3.1 The rheology of the fluids and the rheological tests are taken into account for the selection of the equipment for the production of consumption milks and dairy products.

CR 3.2 The parameters of temperature, pressure, quantities, concentrations are set according to the conditions required for each operation to be performed.

CR 3.3 The mechanisms of heat transmission, water vapor in the industry, transfer of matter and chemical reactions that take place in the various processing processes are specified in order to decide the basic operations to be applied.

CR 3.4 The instruction manuals for the various operational procedures for the production of consumption and milk products are made, considering the specifications of incoming and outgoing products, the control parameters, tolerances, measurement and corrections systems, operating times (including planned start times and incidents), treatments, products, methods and periodicity of cleaning and/or minimising the risks of suffer occupational accidents or occupational diseases.

CR 3.5 The management paths are developed, so that each operator has the manual or technical product instructions for the execution of the work instructions in a clear and complete way.

CR 3.6 Instructions in the manufacture of consumption milks and dairy products are transmitted, in accordance with the established formats, and using easily understandable language and terminology for the operators of production, including the specifications for incoming and outgoing products, control parameters, tolerances, measurement and corrections systems, tools and machinery, operating times and machine-tuning; and possible incidents in accordance with established techniques and characteristics of the machines used, the controls and tests to be carried out and the tolerance margins established.

CR 3.7 Possible failures or alterations during the manufacturing process are identified, proposing the corrections indicated in the various industrial processes for the production of consumption and dairy milk products, avoiding the occurrence of any type of contamination or defect.

RP 4: Adapt the documentation and specific technical information and information required for the development of the operational processes and procedures, complying with the overall production plan.

CR 4.1 The documentary management system is established, in such a way as to allow for rapid access and rapid transmission of information, in order to monitor the production and quality of the information. products.

CR 4.2 External documentation (technical information received), as generated internally for each process, is classified according to the established management system, encoding and archiving it, as set.

CR 4.3 The information in the recorded data is obtained, in order to make improvements in the development of the procedures, and a better monitoring of the traceability and critical control points (HACCP).

CR 4.4 The documentary management system is integrated with the information derived from the traceability records and the "hazard manual and control critical points", in order to obtain evaluable references.

Professional context:

Production media:

Teams and programs applied to process development. Data transmission equipment. Portable data transmission equipment.

Products and results:

Manufacturing processes developed. Controls of specified materials and/or final and intermediate products. Processes and processes for packaging and packaging, developed. Processes and process development. Guides and instructions for operations and hygienic practices adapted.

Information used or generated:

Process Analysis Methods. Techniques for the elaboration of operational procedures. Calculations of times. Processes for obtaining, processing, processing and preserving consumption milks, dairy products and cheeses, packaging and packaging processes. Techniques for recording, processing and communicating information. Medium-term planning for the company. Internal and external technical information about products and processes. Feasibility studies. Quality plan. Technical data on raw materials and materials. Technical information about equipment and machines: features, capabilities, use, news. Information collected about process execution. Product specifications. Results of quality tests. Manual of procedures, work instructions. Production programme. Equipment utilization manuals. Market information. Applicable rules for the prevention of occupational, environmental and food safety risks. Cleaning signs. Hazard Analysis and Critical Control Points Manual. Procedure manuals and instructions for packaging and packaging work. References of materials and products. Work items, records, and incidents. Results of "in-situ" quality testing. Records of the final batch documentation. Critical point control manual, DDD records (disinfection, disinterment, and deratization). Self-control records. Traceability and product identification records.

COMPETITION UNIT 5: CONTROL THE MANUFACTURE OF CONSUMER AND DAIRY MILKS AND THEIR AUTOMATIC PRODUCTION SYSTEMS

Level: 3

Code: UC0572_3

Professional realizations and realization criteria:

RP 1: Control the receipt of raw and auxiliary materials and the supply of the production unit to ensure the internal supply and coordination between the different positions and sections of work, fulfilling the general production plan and applicable rules.

CR 1.1 The conditions of the external means of transport used in the supply of dairy and auxiliary raw materials are controlled, verified by periodic reviews, which comply with the established requirements. in the company's overall production plan.

CR 1.2 The marking of the incoming goods is controlled, verifying that it is carried out by means of coding systems (symbols and signs) used in the sector, enabling their identification or location, checking the location in the warehouse.

CR 1.3 The completion of the documentation accompanying the raw and auxiliary materials is controlled; verifying that it is carried out according to the requirements of the general plan of production.

CR 1.4 The raw materials at their reception are checked, verifying that they are identified, depending on whether they are for stock or for the manufacture of a particular work order; informing, in this case, the department of production.

CR 1.5 Possible errors or discrepancies are detected in the status, quantity or quality of the incoming and auxiliary dairy raw materials required in the production of consumption and dairy milk products; acceptance or rejection parameters, issuing a report on their acceptance, reservations raised or rejected.

CR 1.6 The means and conditions for the transport in plant are controlled, verifying that they are carried out, minimizing the times and routes, avoiding the crossing of lines, assuring the integrity of the products and by signalising the security measures, complying with the applicable rules.

CR 1.7 The amounts, the moment of departure and the points of destination of the finished products, by-products and residues are controlled, verifying that they are carried out in collaboration with other units or services, in order to guarantee the continuity of the processes.

CR 1.8 The storage and storage conditions of the incoming dairy raw materials are controlled, verifying the compliance of parameters and stacking of goods and are carried out, as specified by the procedure.

CR 1.9 The internal supply of raw and auxiliary materials is controlled, verifying that it is organized according to the warehouse, fixing the order procedures and the points, moments and forms of delivery that allow to guarantee the compliance with the production schedule.

CR 1.10 The buffer of the incoming raw and auxiliary materials (points, layout, maximum and minimum amount), is checked, with the required means of transport, optimizing the available space, the synchronization, between the various positions of work or sections, in compliance with the requirements of the general plan of production of the company.

RP 2: Control the preparation, cleaning and maintenance of machines, processing and packaging equipment and auxiliary facilities and services for the production of consumption and dairy products to avoid failures in the equipment and cuts in energy supplies, in compliance with the general production plan and applicable regulations.

CR 2.1 The use of space in the area of production of consumption and dairy milks is checked, verifying that the arrangement of the machines and equipment is the required one, achieving the sequence and synchronization of established operations and maximum use of space.

CR 2.2 The preparation of the required equipment and the changes of tools, formats, operations and operational status, among others, of machines, processing and packaging equipment and of the auxiliary facilities and services check, verifying their compliance with the requirements of the general maintenance plan of the company, controlling that there are no cuts, no jams in the operation of the processes.

CR 2.3 The observations and controls established to ensure that the general plant services provide the supply of pressure, steam, cold and energy, required are checked, verifying that the requirements are met energy established in the company's overall production plan.

CR 2.4 The first level maintenance actions of equipment and machinery are checked, verifying that they are assigned to the plant personnel themselves or to the maintenance personnel, depending on the nature of the equipment, controlling the execution of the required works, without interference in the production process.

CR 2.5 The fulfillment of the maintenance plans of the elements of measurement, transmission, regulation and automatisms required throughout the production process, is checked, keeping track from the register documentary of the actions carried out.

CR 2.6 The operation of the equipment is checked, verifying that possible anomalies identified as first level are detected and corrected or giving notice to the maintenance service, collaborating with the specialized services in the preparation of preventive and corrective maintenance programmes with the aim of avoiding the interference of these programmes with the process of the production of milk and milk products.

CR 2.7 Cleaning, disinfection and sterilisation of areas, equipment and machinery (timetables, schedules, staff, conditions and signs), is checked, verifying that it is carried out, as laid down in the cleaning plans, security and disinfection of the company, by means of the documentary record of all the actions carried out.

CR 2.8 The consumption and the needs of the production equipment are checked, verifying that they are rationalized taking into account the capacities of the auxiliary services, optimizing the energy resources as well as water.

RP 3: Control the performance of the prior treatments and incorporation of substances that are carried out with the specific techniques, to ensure that products are obtained with the quality, hygiene and production levels, as set out in the general production plan, complying with the applicable rules.

CR 3.1 The processes of desaeration, sanitization, skimming, termization, pasteurization, cooling, homogenization, concentration, and others, which will serve as a basis for the mixtures of the semi-finished or material futures standardized base of the final products, they are checked, verifying that they are developed in relation to the sequence and quantities, according to the guidelines marked in the general plan of production.

CR 3.2 The control parameters of the manufacturing systems or automated installations (times, temperature, relative humidity, air speed, among others) are checked, verifying that they are kept within the limits required, complying with the characteristics of the product obtained.

CR 3.3 The characteristics of the final product such as consumption milks, cheeses and dairy desserts, among others, obtained through the application of substances incorporation treatments and standardization in protein, fat, Dry extract, among others, are controlled, verifying that it corresponds to the established in the production bread, by interpretation of the results of the analysis of self-control; allowing, if necessary, the correction of the conditions of the operation.

CR 3.4 The completion of traceability records and those for hazard analysis systems and critical control points is controlled, verifying that it is carried out as set out in the general plan of production.

CR 3.5 Unit facilities are checked, verifying that they are equipped with signage, equipment, and regulatory emergency and safety means, complying with applicable regulations.

CR 3.6 Dairy materials used as a base for mixtures are checked, verifying that they meet the conditions laid down according to the characteristics of each semi-finished product, by means of quality control tests.

CR 3.7 The destination and maintenance conditions of treated dairy products (milk, cream, and others) are controlled, verifying the application of thermal or physical treatments, according to the production plan.

CR 3.8 Sample sampling and quality self-controls are controlled, verifying, by means of follow-ups that are carried out according to the requirements of the quality control in shape and time to ensure that the composition of the mixture final is within the parameters set out in the specifications and, in case of deviations, the appropriate adjustments and corrections are made for the mixture to meet the margins indicated in the formulation.

CR 3.9 The management referred to the flow of the reception process and previous treatments of the milk, is controlled, verifying that it is carried out according to the program established in the general plan of production, controlling the continuity of the production process.

RP 4: Control the operating systems for the production of liquid, powdered, concentrated, cream, cream, butter, ice cream, dairy, yogurt, fermented milk, cheese and other derivatives that run in the unit with yields in quantity and quality to resolve the contingencies presented and to achieve the production levels set out in the general production plan, complying with the applicable rules.

CR 4.1 The data concerning, with the availability of the required equipment, raw materials and consumables, are controlled, verifying that they are in accordance with the preset, solving the contingencies presented.

CR 4.2 The beginning or continuity of the process is checked, verifying that the progress of the product through the various operations, takes place in the previewed times without interruptions or holds and that the first loads or completed units meet the requirements set out in the overall production plan.

CR 4.3 The actions of the staff and the various operations of the process, are checked, verifying that they are carried out over time in the form indicated by the instructions and corresponding manuals, so that the control parameters are maintained within the established ranges.

CR 4.4 The deviations arising in the parameters are interpreted in situations of process control, determining the causes and ordering the actions for the stopping or rerouting of the affected operations.

CR 4.5 Failure in the operation of equipment is detected, indicating and assisting the operator in corrective measures or requesting the performance of the maintenance service with precise and precise language.

CR 4.6 The operations carried out are monitored, verifying that the safety measures in place to minimise the risks are met, improving the worker's mode of action or incorporating additional measures in case

CR 4.7 The amount and quality of production programmed is checked, verifying that it is achieved in the times and with the consumption and costs foreseen; detecting, if not, the causes and introducing corrections in the resource distribution and job allocation.

RP 5: Control the execution of packaging and packaging processes for dairy products and consumption milks, reviewing yields and taking into account the contingencies presented to elapse as set out in the plan General production, complying with applicable regulations.

CR 5.1 The choice of packaging for each type of dairy product is checked, verifying that it is carried out, taking into account the capacity and the design, meeting the requirements of the general production plan.

CR 5.2 The washing of the packaging of dairy products is checked, by sampling as required, immediately before filling them to remove the accumulated dirt during storage.

CR 5.3 The filling of containers is checked by means of controls at the specified intervals, which is carried out manually or automatically, as specified in the production plans, in compliance with the requirements of the plan. general production.

CR 5.4 The filling of containers is checked by checking the documentary record of the actions carried out that regulate the required parameters of temperature, headspace and the weight of the container, between others, meeting the requirements of the general production plan.

CR 5.5 The closures of the filled containers are checked, verifying that they are carried out in a hermetic manner, carrying out the controls at the specified intervals.

CR 5.6 Full packaging is checked by sampling that is transferred to the conditioning and packaging machines, as set out in the general production plan.

CR 5.7 The data printed on the labels are checked, verifying that they are correct and comply with the regulations regarding lots, expiration dates, traceability data and others, meeting the requirements of the general plan of production.

CR 5.8 The internal means of transport used are checked, verifying that they conform to the size of the goods, complying with the applicable rules of risk prevention in their handling.

RP 6: Control the programming and control parameters of the manufacturing systems or automatic facilities of dairy products and derivatives to achieve a sequential, continuous and uninterrupted process, adjusting to the general technical specifications set out in this specification.

CR 6.1 The parameters of time, temperature, pressure, quantities, are controlled throughout the production process, in the automatic facilities, by means of automatisms; verifying, through the information provided by the automatons, which the regulation is carried out according to the conditions of the operating procedures, complying with the applicable regulations, adapting the partial and total processing times to the production needs.

CR 6.2 Operations control programs are checked, verifying that they are executed as established; contrasting the results obtained with the conditions of each operation, according to the technical specifications general, allowing for specific modifications to ensure the correction and improvement of the process.

CR 6.3 Failures in the transmission of input and/or output signals, if any, are subsated by manual actuation or control panel, to allow process continuity.

CR 6.4 The simulation of the first loads or units processed is checked, verifying that the transmission occurs without fault; making it possible for the execution of the sequence of the other operations to take place, that the advance of the product is produced according to the times and routes previewed, that the preparation of the equipment is established and that the conditions of each operation are the required, as well as the products obtained and meet the specifications of the general production plan.

Professional context:

Production media:

Equipment and software applied to the organization and programming of production. Equipment for the transport of fluids and solids. Silos, tanks, tanks, hoppers. Mixing equipment: of solids, digesters, agitators, saturators, dispensers, injectors. Machinery for the formation of pasty and the agglomeration of solids: amassadoras, moulders. Separator equipment: filtering systems, membrane filtering equipment, coagulation and drainage vats, deaerators, plate centrifuges. Homogenizers, extraction facilities: presses, diffusers, evaporators, atomizers, lyophilizers, and desolventizers. Installations and equipment for heat treatment of heat: thermization, pasteurization, UHT, sterilization, cold: cooling, cooling and freezing tunnels, refrigeration chambers, freezers, frozen storage chambers. Air-conditioned units or cameras. Plants for the cultivation of ferments, tanks for controlled fermentation, crystallizers, mantequeras, mantequeras in continuous. Control panels, process driving scads, computer media with centralized process information. Packaging lines: training and preparation of containers, filling-dispenses with vacuum, aseptic, closing, labelling, sealing machines. Packing lines: forming of the support, packer, stitching, fitting, retracting, palletizers, rutters.

Products and results:

Program and production forecasts. Program and request for supplies, forecasts of consumption. Distribution and allocation of material and human resources. Coordination and control of maintenance, requests for assistance. Cleaning-disinfection program. Milk consumption, cheese and milk products in general, controlled in their preparation. Production supervision in quantity, quality and time limits. Parts of relay. Cost assessment. Training needs in the unit.

Information used or generated:

Production organization methods. Programming techniques. Methods of control of production and production factors. Methods of calculation of costs. Systems for the improvement of production systems. Management and group instruction techniques. Techniques for recording, processing and communicating information. Processes for obtaining, processing, processing and preserving dairy products, consumption milks and cheese Packaging and packaging processes. Process and quality control procedures. Cleaning and disinfection procedures Plan and general production objectives of the company and individuals of its unit. Quality plan. Technical specifications for the products. Process development. Manual of production procedures. Parameters to control and influence of the same in the product. Relationship of human resources, their qualification. Instruction manuals for the use and maintenance of machines and equipment. Technical recommendations for the cleaning and disinfection of equipment and installations. Manuals for the use of cleaning equipment. General rules governing the sector. Data processing computing methods, statistical methods. Official rules, regulations and methods of testing and analysis. Protocols. Registration documentation, test bulletins and analyses. Reports. Standard written procedures, manual of equipment. Official test. Register of microbiological analysis. Applicable rules for the prevention of risks, for food safety. Manuals for the use of personal protective equipment. Manual of use of the prevention and attack teams to the emergency. Applicable regulations on the handling of chemical products. PGH (General Hygiene Plans) records and APPCC system records (Hazard Analysis and Critical Control Points).

COMPETITION UNIT 6: APPLY ANALYTICAL AND SENSORY CONTROL TECHNIQUES TO THE PROCESS OF MAKING CONSUMPTION AND DAIRY MILKS

Level: 3

Code: UC0573_3

Professional realizations and realization criteria:

RP 1: Control the application of the sampling plan in plant, as laid down in the general quality plan, for each type of sample throughout the production process for the production of consumption and product milks dairy.

CR 1.1 Sampling is controlled, verifying that it is performed, following the procedure established for each type of sample and product, at the time and at the intervals fixed.

CR 1.2 The determination of the sampling points for milk and dairy production and possible improvements to be incorporated in the case of possible deviations detected in the microbiological control is determined, collaborating when requires with the quality department.

CR 1.3 The sampling is controlled, verifying that it is performed, according to the type of sample with the required periodicity, in the established points, amount, using the specific material.

CR 1.4 Lots of sampled milk products and milk products are checked, verifying that they are representative as the random selection of a number of units, in accordance with the general sampling plan of the the company.

CR 1.5 Samples are controlled, verifying that their coding for the shipment to the lab is identified in relation to the date, batch number, and product type.

CR 1.6 The sampling is controlled, verifying that the initial preparation of the sample is required for the type of test test, storage conditions, stability, as well as its opening. during handling with the required asepsis.

RP 2: Control the quality of milk and other raw materials, ingredients, packaging and packaging material, finished and semi-finished dairy products, carrying out appropriate physical or physico-chemical tests to verify the compliance with the established quality plan.

CR 2.1 Equipment and instruments of physical or physico-chemical testing such as pH meter, viscosimeter, among others are calibrated and prepared according to standard laboratory procedures.

CR 2.2 The dairy sample is prepared for testing, according to the procedure allocated, by performing the required operations under the conditions of cleaning and asepsis, in the analysis of milk and milk products in the process, avoid interference or contamination in the development of analytical tests.

CR 2.3 Identification tests and tests are performed, quantifying parameters such as acidity, water activity, humidity, pH, chlorides, total nitrogen, protein, fat, presence of inhibitors, dry extract, lactose, sucrose, and other indicators according to official regulations, by means of the parameters according to the established analytical protocol and, where appropriate, identified substances and deviations from the standard, previously established.

CR 2.4 The quality of packaging in the manufacture of dairy products is controlled by checking the tightness of the required packaging, ensuring the quality of the final product packaging.

CR 2.5 The quality of the containers is controlled by the determination of physical parameters (porosity, stagnate, refolding and other), following the protocols of analysis, guaranteeing optimal conservation.

CR 2.6 The results of the physico-chemical tests are recorded in the appropriate supports, previously reported, reporting the observed anomalies.

RP 3: Control the quality of fresh milk and other raw materials, ingredients, finished and semi-finished products by performing the microbiological tests required to detect possible microbial infections.

CR 3.1 The sample of milk and other raw materials is carried out in dissolution/concentration depending on the tests to be carried out, using the techniques required for the sample type.

CR 3.2 The milk and milk product samples are prepared/fixed for microscopic observation, taking into account the designated procedure.

CR 3.3 Micro-organisms are identified in dairy derivatives, using the miniaturized galleries of identification of bacteria and rapid identification techniques, following quality control protocols.

CR 3.4 Micro-organisms are isolated in dairy products, using the main means of isolation and following quality control protocols.

CR 3.5 Micro-organisms affecting milk and milk products are calculated by a total microbial count, recording, according to the established protocol, and reporting the results and anomalies observed, the quality plan.

CR 3.6 The results obtained are recorded on the supports assigned to the effect.

CR 3.7 The samples not used in the microbiological analysis or the remains, before proceeding to their disposal, are controlled, verifying that they are eliminated according to the protocols of quality control, depositing them in the places intended.

RP 4: Get test and test results, using specific calculations for your interpretation and reporting, set according to comprehensive quality control in the company.

CR 4.1 Data obtained from tests, trials and comparisons in dairy products and derivatives are calculated using established formulations for subsequent recording and interpretation that ensures traceability in all time.

CR 4.2 The results are recorded in the established support, in relation to the calibrations and checks of the measuring equipment and instruments, noting dates, variations and expiry of the calibrator, preserving them and updating the results.

CR 4.3 The systematic collection of the recorded data is carried out, allowing after its interpretation, that the limits of acceptance or rejection of the production process are fixed, as well as the corrective measures required to carry out the restoration of the production process, as determined in the overall quality plan.

CR 4.4 The final report is prepared, incorporating the title data, report number, dates, work objective, sample identification, sampling detail, summary of the analytical method followed, calibration and control of the pattern used, results, interpretation of results, and signature of the person responsible.

CR 4.5 Records and documentation are preserved and updated on the assigned support.

RP 5: Perform sensory analysis of consumption milks and other dairy products to determine organoleptic and rheological characteristics.

CR 5.1 The organoleptic characteristics of dairy products and derivatives are determined by the required sensory analysis, according to the product under study, using the statistics as a system of analysis of the results, giving reliability to the results.

CR 5.2 The sensory analysis is done by tasting panels, using the tasting material that meets the requirements of the sensory analysis procedure.

CR 5.3 Sensory assessment is used in the development of new dairy products and derivatives, in product comparison, in the evaluation of the production process, in the selection of new suppliers and in the study of the stability of a product derived from fishing during storage.

CR 5.4 The result obtained in the sensory analysis of the sample is checked, verifying that it is within the intervals set in the specifications for the specific sensory analysis.

CR 5.5 The sensory measurements are correlated with those obtained by chemical and/or physical methods.

CR 5.6 The statistical analysis of the sensory analysis of the milk consumption and dairy products is used as a system for analyzing the results, obtaining the appropriate conclusions.

Professional context:

Production media:

Instruments and apparatus of measurement of physical and physicochemical parameters of substances: cryoscope, densimeter, refractometer, viscosimeter, pH-meter, polarimeter, scales, thermo-scales, instruments of measurement of hardness of the curd. Equipment and instruments for sampling. Standard operating procedures. Equipment of instrumental techniques. Computer equipment with the required applications and programs. Material for basic operations. Volumetric material. Digesters, Manual or automatic holders. Extractor campaign. General material of the microbiology laboratory. Seed instruments. Incubation and sterilization equipment. Optical equipment. Microbial count material. Computer equipment. Laminar flow cab. Water analysis equipment (physical, chemical and bacteriological).

Products and results:

Substances and dairy products identified and/or measured their parameters. Records of the measures. Solutions, reagents, identification results and measurement of analytical components. Analysis records. Samples, final products: microscopic preparations. Culture media. Micro-organisms identified and recounted. Data recording documents and identification and measurement results expressed in the unit and accuracy required. Sampling tab. History of the product. Records and test reports and analysis of milk and milk products. Effluents under conditions of disposal.

Information used or generated:

Written instructions for each instrument. Methods of physical and physico-chemical testing of milk and milk products. Calibration method. Procedure for recording data. Safety and environmental standards. Sampling methods and sample preparation techniques. Statistical methods of presentation of results. Standard test procedures for milk and milk products. Qualitative and quantitative analytical chemical methods. Optical methods. Electrometric methods. Standard operating procedures. Sampling procedures. Data processing computing methods, statistical methods. Official rules, regulations and methods of testing and analysis. Protocols. Registration documentation, test bulletins and analyses. Reports. Information: Standard written procedures, manual of equipment. Official test. Register of microbiological analysis. Applicable rules for the prevention of occupational risks, environmental protection and food safety. Manuals for the use of personal protective equipment. Manual of use of the prevention and attack teams to the emergency. Standards for the handling of chemicals. Quality Manual, Self-Control System, Hazard Analysis and Critical Control Points, Traceability System. Instructions for setting up the tasting panel. Manual of procedure for sensory analysis. Instructions for the data recording of sensory analysis.

TRAINING MODULE 1: WAREHOUSE MANAGEMENT AND MARKETING IN THE FOOD INDUSTRY

Level: 3

Code: MF0556_3

Associate with UC: Manage the supplies, warehouse and expeditions in the food industry and perform marketing support activities

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Analyze procurement and procurement programs, according to a logistics plan.

CE1.1 To express the points to be taken into account in the elaboration of a plan of supply of goods according to the plan of logistics established by the company.

CE1.2 Use the systems to calculate the supply needs of different materials from the expected consumption.

CE1.3 To estimate the appropriate rate of supply for the various materials, depending on their characteristics and consumption and the supply plan.

CE1.4 Precise the conditions of submission and order information, according to the procurement procedure, to avoid errors and confusion at the reception.

CE1.5 Identify factors to be taken into account in the selection of raw materials, auxiliaries, and other materials to be purchased, according to the established procedure.

CE1.6 In a scenario of production needs, where an order is placed:

-Calculate the quantities of each commodity for a production cycle.

-Drill down the characteristics that materials must meet.

-Calculate the optimal order size.

-Estimate the price of the order.

-Perform the merchandise purchases and receipts calendars.

-Deliver order forms to budget providers, as well as conditions, for the company's interior.

C2: Evaluate the stock management systems of raw materials, auxiliaries, and semi-finished food products according to the logistics plan.

CE2.1 Determine the total results of an inventory, in accordance with the criteria established for the production of inventories. From stock data in store (number, quantity, classes, prices).

CE2.2 Analyze possible causes of mismatch between registered stocks and counts performed.

CE2.3 Describe stock management and control procedures.

CE2.4 Describe the various product cataloging systems, in order to enable them to be properly located later.

CE2.5 Describe the variables that determine the storage cost, according to the established ratios.

CE2.6 Rate movements and stocks of raw materials, consumables and finished products, according to the supported accounting methods (average price, weighted average price, LIFO (Last Input First Output), FIFO (first input first output).

CE2.7 Recognize and manage the methods of calculation and representation of the various stock levels (minimum, safety, medium and maximum), as well as the rate of rotation of the stock levels.

CE2.8 In a scenario that provides the initial value of different types of stocks, storage costs, rhythms, and cost of production and purchase operations, meriting tables, and data from a count physical:

-Classify stocks by applying some of the most common methods.

-Calculate the average storage and manufacturing period.

-Identify buffer points, volumes, and conditions required.

-Identify inventory count differences based on estimated balance, arguing for possible causes.

-Prepare the timely control documentation.

C3: Analyze the processes of storage, internal distribution and handling of the various supplies of the food industry, in accordance with the established operating procedure.

CE3.1 Identify the different zones of a type store and describe the general characteristics of each warehouse.

CE3.2 Describe the essential phases of the process of storing goods and supplies, according to the operational plan, identifying the tasks necessary to properly carry out the storage cycle, grouping them in around jobs.

CE3.3 Characterize variables that affect the organization of a warehouse, deducting the effects of each of them in spatial distribution planning.

CE3.4 Recognize the most widely used media in the storage of food products, their applications and capabilities, specifying the applicable safety and hygiene measures.

CE3.5 Associate the means and procedures for handling goods to the different types of products, taking into account the physical characteristics of the products, as well as the spaces, easements and tours in storage and site.

CE3.6 Describe the conditions and precautions to be taken in the storage of food products and others (cleaning products, by-products, waste, packaging, packaging), in accordance with the plan of good practice of handling.

CE3.7 Determine the environmental conditions required for the storage of products, according to labels and guides to good practice.

CE3.8 Determine, by means of sketches, the internal distribution of the different products based on the internal distribution guides.

CE3.9 Represent possible flows and internal product paths to optimize the space, time, and use of the products.

C4: Feature models of reception, expedition and transport plans, of application in the food industry, based on established guidelines.

CE4.1 Identify the characteristics of the various means of transport and the environmental conditions needed to move food products.

CE4.2 Recognize and interpret the regulations on protection in the transportation of products from the food industry.

CE4.3 Identify and specify the different types of packaging that are most commonly used, depending on the types and means of transport.

CE4.4 List the most relevant data that should be included in the label, relating to the identification of the goods or the recommended handling conditions.

CE4.5 Describe the information that should and/or may be included in a label, relating to its purpose in terms of identification, qualification and guidance on the composition and conditions of consumption of the product food.

CE4.6 Recognize and interpret the commercial regulations governing the transport contracts of food products.

CE4.7 To differentiate the responsibilities of each of the parties involved in the carriage of goods (seller, carrier, buyer, potential intermediaries), as well as the deadlines and conditions for the claim of deficiencies.

CE4.8 Relating the means and procedures for loading, unloading and handling of goods with the characteristics and care required by the different types of products, as well as with the safety standards applicable to the operations.

CE4.9 List and describe the checks to be carried out on the raw materials and other consumables, in order to be able to give the go-ahead to its reception and to accept provisional or definitively the goods, as well as on the presentation of the finished products to be able to give the go-ahead to their expedition.

CE4.10 Point out the response capabilities, to incorrect batch receive cases.

CE4.11 In a practical scenario, of food products to be issued or received, where the available means of transport are detailed:

-Calculate the required volume of the means of transport.

-Identify and quantify the most important conditions to consider in the choice of the means of transport and select the most appropriate.

-Confect transport routes based on the destination of the goods.

-Determine the flow and itineraries, the means to use, and the applicable safety and hygiene measures in batch loading/unloading.

-Point out the guidelines to be followed in the receipt and/or dispatch of lots (documentation to complete or review, checks and tests to be carried out to give the conformity).

-Calculate the periods, means necessary for the complete care of an order, from notification to storeroom.

C5: Apply the techniques in the negotiation of the conditions of purchase and in the selection and evaluation of the customers/suppliers, in accordance with the approval procedure.

CE5.1 Explain the different stages of a trading process for trading conditions.

CE5.2 Identify and describe the most commonly used trading techniques in sales.

CE5.3 Interpret the merchant regulations governing the sales contracts.

CE5.4 Describe the most important points to consider in a sales request.

CE5.5 Identify the most frequent types of sales contracts, distinguishing and recognizing the general clauses of the optional and describing the commitments made by each party.

CE5.6 Describe the applicable communication techniques in information and care situations to providers/clients.

CE5.7 Drill down the phases that make up a personal interview for commercial purposes.

CE5.8 Identify methods of collecting information about customers/suppliers and indicating the essential data that should be included in a master file.

CE5.9 Recognize the essential criteria that apply in the selection of supplier/customer offers/demands.

CE5.10 In a mock telephone interview and/or personal contact with a customer/provider, to start negotiations:

-Characterize the caller to set behavior patterns during the communication/negotiation process.

-Get accurate information for mutual personal identification and contract needs/possibilities.

CE5.11 In a practical hiring scenario, establish a plan that looks at the following aspects:

-Estimating the respective needs, strengths and weaknesses.

-Identifying the main aspects of negotiation and the most appropriate technique.

-Exposition of product characteristics and their suitability for the client's needs.

-Exposition the contract conditions of the contract in a clear and precise manner.

-Estimate of potential concessions, valuing their cost and limits on negotiation.

CE5.12 In a practical scenario, in the case of different options, in which conditions of purchase, guarantees and level of service are expressed, conditions or recommendations of the company:

-Evaluate the degree of compliance.

-Select the one that best suits the defined goals.

-Point out points of the offer that could be negotiated by estimating the cost of the changes.

-Develop a justified counter-offer as a basis for further negotiation.

C6: Analyze the different sales patterns in the industry and the food trade and their importance, according to the market plan.

CE6.1 List the objectives that the sales function is intended for.

CE6.2 Explain and differentiate the different types of sales in certain products, depending on the style, product, or customer.

CE6.3 Relate food product lines with employee styles, highlighting the advantages and disadvantages in each case.

CE6.4 Identify products that are especially suited to the type of personal sale, reasoning their inclusion.

CE6.5 Describe the functions that a sales agent can develop.

CE6.6 Different types of contractual relationships that can unite a seller with an entrepreneur.

CE6.7 List the methods used to calculate the sales function and the share for each seller.

CE6.8 Highlight the most important skills for a sales agent, pointing out some techniques for improvement.

CE6.9 Describe the most current after-sales services in the food industry, their evolution over time and the role that the sales agent represents in them.

C7: Get information about products and markets in the food sector, making a first interpretation of them based on established instructions.

CE7.1 Interpret information about price regulation campaigns, marketing regulations, and international commodity and food product markets.

CE7.2 Specify the most commonly used information collection techniques in commercial research.

CE7.3 Describe the main action guidelines that pollsters should observe in the development of their work.

CE7.4 Identify and describe the main statistical data used in commercial research and the subsequent interpretation of results.

C8: Characterize the advertising, promotion and animation actions of the point of sale and the goals they aim to, according to the policy and strategy of the food business.

CE8.1 Describe the most commonly used types, media, and advertising media and promotional media.

CE8.2 Explain the general objectives of advertising and promotion and the implications that you can assume in commercial activity.

CE8.3 Define the variables to be controlled in advertising or promotional campaigns, to assess the results.

CE8.4 Describe the most commonly used techniques in public relations and their objectives.

CE8.5 Differentiate between buyer and consumer and their influence when setting a campaign.

CE8.6 Characterize the main needs and motivations classifications and ways to cover them.

CE8.7 Differentiate between different types of purchase (by impulse, rational and suggested) and the influence they exert on them various factors, such as fashion, advertising campaigns, point of sale and prescriber.

CE8.8 Explain the functions and objectives that a storefront can have and the influence sought in the consumer by the techniques of window dressing.

CE8.9 Identify and explain the main 'merchandising' techniques used in commercial food establishments.

CE8.10 Identify the parameters used in calculating the optimal linear and how to control them for the benefit of the products.

CE8.11 In a practical scenario, about details of the sale in an establishment:

-Calculate the yields per square meter and per linear meter of shelving.

-Calculate the effectiveness of the implementation of products at different locations in the premises, taking into account their food product character.

-Get the minimum and optimal linear for a particular food item.

-Indicate hot and cold spots.

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

C1 with respect to CE1.6; C2 with respect to CE2.8; C4 with respect to CE4.11; C5 with respect to CE5.10, CE5.11 and CE5.12; C8 with respect to CE8.11.

Other capabilities:

Act quickly in problematic situations and not just wait.

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

Demonstrate flexibility to understand changes.

Participate and actively collaborate on the work team.

Take Responsibility for the work that you develop and achieve your goals.

To be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and their implementation in the food sector, not only with technical but also ethical criteria.

Update permanently, when evaluating, the technology or technology used and to propose new techniques according to the best available techniques criteria.

Contents:

1. Food industry logistics, inventory management techniques applicable to the food industry

Basic concepts.

Parts that integrate it.

Logistics activities: sourcing of products. Supply cycle. Cycle of expedition. Qualitative determination of the order.

Quantitative Order Determination: Continuous Review Systems. Periodic review systems. Deterministic models. Probabilistic models.

Demand forecast: constant-level models. Models with trend. Seasonal models. Regression models.

Planning the needs of MRP materials I.

Planning for distribution needs. DRP.

Supply Chain Management (Supply Chain Management).

2. Transport of food goods

External transport: means of transport. Types. Features.

Conditions for the means of transport of food products: protection of shipments. Environmental conditions. Packaging depending on the type of transport. Tag out. Symbols. Meaning. Minimum indications.

Transport contract: participants. Responsibilities of the parties.

Internal transport and distribution: route planning. Loading and unloading of goods. Organization of the internal distribution.

3. Organization of warehouses in the food industry. Stock management in the food industry

Planning the warehouse organization.

Inventory management techniques.

Distribution of jobs and instructions for the job in the warehouse.

Material needs planning (MRP).

Planning for distribution needs (DRP).

Warehouse Division. Zoning. Conditions.

Storage of food products. Environmental conditions.

Storage of other non-food goods.

Incompatibilities.

Damage and defects derived from storage.

Distribution and handling of goods in storage.

Security and hygiene in storage processes.

Stock types. Controls. Causes of discrepancies.

Raw materials, auxiliaries, finished products, in-progress, packaging and packaging.

Stock valuation. Methods. Prices: medium, weighted average, LIFO, FIFO.

ABC Product Analysis.

Stock control documentation.

Management tools for ordering production.

Detection and search for information that is considered interesting for ordering production.

The collection of informational dossiers to ensure or improve the production plan.

The methods and the measurement and control ratios of the production.

The efficiency and efficiency ratios measurement control plan for people and products.

4. The process of trade negotiation and the purchase and sale in the food industry, the market, the consumer and the distribution in the food industry

Prospecting and Preparing.

The negotiation process.

The Sales Process.

Communication in the process of negotiation and sales: function of communication. The process of communication. The communication plan. Barriers in communication.

Development of the negotiation. Negotiating techniques.

Terms of Sale. The contract. Regulations.

Control of trading and trading processes.

The negotiation power of customers and suppliers. Influencing factors.

Types of customers and suppliers.

Selection of customers and suppliers.

Concept of sale: types of sale. Personal sale. Elements.

The market, your classes.

The consumer/buyer.

Advertising and promotion: advertising and advertising media. Sales promotion. Public relations. Advertising and promotion at the point of sale.

Concept and objectives.

Distribution channels.

The product and channel.

Relationships with distributors.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the management of the supplies, the warehouse and the expeditions in the food industry and the performance of marketing support activities, which will be accredited by one of the following two ways:

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

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

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

TRAINING MODULE 2: ORGANIZATION OF A FOOD PRODUCTION UNIT

Level: 3

Code: MF0557_3

Associated with UC: Schedule and Manage Production in the Food Industry

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Classify the different methods of programming and production planning in relation to different management techniques according to company policy.

CE1.1 Analyze the production objectives required by the company policy.

CE1.2 Analyze different production programming assumptions using the PERT, CPM (Critycal Point Method), ROY and set targets.

CE1.3 In a scenario of a production line, programmed according to the objectives set, the following aspects:

-Analyze the risks and uncertainties associated with the process.

-Determine the production activities covered.

-Define productions for each unit of time and corresponding work rates.

-Set priorities and relationships between activities.

-Perform the graphical representation of the production program.

CE1.4 In an assumption, define and classify the overall costs and costs, according to the corresponding operating procedure.

CE1.5 Analyze the different production programming methods designed in conjunction with other involved areas, in accordance with company policy.

C2: Evaluate different program of calculation of quantities and flows of raw materials and materials according to the manufacturing program.

CE2.1 Analyze and study the needs of raw materials, products and materials in the production line according to the manufacturing plan.

CE2.2 Classify manufacturing orders with respect to the product to be manufactured according to the shipment schedule.

CE2.3 Analyze the different machines, equipment and facilities used in production in the food industry according to the corresponding manufacturing program.

CE2.4 Analyze different manufacturing order records using as reference various records models according to the production schedule.

CE2.5 In a scenario of production needs, according to the production schedule:

-Calculate the quantities of product and raw materials to enter the production line.

-Drill down the characteristics to be met by the required materials.

-Perform a calendar of entries on the production line.

C3: Classify the different methods of ordering the production according to patterns set in the production schedule.

CE3.1 Identify and analyze the different work areas of the production process according to the manufacturing program.

CE3.2 Analyze the different strata of human resources according to their characteristics, functions and competencies within a production unit according to the operational procedure of human resources management in manufacturing.

CE3.3 Describe the characteristics of the machinery, equipment, and facilities regarding their inclusion in the production line according to the operating procedures.

CE3.4 Collect, manage, and analyze documentation and records regarding the management, management, and control of the production unit according to the work procedures.

CE3.5 Associate manufacturing means and procedures with different types of products, taking into account the physical characteristics of the products and the spaces, easements and tours in the plant.

CE3.6 Describe the conditions and precautions required in the processing of food and non-food products (cleaning products, by-products, waste, packaging, packaging) according to the plan of good practices of handling.

CE3.7 Determine the environmental conditions required for the products, according to the production plan.

CE3.8 Determine, by means of sketches, the internal distribution of the different machines, equipment and installations based on the internal distribution guides for the production of lines.

CE3.9 Represent the flow and internal paths of final, semi-finished products and raw materials to optimize space, time, and use.

CE3.10 In a practical scenario, according to the established production program:

-Define the online production control ratios.

-Analyze the ratios controls set on the production line.

C4: Identify the task allocation systems for the areas, teams, and people in a production unit.

CE4.1 Analyze the different methods of raising awareness and awareness of the human production teams according to the training procedure.

CE4.2 Evaluate the various methods of management and management of work staff following the guidelines of the training procedure.

CE4.3 Classify human equipment in relation to the production unit according to the management procedure of the unit.

CE4.4 List the aptitudinal and actitudinal characteristics that a human team must gather in relation to a characteristic production unit.

CE4.5 Explain methods for evaluating personnel based on instructions, initiative, participation, and other worker attitudes.

CE4.6 Define parameters and constants to be taken into account in the development of a preventive maintenance planning of the production line machines.

C5: Examine the production control program with the ratios set according to the manufacturing program.

CE5.1 Analyze the different types of control based on specialized bibliography according to the production program.

CE5.2 Evaluate the different types of production standards made with reference patterns according to the production schedule.

CE5.3 Classify the different standards measurement types, their systems, and advanced information according to the production schedule.

CE5.4 List the characteristics to be collected by personnel with responsibility for control of production according to the manufacturing process.

CE5.5 In a scenario of a production line, analyze the following aspects:

-Determine errors that are susceptible to occurrence.

-Set the methodology for error analysis.

-Determine the typology of the preventive control.

C6: Evaluate manufacturing costs in a production unit in accordance with established operating procedures.

CE6.1 Calculate the costs of raw materials, equipment, and facilities in a production unit, subsequently proceeding to its analysis and classification according to the production schedule.

CE6.2 Analyze the different types of fixed and eventual labor costs in a production unit according to the manufacturing program.

CE6.3 Calculate fixed costs and food production variables according to their typology in a production unit according to the manufacturing program.

CE6.4 Rate general production costs on a characteristic unit according to the established technical instructions.

CE6.5 Define contrast measures to reduce the different production costs identified in a unit according to the objectives set by the company.

CE6.6 Generate, collect, and archive different inventories and production cost documents in a production unit according to the data management procedure.

C7: Analyze the work risk prevention plan implemented in a production unit in the food industry according to the production plan.

CE7.1 Characterizing the different labor risks of a food industry-type production unit.

CE7.2 Recognize the typology of identified occupational risks and list specific measures to minimize or eliminate them, in accordance with the company's security policy.

CE7.3 To analyze a safety and health plan of type a unit of production of the food industry and to define corrective and/or preventive actions in their case, according to the plan of production.

CE7.4 Classify the different occupational diseases and accidents, their causes and solutions according to the safety plan.

CE7.5 Classify and characterize the different individual protection and emergency program teams according to the production schedule.

CE7.6 Explain an emergency program and possible response capacity in a food industry production unit, in accordance with applicable regulations.

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

C1 with respect to CE1.3; C2 for CE2.5; C3 for CE3.10; C5 for CE5.5.

Other capabilities:

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

Learn new concepts or procedures and effectively leverage training using acquired knowledge.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

To be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and their implementation in the food sector, not only with technical but also ethical criteria.

Update permanently, when evaluating, the technology or technology used and to propose new techniques according to the best available techniques criteria.

Contents:

1. Productive structure of the food industry

Sectors.

Types of companies. Size.

Productive systems.

Organization: Functional areas and departments.

2. Planning, organisation and control of production in the food industry

Basic concepts: definitions, evolution, and parts that integrate it.

Importance and objectives: differences between planning and control.

Sharing of competencies and functions.

Production programming: programming objectives. Programming techniques: PERT, CPM, ROY.

Terminology and symbology in programming. Scheduling production in a random context.

Risk and uncertainty. Project programming according to cost.

Management and control of production: information needs. Material needs.

Human resources: classification and measurement methods. Management and management of human teams: relationships, assignment of tasks, advice, motivation and assessment of personnel.

Equipment, machinery and facilities in the food industry. Ability to work.

Work areas: roles and roles. Production launch.

3. Process control, cost management in the food industry. Applicable rules in the food industry

Control types.

Standards tailoring.

Measurement of standards and patterns.

Correction of errors: responsibilities.

Error Analysis. Preventive control.

Elements, parameters, and constants to develop preventive maintenance of production machines.

General cost concepts.

Goods and equipment costs. Calculation.

Labor costs.

Production and end product costs. Calculation.

Control of production costs.

Occupational Risk Prevention Audits.

Job Risk Prevention Plans according to applicable regulations.

Preventive maintenance plans. Construction of the same.

Security in the food industry and emergency situations, as applicable.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Mastery of knowledge and techniques related to the programming and management of production in the food industry, which will be accredited by one of the following two forms:

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

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

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

TRAINING MODULE 3: QUALITY AND ENVIRONMENTAL MANAGEMENT IN THE FOOD INDUSTRY

Level: 3

Code: MF0558_3

Associate with UC: Cooperating in the implementation and development of the quality plan and environmental management in the food industry

Duration: 150 hours

Assessment Capabilities and Criteria:

C1: Recognize the quality plan of the company and its relationship with the quality policy of the company.

CE1.1 Describe the main techniques and tools used in quality management.

CE1.2 Relate quality objectives with possible techniques to use.

CE1.3 Identify and apply the most commonly used statistical tools in quality control.

CE1.4 Recognizes the main models of quality systems, identifying the elements that integrate them and the steps necessary for their implementation and development.

CE1.5 In a practical scenario, of developing company quality objectives, according to the established management model:

-Describe quality objectives, verifying information flows between departments.

-Establish motivation strategies for the company's staff in order to achieve the goals imposed in the company's quality policy.

-Verify the quality management documents that exist in the company, checking their definition degree, and that the language used is accessible to all members of the organization.

-Rate the proposed plan and make proposals for improvement, according to the company's quality management system and the reality of the company.

C2: Analyze the company's environmental management plan, in accordance with the established environmental management system.

CE2.1 Classify the food industries with respect to the impact of their activities on the environment.

CE2.2 Group and order the types of waste discharges and other impacts generated by the food industry according to their characteristics, the amount produced and the danger to the environment.

CE2.3 Identify environmental protection regulations, points related to the various environmental risks of the food industry, and interpret their content.

CE2.4 Rate the impact on the company of the adoption of the mandatory protection measures provided for in the environmental legislation, recognizing the influence of environmental management in the technological evolution of certain procedures for the preparation of the food industry.

CE2.5 Describe the methods of environmental prevention and control used in the food industry.

CE2.6 In a practical scenario of implementing the environmental management plan in the company:

-Define the environmental objectives of the company, in accordance with the environmental management system of the company and verify the flows of information between departments.

-Establish motivation strategies for the company's staff in order to achieve the goals imposed in the company's environmental policy.

-Verify the quality management documents that exist in the company, checking their definition degree, and that the language used is accessible to all members of the organization.

-Rate the proposed plan and make proposals for improvement, according to the company's quality management system and the reality of the company.

-Describe the systems, most used in companies, in the treatment of waste, byproducts and discharges.

C3: Develop quality and environmental records, proposing actions for process and product improvement.

CE3.1 In a practical process of manufacturing process by product and process technical information, and by company quality objectives:

-Determine basic requirements and general characteristics of supplies and procedures for their control, such as sampling, test equipment, operating modes, acceptance or rejection criteria, test results and frequencies.

-Develop a process control plan, identifying: control points and variables or parameters to be controlled, such as inspection procedures for each control point, conditions, and the frequency of sampling, the necessary equipment or inspection tools, as well as the mode of operation and the recording of the results.

-Identify those responsible for taking action decisions in each of the most likely cases of deviation from the ideal manufacturing conditions.

-Prepare for a given inspection point a control result record tabs.

-Determine non-compliant material and product treatments.

-Determine the mechanisms that ensure the flow of information.

-Select the appropriate operations for waste recycling.

CE3.2 In a practical scenario of a certain stage of the manufacturing process with the technical information and product characteristics of inputs and outputs:

-Identify key quality indicators for the realization of the self-assessment process.

-Define measurement and evaluation proposals for the identified quality and environmental impact indicators.

-Define the basic characteristics for continuous improvement and its application to the practical scenario characterized.

-Interpret the results performed with report on them, and the proposed corrective measures.

-List the types of environmental problems that they need to address at that stage and evaluate the results of the measures to minimize the impact.

C4: Characterize and apply control procedures for operations where there are potential hazards of food contamination, as well as hazard analysis and critical control points (HACCP) systems.

CE4.1 Explain the general concepts of the hazard analysis system and critical control points and detail the steps followed to consider a possible failure as a critical point.

CE4.2 Identify and manage the methodology used in the detection of critical points, valuing the importance that the food industry processes have the existence and control of the critical points.

CE4.3 Develop and evaluate a plan for risk analysis, identification and control of critical points for a particular food product, complying with the generic measures established.

CE4.4 Determine how non-conformities or incidents are resolved and tracked.

CE4.5 In a scenario of production, packaging and packaging:

-Recognize the hazards associated with the operations sequences that make up the process and determine whether they are critical control points, according to the decision tree.

-Evaluate hazards and propose preventive measures for their control.

-Perform a management box where all hazards, critical control points, preventive control measures, monitoring and verifications are identified.

-Determine the critical limits associated with each hazard based on the operations that make up the process.

-Verify the existing hygiene management documents in the company, checking their definition degree, and that the language used is accessible to all members of the organization.

-Verify the implementation of general hygiene plans (use of drinking water, cleaning and disinfection, pest control, maintenance of facilities and equipment, product traceability, food handling, etc.) certification of suppliers, good practices for handling and waste management and waste water.

-Rate the implementation and follow-up of corrective and preventive actions.

C5: Analyze the legal requirements and quality and food safety regulations that a particular product must meet to ensure consumer safety.

CE5.1 Verify and check compliance with existing legislation affecting the product.

CE5.2 Identify voluntary and enforced standards that affect the product.

CE5.3 Check that all the company's jobs have been disseminated, in accordance with the existing legislation affecting the product.

CE5.4 To verify the implementation of the voluntary and mandatory regulations, operating on the basis of them and guaranteeing certification.

CE5.5 Distinguished procedures and documentation used for approval, certification and standardization on quality issues.

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

C1 with respect to CE1.5; C2 with respect to CE2.6; C3 complete; C4 with respect to CE4.4; C5 with respect to CE5.1 and CE5.4.

Other capabilities:

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

Learn new concepts or procedures and effectively leverage training using acquired knowledge.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

To be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and their implementation in the food sector, not only with technical but also ethical criteria.

Update permanently, when evaluating, the technology or technology used and to propose new techniques according to the best available techniques criteria.

Contents:

1. Quality and productivity in the food industry

Fundamental concepts: perceived quality, process quality, product quality. Quality of service. TQM. The PDCA cycle. Continuous improvement. Kaizen. 5S.

The mechanisms for improving food quality. Corrective and preventive actions.

The formulation of "Improvement Plans" and "annual goals".

2. Quality Management System in the Food Industry

Planning, organization, and control.

Quality Management System (GSC) documentary support: Quality manual. Quality procedures. Certification of Quality Management Systems.

Quality costs: quality cost structure. Assessment of cost data.

Normalization, certification, and approval.

International standards applicable in the field of quality.

International regulations applicable to environmental management.

Quality assurance systems in Europe and Spain.

Models of Excellence (Malcom Baldrige; EFQM). International and national quality awards. (EFQM).

Principles of process management.

Internal and external audits.

The quality of the purchases.

Quality in production and services.

Quality in logistics and after-sales: claims from internal and external customers. Assessment of customer satisfaction.

Traceability.

Integrating quality systems.

Framework list for export of food products.

3. Tools for the management of comprehensive quality in the food industry

Quality indicators.

Determination of quality indicators: identification of quality factors and problems: problem analysis techniques. Cause-effect diagrams. Histograms. Pareto Analysis. Scatter Diagrams.

Statistical control of processes: causes of variability. Common causes and special causes. The process in the control state. I show. Sample tables. Capacity analysis. Control charts. Process statistical control software packages.

Reliability.

4. Environmental management in the food industry

Introduction to environmental management.

The environment: current assessment and situation.

Planning, organization and control of environmental management.

Documentary support of the Environmental Management System (EMS): determination of environmental aspects. Certification of the EMS.

Costs of non-environmental quality: cost structure of non-quality. Assessment of cost data.

Normalization, certification, and approval.

European, national, regional and local legislation, in force on environmental quality.

Models of Excellence (Malcom Baldrige; EFQM). International and national awards for environmental quality. (EFQM).

5. Tools for environmental quality management in the food industry

Environmental aspects indicators.

Determination of indicators: identification of environmental aspects: techniques for analysis of environmental aspects. Cause-effect diagrams. Histograms. Pareto Analysis. Scatter Diagrams.

Statistical control of processes: causes of variability. Common causes and special causes. The process in the control state. Show: sample tables. Capacity analysis. Control charts. Process statistical control software packages.

Statement of non-conformities.

Reliability.

Implementation and development of EMS: structure of responsibilities. Diagnosis of the situation of departure. Information required. Schedule of activities.

Description and characterization of waste, effluent and emissions and other environmental aspects. Equipment and facilities for the treatment of waste, effluent and emissions and other environmental aspects. Best techniques available.

Environmental training plans: objectives. Information and training actions. Support methodology and resources.

Tracking and evaluating a training plan.

Proposals for improvement.

Emergency plans.

SGMA assessment and audits: audit of the environmental management system. Planning.

Detection of non-conformities and improvement proposals. Certification process.

Methodology for the elaboration of an Environmental Manual (company policy and commitment).

6. Hazard analysis and Critical Control Points in the food industry. Applicable rules

Current food health legislation.

Legal framework in the European Union.

Legal framework in Spain.

Self-control manual.

General Hygiene Plans (prerequisites): use of drinking water suitable for human consumption.

Control of allergens, control of genetically modified organisms (GMOs) and control of foreign bodies.

Cleansing and Disinfection. Control of Pest. Maintenance of facilities and equipment.

Traceability, traceability of products. Training of handlers.

Certification to suppliers. Guide to Good Manufacturing or Handling Practices.

Waste and by-product management.

Hazard analysis and critical control points.

Elaboration of the documentation.

Product alert or withdrawal system.

The integration of HACCP into enterprise quality systems.

Designations of Origin, Current Regulations, and other internal application documents.

Protected Geographic Identification, Current Regulation, and other internal application documents.

Getting the end product according to Integrated Production practices.

Obtaining the final product according to Ecological Production practices.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to cooperation in the implementation and development of the quality plan and environmental management in the food industry, which will be accredited by one of the following two forms:

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

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

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

TRAINING MODULE 4: PROCESSES IN THE CONSUMER AND DAIRY MILK INDUSTRY

Level: 3

Code: MF0571_3

Associate with UC: Develop processes and determine operational procedures for the manufacture of consumer and dairy milks

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Analyze the characteristics and properties of raw materials, auxiliaries and products and their influence on the processes of the dairy industry.

CE1.1 Differentiate the concepts of raw materials, auxiliaries, materials, products in progress and finished in the dairy industry.

CE1.2 Interpret the regulations that define the composition of the various products, the use of the various raw and auxiliary materials and the packaging and labelling.

CE1.3 Recognize the procedures, parameters and techniques most used in the identification and specific classification of raw materials, auxiliaries, packaging and packaging materials, other supplies, products in the course and finish of the dairy industry and dairy products.

CE1.4 Relate finished products with the characteristics of the various raw materials, aids, additives and materials involved in their preparation and packaging.

CE1.5 Describe the evolution and transformations that occur or can occur in the various raw materials and products during their storage or processing processes.

CE1.6 Identify the requirements and incompatibilities of storage and expirations of the various raw materials, auxiliaries, materials and products in progress and related to the conditions to be met the premises and with the care and checks to be carried out.

CE1.7 In a scenario of producing dairy products in which the characteristics of the final product are provided:

-Get the relationship and specifications of raw materials, auxiliaries, additives, packaging materials and packaging and other necessary ones.

-Set methods and means for identification.

-Determine your suitability by discovering and arguing deviations and relating the possibilities of use.

-Set the conditions, care, and schedule of controls during the storage of both the first and the products.

C2: Analyze the fundamentals, operations, and basic treatments used in the processes of making milk consumption and dairy products.

CE2.1 Identify the physical-chemical principles on which the different operations and basic treatments used in the dairy industry and dairy products are based.

CE2.2 Describe the different types of operations and basic treatments and their applications in the processes in the dairy industry and dairy products.

CE2.3 Associate the different operations and basic treatments with the equipment and machines involved.

CE2.4 Identify the elementary composition and capabilities of machines and equipment used in the execution of basic operations and treatments.

CE2.5 Relate the requirements and consumption of the machines and equipment of basic operations with the auxiliary services or facilities and their potentialities.

CE2.6 Establish the hygiene and cleaning conditions to be observed for the rareas, equipment and machines involved in the manufacturing and packaging processes-packaging in the manufacture of consumption and product milks dairy.

C3: Identify and develop the industrial processes for the production of dairy products and dairy products.

CE3.1 Describe, pointing out the basic stages and operations of which are composed, the main processes and procedures used in the:

-Receiving, storing and conditioning raw materials.

-Manufacture of concentrated or powdered liquid consumption milks.

-Yoghurt making, acidified milks and uncountable pastes.

-Making dairy desserts and ice cream.

-Cheese making.

-Manufacture of mantequillas.

-Packaging, conditioning and storage of manufactured products.

CE3.2 Identify the purposes of each stage and operation and relate them to the transformations suffered by raw materials and products.

CE3.3 Associate with each stage and operation the necessary machines and equipment, the conditions of execution, and the parameters for their control.

CE3.4 Identify the specific characteristics of the processing of products hosted by Designation of Origin or Protected Geographical Identifications.

CE3.5 In a practical scenario of developing a dairy processing process, based on established conditions:

-Uncompose the process in the required phases and operations, determine its sequence, and set the product flow.

-List the required machinery, equipment and tools, set the conditions and regulations for employment, and incorporate the first-level maintenance operations to be performed and the security measures to be respected.

-Propose the plant distribution of the equipment by taking into account the sequence of operations and outputs and product entries.

-Set cleanup conditions for the area, equipment, and machines.

-Drill down times, development conditions, parameters, and their margins to control for each operation.

-Specify the quality characteristics and tolerances to be controlled.

C4: Analyze packaging and packaging processes used in the consumer and dairy dairy industries by linking them to the product and its destination.

CE4.1 Describe the processes and procedures for packaging that are made from containers formed on the outside, characterizing the machines and equipment used both in packaging and in the packaging itself. packaging.

CE4.2 Explain the packaging processes and procedures that are performed with simultaneous formation of the packaging during the process, characterizing the machines and equipment used in each case.

CE4.3 Describe the main packaging processes carried out in the dairy industry by relating them to the product to be protected and the destination of the product, characterizing the machines and equipment used in each case.

CE4.4 Relate the influence of changes in the conditions or packaging materials, with the subsequent preservation and safety of the products.

CE4.5 In a scenario of developing a packaging-packaging process, in which data is expressed on a batch of products, their type of consumption and destination:

-Identify the type of packaging and packaging to be used and the operations to be performed in the process.

-Set the sequence of operations, list the machines and equipment to be used, and their spatial distribution.

-Set the handling conditions, the reglages to be performed, the parameters to be controlled, and the checks to be performed.

-Incorporate the first-level maintenance operations to be performed and the security measures to be respected.

-Set cleaning conditions for the area, equipment, and packaging-packaging machines, including auxiliary equipment.

C5: Specify the hygienic alteration processes of the dairy and dairy products, the originating causes, the resulting consequences and the corresponding prevention measures.

CE5.1 Identify and compare the basic composition of consumer and dairy milks and differentiate their specific components and their particular properties.

CE5.2 Calculate and compare the nutritional value and quality of the consumption milks and the main dairy products.

CE5.3 Characterize the main types of microorganisms present in the consumption milks and dairy products, their living conditions and mechanisms of reproduction and transmission and the transformations they cause.

CE5.4 Acknowledge physical and chemical agents capable of causing alterations in the dairy and dairy products.

CE5.5 Relate changes in the composition or properties of consumption milks and dairy products with the loss or decrease of their quality and their nutritional value and, where appropriate, with poisonings or toxicinfections. which could be caused.

CE5.6 Justify the hygienic requirements that the regulations impose or advise for the installations, for the equipment and for the persons involved in the elaboration or handling of the milk of consumption and the derivatives dairy.

CE5.7 Interpret the regulations and introduce improvements to the guidelines for good hygiene practices for various dairy industries.

CE5.8 Set inspection guidelines to analyze the effectiveness of personal and general hygiene measures.

C6: Analyze the cleaning, disinfection, disinfecting, and deratization systems in the dairy industry.

CE6.1 Relate the different types of products and systems with the characteristics of the waste to be eliminated in the various manufacturing processes.

CE6.2 Identify the necessary cleaning, disinfection, disinfecting, and deratization conditions in the storage and processing areas.

CE6.3 Set the cleaning conditions for the area, equipment, and packaging-packaging machines, including auxiliary facilities.

CE6.4 In a practical scenario of developing a dairy industry process, based on established conditions:

-Identify cleaning products and the most appropriate application system.

-Set the cleanup plan and take responsibility for compliance.

-Determine the plans for disinfection and de-ratization of the areas and facilities of the dairy industries.

CE6.5 Justify the hygienic requirements that the regulations impose on facilities, equipment and people involved in the processing and handling of dairy products.

CE6.6 Set inspection guidelines to analyze the effectiveness of personal and general hygiene measures.

C7: Develop the technical documentation related to the product and the process of making consumption and dairy milk products.

CE7.1 Identify terminology and symbology, and their meaning, used in documents related to the product or processes.

CE7.2 Recognize and interpret documentation for products manufactured in the dairy industry.

CE7.3 Specify and fill in the documentation used in process development and in establishing procedures.

CE7.4 Graphically reintroduce phase, block, bar, product flow, and other diagrams, referring to different processes.

CE7.5 Meet and monitor records for tracking of the Traceability And Hazard Analysis and Critical Control Points systems.

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

C1 with respect to CE1.7; C3 with respect to CE3.1 and CE3.5; C4 with respect to CE4.5; C6 with respect to CE6.4.

Other capabilities:

Act quickly in problematic situations and not just wait.

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

Demonstrate flexibility to understand changes.

Participate and actively collaborate on the work team.

Take responsibility for the work you are developing.

Transfer information clearly, in an orderly, structured, clear and precise manner respecting the channels established in the organization.

Contents:

1. Characteristics of raw materials, auxiliaries and materials Dairy products. Bromatology

Consumption milks, dairy desserts, ice cream, butter, cheese, whey, fermented milks. Classification and characteristics.

Organic and inorganic components in consumer and dairy milks. Other components.

Nutritive properties and quality.

Characteristics: physico-chemical. Microbiological.

Organoleptic characteristics of consumption and dairy milks.

Specific influence on the characteristics of the final product: milk technology (lactology). Conservation.

Alteration and transformations of milk products: causative agents, transmission and infestation mechanisms.

Physical and chemical changes. Contamination.

Health risks: infection and poisoning. Risks to the processes.

Additives, adjuvants and other auxiliaries: Classification and identification. Features. Action in the processes and products: applicable rules of use. Conservation.

Products in progress and finished: types, denominations. Qualities. Regulations. Conservation.

Packaging and packaging materials, labelling and packaging: properties and utilities. Formats. Regulations.

Other supplies from the milk industry.

2. Processes in the dairy industry

Basic concepts: Importance and objectives. General types of industrial processes.

Techniques and documentation: product documentation.

Analysis of the process. Documentation on the process, elaboration.

Diagrams, flow schemes, procedure manuals.

Managing the documentation.

Physical-chemical principles for the transfer of matter, fluids, and heat.

Transfers of matter. Fluid transfer.

Heat transfers.

Basic operations. Equipment and machinery used. Operating principles.

Evaporation, desiccation: lyophilization. Membrane separation.

Heat treatments: by heat; by cold.

Processing processes. Transformations and procedures.

Phases or stages.

Fundamentals and objectives for each phase.

Possible alterations or production failures.

Processing of receiving, conditioning, and storage of raw materials.

Manufacturing processes for liquid, concentrated, and powder consumption milks.

Manufacturing processes for fermented and untunable milk yogurts.

Dairy and ice cream manufacturing processes.

Cheese manufacturing processes.

Butter manufacturing processes.

Thermal treatments: by heat: sterilization, pasteurization, UHT. Teams.

By cold: freezing, cooling. Mechanical and cryogenic systems.

Teams.

Planning for the production of canned dairy products.

Used equipment involved in the development of production processes. Autoclaves, production lines, fillers, among others.

Packaging processes: Packaging preparation, in situ packaging training. Filled and closed.

Packed Processes: Unit Pack Training. Regrouping, palletized.

Labeling and Tag-Out: Basic Concepts. Importance. Objectives. Types of labels. Interpretation. Data to reflect. Coding. Types of labels. Interpretation. Data to reflect. Encoding.

Graphical representation of different production processes. Procedures.

Phases diagrams.

Blocks, bars.

Product Flows.

3. Basic operations in the operational procedures of milk consumption and dairy products

Industrial processes for the manufacture of cereal derivatives and sweets.

Flow diagram of the various manufacturing processes.

Machinery, equipment, and control parameters.

Frequent deviations in productive processes and their appropriate corrections.

Inbound and outbound product specifications.

Control parameters. Tolerances, measurement systems and corrections, operating times.

Point-to-point times and expected incidents: treatments, application methods, cleaning periodicity.

Management paths. Features.

Channeling the information.

Identification of possible incidents in the industrial processes of obtaining milk consumption and milk products.

Corrections in the various industrial processes to the most frequent incidents.

Removing any type of contamination or defect.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Mastery of knowledge and techniques related to the development of processes and the determination of operational procedures for the production of consumption and dairy milks, which will be accredited by one of the two forms following:

-Level 2 academic training (Spanish Qualifications Framework for Higher Education), Bachelor's degree or other higher level of professional field.

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

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

TRAINING MODULE 5: MANUFACTURING OF DAIRY AND DAIRY PRODUCTS

Level: 3

Code: MF0572_3

Associated with UC: Control the production of consumer and dairy milks and their automatic production systems

Duration: 150 hours

Assessment Capabilities and Criteria:

C1: Identify and perform the tasks of reception, selection, conservation and internal distribution of raw and auxiliary materials in the dairy industry.

CE1.1 Describe the basic processing operations of dairy raw materials and apply physical and thermal treatments to liquid milk, cream and similar products, achieving conservation and quality levels required.

CE1.2 Make, according to the formulation, the necessary calculations, the operations of preparation, dosing and mixing of the ingredients to obtain the standardized, semi-finished milk or base mixture.

CE1.3 Analyze and systematize sampling techniques for the verification of the quality of raw materials, base mixtures, and auxiliary products.

CE1.4 In a practical assumption of receipt of raw materials and auxiliary materials for subsequent processing, based on established conditions:

-Monitor the tasks of reception, selection, conservation and internal distribution of milk and dairy raw materials.

-Control the completion of the documentation, and its content, that the incoming raw and auxiliary materials must be provided.

-Use methods of appreciation, determination, and calculation of quantities.

-Check the conditions of the means of transport.

-Interpret the symbols and coding systems of more current labels and labels in the sector and make the marking of the incoming goods to enable their subsequent identification or localization.

-Successfully perform the unpacking or unpacking of the received materials.

CE1.5 In a practical assumption of control of the reception of raw materials and auxiliaries, based on established conditions:

-Identify and rate errors or discrepancies in the status, quantity or quality of incoming raw materials and issue report on their acceptance, reservations raised or rejected.

-Handle the items of unloading of goods from the external transport media and in their case place them correctly in store.

-Set and control storage and storage conditions for incoming materials.

-Apply the methods of selecting, cleaning, preparing or pre-processing the raw materials to enable their incorporation into the process by operating the corresponding equipment.

-Understand internal storage, processing, and internal shipments in the plant.

-Make the entry and exit records for the raw and auxiliary raw material store and justify the stock level.

-Adopt specific hygiene and safety measures in handling raw materials and auxiliary and equipment handling.

C2: Analyze the operation and needs of production machines and equipment and monitor top-level maintenance operations.

CE2.1 Classifying the different types of machines and equipment used in the manufacture or packaging of dairy products and dairy products according to the basic principles and elements that govern their operation.

CE2.2 Describe the elementary composition of the general types of machines and equipment used in the food industry.

CE2.3 Differentiate between the components of machines and equipment which require routine maintenance or periodic replacement.

CE2.4 Distinguished between operations that can be considered as repairs and maintenance and within those that are classified as first level.

CE2.5 Interpret the instructions for the use and maintenance of the machines and equipment available and to recognize the documentation and the data to be completed for the control of its operation.

CE2.6 Identify and manage tools and useful employees for first-level, preventive, and corrective maintenance operations where possible.

CE2.7 Describe the anomalies, and their most frequent signs that occur during the usual use of the most representative machines and equipment, discriminating against those that require the intervention of specialized services in your correction.

CE2.8 In a scenario of first-level maintenance of equipment, machines or their components, available or described, based on established conditions:

-Recognize first-level maintenance needs.

-Select the most suitable tools or materials to perform maintenance operations.

-Perform or explain the various operations, which can be considered as first-level, intended or not in the corresponding maintenance schedule.

-Make, if applicable, after the intervention, the appropriate operating checks.

C3: Specify water, air, cold, heat and power requirements for machines and processes and monitor the operation and maintenance of ancillary services that ensure their supply.

CE3.1 Describe the different parts, operation and capacities of systems and equipment of heat, air, cold, treatment and water conduction, transmission of mechanical power, distribution and use of electrical energy, pneumatic and hydraulic systems.

CE3.2 Associate the various applications and needs of the ancillary services to the requirements of the machinery and processes of manufacturing a plant.

CE3.3 Relating to the needs and consumption of production equipment with the capabilities of the auxiliary services and deducting the measures for the rationalization in their use, optimizing the energy resources as well as water.

CE3.4 Identify devices and safety measures for the use of general and auxiliary services.

CE3.5 Recognize and perform user-level maintenance operations for the various equipment included in the auxiliary services.

CE3.6 Perform the boot/stop operations of the auxiliary installations following the planned sequence, taking into account their function in the working process as a whole.

CE3.7 Differentiate the operability of control and regulation elements from auxiliary service teams.

CE3.8 Identify the signals (alarms, inappropriate sounds, incorrect rhythms, among others) that can indicate abnormal functions in the auxiliary services, identify the causes and evaluate the measures to be taken.

C4: Apply the techniques for making dairy consumption and dairy products by operating the machinery and production equipment available correctly.

CE4.1 In a practical scenario for the production of milk consumption and dairy products, on the basis of established conditions:

-Recognize the sequence of operations that make up the process and associate the required machines and equipment with each.

-Identify for each operation the execution conditions, the parameters to be controlled, their appropriate values, and the actions to be performed in case of deviations.

-Review the characteristics of raw materials and auxiliaries or semi-processed products, which are part of the process to check their suitability.

-Perform or secure the process power on the correct points, moments, and amounts.

-Perform the start and stop of the process by following the established sequence of operations.

-Control the good progress of the process by performing the relevant tests and checks and acting correctly in response to the measurements obtained.

-Collect, or monitor that the evacuation of by-products, waste and discarded products in quality controls is done in an appropriate manner by avoiding undesirable accumulations or contamination.

-Adopt specific hygiene and safety measures in handling products and handling machines and equipment.

CE4.2 In a practical scenario for the production of milk consumption and dairy products and on the basis of quality instructions, on the basis of established conditions:

-Identify the activities and equipment required to perform the specified quality tests.

-Take samples at points, with frequency and under marked conditions.

-Prepare the samples for direct reading or laboratory submission.

-Compare the results obtained with the expected results, interpreting the deviations and carrying out appropriate actions, if any.

-Check with the established frequency of operation and accuracy of measurement and control equipment.

-properly document the tests and results obtained.

-Carry out the fulfillment of the traceability records and all the corresponding Hazard Analysis Systems and Critical Control Points.

-Keep all records in the plan for disinterment, deratization, and disinfection.

-Verify that the products produced correspond to the specifications that are determined in the quality instructions.

CE4.3 In a practical scenario for the production of dairy and dairy products and the preparation and maintenance plan of the dairy products, on the basis of established conditions:

-Check the status of the measurement items and their response.

-Make adjustments to the watchpoint and drivers required to obtain production within the allowed margins.

-Verify the levels of lubricant, pressure, flow rates, etc., and make the greases, purges and other maintenance tasks prior to the commissioning of the processing and auxiliary equipment.

-Point out the machines and equipment involved in the process by making the necessary cleaning, watering and tooling changes.

-Perform corrective maintenance when it is possible to perform it using the correct tools.

C5: Control the packaging and packaging operations of consumer and dairy dairy products by verifying the handling of available equipment and the storage of intermediate and/or finished products.

CE5.1 In a practical scenario of packaging and packaging of milk for consumption or dairy products, on the basis of established conditions:

-Recognize the sequence of operations that make up the process and associate the required equipment with each.

-List the parameters to be controlled, their appropriate values, and the actions to be performed in case of deviations.

-Point out the machines involved in the process by cleaning, setting, and changing the necessary formats.

-Review the characteristics of packaging, packaging materials, packaging and packaging materials that are part of the process to check their suitability.

-Review the characteristics of the products that enter the process to check their suitability.

-Perform the start and stop of the line or equipment, following the sequence of operations set.

-Control the good progress of the process by performing the tests and checks of filling, closing, labeling, forming, and presentation. Established, acting correctly in response to measurements obtained.

-Control the debris of discarded materials and products in quality controls so that undesirable accumulations are avoided.

-Adopt specific hygiene and safety measures in handling products and handling machines and equipment.

CE5.2 In a scenario of storage of finished products based on established conditions:

-Check that the shipment of finished products to warehouse or from the warehouse is performed by handling the available media.

-Check that the incoming finished products to the warehouse bear all the indications and marks set for their identification.

-Order finished products, depending on the lots, codes and marks, in the corresponding space, and in the correct position for subsequent localization and handling.

-Set and control the environmental conditions to be met by the different areas, warehouses or chambers of the warehouse in accordance with the requirements of the products to be stored.

-periodically review the status and expiration of stored products, detect alterations, deduce causes, and establish measures for removal or reduction.

-Adopt specific hygiene and safety measures in handling products and handling machines and equipment.

-Recognize and complete the documentation, and their content, that the finished products must be provided for their expedition.

-Perform stock control by recording the movements, justifying the stocage, and performing inventory counts and contrasts.

C6: Control production from automated central panels, varying the parameters required to obtain production in pre-set quantity and quality.

CE6.1 Analyze the automated production systems used in the dairy industry, relating the different elements that make up them with their intervention in the process.

CE6.2 Different process control systems (manual, automatic, distributed) and their applications in the dairy industry, interpreting the nomenclature, symbology and codes used in process control.

CE6.3 Recognize the main devices and elements that are needed for manufacturing automation and describe their function and explain the concept and applications of programmable and manipulative automatons.

CE6.4 Know the most common programming languages used with automatons and handlers.

CE6.5 Interpret and elaborate (in basic form) programmable manipulator and automatons programs for the production of dairy products from the manufacturing process, technical and production information.

CE6.6 In an automated production scenario, based on established conditions:

-Develop the program (basic), making the necessary configuration for subsequent parameterization.

-Enter data using keyboard/computer or programming console, using appropriate language.

-Perform program simulation on screen and on machine (empty), determining existing faults.

-Make the necessary corrections and adjustments to the program.

-Archive/save the program to the appropriate media.

CE6.7 Determine the operations of preparation and maintenance of measurement, transmission and regulation elements and automatisms.

CE6.8 In a practical scenario of new production needs, product change or format, based on established conditions:

-List the conditions and parameters required for them.

-List changes to be made to the system to adapt to new conditions.

-Perform the adaptation by setting new conditions.

-Control the correct collection of instructions and bootstrap of the program and process.

-Control the subsequent operation of the same.

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

C1 with respect to CE1.5 and CE1.6; C2 with respect to CE2.8; full C4; C5 complete; C6 with respect to CE6.6 and CE6.8.

Other capabilities:

Act quickly in problematic situations and not just wait.

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

Demonstrate flexibility to understand changes.

Participate and actively collaborate on the work team.

Take Responsibility for the work that you develop and achieve your goals.

Contents:

1. Operations for the reception, storage and dispatch of goods in dairy industries

Goods input and output documentation, fulfillment: document types. Minimum indications.

General checks on receipt and issue: types. Measurement elements and methods. Handling. Composition and preparation of an order.

Cataloging of goods in dairy industries.

Encoding of goods. Features.

Tag out systems: identification, symbols, and tags in tag out, identification, and interpretation.

More current brands used in handling food goods.

Parameter checks.

Inspection of incoming products.

Transport of dairy and auxiliary raw materials: means of transport.

Incidents around transport.

Transport conditions: regulations.

Execution of the internal movement of goods in the dairy industry.

Optimization of Move Routes.

Stock control in the dairy industry.

Entries and outputs records.

Inventory Counts.

Deviations calculations.

Production quantis, output moments.

The characteristics of the target points of the finished products.

By-products and waste obtained.

Store merchandise location.

Fixing and controlling conditions for the preservation of raw materials and products.

Checks on receipt of auxiliary materials, packaging and packaging.

Regulations applicable to the handling of milk and milk products.

2. Maintenance and machinery and equipment in the dairy industry for consumption and dairy products

Operating and basic elements.

Classification and general types: mechanical fundamentals. Electrical fundamentals. Electromechanical fundamentals. Hydraulic foundations. Pneumatic fundamentals.

Thermal exchange.

Electronic components.

Automatisms: automation technologies. Concept and types of automatisms. Elements and functions. Symbology. Process control. Control systems. Components of a control system. Instruments for measuring variables. Signal transmitters and converters. Transducers. Actuators or regulators. Automatic production systems. Programmable automatons. Manipulators. Programming. Programming languages and programming systems. Simulation.

Maintenance in dairy industries: types. Levels. Objectives.

Tools and tools.

More frequent maintenance operations in the dairy industry and dairy products. Execution.

Maintenance Calendar: Garment. Operations, frequency, conditions, precautions.

Maintenance-related documentation: data to be collected. Documents to be filled. Interpretation.

Check and inspection guidelines: official control.

Prevention and protection measures: in facilities, in the use of machinery and personal equipment.

3. Ancillary facilities in the dairy industry for consumption and dairy products: maintenance, management and regulation

Prevention and protection measures: in facilities and in the use of machinery and personal equipment.

Auxiliary facilities: maintenance, handling and regulation.

Control of the process.

Electrical installations and engines: operation and types. Connection and unemployment.

Protection. Electrical boxes.

Mechanical Power Transmission: pulleys, reducers, gears, speed variators, and axles.

Production and transmission of heat in the dairy industry: hot water generation and steam, boilers.

Distribution, circuits: heat exchangers.

Production and distribution of air in the dairy industry.

Air and gases. Features.

Production and driving of compressed air, compressors.

Air conditioning.

Cold production in the dairy industry.

Frigid Fluids.

Evaporator, compressor, condenser, valve expansion, circuit.

Water conditioning. Treatments for various uses. Water conduction.

4. Control of the manufacture of milk products and milk products

Control of previous treatments in obtaining dairy products: characteristics.

Pre-treatment facilities for milk and normalization.

Thermal treatments: targets of heat treatment.

Physical Treatments.

Previous heat treatments.

Standardization of dry extract.

Standardization in milk fat.

Control of operations in obtaining dairy products: features.

Desaeration.

Process Control Parameters. Features.

Control parameters for automated manufacturing systems or installations. Times, temperatures, relative humidity, values required in the overall production plan. Features.

Quality control parameters. Protein, fatty extract, dry extract and others.

Flow of the reception process and previous milk treatments.

Sanitizing.

Untied.

Termisation, pasteurization.

Cooling, homogenization, concentration.

Equipment used in obtaining dairy products.

Handling and features.

Classification.

Computer and software applied to the organization and programming of production.

Industrial process control systems.

Fluid and solids transport equipment.

Mixing equipment: solids, digesters, agitators, saturators, dosing and injectors.

Machinery for the formation of pasty and agglomeration of solids: amassadoras and moulders.

Membranes, coagulation and drainage vats, deaerators and centrifuge of dishes. Homogenizers.

Extraction facilities: presses, diffusers, evaporators, atomizers and lyophilizers.

Facilities and equipment for heat heat treatments: thermization, UHT pasteurization and sterilization.

5. Control of performance indicators

Control of production performance in dairy processing.

By analyzing the documentary record of the actions performed.

Flow and phase diagram or stage of production process in dairy processing.

Characteristics and conditions of execution of production processes.

Control of production in the manufacture of dairy products.

Checking performance ratios in quantity and quality.

Times and Consumptions.

Predicted costs.

Causes of possible failures.

Corrections in resource distribution and job allocation.

6. Packaging and packaging operations for consumer and dairy milk products

Packaging and packaging operations for consumer and dairy milks.

Packaging. Vacuum packaging.

Packaging in protective atmospheres.

Controlled atmosphere. Modified atmosphere. Skin.

Packaging. Primary, secondary, and tertiary levels.

Characteristics of packaging materials.

Preformed.

Formed "in situ".

Closures.

Decoration.

Material characteristics: resistance, permeability, sealing capacity.

Choice of container type: bags, cans, cardboard.

Choice of packaging material: paper, plastics (types), metal, other materials.

Packaging materials in the industry in the dairy industry.

Material characteristics: resistance, permeability, sealing capacity.

Choosing the type of packaging material: cardboard, plastic films, other materials.

Labelling in the dairy industry.

Contents.

Label types.

Product labeling, packaging, packaging.

Packaging and Packaging Sequence.

Input product, output format, required materials.

Identification.

Power.

Alterations and consequences.

Machinery and equipment for packaging, labelling and packaging: machines. Preparation, cleaning, handling and safety. Necessary facilities and ancillary services. Use. Packed lines-packing type.

Completion or control of filling, closed, labeled, packaged and rolled.

Applicable Packaging Regulations.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the control of the production of milk products and milk products and their automatic production systems, which shall be accredited by one of the following two forms:

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

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

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

TRAINING MODULE 6: ANALYTICAL AND SENSORY CONTROL OF CONSUMPTION AND DAIRY MILKS

Level: 3

Code: MF0573_3

Associate with UC: Apply analytical and sensory control techniques of the process of making consumption and dairy milks

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Check the correct sampling of dairy raw materials, auxiliary materials, intermediate and final products, explaining their phases, identifying and adapting them to the initial conditions of the control of the process.

CE1.1 Describe the preparation techniques of the sample of dairy raw materials, dairy products and auxiliary materials for analysis, by performing a sequential and orderly scheme.

CE1.2 Control the representativeness and homogeneity of sampling by applying established quality standards for milks and dairy products.

CE1.3 In case of practical cases, they are characterised in that they take representative samples with the appropriate instruments and in sterility conditions if necessary, by coding them according to the quality standards.

CE1.4 In a scenario of sample sampling, based on established conditions:

-Set the sampling points.

-Keep the samples so that all types of contamination are avoided in both their transport and storage.

-Prepare the sample using the operations, adapting the sample to the technique or instrument to be used in the milk and milk products tests.

-Calculate the samples, the dilutions to enable the final evaluation of the micro-organisms present in the initial sample.

CE1.5 Explain the possible types of contamination that can be produced, in the taking, transport and storage of samples of milks and raw materials and dairy products, and to choose the appropriate methods in a case determined.

C2: Apply the instrumental techniques for the measurement of physical-chemical parameters related to the quality characteristics of milk and milk products.

CE2.1 Interpret instructions for using measuring instruments for physical parameters-chemical related to milk and dairy products.

CE2.2 Describe the fundamental parts of different instruments of instrumental analysis by means of diagrams, determining the function of each of the parts described.

CE2.3 Define the parameters to be controlled/optimize for the correct use of the required instrument in relation to milk and dairy products.

CE2.4 In a scenario of sensory analysis, based on established conditions:

-Perform the analysis of airtight, internal coatings and other packaging qualities as stated in the official regulations for packaged milk and dairy products.

-Acondition the sample of milk and other raw materials, intermediate products, final product, according to the method to be used and the control protocol more used in the dairy industries.

-Carry out routine controls of milk and other raw materials, auxiliary materials, product in process and finished product, by means of instrumental methods: chromatographic, optical and electrochemical (as applicable), obtaining the results with the required precision.

-Interpret the records and perform the numerical calculations and graphs, recording the results obtained on the appropriate media.

-Relate by numerical calculations and/or graphical methods the measured parameters and the properties of the analyzed dairy products.

-Perform operations for preventive maintenance of instrument measurement equipment.

-Identify calibration techniques for simple milk and dairy, qualitative and quantitative analysis instruments, applying the uncertainty calculations associated with each case.

C3: Apply qualitative and quantitative techniques for the control of the process of making consumption and dairy milks.

CE3.1 Prepare and value chemical substances solutions, making the necessary calculations, using the volumetric material and the appropriate instruments, following the correct procedure.

CE3.2 Interpret and apply written procedures to the physical and chemical analysis of milk and dairy products.

CE3.3 Describe the procedures for the physical and chemical analysis of dairy products, identifying the type of method and its scientific basis, laboratory material to be used, reagents to be used, sequential procedure of analysis and justified description of the calculations to be performed.

CE3.4 In a practical scenario of physico-chemical analysis of control of the process of making milk consumption and dairy products, on the basis of established conditions:

-Carry out qualitative and quantitative checks on milk and other raw materials, auxiliary materials, intermediate milk product and finished product, using the required laboratory material and reagents.

-Perform the numerical and/or graphic calculations required to obtain the results.

-Analyze the results obtained by determining their consistency and validity, whether they are in the appropriate units, whether to despise any anomalous results or give average values of a series of results on the same parameter.

-Relate the results obtained with the characteristics of the controlled dairy product, justifying these relationships by applying theoretical chemical concepts.

-Record the results obtained on the appropriate media, analyzing the results and making the corresponding report.

-Perform the cleaning of the material used in the chemical analysis of milk and milk products in order to have it available and to point for further use.

C4: Relating the microbiological bases with the techniques used for the control of consumption milks and processed dairy products.

CE4.1 Describe the biological, morphological and metabolic characteristics of the common bacteria in milk and milk products.

CE4.2 Associate environmental conditions and the physical-chemical characteristics of milk and dairy products with the possible presence, multiplication or elimination of microorganisms.

CE4.3 Differentiate the main families of microorganisms, explaining their main characteristics and the effects they produce.

CE4.4 Associate the main families of micro-organisms with the hygiene-sanitary status of the cabin, operation or installation of the sample.

CE4.5 Describe the general characteristics of the families of microorganisms, justifying the selective and differential components of the culture media used in their analysis, with special reference to the products dairy.

CE4.6 Relating to the different types of microbiological analysis of milk and dairy products, with its usefulness in the prevention of foodborne diseases, the assessment of hygienic and prevention of possible alterations to foods in general and dairy products in particular.

CE4.7 Define the concept of a marker microorganism, explaining the criteria for your choice and justify its division into indexes and indicators.

C5: Apply the microbiological analysis techniques for milk and dairy products.

CE5.1 Describe and perform basic techniques of work in microbiology, for milk and dairy products:

-Handling of microbiological samples.

-Preparation of culture media.

-Preparing decimal dilutions of the sample.

-Siege and isolation.

-Incubation.

-Tintion and observation under a microscope.

-Biochemical tipation.

CE5.2 Describe the fundamental parts of the optical microscope, explaining the function they have and their application to the observation of microorganisms.

CE5.3 Describe and correctly use waste disposal techniques derived from microbiological analysis of milk and dairy products: cleaning, disinfection and sterilisation of material and culture media.

CE5.4 Interpret and apply standard written procedures for the microbiological analysis of milks and dairy products.

CE5.5 Describe and perform the procedures and calculations required to perform micro-organism counts.

CE5.6 Describe and perform the procedures and calculations required to perform presence/absence testing of microorganisms: coliforms, Escherichia coli, staphylococci, streptococcus D, sulphyto-reducing germs, and fungi.

CE5.7 Rate the importance of applying the microbiological analysis process under sterility measures to avoid unnecessary contamination and risk.

CE5.8 In a practical case of microbiological control of dairy products, based on established conditions:

-Record the results obtained on the appropriate media, analyzing the results and making the corresponding report and putting them in relation, for the purposes of traceability, with the sanitary sanitary state of the cabin, operation or installation of which the sample is derived.

-Check that the milk and dairy analytical reports correspond to the order requests made by and for the different departments.

-Control the records and results obtained from the analysis of dairy and dairy products, verifying their location and support.

-Check reports on the acceptance and rejection limits of the production process and associated corrective measures in case of deviation.

-Verify documentation on process tracking by resolving corrective measures derived from deviations that have arisen.

C6: Characterize and apply the sensory and instrumental methods for determining the organoleptic characteristics of milks and dairy products.

CE6.1 Enunciate and describe the sensory attributes of milk and dairy products.

CE6.2 Relate the sensory attributes of these foods with their physiological bases.

CE6.3 Describe the types of tests and the phases of preparation, realization and evaluation of a sensory analysis (tasting) of special milks and dairy products.

CE6.4 Describe the scientific basis-technical measurement of physical parameters-chemical related to sensory attributes of milk and processed dairy products.

CE6.5 Relate by numerical calculations and/or graphs the physical-chemical parameters with the sensory characteristics of milk and dairy products.

CE6.6 Classify consumption milks and dairy products, depending on their organoleptic characteristics.

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

C1 with respect to CE1.4; C2 with respect to CE2.4; C3 with respect to CE3.4; C5 with respect to CE5.8.

Other capabilities:

Act quickly in problematic situations and not just wait.

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

Demonstrate flexibility to understand changes.

Participate and actively collaborate on the work team.

Take Responsibility for the work that you develop and achieve your goals.

Contents:

1. Sampling Plan: Features

Sampling in the dairy industry.

Direct sampling techniques.

Sample types on surfaces.

Sample types in liquid samples.

Sample types in solid samples.

Conditions for handling, storage, transport and storage for different samples.

Sampling programs.

Inspection Levels.

Single, double, and multiple sampling.

Managing tables.

Acceptable Quality Level (NCA).

Prevention of errors.

Calculation of uncertainties in the samplings.

Determining the periodicity of the controls.

Preparing Reagents.

Basic Concentrations calculations.

Preparing mixtures and associated calculations.

Conditioning of materials.

Control of the sampling equipment: cleaning, disinfection or sterilisation of the materials.

Equipment used in sampling.

Encoding of dairy samples.

Sample encoding types. Features.

Tag Out Systems.

Identification.

Symbols and tags in tag out.

Identification and interpretation.

Execution of sample shipment in the dairy industry.

Handling of equipment.

Sample sampling methods and sample preparation techniques.

Results presentation statistics methods.

Standard test procedures.

Sampling procedure.

Data processing computing methods, statistical methods.

Cleaning and sterilization methods.

Hazard Analysis and Critical Control Points.

Traceability Systems.

2. Chemical, physical or physico-chemical tests

Acidity expressed as lactic acid.

Water added.

Ash.

Fat in milks (natural, sanitized, sterilized, skimmed, concentrated).

Lactose.

Protein.

Fat on cheeses.

Dry extract in cheeses.

Nitrates and nitrites.

Sucrose in condensed milks.

phosphatase activity.

Sodium-Chloride in Mantequillas.

Water, lean dry extract and fat in a single sample of butter.

Dry matter in yogurts and dairy desserts.

Fat in yogurts.

Refraction index for curd.

Packaging control: tightness, porosity, varnish layer, degree of retraction in plastics.

3. Milk and milk products microbiology

Bacteria: basics.

Characteristics, growth, taxonomy, and performance of bacteria.

Morphological, biological and metabolic characteristics of bacteria.

bacterial growth.

Influence of environmental factors.

Types and identification of bacteria.

Yeasts: Characteristics, life, applications of various types: major beneficial and harmful yeasts in food. Classification and identification.

Mohos: features, development, relationships with food: differentiation of the main types. Transformations or alterations that cause.

Parasites that can affect milk and dairy products.

Other microorganisms present in food in general and in dairy and dairy products in particular.

Contamination routes.

Hotspots of infection. Favourable and adverse conditions.

Unwanted alterations by microorganisms.

Types of degradation.

Microbiological analysis of milk and dairy products.

Basic principles of the microbiology laboratory.

Disinfection and sterilization concepts.

Techniques and media used.

Preparing the material according to the technique to be developed.

Preparation of selective and non-selective culture media.

Preparation of solutions for mother and bank of solutions from a food sample.

Revisification and culture processes in non-selective media.

Tintions and microscopy.

Counts.

Methods selected and recommended by the National Food and Nutrition Center.

Determining hygienic markers and indexes. Count and lifetime.

Determination of aerobes, enterobacteria, moulds and yeasts by specific techniques.

Identification of pathogens. Witness/absence tests.

Coniform count: Escherichia coli. Staphylococci aureus. Streptococcus D. sulphite reducers.

Determination of microbiological quality based on results.

4. Sensory analysis of milk and milk products

Basic principles of sensory analysis: concept. Objectives. Importance, perception by the senses.

The view and visual examination.

Smell and smells.

Taste and flavors.

Touch, hearing, and somato-sensory perception.

Perception Thresholds.

Memory and education of the senses.

Sensory attributes.

Kramer Circle: appearance, flavor, and kinesthetic sensations.

Sensory assessment of colour, smell and taste.

Sensory evaluation of the texture.

Sensory analysis terminology. Importance and utility.

General terms. Terms relating to the senses, sensory attributes, and methods of assessment.

tasting room.

General installation specifications.

Description of the cabins. Complementary premises.

Environmental conditions.

Utensils.

Sensory analysis panel.

General features. Type of panels.

Selection and training of staff.

Optimal testing conditions.

Affective sensory tests.

Interest. Preference tests. Acceptance tests.

Discriminative sensory tests: paired comparisons.

Triangular test. Test duo-trio.

Multiple comparisons.

Order tests.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the application of analytical and sensory control techniques of the process of making milk consumption and dairy products, which will be accredited by one of the two forms following:

-Level 2 academic training (Spanish Qualifications Framework for Higher Education), Bachelor's degree or other higher level of professional field.

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

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

ANNEX V

PROFESSIONAL QUALIFICATION: MANUFACTURE OF TUESTE PRODUCTS AND EXTRUDED SNACKS

Professional Family: Food Industries

Level: 2

Code: INA237_2

General Competition

Perform the preparation of raw materials and the production of roasted dried fruit and extruded snacks, under the conditions laid down in the manual of procedure and quality, in compliance with the regulations applicable.

Competition Units

UC0760_2: Receiving, storing and issuing raw materials, auxiliary materials, and finished products in the roasting products and snacks industry

UC0761_2: Perform dried fruit processing operations

UC0762_2: Perform the operations of the process of making extruded products for appetizers, breakfasts and treats

Professional Environment

Professional Scope

Develops its professional activity in the area of production in contact with the maintenance, quality and logistics, dedicated to the processing of nuts and manufacture of extruded snacks in medium-sized and medium-sized enterprises. large. It develops its activity, depending on its case, functional and/or hierarchically of a superior. You may have staff in your position at times, for seasons or in a stable way. The principles of universal accessibility are applied in the development of professional activity in accordance with the applicable regulations.

Productive Sectors

It is located in the diverse food sector, sub-sector of nuts. Extruded industries.

Relevant Occupations and Jobs

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

Dried Fruit Roasters

Extruded snack makers

Working with nuts, snacks and snacks

Associated Training (270 hours)

Training Modules

MF0760_2: Tueste product store operations and control and extruded snacks (150 hours)

MF0761_2: Dry fruit production (60 hours)

MF0762_2: Food extruded (60 hours)

COMPETITION UNIT 1: RECEIVING, STORING AND ISSUING RAW MATERIALS, ANCILLARY MATERIALS AND FINISHED PRODUCTS IN THE ROASTING PRODUCTS AND SNACKS INDUSTRY

Level: 2

Code: UC0760_2

Professional realizations and realization criteria:

RP 1: Prepare the work area for the reception of raw materials, storage, expedition and manufacture of tueste products and extruded snacks, controlling the cleaning of facilities, machines, tools and tools to avoid contamination, complying with the applicable regulations on the prevention of occupational, environmental and food safety risks.

CR 1.1 The information on products, the planning of procedures for the reception, storage and dispatch of tueste products and extruded snacks is obtained from the technical information sheet of the different products. products to be manufactured.

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

CR 1.3 The cleaning area of the reception, storage and dispatch areas of tubal products and extruded snacks is marked in the required places, placing the regulatory signals, according to the established security requirements.

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

CR 1.5 The machines, tools, tools and internal means of transport required for the reception, storage and production of tueste products and extruded snacks (internal means of transport: endless, elevators, Tapes, forklifts, small self-propelled vehicles, scales, among others), are prepared, regulating the elements operators of the same, according to specifications of the production sheet.

RP 2: Perform first-level maintenance operations, machines and equipment for the reception of raw materials, storage and dispatch of roasting products and extruded snacks, for availability of equipment and no unproductive cuts, complying with the applicable regulations on the prevention of occupational, environmental and food safety risks.

CR 2.1 The operation of the required equipment and auxiliary means is checked, following the guidelines set out in the equipment maintenance instructions.

CR 2.2 Possible operating anomalies in equipment used in the production of tueste products and extruded aperitifs (internal transport means: endless, elevators, tapes, wheelbarrows, small vehicles self-propelled, scales, among others), are detected, acting according to equipment maintenance instructions.

CR 2.3 Possible simple anomalies detected affecting the operation of equipment used in roasting products and extruded aperitifs are corrected, following maintenance instructions or warning to the service of maintenance.

CR 2.4 The elements, spares specified as first level are replaced, as well as oil reglages and changes in the equipment used in the production of tueste products and extruded appetizers such as internal transport: endless, elevators, tapes, wheelbarrows, scales, among others, in accordance with the applicable maintenance plan.

CR 2.5 The documentation related to the maintenance carried out is completed, according to indications of the production process.

RP 3: Receiving raw and auxiliary materials, controlling their quality and correspondence with what is requested to start the production process with the established supplies, complying with the applicable prevention regulations of occupational, environmental and food safety risks.

CR 3.1 The transport of raw materials (green coffee, nuts in shell, cereals among others) and auxiliary material of tueste products and extruded snacks is checked, verifying compliance according to the established technical and hygienic conditions, with respect to physical parameters of refrigeration, freezing, and humidity, and vehicles, rejecting those which do not comply with the requirements of supplier approval.

CR 3.2 Packaging and packaging that protect raw materials and auxiliaries from extruded tueste and aperitifs is checked by verifying that they are in good condition, without deterioration that can condition the quality of the products. of the product.

CR 3.3 The raw materials and the auxiliary material received, are checked for: quality, quantity and weight, reviewing lots, expiry dates, among others, comparing with what is specified in the order and the delivery note accompanies the merchandise to initiate traceability.

CR 3.4 The possible damages and losses incurred in the receipt of raw materials and the auxiliary material received are recorded on the pre-established tab, eliminating or rejecting the non-conformities.

CR 3.5 The raw materials and ancillary products of extruded roasting products and snacks are requested from suppliers, taking into account: production forecasts, stocks and minimum and maximum stocks previously certain and date of delivery.

CR 3.6 The input of the supply of raw materials and auxiliaries is recorded in accordance with the established system, taking into account the entry fee that accompanies the goods.

CR 3.7 The unloading of raw materials and ancillary products from extruded tueste and aperitifs is carried out at the place and in accordance with the production process, so that the goods do not suffer changes and are not directly deposited in the soil.

CR 3.8 The report of acceptance or rejection of the goods after the download is issued, on the established support.

RP 4: Check the quality of raw materials (green coffee, nuts in shell, cereals among others) in the roasting products and snacks industry, according to established specifications, to avoid deviations.

CR 4.1 Samples of the raw materials (green coffee, nuts in shell, cereals among others) are taken with probes in the amount, according to the procedure manuals.

CR 4.2 The raw material samples are identified according to the codes and methods established by the quality department, moving them to the laboratory.

CR 4.3 The immediate testing of quality control in the raw materials is carried out, with the apparatus for the rapid determination of quality parameters, following the protocols established by the quality department to obtain the results with the required accuracy.

CR 4.4 The interpretation of quality test results is performed according to quality parameters.

CR 4.5 The untying of those raw materials as required by the technical specifications is carried out by adjusting the peeling machinery in case of alterations or defects, for quality verification, by "in situ" tests.

CR 4.6 The report of acceptance or rejection of the goods after the download is issued, following the established method.

RP 5: Store raw materials (green coffee, nuts with peel, cereals among others) and finished products of roasting and extruded snacks for conservation and availability, complying with applicable regulations prevention of occupational, safety, environmental and food risks.

CR 5.1 The raw materials (green coffee, nuts in shell, cereals among others) and auxiliaries of tueste products and receptive extruded snacks are distributed in warehouses, warehouses or chambers, catering to their characteristics (class, category, batch and expiry) and following the criteria set to achieve optimal use of the available storage volume.

CR 5.2 The raw materials (green coffee, nuts in shell, cereals among others) and auxiliaries of tueste products and extruded snacks are placed in such a way as to ensure their integrity and facilitate their identification and handling.

CR 5.3 The storage of raw materials (green coffee, nuts in shell, cereals among others) and auxiliaries of tueste products and extruded snacks is made, considering the physical space, the equipment and the media used to comply with the legal hygiene and safety regulations.

CR 5.4 Physical parameters (temperature, relative humidity, light and aeration, among others) of warehouses, reservoirs and chambers of raw materials and tueste products and extruded snacks are controlled, according to the requirements or requirements for the preservation of products, in the case of dry, chilled or frozen raw materials.

CR 5.5 The raw materials (green coffee, nuts in shell, cereals among others, and the extruded tueste and aperitifs are transported internally with the established means, so that they do not deteriorate. products, and the conditions of work and safety are not altered.

CR 5.6 Warehouse management is performed, completing stock records, warehouse tokens, pending and internal supplies, using computer or manual applications established in the process productive.

CR 5.7 The physical count of the stored merchandise is performed according to the instructions received, with the periodicity established, by the perishable products and considering the status and the expiration of other stocks.

CR 5.8 Stocks, relative to raw materials and auxiliaries of tueste products and extruded appetizers, would be invented as determined, in respect of time and time, from the count made, incorporating the data derived from it, in the support based on established inventory model.

CR 5.9 The compliance with critical limits of HACCP control measures (hazard analysis and critical control points) in storage is carried out to identify and maintain control of hazards, as determined in the production process, meeting food security.

RP 6: Aprovision of raw materials (green coffee, coffee substitutes, nuts, nuts, cereals) and other ancillary products to the production lines of tueste products and extruded snacks to ensure the continuity of the production process.

CR 6.1 Applications for raw materials (green coffee, nuts in shell, cereals among others) of the production line and other products are prepared according to the specifications received.

CR 6.2 Orders are delivered in the established form and time frame, so as not to alter the rate of production or process continuity.

CR 6.3 The raw material outputs to the production lines are recorded according to the established system.

CR 6.4 The raw material outputs to the production lines are archived according to the set system.

CR 6.5 The handling and internal transport of raw materials with the required means is carried out in such a way that the products do not deteriorate or alter the working and safety conditions.

RP 7: Control the external orders of finished products in the roasting products and snacks industry, by checking quality, quantity, and transport vehicles to meet the demands of the clients in time and form.

CR 7.1 Customer orders are controlled, so that they can be addressed, according to the quantity, quality, and time requested.

CR 7.2 The output document, such as: sheet, order, albaran, among others is completed, based on the specifications of the order, the available stock, and the expiration date.

CR 7.3 The characteristics of the products and their preparation, wrapping, identification and information, are checked, verifying that they include all their elements according to the order of departure.

CR 7.4 The handling and internal transport operations are performed in such a way that the products are not impaired or the working and safety conditions are altered.

CR 7.5 The suitability of the transport vehicles is checked according to the conditions of use.

CR 7.6 The goods are placed in the means of transport ensuring the hygiene and integrity of the products.

CR 7.7 The outputs of the tueste products are archived according to the set system.

RP 8: Control stocks of finished products in their various modes, using inventory, to cover orders.

CR 8.1 The status and expiration date of the stored products is checked with the required periodicity to ensure a rotation of the products.

CR 8.2 The inventory of the stored products is reviewed, checking that the documents (orders, notes, albarans) of warehouse inputs and outputs are the ones required for each case, controlling the availability of stock for cover orders.

CR 8.3 The amount and characteristics of the stocks are reported according to defined levels, requesting and justifying the corresponding increases.

CR 8.4 Stored goods are recused, detecting existing deviations, by issuing the corresponding report.

CR 8.5 Existing deviations from the last stock control are recorded according to the instructions received.

Professional context:

Production media:

Silos, hoppers, warehouses, warehouses, cold rooms. Weighing scales, in continuous and precision. Means of internal transport: endless, elevators, ribbons, forklifts. Small self-driving vehicles. Sample-taking instruments, probes. Apparatus for the rapid determination of quality parameters. Portable data transmission equipment. Computer equipment and warehouse control programs. Untying of yields. Big-bags, containers. Dry fruit cleaners and dryers. Moisture meters. Guillotines. Protective equipment.

Products and results:

Areas prepared for the work of receiving raw materials (green coffee, nuts with peel, cereals, condiments and other products), storage, expedition and manufacture of tueste products and snacks Extruded. First level maintenance of machines and equipment, carried out. Received and stored raw materials. Quality verification of raw materials. Supply of raw materials to the different production lines. External orders prepared and controlled.

Information used or generated:

Input and output Albarans. Purchase orders. Internal delivery notes. Documentation (albarans) of supplies. Warehouse control documents. Tickets. Departures. Work instructions (reception, warehouse, expedition). Quality specifications. External orders. Internal supply order. Entry control documents. Departures. Stock reports. Inventories. Documentation of the expedition. Official regulations on cafes. Nuts. Coffee substitutes and similar products. Technical instructions for drying. Technical regulations for the sampling of dried fruit and green coffee. Applicable rules for the prevention of occupational risks, safety, environment and food safety. PGH (General Hygiene Plans) records and APPCC system records (Hazard Analysis and Critical Control Points).

COMPETITION UNIT 2: PERFORM DRY FRUIT PROCESSING OPERATIONS

Level: 2

Code: UC0761_2

Professional realizations and realization criteria:

RP 1: Unmarry the dried fruits, prior to wetting it to ensure the removal of its wrapper, according to indications of the production process, complying with the applicable regulations of prevention of occupational and occupational risks environmental.

CR 1.1 The process of wetting the fruit before the peeling is controlled, verifying water temperature parameters, time and moisture content of the fruit to facilitate the peeling.

CR 1.2 The uncascarting process is performed with the uncascarating equipment, adjusting the caliber to the type of nuts to be processed, according to indications of the production process, complying with the applicable regulations.

CR 1.3 The containers intended to contain the uncascarated fruit are controlled, verifying that they are in hygienic conditions required and identified, proceeding to their conditioning in case of anomalies.

CR 1.4 The shell storage is performed according to process specifications, for further use.

CR 1.5 Unloading of the uncasked product is performed, controlling the conditions, so that no breakages are produced in the fruit.

RP 2: Select electronically the nuts in grain, to ensure the first elimination of grain in bad conditions and foreign matter, subsequently going through manual, complying with the applicable regulations.

CR 2.1 The electronic selector equipment is adjusted according to the species and variety of the dry fruit in grain.

CR 2.2 The electronic selection process is made according to specifications, ensuring the first elimination of grain in bad conditions and foreign matter.

CR 2.3 The containers intended to contain the selected grain product electronically and those intended to contain the discarded grain are controlled, verifying that they are in conditions of use and identified, proceeding to its conditioning in case of failures.

CR 2.4 The speed of the manual selection bank for nuts is adjusted to ensure the second elimination of the grain in bad conditions and foreign matter, complying with the applicable regulations.

CR 2.5 Store selected grains, controlling time and temperature.

RP 3: Size the dry fruits from storage, following the instructions of the quality department, to ensure subsequent processes.

CR 3.1 The calibration equipment is controlled, verifying that it meets the required technical conditions, according to the technical conditions required for nuts.

CR 3.2 Dry fruit is calibrated by means of calibrators, verifying the species and variety, according to product specifications and quality indications and regulating the speed of the machine, the absence of fruit breaks, adjusting to the marked technical instructions.

CR 3.3 Calibration is performed, by means of two-roller sets by product thickness selection at short or long-length sorting.

CR 3.4 The conditions of the containers intended to contain the calibrated product are checked, verifying hygiene conditions and identification by calibers.

CR 3.5 The discharge of the calibrated product is performed, avoiding damage to the calibrated fruit, ensuring hygienic conditions.

RP 4: Repelate nuts for manual selection and subsequent storage, ensuring its freshness and complete absence of skin, according to process specifications.

CR 4.1 The status of the containers intended to store the grain is controlled, checking that they meet the hygienic conditions established, proceeding to their conditioning in case of anomalies.

CR 4.2 The repelling machine is adjusted according to the species and variety of the dry fruit type.

CR 4.3 The scale of the fruit (almonds, pistachios, among others) is carried out in hot water, controlling the time and temperature to facilitate the operation of repelling.

CR 4.4 The product, previously scaled, will be repeated by rollers and a forced air stream, achieving an improvement in appearance.

CR 4.5 The containers intended to contain the repelled product are conditioned, proceeding to the cleaning and disposal of waste, in case of containing impurities.

CR 4.6 The repelled product is subjected to a manual selection, eliminating those that do not meet the characteristics set in different and identified containers.

CR 4.7 The time and storage temperature of the grain is controlled so that it retains its organoleptic properties, correcting them in case of deviation, according to work instructions.

RP 5: Control cutting operations of the repelled, rolled and/or winded fruit according to established procedure, to ensure the degree of grinding and the pieces and/or sheets obtained.

CR 5.1 The repelled fruits are selected, destined to the diced, laminated and/or winded, according to quality indications, according to the type of product to be obtained, species and variety.

CR 5.2 Repelled fruits intended for cutting are subjected to said process in dry fruit cutting machines, controlling physical parameters of cutting speed and time, among others, prior to the heating of the fruit to be removed. breakages, achieving homogeneity of the pieces.

CR 5.3 The repelled fruits destined for the laminate are subjected to said process in laminating machines, controlling parameters of speed and time, obtaining sheets with the required thickness.

CR 5.4 The repelled fruits destined for the harinade are subjected to the pressure of the refining rollers, regulating the separation between them, obtaining flours of different thickness.

CR 5.5 The containers intended to contain the products obtained are kept in the hygienic conditions established, proceeding to their conditioning in case of anomalies.

CR 5.6 The taking of samples of the dried fruit, cut, rolled and/or wrapped, is made in the form, the amount and with the required instruments, according to the manual of the procedure.

CR 5.7 The identification of the sample and the shipment to the laboratory are performed according to the codes and methods established, following instructions from the quality department.

RP 6: Tostar the repelled or unrepelled fruit, while making the salting to ensure its correspondence with the specifications of the final product.

CR 6.1 The type of dry fruit to be roasted and salted is controlled, verifying that it meets the requirements for the species and variety, according to the specifications of the final product.

CR 6.2 Dry fruit roasting is done on toaster machines, controlling temperature and humidity level required according to process specifications.

CR 6.3 The salt is effected by means of dry fruit-saving machines, controlling the required salt point.

CR 6.4 The roasting and savoury equipment is checked, proceeding to the tuning and resolution of simple breakdowns, according to the applicable maintenance plan.

CR 6.5 The containers intended to contain the product obtained are checked, verifying that they are in required conditions.

CR 6.6 The download of the product obtained is checked, verifying that no damage occurs to the fruit.

RP 7: To use the dry fruit, according to established conditions, for its subsequent packaging, preserving the organoleptic properties and complying with the applicable regulations.

CR 7.1 The dry fruit packaging and closing equipment is adjusted according to the characteristics of each product to achieve the target by weight and volume required per package.

CR 7.2 Food gas injection equipment is adjusted according to the characteristics of each product to achieve the target in concentration per package.

CR 7.3 The weight of the contents of each package is checked, verifying that it corresponds to the values set in the final product specifications, correcting in case of deviation.

CR 7.4 Food gas concentration and injection time are controlled, verifying that the organoleptic properties of packaged nuts are preserved, correcting them in case of deviation, according to the specifications. process.

CR 7.5 Deviations (mean weight, tightness, fill volume, closure compactness, and others) are identified, corrected, and recorded.

CR 7.6 The dry fruit packaging equipment is kept in perfect mechanical condition to ensure the safety of the sealing/closure operation.

CR 7.7 The product is encoded in compliance with traceability and regulatory requirements.

CR 7.8 The unfit product is detected and rejected, based on the sampling criteria set by the quality department.

RP 8: Embaling the dried fruits packaged for storage and expedition, preserving the organoleptic and presentation properties, according to conditions set out in the manual of procedure, complying with the regulations applicable.

CR 8.1 The supply of packaging materials and dried fruit products is made to the packaging line, in the amount, time, place, and precise shape, as set out in the procedure manual.

CR 8.2 The format or type of carton, paper or plastic assembly, in case of "in situ" is checked, verifying that it meets the requirements set.

CR 8.3 The packaging of dried fruit packages is checked, verifying their correspondence with the specified in relation to the lot, indicating the size, shape, weight and number of containers.

CR 8.4 The closed, lined, sealed and dried fruit labeling is controlled, verifying that it meets the requirements set for the lot and its expedition.

CR 8.5 The palletizing of the packaged nuts is done in the form and with the materials indicated in the procedure manual.

CR 8.6 Tag out is located in the shape and place of the dry fruit packaging, verifying that the text is complete and is required for identification and subsequent control.

CR 8.7 The deviations in the dry fruit packaging process are corrected or reported if they are outside the scope of competition, as set out in the procedure manual.

CR 8.8 The shipment of waste packaging materials and products from packaged dried fruits that do not meet the specifications are controlled in the form and locations indicated for recycling or treatment.

CR 8.9 The packaged nuts are moved to the designated place for storage or dispatch, in accordance with the established work instructions.

CR 8.10 Packaging materials and dried fruit products consumed are accounted for throughout the packaging process, modifying, if necessary, the supply requests, disposing of packaging materials and Surplus dry fruit products for subsequent use.

CR 8.11 Information about the results or incidences of the dry fruit packaging process is recorded in the form and support set, then archiving it.

Professional context:

Production media:

Continuous scales. Forklift trucks. Reception hoppers. Elevators. Transporters. Endless conveyors. Storage silos. Big-Bags. Calibrators. Decascarators. Troceadoras. Laminators. Grinding mills. Packers. Gas injectors, Gas Analyzers, Embalers, Encastronators, Paletizers. Packaged-packaged material. Containers. Electronic selectors. Manual selection banks. Cold rooms. Toasters. Salt applicators. Repelling.

Products and results:

Uncascarated nuts. Peels. Dried fruits in grain, selected, calibrated and repelled. Fur for animal husbandry. Dried, roasted, salted, sliced and rolled nuts. Dried fruit flour. Packaged and labelled nuts.

Information used or generated:

Information about the production process of: cleanup. Electronic selection. Calibrated. Wet. Uncascarated. Repelled. Tueste. Salty. Cut. Laminated and winded. Process control sheets. Log sheets for storage. Quality control sheets for repelling, roasting, salting, cutting, rolling. Applicable rules for the prevention of occupational, environmental, food safety and packaging risks.

COMPETITION UNIT 3: PERFORM THE OPERATIONS OF THE PROCESS OF MAKING EXTRUDED PRODUCTS FOR SNACKS, BREAKFASTS AND TREATS

Level: 2

Code: UC0762_2

Professional realizations and realization criteria:

RP 1: Drive the direct extrusion process to produce spongy snacks or child use products, following the procedures established by the quality department, complying with applicable regulations.

CR 1.1 Immediate testing of quality control of ingredients (corn, rice, wheat and other cereals) is carried out in accordance with established protocols and comparing the results with the specifications. required for the product.

CR 1.2 Mix, extrusion and baking equipment are prepared according to the production schedule, checking their proper operation and cleanliness.

CR 1.3 The different ground ingredients are mixed with water in the mixer, verifying that the homogenization and wetting is the required one, according to the manufacturing manual.

CR 1.4 The mixture is introduced into the extruder, regulating pressure and temperature, obtaining a plastic mass with the required flexibility and adaptability characteristics, preventing extreme values from being reached cause the melt of the mixture.

CR 1.5 The output of the mass by the mold is controlled, checking its expansion when the pressure disappears, acting in case of deviation, following the guidelines marked in the work instructions.

CR 1.6 The final product obtained is baked after exiting the extruder, verifying that the humidity has been reduced to the specified levels and the structure has been conveniently lightened, achieving a crisp texture and light.

CR 1.7 The aromas, flavors and salt, are applied, using oil spray, checking that it gathers the characteristics indicated in the manual of manufacture and quality, obtaining products with the established characteristics (gusanitos, Popcorn, knitting, among others).

CR 1.8 Packaging is controlled, checking that it is carried out at the right time, with the machinery, format and type of packaging that the manufacturing manual points to.

RP 2: Drive the semi-direct extrusion process to produce semi-fluffy snacks or child use products, according to the manual of procedure and work instructions and the regulations issued by the department of quality, complying with applicable regulations.

CR 2.1 The characteristics of the raw materials are selected according to established specifications, rejecting those lots that do not reach the required quality levels.

CR 2.2 Equipment (mixers, friction extruder, fryer and others), are regulated according to the raw materials, the product to be obtained and their destination, following the work instructions.

CR 2.3 The different ingredients are mixed once ground and crushed with water, verifying that the homogenization and wetting of the mixture is performed.

CR 2.4 The product is cooked in the extruder, checking that the plates are regulated so that the mixture is expelled to the contact with the stops and the characteristic shape of the required product occurs.

CR 2.5 The frying is performed at the temperature and under the conditions outlined in the manufacturing manual, verifying that the cheese, flavors and other ingredients are applied according to the established formulation.

CR 2.6 The packaging of the product is carried out at the required time, with the machinery, format and type of packaging that the manufacturing manual points to.

RP 3: Control the process of indirect extrusion (manufacture of pellets) to produce compact, appetizer or child-use products, in accordance with work and quality instructions in compliance with applicable regulations.

CR 3.1 The types and qualities of the selected products (corn flour and meal, wheat, rice; fecules, legumes and others) are verified, checking that they meet the required specifications, disposing of the non- suitable.

CR 3.2 Equipment and machines used in indirect extrusion as mixers, extruder of adjustable bodies, moulding, dryer, fryer and others, are maintained and regulated, taking into account the raw materials and the product obtain, following the guidelines marked in the work instructions.

CR 3.3 The mixture of ingredients with water is made with the degree of homogenization and wetting that indicates the manufacturing manual, correcting in case of deviation.

CR 3.4 The mixture is introduced into the extruder of adjustable bodies at different temperatures, verifying that the combined effects of pressure and temperature are required.

CR 3.5 The output of the product from the extruder is controlled, verifying that it is low, in order to avoid the expansion of the product and consequently have the required quality characteristics, correcting in case of deviation.

CR 3.6 The molding is done by following the procedure indicated, verifying that the shapes, (hoops, triangles, quadradies, chopsticks and others), are kept whole, without breaking, within the limits of established faults.

CR 3.7 The operations of drying, continuous frying and application of aromas, flavors and salt, are carried out according to technical specifications of manufacture, verifying that the resulting products, presents the semi-fluffy structure and crisp that characterizes it.

CR 3.8 Product packaging is carried out at the time required with the machinery, format and type of packaging that the manufacturing manual points to, correcting in case of variation as instructed.

RP 4: Take samples to perform during the process, tests/tests with the required accuracy, verifying that the quality of the product is in accordance with the established specifications.

CR 4.1 The samples are taken at the time, place, shape and amount indicated, identifying them and ensuring their unalterability until they are received in the laboratory.

CR 4.2 The instrument required for the performance of rapid and elementary tests and tests is calibrated according to the instructions for use and the operation to be performed.

CR 4.3 The established protocols are followed for the preparation of the samples and the performance of the "in-situ" tests or trials, obtaining the results with the required accuracy.

CR 4.4 The results of the "in-situ" or laboratory tests are valued, verifying that the quality characteristics are within the required specifications.

CR 4.5 The organoleptic properties of the various products are checked, verifying that they are within the established quality requirements.

CR 4.6 Corrective measures are practiced in case of deviations, as set out in the quality manual, by issuing the corresponding report.

CR 4.7 The results of quality controls and tests are recorded according to the established system and support, archiving them below.

RP 5: Control the process of packaging extruded products for subsequent packaging, according to the procedure manual, complying with applicable regulations.

CR 5.1 The supply of packaging materials and extrudate products is made to the packaging line, verifying that the amount, time, place and shape are those required in the production process.

CR 5.2 The dosing of the extrudate product is controlled, by sampling and weighing later; taking into account the established limits.

CR 5.3 The closed and sealed package of the extruded product is controlled, verifying that it meets the specifications for each product.

CR 5.4 Appropriate corrective measures apply to the process of packaging of extruded products, in case of deviations, as set out in the procedure manual.

CR 5.5 Packaged extruded products are stored in the form and place required for the process of storage, exposure, or subsequent expedition.

CR 5.6 Waste materials and extruded products that do not meet the specifications are transferred in the form and locations indicated for recycling or treatment.

CR 5.7 Packaging materials and consumed extruded products are accounted for throughout the packaging process, modifying, if necessary, the supply requests; packaging materials are available and Extrudated leftover products for later use.

CR 5.8 Operations and information about the results or incidences of the extruded product packaging process are recorded in the established form and support.

RP 6: Control the packaging process of the extruded products for storage as a finished product, according to the procedure manual, complying with applicable regulations.

CR 6.1 The supply of packaging materials and extruded products to the baling line is performed on the precise amount, time, place, and shape, as set out in the procedure manual.

CR 6.2 The format or assembly of cardboard, paper or plastic boxes is checked in case of "on site", verifying that it meets the requirements set.

CR 6.3 The packaging of packages of extruded products is controlled, verifying the correspondence with the specified in the batch; indicating the size, shape, weight and number of containers.

CR 6.4 The closed, lined, sealed and labeled of the extruded products, is carried out by verifying that the requirements laid down for the lot and their expedition are met.

CR 6.5 The palletizing of the packaged extruded products is done in the form and with the materials set out in the procedure manual.

CR 6.6 The tag out of the extrudate product is checked, verifying that the legend is complete and is required for identification and subsequent control.

CR 6.7 Deviations in the packaging process for extrudate products are corrected in case of deficiencies, or they notify if they are outside the scope of competition.

CR 6.8 The shipment of waste packaging materials and packaged extruded products that do not meet the specifications is controlled, verifying that it is carried out in the form and locations established for recycling or treatment.

CR 6.9 Packaged extruded products are moved to the designated place for storage or dispatch, in accordance with established work instructions.

CR 6.10 Packaging materials and extruded products consumed throughout the packaging process are accounted for, modifying, if necessary, requests for supply.

CR 6.11 Packaging materials and leftover extruded products are arranged for later use.

CR 6.12 Information about the results or incidences of the extruded product packaging process is recorded in the form and support set, then archiving it.

Professional context:

Production media:

Flour and meal of corn, rice, wheat or other cereals. Flour of leguminous plants. Fecules. Mixing equipment. Extrusion equipment (direct, indirect). Baking equipment. Aromas, flavorings, salt and water. Edible oils. Packers and packers. Freidoras. Moulders. Dryers. Sampling equipment and quick determination of parameters. Personal protective equipment.

Products and results:

Spongy products snacks and chucheries (gusanitos, ganchitos, others). Semi-fluffy products. Pellets in their various forms: hoops, triangles, quadradies, chopsticks and others. Bark, fried and similar. Potato and corn derivatives, among others. Storage of extruded products ready for dispatch and sale.

Information used or generated:

Work Instructions. Parts of work. Records of operations and incidents. Packaged and packaged extruded extruded manufacturing manuals. Applicable rules of hygiene and quality, environmental and food safety. Safety and occupational health regulations. PGH (General Hygiene Plans) records and APPCC system records (Hazard Analysis and Critical Control Points).

TRAINING MODULE 1: TUESTE PRODUCT WAREHOUSE OPERATIONS AND CONTROL AND EXTRUDED SNACKS

Level: 2

Code: MF0760_2

Associate with UC: Receiving, storing and issuing raw materials, auxiliary materials, and finished products in the roasting products and snacks industry

Duration: 150 hours

Assessment Capabilities and Criteria:

C1: Carry out the first-level maintenance operations of the machinery and equipment for the reception, storage and dispatch of raw materials for tueste products and extruded snacks, identifying the operation of equipment, and possible failures during operation.

CE1.1 Recognize the operation, constitution and safety devices of the machinery and equipment used in the reception, storage and dispatch of raw materials for roasting products and snacks.

CE1.2 Identify the first-level maintenance operations of the teams and run them according to the appropriate instructions or manuals.

CE1.3 Perform the cleaning of machines, equipment and areas, achieving the required levels of production.

CE1.4 Adecuate the equipment used in the reception, storage and dispatch of raw materials of tueste products and snacks extruded to the requirements of the process to be executed.

CE1.5 Explain the anomalies or main operating problems more frequently, during the use of the machines used in obtaining identifying the correction indicated in each case.

C2: Apply machine-to-point techniques of tueste products and extruded snacks, identifying and explaining the first-level adjustment and maintenance operations of the equipment used, depending on the product type to be obtained.

CE2.1 Identify cleaning and drying techniques and the type of machines used depending on the variety type.

CE2.2 Explain the essential constituent parts and elements and the operation of machines used in cleaning and drying.

CE2.3 List and justify the tuning, tuning, first-level maintenance, and cleaning operations of the machines.

CE2.4 Identify the different damages that may be caused in these products by cleaning and drying operations.

CE2.5 In a practical scenario based on the instructions for cleaning and drying of nuts in shell and green coffee:

-Describe the first level operations of cleaning and cleaning maintenance.

-Perform grasses, replacements, and routine spare parts and settings.

-Cleaning cleaning and drying equipment, achieving the required safety and hygiene levels.

-Recognize and explain the most frequent anomalies that occur during the usual use of cleaning and drying equipment.

C3: Control the conditions of arrival or departure of goods required for the roasting industry and extruded snacks in relation to their composition, quantities, protection and external transport.

CE3.1 Recognize the documentation that must accompany the incoming goods and the expeditions.

CE3.2 Analyze the content of supply contracts for raw materials or for the sale of products and relate them to the checks to be carried out at reception or dispatch.

CE3.3 Analyze methods of appreciation, measurement, and calculation of quantities.

CE3.4 Characterize the protection systems of the goods.

CE3.5 List the various existing external means of transport and describe their characteristics and conditions of use.

CE3.6 In a scenario of receiving or issuing goods for the industry of extruded tueste products or snacks:

-Determine the composition of the batch.

-Precise the checks to be carried out at reception or prior to dispatch.

-Contrast the documentation and associated information.

-Detailed the protection to be given to the batch.

-Set the conditions to be met by the means of transport and describe the correct placement of the goods.

C4: Take samples to verify the types and qualities of the raw materials used in the manufacture of tueste products and extruded snacks.

CE4.1 Recognize the types and qualities of the raw materials involved in the manufacture of tueste products and extruded snacks.

CE4.2 Describe the sampling procedures.

CE4.3 Precise the parameters to be parsed.

CE4.4 Identify and manage the equipment needed to perform the corresponding analyses.

CE4.5 Contrasting the results of the samples with the agreed quality specifications.

CE4.6 Meet and record documentation concerning sample collection and analysis of raw materials.

C5: Classify the goods, taking into account the characteristics of the products to be elaborated, coding them in the storage.

CE5.1 Describe the food commodity classification procedures required for the manufacture of tueste products and extruded appetizers.

CE5.2 Apply the classification criteria according to the expiration, utility, size, strength, and other characteristics established by the brand or manufacturer.

CE5.3 Interpret the assigned coding systems for the manufacture of tueste products and extruded appetizers.

CE5.4 Assign codes according to the established system and make the marking of the goods.

CE5.5 Fulfill tokens and merchandise records based on the characteristics of the end product.

C6: Apply storage procedures, identifying: locations, times, means, and itineraries and handling techniques for the products manufactured.

CE6.1 Characterize the different storage systems used in the industry to remanufacture tueste products and extruded snacks and explain advantages and drawbacks of each one of them.

CE6.2 Describe the basic characteristics, performance and handling and maintenance operations of cargo, unloading, transport and internal handling of goods most used in the product stores food.

CE6.3 Relate the means of handling with the type of goods, justifying this relationship according to the physical and technical characteristics of both.

CE6.4 Describe the general security measures that a warehouse must meet in accordance with current regulations.

CE6.5 In a scenario that provides the features of a warehouse, space, and available media and product types to store or supply:

-Determine the areas where reception, storage, expedition, and waits will be performed.

-Determine the location of each product type.

-Determine the internal shipment itineraries for the products.

-Determine the means of loading, unloading, transport, and handling.

-Determine the care necessary to ensure the integrity and preservation of the products.

-Determine the applicable security measures during handling of the goods.

C7: Meet the documentation of receipt, dispatch, and internal use of warehouse of tueste products and extruded snacks, identifying and processing the documentation based on the products received.

CE7.1 Explain administrative procedures relating to reception, storage, internal distribution and dispatch.

CE7.2 Precise the function, source, and target and interpret the content of the documents used in this respect.

CE7.3 Interpret internal provisioning orders and handle the appropriate means for execution.

CE7.4 In a scenario that provides information about incoming and outgoing goods referred to tueste products and extruded snacks:

-Manage order and purchase orders.

-Manage internal provisioning requests, delivery notes.

-Manage the receive tokens, input records.

-Manage outbound and expedition orders, output records.

-Manage the Albarans.

-Manage the claim and return documents.

C8: Apply stock control and inventory processing procedures in relation to stored extruded roasting and snack products.

CE8.1 Compare and relate the industry's most characteristic warehouse control systems and supports of the extruded tueste products and snacks, with their applications.

CE8.2 Relate the information generated by the warehouse control to the needs of other units or departments in the enterprise.

CE8.3 Explain the concepts of maximum, optimal, security and minimum stock, identifying the variables involved in your calculation.

CE8.4 Describe and characterize the different types of inventories and explain the purpose of each of them.

CE8.5 In a scenario that provides information about the movements of a warehouse of goods and roasting products and extruded snacks:

-Get the merchandise and products stocage available, valuing the data.

-Get the pending supplies data.

-Get the data from the ongoing customer orders.

-Get the data internal supplies served.

-Get the shipped products data.

-Get the data returns.

CE8.6 Contrast the status of stocks with the physical inventory count and appreciate the differences and their causes.

C9: Use computers and warehouse control software, identifying the movements of the stored materials.

CE9.1 Handle computer applications by following the specifications set.

CE9.2 Interpret the fundamental functions and procedures of installed applications.

CE9.3 In a scenario that provides information about movements in a warehouse:

-Define the initial application parameters based on the proposed data.

-Perform high, low, and modifications to product, vendor, and client files.

-Register the inventory entries and exits, updating the corresponding files.

-Prepare, archive, and print the resulting store control documents.

-Develop, archive, and print inventory inventory.

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

C2 with respect to CE2.5; C3 for CE3.6; C6 for CE6.5; C7 for CE7.4; C8 for CE8.5; C9 for CE9.3; C9 for CE9.3.

Other capabilities:

Comply with the production rules set by the organization.

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

Recognize the organization's productive process.

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

Demonstrate flexibility to understand changes.

Respect internal organization procedures and rules.

Contents:

1. Types and qualities of tueste products and extruded snacks

Green coffee.

Coffee Substitutes.

Nuts in shell.

Cereals and other materials for the manufacture of extruded products.

2. Concept and levels of cleanliness in facilities for the reception, storage and dispatch of raw materials for tueste products and extruded snacks, food handling

General hygienic requirements for installations and equipment: types of cleaning in facilities for the reception, storage and dispatch of raw materials for tueste products and extruded snacks. Physical, chemical, microbiological cleaning.

Processes and products for cleaning, disinfection, sterilization, disinsaving, deratization.

Phases and sequences of cleanup operations.

Cleaning solutions: properties, utility, incompatibilities, precautions.

Signaling and isolation techniques for areas or equipment.

Surface characteristics, space distribution.

Ventilation, lighting, hygienic services.

Cleaning equipment: cleaning systems and equipment and CIP system.

Cleaning systems (centralized or not).

Illuminometers. Features.

Warning and signaling elements.

Waste evacuation equipment.

Food preservation: causes of food deterioration. Environment and manipulation of the environment.

Bacteria, moulds, yeast, toxins, and other food-altering external factors.

Internal factors.

Basic precautions and pollution prevention.

Handling of supplies, clothing, and equipment.

Official regulations on food handling.

3. First-level maintenance of equipment for the reception, storage and dispatch of raw materials for tueste products and extruded snacks

Technical documentation for the maintenance of equipment and machines.

Technical Tabs.

Operating and maintenance manuals for machines and equipment.

Company maintenance manual.

Reports on the status of machines and tools.

Review or maintenance needs reports.

Maintenance types machines, utensils, and equipment.

Composition, operation and management of equipment for the reception, storage and dispatch of raw materials for tueste products and extruded snacks.

Preventive and corrective maintenance.

Applicable procedures and techniques.

Mount and dismount operations.

Lubrication and cleaning; regulation, adjustment, and programming.

Start-up procedures: regulation of equipment for the reception, storage and dispatch of raw materials for tueste products and extruded snacks.

Equipment handling and stopping. Fundamentals and features.

Composition, regulation, management, influence on the characteristics of the final product.

4. Reception and expedition of raw materials and tueste products and finished extruded snacks. Quality control of raw materials and roasting products and finished extruded snacks

Raw materials for the manufacture of roasting products and extruded snacks: green coffee, coffee substitutes.

Nuts in shell, cereals.

Auxiliary Materials.

Commodity Receive Operations: Interpretation of Purchase Orders.

Measurement and weighing of quantities.

Transport inspection.

Packaging and packaging inspection.

Issue of non-compliance reports.

Input of raw and auxiliary materials.

Recepted product download techniques.

Visual inspection of the goods received.

Sampling. Features.

Taking samples of raw materials. Methods.

Sampling techniques.

Identification codes for raw material samples.

Transfer of raw material samples. Precautions.

Rapid quality control tests: types of tests and/or tests on fast raw materials.

Test characteristics: methods.

5. Storage of raw materials and finished products of raw materials (green coffee, coffee substitutes, nuts in shell, cereals), warehouse control of raw materials (green coffee, coffee substitutes, nuts in shell, cereals)

Storage systems, warehouse types.

Classification and coding of goods: classification criteria. Coding techniques and means.

Internal handling and handling procedures and equipment: methods of unloading, loading. Transport and internal handling systems.

Goods location: placement methods, limitations. Optimal use. Signage.

General conservation conditions.

Specific regulations on quality self-control, media conservation and safety measures.

Signage systems in warehouses.

Specifications for determining the environmental conditions of storage areas.

Control of environmental conditions in storage areas.

Warehouse maintenance: procedures for the maintenance and preservation of physical space.

Internal documentation.

Entries and outputs records.

Stock control, security stocks, minimum stage, rotations.

Installing computer applications.

Managing warehouse management programs.

Completing the input records and receipt tokens.

Stock control, security storage, minimum and rotations.

Computer applications to warehouse control: database handling.

High, low, and modifications to product, vendor, and customer files.

Record of incidents or deviations in stock control.

Archive and print the warehouse control documents. Control of tunnels and chambers.

6. Supply of raw materials (green coffee, coffee substitutes, nuts in shell, cereals), control of external orders for finished products (green coffee, coffee substitutes, nuts with peel, cereals)

Internal supply operations of raw materials and auxiliary materials: control of the documentation of the application of raw materials and auxiliary materials.

Systematic preparation of internal orders for raw materials and auxiliary materials.

Systematic for the handling and transportation of internal orders for raw materials and auxiliary materials.

Delivery procedures for internal supply orders to production lines.

Control of internal order delivery records.

General operations and checks on the external expedition: outbound documentation on the external dispatch of products.

Composition and preparation of an order.

Metering and weighing of quantities issued.

Protection of meat goods in external transport: conditions and means of transport used in the external dispatch.

Different types of distribution of the raw materials: bulk and packaged.

Placing of the goods in the means of transport.

Classification and coding of goods on the external expedition.

Criteria used in the classification of goods in the external expedition: expiration, utility, size, resistance and others.

Techniques and encoding means used in the external expedition.

Marking of meat goods on the external expedition.

Transfer procedures and equipment on the external expedition: methods of unloading and loading of the goods internally on the external expedition.

Itineraries to follow on the external expedition.

Transport and handling systems on the external expedition.

Managing in the transport of the external expedition.

Internal documentation used. Output records.

Output and expedition orders.

Computer application in the control of goods on the external expedition.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the reception, storage and dispatch of raw materials, auxiliary materials and finished products in the industry of extruded tueste and aperitifs, which will be accredited using one of the following two ways:

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

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

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

TRAINING MODULE 2: PROCESSING OF NUTS

Level: 2

Code: MF0761_2

Associate to UC: Perform the processing operations of nuts

Duration: 60 hours

Assessment Capabilities and Criteria:

C1: Apply the dry fruit calibration techniques, achieving uniformity by required sizes.

CE1.1 Identify calibration techniques and type of calibration machines, depending on the type and variety of the dry fruit to be calibrated.

CE1.2 Explain the essential constituent parts and elements and the operation of machines used in the calibration of nuts.

CE1.3 List and justify the tuning, tuning, first-level maintenance, and cleaning operations of the calibrators.

CE1.4 In a scenario of dry fruit calibration, based on established conditions:

-Identify possible damages that may suffer from nuts in the calibration operation.

-Describe the first-level maintenance operations of the calibrators.

-Perform grasses, substitutions and routine spare parts, repair of sieves, and adjust.

-Operate the calibrators with dexterity to obtain the required size and uniformity.

-Perform the cleaning of the calibrators, achieving the required levels of hygiene.

-Explain the most frequent anomalies that occur during the usual use of the calibrators.

-Evaluate the results with respect to the established specifications and perform their assessment and registration.

C2: Apply the techniques of peeling off the nuts.

CE2.1 Describe the wet process, justifying time control and water temperature.

CE2.2 Identify peeling techniques and the type of decking machines, depending on the type and variety of the dry fruit to be uncascarated.

CE2.3 Explain the essential constituent parts and elements and the operation of machines used in the peeling of nuts.

CE2.4 List and justify the tuning, tuning, first-level maintenance, and cleaning operations of the decascarators.

CE2.5 Identify possible damages that may suffer from nuts in the uncascarate operation.

CE2.6 Describe the first-level maintenance operations of the decascarators.

CE2.7 In practical cases properly characterized: perform oiling, replacement and routine spare parts, repair of sieves and adjustment.

CE2.8 Explain the most frequent anomalies that occur during the usual use of the decascarators.

CE2.9 In a practical scenario of peeling nuts, based on established conditions:

-Identify the characteristics and status of the grains at the end of the decascarate and the various types and destinations of the by-products obtained.

-Evaluate the status of the resulting grain.

-Select and assign the required parameters and operate the decascarrer with dexterity.

-Contrast the characteristics of the uncascarated fruit and the by-products obtained with its specifications.

-Propose, and where appropriate, apply corrective measures on the flow of products, the composition of equipment or operating conditions.

-Operate the uncascarators with dexterity and obtain the product according to the requirements.

-Calculate the yields obtained with the expected yields, justifying deviations.

C3: Apply methods for selecting dried fruit in grain for processing, according to established criteria.

CE3.1 Describe the different operations of the selection of nuts in grain, pointing in each case, its usefulness, the necessary machines, the conditions of execution and the parameters of control.

CE3.2 Explain the essential constituent parts and elements and the operation of machines used in the selection of nuts.

CE3.3 List and justify the tuning, tuning, first-level maintenance, and cleaning operations of the sorting machines.

CE3.4 Identify possible damages that may suffer from nuts in the selection operation.

CE3.5 Describe first-level maintenance operations of the selectmen, routine replacements and spare parts, repair of sieves, and adjustment.

CE3.6 Explain the most frequent failures that are presented during the usual use of the selection equipment.

CE3.7 In practical cases with due regard: cleaning of the selection equipment, achieving the required hygiene levels.

CE3.8 Justify the need to apply selection techniques.

CE3.9 Identify the characteristics and status of the dry fruits in grain at the end of the selection process, and the various types and destinations of by-products obtained.

CE3.10 In a practical scenario for the selection of nuts in grain, based on established conditions:

-Evaluate the status of the resulting dry fruit.

-Assign the parameters and operate the selector with dexterity.

-Contrast the characteristics of the dry fruit in grain, selected in relation to the specifications of the process and deduce the corrective measures.

C4: Apply repelling techniques, ensuring the quality of the repelled dry fruit.

CE4.1 Describe the process of repelling, justifying time and temperature control.

CE4.2 Justify the need to apply the techniques of repelling.

CE4.3 Identify the repelled parameters and apply them, correcting them in case of deviation.

CE4.4 Justify the degree of cleanliness of the deposits intended to contain the repelled fruits.

CE4.5 Explain the essential constituent parts and elements and the operation of machines used in the repelling of nuts.

CE4.6 In a practical case of dried fruit repelling, based on established conditions:

-Justify the tuning, tuning, first-level maintenance and cleaning operations of the repeators.

-Perform the first-level maintenance operations of the repels.

-Perform grasses, substitutions and routine spare parts, repair of sieves, and adjust.

-Operate the repellers, obtaining the fruit with the required quality.

-Perform the cleaning of the repelling, achieving the required levels of hygiene.

-Identify possible damages that may suffer from nuts in the repelling operation.

-Explain the most frequent anomalies that occur during the usual use of the repellers.

C5: Apply the cutting and winding techniques, taking into account the product specifications and operating the required equipment.

CE5.1 Identify the type of dry fruit in grain, to be wrapped or cut, and that these meet the established hygienic conditions.

CE5.2 Explain the essential parts and constituent elements; the operation of the machines (trocers, enhours) used in the cutting and drying of nuts.

CE5.3 List and justify the tuning, first-level maintenance, and cleaning operations of the previous machines.

CE5.4 In a practical scenario of cutting and winding, based on established conditions:

-Select the machinery, performing its cleaning, preparation, and operational maintenance.

-Perform the load and power of the machines.

-Regular the machines so that the size of the pieces and the fineness of the flour obtained meet the marked specifications, and deduct necessary adjustments.

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

C6: Perform the tueste and the dried fruit salt, taking into account the product specifications.

CE6.1 Identify roasting and salt techniques and the type of machinery, depending on the type and variety of the dry fruit.

CE6.2 Explain the essential constituent parts and elements, and the operation of machines used in the roasting and salting of nuts.

CE6.3 Identify possible damages that may suffer from nuts in the roasting and savoury operation.

CE6.4 In a practical case of dry fruit roasting and roasting, based on established conditions:

-Perform the tuning, tuning, first-level maintenance, and cleaning operations of the roasting and savoury equipment.

-Perform grasses, substitutions and routine spare parts, repair of sieves, and adjust.

-Perform the cleaning of the roasting and salt equipment, achieving the required levels of hygiene.

-Operate the toasters and salators with dexterity, in order to obtain the dried fruit with the required characteristics and quality.

-Explain the most frequent anomalies that are presented during the usual use of the roasting and salt equipment.

C7: Identify requirements, performing first-level maintenance and preparation operations for machines and equipment for packaging and packaging of nuts.

CE7.1 Interpret the packaging and packaging equipment maintenance manuals, discriminated against first-level operations.

CE7.2 Identify and describe top-level maintenance operations for a line or packaging and packaging equipment.

CE7.3 Specify the reglages to be made to a format change on the packaging or packaging.

CE7.4 List and explain the meaning of the reviews to be carried out before the start or stop of a line or equipment.

CE7.5 Recognize the most frequent incidents arising on a line or packaging-packaging equipment, and deduce the possible causes and preventive and corrective measures to be taken.

CE7.6 Sort and characterize the sequence of cleaning operations of a line or packaging equipment at the end of each batch, taking into account processed products.

CE7.7 In practical case of preparation of a line or packing equipment-packing of nuts, based on established conditions:

-Perform the required first-level maintenance tasks.

-Set the various machines and auxiliary elements to the point for commissioning.

-Perform cleaning tasks at appropriate times and conditions.

-Apply the relevant personal security measures.

-Perform dry fruit packaging and subsequent packaging under conditions that ensure the quality of the product.

C8: Apply dry fruit packaging and packaging techniques, ensuring their preservation, presentation and maintenance of their organoleptic properties.

CE8.1 Identify the filling and closing equipment that fit the characteristics of each product to achieve the target, by weight and volume required per package.

CE8.2 Classify the most commonly used packaging and packaging materials and materials in the nut industry.

CE8.3 Identify the materials for labeling and associate them with the most suitable packaging and food products.

CE8.4 Code the product in compliance with traceability and regulatory requirements.

CE8.5 In a practical case of dry fruit packaging based on established conditions:

-Check that the weight per package corresponds to the values set in the final product specifications.

-Control process parameters (dosing capacity, filling rate, head height, sealing resistance, sealing temperature, vacuum, sauce temperature, closing conditions) and quality according to the work instructions, maintaining the highest efficiency of the means and materials used.

-Detect the unfit product, based on the sampling criteria set by the Quality Plan.

-Register deviations (mean weight, tightness, fill volume, closure compactness, and others).

CE8.6 In a practical case of dry fruit packaging, based on established conditions:

-Check the correspondence of what was obtained with the specified batch, indicating the size, shape, weight, and number of containers.

-Control the closed, lined, sealed and labeled of the extruded products and their correspondence with the established.

-Make the palletizing of the extruded products packed in the form and with the materials set.

-Check the tag out of the extruded product packaging.

-Verify that the tag out legend is complete and is required, for identification and subsequent control.

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

C1 with respect to CE1.4; C2 with respect to CE2.9; C3 for CE3.10; C4 for CE4.6; C5 for CE5.4; C6 for CE6.4; C7 for CE7.7; C8 for CE8.5; C8 for CE8.5 and CE8.6.

Other capabilities:

Comply with the production rules set by the organization.

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

Recognize the organization's productive process.

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

Demonstrate flexibility to understand changes.

Respect internal organization procedures and rules.

Contents:

1. Basic operations for the production of nuts

Characteristics of nuts: origin and market, types and varieties, qualities and productions, identification and assessment.

Qualities and productions.

Identification and Valuation.

Raw material preparation operations.

Conditioning the grains.

Wet and uncascarated operations of nuts.

Dry fruit calibration operations: cleaning, sizing and selection of nuts, conditioning of the product containers, unloading of the calibrated dry fruit.

Peeling.

Electronic dry fruit selection operations: electronic selected nuts.

Selected nuts manual (restep).

Conditioning the product containers.

Download the selected dry fruit electronically.

Repelled.

Chopped and wrapped.

Toast.

Salty as a finishing technique.

2.

and equipment for the manufacture of nuts

User or first-level maintenance operations.

Basic principles for commissioning, regulation and management.

Cleaning operations.

Security in the use of machinery and equipment.

Dry fruit calibration machinery and equipment: classification, operation and applications.

Machinery and equipment for wetting and peeling of nuts: classification, operation and applications.

Machinery and equipment for the electronic selection of nuts: classification, operation and applications.

Dry fruit scale equipment: classification, operation, and applications.

Machinery and equipment for cutting and/or thingling of repelled nuts: classification, operation and applications.

Specific applicable regulations on quality self-control, medium conservation and safety measures.

3. Packaging and packaging of dried fruit

Machinery and equipment for the packaging of nuts: classification, operation and applications.

Dry fruit packaging process: control of packaging material supply.

Package Composition Techniques.

Regrouping methods. Palletized.

Teams: types and operation.

Control of closed, sealed, and labeled dry fruits.

Sampling.

Measurement and error identification techniques and equipment. Recovery of the by-products.

Distribution of waste generated in the manufacture and packaging of nuts, according to applicable regulations.

Acceptance criteria.

Kneecap techniques.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the performance of dry fruit processing operations, which shall be accredited by one of the following two forms:

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

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

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

TRAINING MODULE 3: MAKING FOOD EXTRUDATES

Level: 2

Code: MF0762_2

Associate to UC: Perform the operations of the process of making extruded products for snacks, breakfasts and treats

Duration: 60 hours

Assessment Capabilities and Criteria:

C1: Analyze the extrusion and molding procedures of flour or meal mixtures, relating the operations to the input and output products and the means used.

CE1.1 Interpret the technical documentation on process execution (block diagrams, product flow), product data sheets, and procedure and quality manuals.

CE1.2 Recognize and classify raw materials (cereals, semolas, legumes, oils, flavors, and others) in relation to their characteristics and aptitudes to achieve the final product.

CE1.3 Identify and characterize the final products obtained by extrusion and relate them to the procedures, machinery and equipment and raw materials used.

CE1.4 Identify the requirements for the preparation and maintenance of equipment and machines and describe the technological foundations of operation to achieve the various extrusion products (constituent parts, applications and control and control elements).

CE1.5 In a practical scenario based on instructions for handling and maintenance of extrusion equipment:

-Perform manual or automatic cleaning of machines and equipment, achieving the required levels.

-Make the changes of elements (cribs, cylinders, molds, plates) to adapt the equipment to each process and product.

-Identify and explain first-level maintenance operations (grease, substitutions, routine spare parts, tape correction, small repairs).

-Identify the dispositivites and safety measures in the handling of equipment.

-Recognize the levels of energy consumption of machinery and equipment and the main causes of deviation.

C2: Apply the techniques of the direct extrusion process to produce spongy or infantile products, operating with skill and safety the necessary equipment.

CE2.1 Defer the direct extrusion method of the other extrusion methods, relating it to the type of product obtained.

CE2.2 Identify and describe the flours, semolas, and other ingredients of the mass and spray needed to manufacture the required spongy extrudate.

CE2.3 Explain the process and the constituent parts and elements of the equipment and machines used, as well as in operation and the precautions and safety measures to be taken into account.

CE2.4 Classify the remains and by-products caused in the direct extrusion process, according to their characteristics and utilities and justify the control or reuse thereof to prevent environmental deterioration.

CE2.5 In a practical scenario of making a spongy product by direct extrusion, based on established conditions:

-Select the flours, semolas, and other raw materials in relation to the product you want to obtain.

-Prepare the mixing, extrusion and baking equipment, checking your cleaning and tuning.

-Moler the ingredients and mix with water, checking the homogenization and wetting of the dough.

-Operate the extruder, controlling the pressure (high) and the temperature required to provide the mixture of plasticity and adaptability suitable for correct molding and expanded.

-Horde the extruded product and spray it, the oils, aromas and flavors that characterize it.

-Turn the product over, once the final treatment has been completed, with the appropriate equipment and in the commercial forms established by the manufacturer.

-Maintain specific food hygiene and quality measures in product handling and equipment handling.

C3: Apply the techniques of the semi-direct extrusion process to produce semi-fluffy products for snacks, breakfasts or children's use, operating with skill and security the necessary equipment.

CE3.1 Distinguished the semi-direct extrusion method of the other extrusion methods, relating it to the type of product obtained.

CE3.2 Identify and describe the raw materials and ingredients needed to manufacture the required semi-fluffy extrudate.

CE3.3 Explain the process and the constituent parts and components of the equipment and machines used (mixers, friction extruders, moulding, fryer, other); as well as their operation and precautions and measures security to be taken into account.

CE3.4 Classifying the remains and by-products caused in the semi-direct extrusion process, according to their characteristics and utilities, and to justify the control or reuse thereof in order to avoid deterioration environmental.

CE3.5 In a practical scenario of making a semi-fluffy product, based on established conditions:

-Select raw materials, rejecting those lots that do not present the required quality.

-Regular the grinding, mixing, friction extruder, fryer and other equipment involved in the processing, checking their cleaning and tuning.

-Perform the operations of: grinding, crushing and mixing of the ingredients, amassing with water, achieving the correct homogenization and wetting.

-Operate the extruder, regulating the plates and the stops, in order to obtain the required semi-fluffy product.

-Perform the frying, applying other flavoring ingredients, depending on the final characteristics of the product.

-Maintain food hygiene and quality measures in product handling and equipment handling.

C4: Apply the techniques of the indirect extrusion process, to make compact products (pellets) for snacks, breakfasts or children's use.

CE4.1 Describe the indirect extrusion method, differentiating it from the other extrusion methods and recognize the type of products you get.

CE4.2 Rate the types and qualities of the raw materials involved in the process (flours, cereal semolina, fecules, legumes, aromas, oils, flavors, salt, and others).

CE4.3 Explain the process and the constituent parts and components of the equipment and machines used (mills, mixers, extruder of adjustable bodies, moulding, dryer, fryer, others); as well as their operation and precautions and security measures to be taken into account.

CE4.4 Classify the remains and by-products caused in the indirect extrusion process, according to their characteristics and utilities and justify the control or reuse thereof to prevent environmental deterioration.

CE4.5 In a scenario of preparing pellets, based on established conditions:

-Control raw materials, rejecting items or batches that do not have the required quality.

-Regular the teams involved in the elaboration by checking their cleaning and tuning.

-Perform the mixing of basic ingredients in the proportions due and kneading with water, controlling the degree of homogenization and wetting required.

-Operate the extruder of adjustable bodies at different temperatures, verifying that the desired pellet is obtained.

-Perform the molding with the characteristic shapes and shapes of the prepared product, controlling that the operation does not cause failures beyond the established limits.

-Give the final treatment to the product (drying, frying, application of aromas, flavors, salt, cooled) verifying that the product presents the semi-spongy and crisp characteristic configuration.

-Basking the product with the appropriate equipment and in the commercial formats and packaging established by the manufacturer.

C5: Systematize sampling techniques for the verification of the quality of flours, semolas, fecules, legumes, and other derived products.

CE5.1 Explain the different sampling procedures employed in the extruded products industry and recognize and manage the appropriate instrumental.

CE5.2 Identify the systems of constitution, marking, transfer, and preservation of the samples.

CE5.3 Relate the sampling form (number, frequency, place, size) with the need to obtain a homogeneous and representative sample.

CE5.4 In a scenario of quality control, based on established conditions:

-Define the physical, chemical, and microbiological concepts required to apply simple methods of analysis of flours, semolas, fecules, and derived products.

CE5.5 In a scenario of sampling, testing during the process of drawing up extrudates, based on established conditions:

-Interpret the sampling protocol.

-Choose, prepare, and use the appropriate instrumental.

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

-Identify and move the samples.

-Handle the instruments and reagents involved in determining basic quality parameters.

-Prepare the sample for further analysis.

-Perform routine measurements of physical parameters and viscoelastic tests on raw materials and products, using the procedures outlined in each case.

-Apply routine methods of analysis for the determination of the basic parameters of quality in flours, semolas, fecules, and derived products.

-Make simple chemical determinations and simple microbiological tests, using the indicated procedures and instruments.

-Validate and document results obtained and report deviations.

C6: Analyze risk factors and situations for security, and applicable prevention and protection measures in the extruded products industry.

CE6.1 Identify the most common risk factors and situations in the extruded food products industry.

CE6.2 Interpreting the most relevant aspects of the regulations and the occupational safety plans: rights and duties of the worker and the company, distribution of functions and responsibilities, preventive measures, signs, rules specific to the extruding industry, action in case of accident and emergency.

CE6.3 Recognize the purpose, characteristics, and symbology of the signals and indications of areas or situations of risk or emergency.

CE6.4 Explain the properties and form of employment of garments and personal protective elements.

CE6.5 Describe the general and particular safety conditions and devices for equipment and machines used in the Extruded Snack, Breakfast and Child Industry.

CE6.6 Recognize the risks on the toxicity or danger of the products and on the handling of equipment and machines performed, respecting the safety devices and with the precautions due.

CE6.7 Explain the procedures of action in case of emergency or accident, and first aid to be carried out.

CE6.8 Identify environmental conditions at work by assessing their suitability or defect; taking the measures that concern them for maintenance or correction, respectively.

C7: Perform the packaging and packaging of extruded products, ensuring their preservation, presentation and maintenance of their organoleptic properties.

CE7.1 Identify the filling and closing equipment that fit the characteristics of each product, to achieve the objective by weight and volume required per package.

CE7.2 Classify the most commonly used packaging materials and packaging materials in the extruded products industry.

CE7.3 Identify the materials for labeling, and associate them with the most suitable packaging and food products.

CE7.4 Code the product, meeting traceability and regulatory requirements.

CE7.5 In a convenient packaging of wet products for animal feed:

-Check that the weight per package corresponds to the values set in the final product specifications.

-Control and maintain process parameters (dosing capacity, filling rate, head height, sealing resistance, sealing temperature, vacuum, sauce temperature, closing conditions) and quality, according to the work instructions, maintaining the highest efficiency of the means and materials used.

-Detect and reject the unfit product, based on the sampling criteria set by the Quality Plan.

-Register deviations (mean weight, tightness, fill volume, closure compactness, and others).

CE7.6 In a scenario of packaging of extruded products, based on established conditions:

-Check the correspondence of what was obtained with the specified batch, indicating the size, shape, weight, and number of containers.

-Control the closed, lined, sealed and labeled of the extruded products, and their correspondence with the established.

-Make the palletizing of the packaged extruded products, in the form and with the established materials.

-Check the tag out of the extruded product packaging.

-Verify that the tag out legend is complete, and is required for identification and subsequent control.

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

C1 with respect to CE1.5; C2 with respect to CE2.5; C3 for CE3.5; C4 for CE4.5; C5 for CE5.5; C7 for CE7.5 and CE7.6.

Other capabilities:

Comply with the production rules set by the organization.

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

Recognize the organization's productive process.

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

Demonstrate flexibility to understand changes.

Respect internal organization procedures and rules.

Contents:

1. Maintenance of equipment, auxiliary media and food extruding facilities

Maintenance of equipment for the manufacture of extruded products.

Top-level preparation and maintenance operations.

Cleaning and greasing of equipment.

Set-to-point-of-equipment.

Classification, operation, and applications.

User or first-level maintenance operations.

Basic principles for commissioning, regulation and management.

Facilities and machinery for the manufacture of extruded products: distribution of spaces in extruded product processing rooms.

Equipment for obtaining extruded products: composition and operation.

The extruder: types and operation, use, and handling of equipment used in the extrudate.

Mills, mixers, moulders, dryers, fryers, among others.

First-level maintenance procedures in extrusion equipment and machinery: identification of general maintenance control points.

Energy consumption control procedures.

Cleaning solutions: properties, utility, incompatibilities, and precautions.

Cleaning systems and equipment. CIP system.

Signaling and isolation techniques for areas or equipment.

Cleaning and maintenance of deposits and containers.

Cleaning and hygiene and maintenance of altered wood and deposits.

General hygienic requirements for installations and equipment for the manufacture of extruded products, snacks: surface characteristics, space distribution, ventilation, lighting, hygienic services, Cleaning products stores, safety in the use of machinery and equipment.

2. Direct and semi-direct extrusion process

Raw materials for the manufacture of spongy or infantile products: identification of the raw materials (corn, rice, wheat and other cereals).

Characteristics of the raw materials.

Quality control of ingredients.

Initial operations of the direct extrusion process: mixing of ground ingredients. Features.

Homogenization and wetting: features.

Control in adding the ingredients mixture to the extruder.

Typology of products marketed with the technique of direct extrusion and commercial characteristics.

Application of extrudate processes in human food processing of cereals.

Crafting sweets.

Application of the extruded processes in breakfast cereals: raw materials and industrial processes.

Snacks: raw materials and industrial processes.

Child feeding: raw materials and industrial processes.

Direct extrudate operations for the manufacture of spongy or infantile products: direct extrusion process, control parameters.

Control of mixing, extruding, and baking equipment.

Control of the ingredients mixing process.

Control of the mass expansion process.

Control of the baking process.

Application of aromas, flavors, and salt.

Semi-direct extrudate operations for the manufacture of semi-fluffy products and snacks or for children's use: semi-direct extrusion process. Control parameters.

Equipment control: shredders, mixers, friction extruder, fryer and others.

Control of the milling and crushing process of ingredients.

Control of the ingredients mixing process.

Control of the process of regulating the extruder plates.

Control of the frying process.

Application of cheese, flavors and other ingredients.

Valorization of by-products.

Distribution of the waste generated in the direct and semi-direct extrusion processes and in the packaging of food extrudates, according to applicable regulations.

3. Indirect extrusion (manufacture of pellets)

Indirect extrudate operations (manufacture of pellets) for making compacts and snacks or for children's use; control of equipment: mixers, extruder of adjustable bodies, moulding, dryer, fryer and other.

Process of mixing ingredients.

Process of regulating the bodies of the extruder.

Product resulting from the extruder.

Mix molding process.

frying process.

Application of aromas, flavors, and salt.

Packaging process.

4. Sampling and testing/testing of extruded products

Take samples in the various extrudate processes. Features.

Sample Take Teams: Classification, Operation, and Applications.

Extracting samples for extruding.

Identification of samples.

Sample marking.

Sample Move.

Relevant tests/trials during the process of extrudates: physicochemical parameters.

viscoelastic tests.

Characterization of simple chemical determinations and simple microbiological tests.

Testing and testing equipment for extruded products: classification, operation and applications.

Instrumentation calibration, sample preparation.

Product organoleptic properties.

Rating of results.

5. Packaging and packaging of extruded products

Extruded product packaging operation: sourcing of packaging materials and extrudate products.

Handling and preparation of packaging.

Filling and closing procedures for packaging.

Errors during the packaging process: corrective measures.

Consumption of packaging materials and extrudate products in the process.

Dosing, closing, and sealing of extruded product containers.

Extruded product packaging process: package composition techniques.

Regrouping methods.

Teams: types and operation.

Control of closed, sealed and labelled pastry and confectionery products.

Sampling.

Measurement and error identification techniques and equipment.

Acceptance criteria.

Kneecap techniques.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the performance of the operations of the process of making extruded products for snacks, breakfasts and treats, which will be credited by one of the two forms following:

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

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

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

ANNEX VI

PROFESSIONAL QUALIFICATIONS: INDUSTRIES DERIVED FROM GRAPES AND WINE

Professional Family: Food Industries

Level: 3

Code: INA240_3

General Competition

Manage a unit or section in the distillates industry, concentrated musts, vinegars and other grape and wine products, programming, preparing and monitoring the available material and human resources, as well. as the necessary work to achieve the objectives set out in the production, quality and environmental protection plans.

Competition Units

UC0556_3: Manage supplies, warehouse and shipments in the food industry and perform marketing support activities

UC0557_3: Schedule and manage production in the food industry

UC0558_3: Cooperating in the implementation and development of the quality plan and environmental management in the food industry

UC0768_3: Develop processes and control the manufacture of distillates, concentrated musts, vinegar, and other derived products

UC0314_2: Control the beverage packaging and conditioning process

UC0769_3: Apply the wine product legislation and its derivatives and manage the books record

Professional Environment

Professional Scope

Develops its professional activity in the area of management in food industries, beverages, dedicated to industries derived from grapes and wine in entities of a private nature, small, medium or large companies, both self-employed, mainly in cooperative business. It develops its activity, depending on its case, functional and/or hierarchically of a superior. You may have staff in your position at times, for seasons or in a stable way. Their professional activity is subject to regulation by the competent authority. The principles of universal accessibility are applied in the development of professional activity in accordance with the applicable regulations.

Productive Sectors

It is located in the productive sector of beverages, in the subsector related to Industries derived from wine and alcohols, concentrators of musts and industries of vinegar.

Relevant Occupations and Jobs

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

Distillation and rectification process managers

Receipt of fresh and sulphited musts

distillation and concentration column monitors

Distillates, concentrates, and vinegars packaging line managers.

Aging and nurturing distillates and vinegars.

Quality control technicians in food industries

Food industry laboratory technicians

Food Industries Managers

Associated Training (570 hours)

Training Modules

MF0556_3: Warehouse management and marketing in the food industry (90 hours)

MF0557_3: Organization of a food production unit (90 hours)

MF0558_3: Quality and environmental management in food industry (150 hours)

MF0768_3: Products derived from grapes and wine (120 hours)

MF0314_2: Packaging and conditioning of beverages (60 hours)

MF0769_3: Wine legislation (60 hours)

COMPETITION UNIT 1: MANAGE SUPPLIES, WAREHOUSE AND EXPEDITIONS IN THE FOOD INDUSTRY AND CONDUCT MARKETING SUPPORT ACTIVITIES

Level: 3

Code: UC0556_3

Professional realizations and realization criteria:

RP 1: Schedule the supply of raw materials, aids and materials in the food industry, obtaining information from the departments concerned, to ensure production, according to the production plan of the company.

CR 1.1 The supply of raw materials and auxiliaries is determined, according to the needs, using the information of the production departments on: stocks, suppliers, costs and other necessities, according to company policy.

CR 1.2 Supplier offers are selected on the basis of quality, price, warranty, delivery time of the products and approval procedure.

CR 1.3 External order orders are processed, following delivery times and the provisioning calendar.

RP 2: Manage receipt in the warehouse of external supplies and finished products, in the food industry, verifying the entry controls of each commodity according to the company's production plan for ensure the distribution of the same.

CR 2.1 Information about supplies and finished products to be received on each day or period is transmitted to the warehouse's receiving staff, delivering the relevant documentation, in accordance with the instructions of the job, controls, and records to be performed.

CR 2.2 The controls established at the receipt of supplies are elaborated, checking their execution and compliance with the instructions in the company's production plan.

CR 2.3 Data regarding: quantities, characteristics, dates, supplier and carrier are determined by the input records of each commodity, being required by the warehouse control system.

CR 2.4 The documentation for each batch of finished products is elaborated, considering the results of the controls performed in the warehouse, so that its characteristics correspond, complying with the quality plan intended.

CR 2.5 Supplies before reception in the warehouse are controlled, assessing the results of the checks: quantities, dates, supplier, characteristics, among others and the approval procedure, depending on the plan of the quality of the company.

CR 2.6 External supplies are monitored, controlling the degree of supplier compliance in delivering supplies, comparing the agreed delivery terms and conditions with the quality plan.

RP 3: Manage the storage and preservation of finished products, raw materials and auxiliaries, as well as the supply of products to ensure the functioning of the production plant in the food industry, agreement with the company's production plan.

CR 3.1 The cleaning and operating conditions of the warehouses and equipment are monitored, according to the cleaning and maintenance plan and in case of observed deviations, restoring the anomaly, according to guidelines marked in the production plan.

CR 3.2 The criteria for the location of the goods in the warehouse are determined, taking into account the characteristics of the products, the identification and the optimal use of the resources, according to the Storage technical instructions.

CR 3.3 The conditions for the preservation of perishable products and the system of control of the deciduous are incorporated in the work instructions, in order to avoid losses according to the quality plan.

CR 3.4 The characteristics, with respect to quantities, as well as the flows, moments, destinations and intermediate stores of the products to be supplied, are established, according to the production schedules.

CR 3.5 The transport on the plant and inside the warehouse, is organized, setting the conditions, regarding the circulation of the vehicles, itineraries, intermediate and final points, respecting the conditions of safety and minimizing the costs, according to the procedure of internal traffic of goods.

CR 3.6 The fulfillment of the production supply output record is verified, based on the output system determined in the production plan.

CR 3.7 The instructions for the warehouse management work are elaborated, considering the needs, characteristics of the staff and working conditions, according to the quality plan.

CR 3.8 The stocks of raw materials and auxiliaries are organized in relation to the production and supply programs, making corrections when deviations are detected.

CR 3.9 The systematic to verify inventory in warehouse management is established, investigating possible differences in relation to stock controls.

RP 4: Manage the issue of external orders in the food industry, meeting the specifications and demands received, to ensure the conditions of shipment, according to the company's production plan.

CR 4.1 The issue of external orders is programmed according to order characteristics, (stock in storage, deadlines, distance, itineraries, costs), according to the contract document.

CR 4.2 The warehouse staff is organized to coordinate the required orders, specifying the work instructions and the corresponding documentation.

CR 4.3 The storage and, where applicable, shipment of expired or rejected products, is available, informing the departments involved to decide on their destination in accordance with the established procedure.

CR 4.4 The issuance of the external orders is organized, monitoring the lots, the protection of the same, the registration of exit and the documentation that accompanies it, according to the operating procedures of the company.

CR 4.5 The transport in both the supplies and the expeditions is organized, considering costs and according to programs and calendars established in the production plan of the company.

RP 5: Purchases, selecting suppliers/customers, negotiating conditions and closing operations in the food industry, as per the specifications received, to ensure that orders or purchases are the ideal, according to the company's productive plan.

CR 5.1 The arguments for the sale of products are defined, using the company's objectives and image, the characteristics and qualities of the products and the market situation.

CR 5.2 New suppliers/customers are selected, meeting the approval requirements set by the company.

CR 5.3 The plan of visits to suppliers and/or clients is established, organizing the corresponding program of visits.

CR 5.4 The plan of concerted visits with suppliers and/or clients is carried out, through structured interviews, applying selling techniques, depending on the characteristics of the supplier or customer, the demand and the supply, The company itself and its policy.

CR 5.5 The treatment and handling of food products to be managed and the 'market' techniques that could be used, is transmitted to the supplier/customer if necessary.

CR 5.6 The buyings are negotiated with flexibility, depending on the conditions set by the company and the type of customer/supplier in question.

CR 5.7 The closing of the sales transactions is carried out, controlling that the conditions and characteristics of the order or purchase, (prices, discounts, transport, ports, delivery times, payment method and other conditions), are within the margins set by the company, in accordance with the customer/supplier and clearly specified in the signed contract.

CR 5.8 The characteristics of the sales operations already closed, are communicated to the corresponding department, according to the established procedure.

CR 5.9 The supplier/customer file is kept up to date periodically, evaluating the executed operations, in accordance with the company's production plan.

RP 6: Support advertising and product promotion actions along the distribution channel, intervening in advertising and promotional campaigns for new products in the food industry, according to the policy of the company, to ensure marketing, in accordance with the company's production plan.

CR 6.1 Advertising and promotional campaigns are exposed and explained in detail to customers, according to the established market plan.

CR 6.2 The information: producers, suppliers and/or customers, among others, on the advertising and promotional campaigns of the company is transmitted, according to the plan of production and sale established.

CR 6.3 The features and benefits of products are reported to current and potential customers, according to the communication plan.

CR 6.4 The launch of new products is established, applying test and market testing, with the specific R & D department.

CR 6.5 Test, recall and sample recognition application information is obtained, according to the Department of Marketing, about the launch of new products.

CR 6.6 The information of the data and the results of the promotional campaigns is obtained, both in witness markets and in the definitive ones.

RP 7: Collaborate on the control over the distribution network of the company, according to the contract document, to meet the objectives of the conditions contracted with the distributors in relation to the characteristics of the raw materials and auxiliaries, complying with the company's production plan.

CR 7.1 The tokens with the characteristics of each distributor's raw and auxiliary materials are updated, incorporating the changes produced in the approval procedure.

CR 7.2 Information on the conditions for the preservation and handling of products is transmitted to distributors to avoid deterioration.

CR 7.3 The distributor relating to exclusivities, raw materials and auxiliaries is checked, verifying its compliance in relation to: sales prices, promotional campaigns, delivery times and services after sales.

CR 7.4 The distribution channel that affects the flow and rotations of products, stock breaks and distribution coverage, is analyzed to see if there are any anomalies that have arisen or are foreseeable, proposing corrective actions.

RP 8: Transmit the information demanded by the company about the product and the market in the food industry, conducting surveys of new trends, tastes and needs to customers to establish their policy of marketing.

CR 8.1 The tastes and needs of the food products market are obtained, probing customers about brand positioning, quality, packaging, price, according to the market plan.

CR 8.2 The variations in the price, characteristics, or commercial conditions of the competition are analyzed, according to the established ratios, according to the operating procedure.

CR 8.3 New trends in the tastes or needs of the food products market are detected, with the corresponding report being prepared, according to the established procedure.

CR 8.4 The sampling of the products of the competition is carried out according to the market plan established by the company.

CR 8.5 Information obtained from the food sector is transmitted, documented, to the marketing department.

CR 8.6 The assessment of the products of the competition is carried out, analyzing the variations of prices, characteristics and commercial conditions, among others.

CR 8.7 The "merchandising" techniques used in the sector are analyzed, as well as the promotional or advertising campaigns of the competition, taking into account the market ratios and the established market plan.

Professional context:

Production media:

General access and restricted access files in documentary and computer support. Base software and specific management and warehouse control applications. Data control and transmission equipment and devices, barcode scanner. Storage equipment and facilities.

Products and results:

Sourcing of raw materials, aids and materials in the food industry. Supervision of the reception of the warehouse of external supplies and finished products. Management of storage and conservation of finished products, raw materials and auxiliaries. Organisation of the dispatch of external orders in the food industry. Selection of suppliers/customers and buyers. Advertising and promotion actions of products along the distribution channel. Control along the company's distribution network in the food industry. Transmission of the information demanded by the company on the product and the market in the food industry.

Information used or generated:

Address goals for warehouses. Stock and inventory controls. Criteria for classification, storage and preservation of goods (supplies, finished products, rejections). Cost data relating to storage. Production programmes with supply needs. External orders. Supplier relationships, distributors, customers, carriers. Transport systems recommended according to types of goods. Machinery and equipment operating manuals used in the warehouse. Sales zone detail. Sales and purchase forecasts established by the company. Market research on the sector, brands, prices, preferences and others. Brand positioning. PGH (General Hygiene Plans) records and APPCC system records (Hazard analysis and critical control points).

COMPETITION UNIT 2: SCHEDULE AND MANAGE PRODUCTION IN THE FOOD INDUSTRY

Level: 3

Code: UC0557_3

Professional realizations and realization criteria:

RP 1: Schedule different manufacturing lines, in collaboration with other involved areas, considering costs to ensure the continuity of production processes, complying with the production plan.

CR 1.1 Production targets are set under the advice of other departments involved, according to the production plan.

CR 1.2 Production is planned in collaboration with other areas of the company, using the most appropriate techniques according to the production plan.

CR 1.3 Risk and uncertainty in the different scheduled production lines are evaluated using the required techniques according to the production plan.

CR 1.4 Processes are scheduled, taking into account the overall costs and costs of the project, using calculation tools according to the production plan.

CR 1.5 Production programs are subject to contrast (or consideration) with other areas involved in accordance with the production policy.

RP 2: Schedule the quantities and flow of raw materials, auxiliaries and materials necessary, considering production needs, in accordance with the production operating procedures to ensure the production plan in the food industry.

CR 2.1 The quantities, characteristics and flow of raw materials, auxiliaries and materials required in the manufacture of food products are programmed from the production department in accordance with the manufacturing.

CR 2.2 The production schedule is carried out, taking into account the needs and stocks, the orders of the customers and the reduction of production costs according to the company's policy.

CR 2.3 Production needs are valued and prioritized, taking into account the availability of human and material resources according to the production operating procedure.

CR 2.4 Manufacturing orders are processed, taking into account production needs and delivery times according to the shipment schedule.

RP 3: Control production in the food industry, considering human resources, using management tools, according to the control plan programmed to ensure the production plan.

CR 3.1 Work areas in the food industry are available, within the production line, using the management tools, according to the production plan.

CR 3.2 Human resources are selected and classified within the work areas of the production line, in accordance with the human resources management procedure for manufacturing.

CR 3.3 The machinery, equipment and ancillary facilities in the food industry are selected and classified within the work areas of the different production lines, according to the plan established.

CR 3.4 The information needs for the management of production in the food industry are detected and collected according to the plan established.

CR 3.5 Production control is set, using management tools according to the given plan.

CR 3.6 The efficiency and production efficiency ratios in the food industry are controlled by the measurement tools established according to the programmed control plan.

CR 3.7 Production in the food industry is put into operation under the supervision of the areas involved according to the manufacturing needs.

CR 3.8 The preventive maintenance of the machines on the production line is controlled, working out a maintenance plan, in order to ensure their availability.

RP 4: Coordinate the work group in the food industry according to the scheduled control plan, taking into account process operations, available resources and performance, to follow the plan of functions and competencies established in the company.

CR 4.1 The awareness and awareness of staff is developed with techniques that meet the company's human resources management policy.

CR 4.2 The assignment of tasks and responsibilities of each worker is made by allowing the group to execute and finish operations by meeting the stated objectives.

CR 4.3 The training and training needs of the human team are detected and established in a registry according to the company's specific plan.

CR 4.4 Human equipment is directed and coordinated with established management tools, taking into account the required characteristics.

CR 4.5 The interpretation of the instructions is provided, through ongoing advice from the staff in charge.

CR 4.6 Promotion channels and incentives are taken into account by assessing the attitudes of the employees, initiative and creativity of their employees.

RP 5: Control the production process in its different phases in the food industry, according to the control plan programmed to ensure the manufacturing plan.

CR 5.1 The control types at the inspection points are determined according to the production control plan.

CR 5.2 Production standards are secured on the process line and according to the production schedule.

CR 5.3 The deviations detected in the production are corrected by the systems set out in the production control plan.

CR 5.4 The responsibilities of basic production control are established within the manufacturing line taking into account the operational and human resources management procedures in manufacturing.

RP 6: Collaborate on production cost management in the food industry, using the calculation tools, according to the production plan to ensure the established accounting system.

CR 6.1 The costs of materials, products and equipment are established, using the necessary valuation and inventory systems according to the production schedule.

CR 6.2 Labor costs are set, using the inventory valuation systems according to the production schedule.

CR 6.3 End product costs are established using the necessary valuation and inventory systems according to the production schedule.

CR 6.4 The established production costs are assessed with other areas involved according to the production schedule.

CR 6.5 The inventories of the identified costs are fully managed and sent to the department involved for approval according to the production schedule.

RP 7: Participate in the organization of work risk prevention activities in the food industry, programmed in the specific productive unit according to company policy and applicable regulations for preserve security.

CR 7.1 Work risk prevention management is done by supporting other responsible and/or involved departments and in accordance with the production schedule.

CR 7.2 The management of prevention activities is made known to staff involved through work sessions according to the production schedule.

CR 7.3 The effectiveness and efficiency required in the management of the prevention of occupational risks is carried out by participating in the verification with the responsible department.

CR 7.4 The plan is subject to periodic evaluation and review through internal or external audits in accordance with the policy of safety and health care, collaborating on the plan by providing information and/or documentation Consider accurate.

Professional context:

Production media:

General access and restricted access files in documentary and computer support. 'Software' on the basis and specific applications of production management and programming in the food industry. Data control and transmission equipment and devices, barcode scanner. Food production and engineering equipment and facilities. 'Software' for the processing of data on machine maintenance history.

Products and results:

Manufacturing lines in collaboration with other involved areas scheduled according to production plans. Programming of the quantities and flow of raw materials. Controlled production, taking into account manufacturing needs. Coordination of working groups. Control of the production process. Collaboration in the management of production costs. Participation in the organization of work risk prevention activities in the productive unit, in accordance with company policy.

Information used or generated:

Direction targets for production. Production controls. Criteria for classification and production priorities. Cost data relating to production. Production programmes with supply needs. Characteristics and prices of raw materials and auxiliaries. Catalogues and information on machinery and production equipment. Technical information about the product: characteristics, production process and its influence. Characteristics of the finished products. Recommended production systems according to types of food. Machinery and equipment operating manuals used in the production. Lists corresponding to the state of the machines. PGH (General Hygiene Plans) records and APPCC system records (Hazard analysis and critical control points).

COMPETITION UNIT 3: COOPERATING IN THE IMPLEMENTATION AND DEVELOPMENT OF THE QUALITY AND ENVIRONMENTAL MANAGEMENT PLAN IN THE FOOD INDUSTRY

Level: 3

Code: UC0558_3

Professional realizations and realization criteria:

RP 1: Collaborate on quality plan management (GPC) activities in the food industry, according to the company's production plan, for its application.

CR 1.1 The collaboration in the management of the quality plan is carried out in the determination of information flows with the involvement of the entire organization, ensuring its compliance, in favor of the functional relations and the The transmission of organisational processes to achieve a competitive level of quality in the market, cost rationality and continuous improvement of the process.

CR 1.2 The collaboration in the management of the quality plan is done on the basis of the elaboration of the documentary support, referring to forms and formats of work instructions or specific processes, so that once completed, constitute traceability records, in compliance with the objectives and activities set out by the company.

CR 1.3 The collaboration in the management of the quality plan in the food industry is established in relation to the elaboration of proposals for improvement of the procedures of management of the quality plan, meeting the objectives and activities fixed by the company.

CR 1.4 The collaboration in quality plan management is performed according to the development of internal and/or external audit processes, in accordance with the company's quality plan.

CR 1.5 The collaboration in the management of the quality plan and food safety management is determined on the basis of the elaboration of a proposal for corrective and/or preventive measures, derived from internal and/or external audits, establishing required quality criteria for food suppliers.

CR 1.6 The collaboration in the quality plan and food safety management is established in relation to the elaboration of certification activities of the results of the tests carried out in plant and in other departments, ensuring the transparency of certification systems.

RP 2: Collaborate on organizational activities in the development of the Environmental Management Plan (PGM) in the food industry, to achieve sustainable development of the activity, meeting the objectives and activities fixed by the company.

CR 2.1 The collaboration in the management of the Environmental Management Plan is carried out in relation to the elaboration of the documentary support referred to forms and formats of the work instructions or specific processes, form which, once completed, constitute the traceability records, in accordance with the objectives and activities set out by the company.

CR 2.2 The collaboration in the management of the Environmental Management Plan is carried out in the development of internal and/or external audit processes, in accordance with the comprehensive quality system, meeting the objectives and activities fixed by the company.

CR 2.3 The collaboration in the management of the Environmental Management Plan is carried out in relation to the elaboration of proposals for improvement in the management of the same meeting with the objectives and activities fixed by the company.

CR 2.4 The collaboration in the Environmental Management Plan in the food industry is established in relation to the elaboration of proposals for improvement of the management procedures of the Environmental Management Plan, complying with the with the environmental objectives and activities set by the company.

CR 2.5 The collaboration in the management of the Environmental Management Plan is determined on the basis of the elaboration of a proposal for corrective and/or preventive measures, derived from internal and/or external audits, establishing the required environmental criteria for food suppliers.

CR 2.6 The collaboration in the Environmental Management Plan is established in relation to the elaboration of certification activities of the results of the tests carried out in plant and in other departments, assuring the transparency of certification systems.

RP 3: Propose process and product improvement actions in the food industry through the analysis of quality indicators, control and evaluation of results, complying with the company's production plan based on the objectives and activities set out.

CR 3.1 Process improvements, referred to: quality, environmental management, reduction of costs or reduction of forces, among others, are established from the information obtained in the diagnosis of the causes that motivate the conformities, out of control situations and deviations detected in the established control values.

CR 3.2 Critical control points are determined based on data collected in the assessment of numerical results of sample analysis and interpretation of statistical and biographical data related to processes and processes. products obtained.

CR 3.3 The deviations or changes detected in the product quality are transmitted to the interested department or department.

CR 3.4 The documentation on quality, environmental and personnel management monitoring is developed, in line with established standards, allowing easy interpretation according to the objectives and activities fixed by the company.

CR 3.5 The flow of information to enable staff to participate in quality and environmental management improvements is established, in line with the established rules, in accordance with the objectives and objectives of the activities set by the company.

CR 3.6 Documentary management that ensures the conservation, updating, access and dissemination of quality and environmental information is developed, in accordance with established standards, in accordance with the objectives and objectives of the activities set by the company.

RP 4: Collaborate in the development of a system of monitoring and control of critical control points (HACCP) of food security throughout the production process in the food industry to maintain the health of the food, according to the company's production plan, according to established guidelines.

CR 4.1 The potential dangers of food contamination are identified in the points, areas, and operations that are carried out throughout the production process.

CR 4.2 Corrective measures are determined, to manage the hazards of identified food contamination.

CR 4.3 The preventive measures established for every possible danger are controlled, following the guidelines established by the company.

CR 4.4 Regular reviews of food hazard analysis and critical control points (HACCP) are carried out, monitoring corrections and verifications whenever new operations are modified or new operating conditions, following the guidelines established by the company.

CR 4.5 The information in the analysis of the data and reports of the production process of the food industry is recorded, archiving in order to assure the quality of the product, following the established procedure, to assure the traceability and introduce process and product enhancements.

CR 4.6 The periodic training plan on hygiene and food safety is verified to be regularly delivered to all operators.

RP 5: Control compliance with legal requirements and product quality regulations, according to established guidelines to ensure consumer safety.

CR 5.1 The legislation of the different administrations affecting the food industry applies to ensure compliance with the required specifications.

CR 5.2 The consequences arising from the application of the legislation are disseminated and made known to the company's staff for its correct compliance.

CR 5.3 The degree of compliance with the voluntary standards adopted by the company is identified, studying possible modifications or improvements.

CR 5.4 The selected voluntary standards are implemented and operated on the basis of these standards, requesting their possible certification.

CR 5.5 The established and certified provisions and standards are kept up to date and continuously reviewed in those phases of the process affected by the rule.

RP 6: Carry out information and/or training activities for the improvement of the development of the Quality Management System (GSC) and the Environmental Management System (EMS) in the food industry, according to the plan company's production, according to established guidelines.

CR 6.1 The objectives of training and information, in the implementation, development and maintenance of the Integral Quality System are defined, involving staff in the food industry.

CR 6.2 Information/training activities for the achievement of objectives are programmed, selecting material and personal resources and identifying materials capable of producing impact on the food industry.

CR 6.3 The training/information actions for the improvement of the development of the Quality Management System (GSC) and the Environmental Management System (EMS) are defined by means of the evaluation instruments and criteria. adjusting them to the functional needs of the staff in charge, readjusting measures of the actions and assessing the results of the training plans/information imparted.

CR 6.4 Compliance with the (GSC) and (SGCM) in the food industry, ensures, developing a participatory and collaborative environment through the awareness of the workers in their care and the establishment of application protocols.

Professional context:

Production media:

Food security management software. Environmental prevention and control software.

Products and results:

Quality Plan Management (GPC) activities and food security in the food industry. Activities carried out in the development of the Environmental Management Plan (PCGM). Process and product improvements in the food industry. Control of compliance with legal requirements and product quality regulations. Activities carried out on information and/or training for the improvement of the development of the Quality Management System (GSC) and the Environmental Management System (EMS).

Information used or generated:

Legislation, regulations and technical-health regulations applicable to the sector. Drawings of the facilities for the implementation of the L + D and D + D programmes (cleaning, disinfection and disintering, deraising). Reports of hygienic audits. Relationship of human resources. Quality manual. General procedures, operations and work instructions. Quality control records. Letters of service. Parameters to be analyzed, limits of the same and influence on the final product. Result of quality analysis and testing (internal and external). Instruction manuals for quality control devices and equipment. Characteristics and formats of the final products, including information to be collected on labels and labels. Other certificates. Environmental regulations and regulations applicable to the sector. Plan for the control and minimisation of waste. Analytical reports on the control of environmental parameters. Reports of audits, diagnostics and ecoaudits. Relationship of human resources. Food, Community Directives, Regulations, Royal Decrees. Ministerial Orders, Laws, applicable. Environmental legislation, prevention of occupational hazards and food safety. PGH (General Hygiene Plans) records and APPCC system records (Hazard analysis and critical control points).

COMPETITION UNIT 4: DEVELOP PROCESSES AND CONTROL THE MANUFACTURE OF DISTILLATES, CONCENTRATED MUSTS, VINEGAR AND OTHER DERIVED PRODUCTS

Level: 3

Code: UC0768_3

Professional realizations and realization criteria:

RP 1: Indicating the physical-chemical characteristics and suppliers of raw materials, auxiliaries and materials to be involved in the manufacture of wine distillates, concentrated musts, vinegars, other derived products, and by by-products of wine-making such as pomace, faeces and lees, inter alia, to ensure compliance with the production and quality required by the applicable rules; as well as in the field of prevention of occupational, environmental and food safety.

CR 1.1 The quality required in the applicable rules of raw materials, semi-finished of fresh must, sulphite must, wine, marc, distillates, concentrated musts, vinegar, among others, is indicated, characteristics, types of control, analytical techniques used and values of the products.

CR 1.2 Possible physico-chemical and microbiological alterations are specified, indicating the alterations that may be developed and the manipulation to be carried out in the raw materials, semi-finished of fresh must, must sulphite, wine, marc, distillates, concentrated musts, vinegar and other vinegar, due to their handling and/or storage.

CR 1.3 The permissible margins or tolerances in the characteristics of raw materials and materials are established, considering the physico-chemical parameters, determined in both the raw materials and the final product.

CR 1.4 The relationship of suppliers of raw materials and auxiliaries is determined, taking into account the predetermined criteria by the company, considering the alternatives offered by the suppliers and respecting the costs set.

RP 2: Develop the processes for the manufacture of distillates, concentrated musts, vinegar and other derived products to fix to each operation the equipment, required tools and control parameters, as established in the plan General production and applicable standards of quality prevention of occupational, environmental and food safety risks.

CR 2.1 The procedure manuals and the technical instructions for the manufacture of wine distillates, concentrated musts, vinegars and other products derived from grapes and wine are made, by checking that they are in accordance with the requirements of the Established formats, using precise and easily understandable language and terminology for the production staff.

CR 2.2 Production manuals are defined, incorporating product specifications, control parameters, operation times, controls and tests to be performed, establishing corrective measures for processed derivatives of the grape and wine.

CR 2.3 The process of obtaining wine distillates and by-products of vinification, concentrated musts and vinegars is established, verifying the stages or phases that ensure the completion of the product, according to the Established prescriptions.

CR 2.4 The manuals, technical processing instructions, and product specifications are transmitted, ensuring that each operator has this material.

CR 2.5 The technical instructions for distillation, redistillation and rectification are established, considering the required times and quantities, guaranteeing the safety and the quality required in the production of alcohols and Spirits, as set out in the general production plan.

CR 2.6 The technical instructions for desulphite, ion exchange and vacuum are determined in obtaining concentrated musts, establishing times, quantities, temperature and qualities, as established in the general plan of production.

CR 2.7 The aging and aging of the distilled and vinegars products is determined, establishing the conditions, such as time, trasiegos, preparation of toneles, among others, according to the criteria laid down in the plan general production.

CR 2.8 The machines and the distillation, concentration, vacuum, air generators and other equipment are monitored, regulating the rate required by the production instructions.

CR 2.9 The operating procedures for wine distillates, concentrated musts, vinegars and other products derived from grapes and wine are determined, considering the stages of production.

CR 2.10 The shipment of the obtained by-products, residues and discharges that do not meet the specifications is established for their transport to the designated place, recycling or treatment.

CR 2.11 The performance ratios of wine distillates and vinification by-products (caterpillars, faeces, lees), concentrated musts and vinegars are controlled, maintaining the margins provided for in the work instructions.

RP 3: Establish the criteria and checks required for the preparation, cleaning and maintenance of machines and equipment for the manufacture of wine distillates and by-products of wine-making, concentrated musts and vinegar for ensure the smooth functioning of the process, as set out in the overall production plan.

CR 3.1 The disposal of machines and equipment in the production of wine distillates and by-products of winemaking (caterpillars, faeces, lees), concentrated musts and vinegar is established, achieving the sequence and synchronization of operations and use of space.

CR 3.2 The first level maintenance programmes and the changes of tools, formats, rules and operational status of the machines and equipment are determined in the unit of work, corresponding to the requirements of the general plan of production.

CR 3.3 Checks and controls on ancillary services, plant generals, such as steam, water, vacuum are established, ensuring the characteristics and continuity of supply required by equipment and processes.

CR 3.4 The cleaning and disinfection of areas, equipment and machinery is determined, controlling the calendars, schedules and persons in charge, avoiding incompatibilities between different products that are processed in the same equipment, ensuring the cleaning conditions, parameters and levels of cleaning, disinfection and sterilisation, controlling the stopping, emptying and disassembled conditions at the start and end of the operation.

RP 4: Track the process of making wine distillates and by-products of wine-making, concentrated musts, vinegars and other products of diversification, by determining the sampling, incorporation of process improvements and application of analytical and sensory control techniques, to obtain in the final product the quality as established in the general production plan.

CR 4.1 Monitoring of the process of obtaining distillates, concentrates, vinegars and other derivatives is carried out, verifying the incorporation of improvements in the processing of products.

CR 4.2 The random sampling points in the batch take are determined, considering that they are representative points, complying with the requirements of the general production plan.

CR 4.3 The analysis of parameters of the samples of alcohols, such as sugars, colouring matter, tartaric acid, among others is carried out, following the official regulations applicable for each product.

CR 4.4 The analytical report is performed, including the title data, report number, dates, work objective, sample identification, sample sampling detail, summary of the analytical method followed, results, interpretation of the results and signature of the person responsible.

CR 4.5 FVC analysis equipment (densimeters, turdimeters, pHmeters, spectrophotometer and chromatographers, among others), used in chemical analysis are calibrated with normalized patterns.

CR 4.6 The microbiological techniques for the control of musts, concentrated musts and vinegars are determined according to the product and microorganism to be studied.

CR 4.7 Sensorial analysis techniques are performed according to the organoleptic characteristics to be determined, in the processes of wine distillates and the by-products of vinification (caterpillars, faeces, lees), concentrated musts and vinegar.

CR 4.8 Safety measures in cleaning and maintenance are applied in the use of instruments, equipment and apparatus in the tests and trials for the manufacture of wine distillates, concentrated musts and vinegars, in compliance with and monitoring good laboratory practice.

Professional context:

Production media:

Technical and Manuals Instructions for the reception of musts, wines, caterpillars, faeces, lees and other wine-making by-products. Technical sheets of raw materials and auxiliary materials, Technical and Manuals of Classification and Preparation of Raw Materials, Records of reception of raw materials and auxiliary materials. Treatment equipment such as alkytaras, distillation columns, stills, evaporators, acetyfication tanks, vinegar production reactors, heat pumps, filtration equipment, steam boilers. Equipment manuals such as Spectrophotometer, Chromatograph, pH-meter, Valuation Equipment, Balances, Termometers, Diverse Fungible Material, Normalized Tasting Cups.

Products and results:

Relationship of characteristics of raw materials and auxiliary materials. Process programs for processing. Development of operational procedures. Technical documentation for process development and control. Flemas, holandas, brandys, spirits, caterpillars; must, rectified concentrated must, vinegars. Byproducts. Sample of raw material, intermediate product and final product to be analyzed. By-products to be analysed. Analytical reports of results.

Information used or generated:

Production plans. Manuals for the use of equipment, procedure manuals and work instructions for obtaining spirits, concentrated musts and vinegars. References of raw materials and products. Product safety sheets, guides to good hygiene and handling practices. Guides to good environmental practices. Parts and reports of production, analytical and storage reports and/or expedition. Records of the machinery. Sampling procedures. Individual calibration procedure for each equipment. Manuals of analytical techniques. Manual of instruction and maintenance of equipment and laboratory equipment. The laboratory's occupational health and safety programme. In accordance with the provisions of Article 102.2 of Law 50/1998 of 30 December 1998 for the exercise of the profession of specialist in the field of winemaking, the title of the Senior Technical Industry, established by the Royal, will be required. Decree 2050/1995 of 22 December 1995 corresponding to the teaching of higher-grade vocational training, or the title of Technical Specialist in Viticulture and Entechnics, set out in Royal Decree 2329/1977 of 29 July, corresponding to second-degree vocational training studies.

COMPETITION UNIT 5: CONTROL THE BEVERAGE PACKAGING AND PACKAGING PROCESS

Level: 2

Code: UC0314_2

Professional realizations and realization criteria:

RP 1: Prepare the product for packaging, following the specifications of the technical information sheet in the case that there is a bottle reference, complying with the applicable regulations for the prevention of occupational risks, environment, food packaging and food safety.

CR 1.1 The mixture of must and/or water with the reference yeast is made according to the quantities and temperature of the recipe.

CR 1.2 The sugary sirope or the amount of must to be added is prepared, serving as a substrate to the reference yeast.

CR 1.3 The sirope and the reference yeast are inoculated in the beverage to be packaged, controlling the amounts of dissolved oxygen, carbon dioxide, and other parameters set out in the technical tab.

CR 1.4 The homogeneity of the yeast mixture, sirope and beverage to be packaged is checked, by performing the tests set out in the technical tab.

RP 2: Perform the treatment of the product before, during and after packaging, to ensure its organoleptic characteristics and stability, following the specifications of the technical tab.

CR 2.1 The necessary controls are performed on the beverage (turbidity, filtrability and colmatation among others), checking that they meet the conditions laid down in the technical tab for further processing.

CR 2.2 The dose of additives is adjusted to the levels set, ensuring the stability of the product.

CR 2.3 The parameters of the heat treatment applied are controlled for each type of beverage.

CR 2.4 The pressure and flow conditions, among others, are checked during the amicrobiotic filtration process, regulating them within the established values for each type of beverage.

CR 2.5 The effectiveness of the treatment is checked by sampling periodically, and transferred to the laboratory to be subjected to the specified tests.

CR 2.6 The corrective measures provided for in the procedure manuals apply in case of deviations.

RP 3: Perform the first-level maintenance operations of the machines, equipment, and auxiliary media required for the packaging of beverages, as specified in the production rules.

CR 3.1 The operation of equipment, machines and auxiliary instruments used (filling, vats, cannulas and others) is checked, as well as its variables (temperature, pressure and others), according to the technical documentation and Company instructions.

CR 3.2 The items specified as top-level, spent or deteriorated, and operating failures are detected, observing the equipment and machines used.

CR 3.3 Parts or items specified as top-level, broken, or defective on equipment and machines are replaced, re-establishing their operation.

CR 3.4 The documentation referred to the first level maintenance performed is recorded in the incident history, transmitting to the personnel responsible the report of detected anomalies that exceed their level of competence.

CR 3.5 The production area and pipelines of the packaging/bottling line are cleaned and disinfected following the deadlines set in the work instructions, using steam or detergent solution and/or disinfectant.

CR 3.6 Equipment, machines and auxiliary instruments are selected and prepared according to the production schedule.

RP 4: Prepare the machines, equipment and auxiliary means necessary for the packaging of beverages, regulating them according to the requirements set out in the procedure manuals, to ensure compliance with the quality specifications of the final product, complying with the applicable regulations on the prevention of occupational, environmental, packaging and food safety risks.

CR 4.1 The required information on the products and on the packaging specifications is obtained as provided for in the production sheets.

CR 4.2 Process parameters (temperatures, cycle times and speed, among others) of machines and equipment (cleaning, moulding-blower of preforms and welders, among others) are regulated by buttons, screens Touch or push buttons, achieving the synchronization and rhythm required by the production instructions.

CR 4.3 The status of the cartridges and other filter elements is checked in the bottling of liquids requiring prior filtration, performing the specified tests (bubble point test and integrity test, between other).

CR 4.4 Supply of consumables (bottles, plugs, capsules and labels, among others) are requested from the warehouse according to the rhythm of production.

CR 4.5 Packaging containers or materials (glass, plastic, metal and brik, among others) are prepared, placed in their positions and adapted to the lot to be worked on.

CR 4.6 The products to be packaged are identified, determining whether they are compliant with the batch and whether they are prepared, mixed or combined to be processed.

CR 4.7 The labels required for the packaging and the identification inscriptions correspond to the batch processed.

CR 4.8 Cleaning of unformed packaging "in situ" is done under conditions marked by job specifications.

CR 4.9 Waste materials and finished products that do not meet the specifications are moved for recycling or treatment in the form and location.

RP 5: Monitor the beverage packaging line, following the required technical specifications, to ensure compliance with the quality specifications of the final product.

CR 5.1 The temperature and the level of detergent product concentration are controlled in the glass container washing machines, verifying the operation of the label extractors.

CR 5.2 The formation of the "in-situ" made-up packaging (preform-blower molding, among others) is controlled, ensuring that its characteristics (shape, size, thickness, weld and layers) are those specified in the process manual.

CR 5.3 The filling of beverages that need to maintain the gas pressure is performed under isobarometric conditions, guaranteeing the carbon dioxide content and preventing dissolved oxygen dissolution.

CR 5.4 The automatic filling process of the bottles or other containers is controlled, by means of the corresponding system of regulation and accounting, and maintaining the dosage within the limits established by means of sampling and weighing.

CR 5.5 The closure and sealing of the package are in accordance with the requirements for each product in the instructions for the operation.

CR 5.6 The legend required on the labels is checked, ensuring its identification and subsequent control and ensuring that it adheres to the packaging in the corresponding shape and place.

CR 5.7 Witnesses verifying the online control equipment (especially the empty/full packaging electronic inspectors) are passed according to the established rules.

CR 5.8 The packaging product is moved in the appropriate shape and place, depending on subsequent processes or storage.

CR 5.9 The materials and products consumed throughout the packaging process are accounted for, disposing of the leftovers for use and if necessary, modifying the requests for supplies.

RP 6: Control the beverage packaging process, following the required technical specifications, to ensure the quality and final characteristics of the batch, complying with applicable risk prevention regulations work, environment, packaging and food safety.

CR 6.1 The characteristics of the packaging environment or atmosphere are maintained within the levels marked in the instructions of the operation.

CR 6.2 Corrective measures to restore balance or to stop the process apply in situations of incidence or deviation, requesting technical assistance, if any.

CR 6.3 Performance ratios are maintained within the margins provided in the work instructions.

CR 6.4 The sampling of the final product, its identification and its shipment, are carried out in accordance with the established procedures.

CR 6.5 Information regarding the results of the work, incidents produced and corrective measures, references of materials and products used is recorded in the media and in the detail indicated.

CR 6.6 Failure to operate equipment is detected, assessing whether it is appropriate to correct it or to notify the maintenance service of its competence.

Professional context:

Production media:

Thermal treatment equipment for beverages: plate exchangers, tubulars, pasteurizers (flash, tunnel), autoclaves. Sterile filtration equipment. Preparation and packaging equipment: despalletizers, cleaning machines (blower, rinsing machine, washing machine). Thermoforming thermoforming-blow molding. Packaging lines: rinsing, dosing-filling, bagging, closing, sealing, sealing, welding, sealing, capsuladora, marker, labelling, palletizer. Protective devices on equipment and machines.

Products and results:

Packaging area, ready. Maintenance operations of packaging equipment, maintained. Packaged beverages arranged for storage, marketing and dispatch. Reports of anomalies and disconformities. Batch traceability documentation.

Information used or generated:

Equipment usage manuals, procedure manuals, and packaging work instructions. References of materials and products. Final batch documentation. Parts of work and incidents. Results of "in-situ" quality testing. Applicable rules on the packaging and bottling of beverages. Applicable Community and State rules on the labelling of foodstuffs. Applicable rules for the prevention of occupational, environmental and food safety risks.

COMPETITION UNIT 6: APPLY THE LEGISLATION OF WINE PRODUCTS AND THEIR DERIVATIVES AND MANAGE THE BOOKS

Level: 3

Code: UC0769_3

Professional realizations and realization criteria:

RP 1: Control compliance with the Common Agricultural Policy (CAP) and Common Market Organizations (CMOs) regulations in the winery for the production and commercial management of the company.

CR 1.1 The general aspects of the European wine sector are reviewed, checking their compliance in the field of the wine company, as well as the implementation in the corresponding departments in the winery the reforms of the common organisation of the wine market for wine products (CMOs).

CR 1.2 The systems of reconversion and restructuring of the vineyard are applied, adapting the production to the requirements of the market.

CR 1.3 The intervention mechanisms envisaged by the European Union on the wine market are determined, according to the product to be produced in the winery.

CR 1.4 The different categories of table wine, VQPRD (quality wine produced in specified regions) and others, are established for each product produced, according to its final destination and the geographical location of the winery.

CR 1.5 The documentation related to the agricultural policy of the wine market is archived in a way that is operative and easily accessible for the productive and commercial management of the company.

RP 2: Apply the different Regulations and Codex on wine, to ensure the quality and hygiene of the operations performed.

CR 2.1 Community regulations, national legislation, autonomy and regulations of the appellation of origin are reviewed, updated and implemented in the company.

CR 2.2 The international oenological Codex applies to the enological products used in the hold.

CR 2.3 The designation, denomination, and presentation of wines, alcohols and other products is established in accordance with the rules established for each country of destination.

CR 2.4 The oenological treatments and practices are determined for each type of wine, alcohols and other products according to the applicable regulations.

RP 3: Manage the winery registration books and the processing of sector aids, checking that they conform to the movements and oenological practices performed, as well as to attend to the inspectors of the administration, for keep all documentation completed in accordance with applicable regulations.

CR 3.1 The entries and outputs in the wine, alcohol and other product record books are performed at the time and in the established form, checking the accuracy of the data recorded when contrasting with the stock of products in the cellar.

CR 3.2 The oenological practices subject to registration are recorded in a timely manner according to the method implemented, indicating quantity and treated product.

CR 3.3 The record books are collated periodically, to avoid differences that distort the hold's actual stocks with those related in the books.

CR 3.4 The stock statement is made annually in the corresponding Autonomous Community, for each type of wine and packaging (bulk, bottled), as set out in the regulations.

CR 3.5 The harvest declaration, if any, shall be made in the form and time limits established by the Central or Autonomous Administration.

RP 4: Make the corresponding declarations for the production and sale of wine according to the information recorded, in order to keep all the documentation completed according to the applicable regulations.

CR 4.1 The accompanying documents in the intra-Community transport of wine products subject to movement formalities are completed, in accordance with the applicable rules.

CR 4.2 The accompanying documents in the transport to third countries of wine products are completed, in accordance with the applicable rules.

CR 4.3 The registration of the accompanying documents is carried out, classifying them according to their date of issue.

CR 4.4 The entries and exits of wine and other products, under suspension arrangements, are declared in the time and form laid down by the applicable regulations in the relevant tax agencies.

CR 4.5 The accompanying documents for intra-Community traffic are checked, in order to carry out their weekly relationship according to the model established by the legislation.

CR 4.6 The quarterly declaration of wine entries and exits is organized and reviewed, prior to its presentation; collating it with the records made in the corresponding books.

Professional context:

Production media:

Personal computers, local network posts. Record books: Inputs and outputs, bottling, tax agency, oenological practices, products of enological use. Programs: spreadsheets, database, word processors. Community Legislation. Law of the vineyard and wine. Regulations of Designation of Origin.

Products and results:

Information ordered, detailed, complete and updated on current legislation. Reports on systems for regulating the wine sector. Product entry and exit records. Record of oenological practices. Quarterly declaration of entries and exits of wine, alcohols and other derived products. Annual declaration of the existence of bottled and bulk wine. Harvest declaration. Record of statements. File for all records performed.

Information used or generated:

Legislation/documentation from the different (International, Community, State, Designation of Origin). International Codex of oenological practices and products. Food Codex. Balance sheets. Entry and exit documents. Transport guides. Accompanying documents. Stock statement. Models for the clearance of special manufacturing and transport taxes.

TRAINING MODULE 1: WAREHOUSE MANAGEMENT AND MARKETING IN THE FOOD INDUSTRY

Level: 3

Code: MF0556_3

Associate with UC: Manage the supplies, warehouse and expeditions in the food industry and perform marketing support activities

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Analyze procurement and procurement programs, according to a logistics plan.

CE1.1 To express the points to be taken into account in the elaboration of a plan of supply of goods according to the plan of logistics established by the company.

CE1.2 Use the systems to calculate the supply needs of different materials from the expected consumption.

CE1.3 To estimate the appropriate rate of supply for the various materials, depending on their characteristics and consumption and the supply plan.

CE1.4 Precise the conditions of submission and order information, according to the procurement procedure, to avoid errors and confusion at the reception.

CE1.5 Identify factors to be taken into account in the selection of raw materials, auxiliaries, and other materials to be purchased, according to the established procedure.

CE1.6 In a scenario of production needs, where an order is placed:

-Calculate the quantities of each commodity for a production cycle.

-Drill down the characteristics that materials must meet.

-Calculate the optimal order size.

-Estimate the price of the order.

-Perform the merchandise purchases and receipts calendars.

-Deliver order forms to budget providers, as well as conditions, for the company's interior.

C2: Evaluate the stock management systems of raw materials, auxiliaries, and semi-finished food products according to the logistics plan.

CE2.1 Determine the total results of an inventory, in accordance with the criteria established for the production of inventories. From stock data in store (number, quantity, classes, prices).

CE2.2 Analyze possible causes of mismatch between registered stocks and counts performed.

CE2.3 Describe stock management and control procedures.

CE2.4 Describe the various product cataloging systems, in order to enable them to be properly located later.

CE2.5 Describe the variables that determine the storage cost, according to the established ratios.

CE2.6 Rate movements and stocks of raw materials, consumables and finished products, according to the supported accounting methods (average price, weighted average price, LIFO (Last Input First Output), FIFO (first input first output).

CE2.7 Recognize and manage the methods of calculation and representation of the various stock levels (minimum, safety, medium and maximum), as well as the rate of rotation of the stock levels.

CE2.8 In a scenario that provides the initial value of different types of stocks, storage costs, rhythms, and cost of production and purchase operations, meriting tables, and data from a count physical:

-Classify stocks by applying some of the most common methods.

-Calculate the average storage and manufacturing period.

-Identify buffer points, volumes, and conditions required.

-Identify inventory count differences based on estimated balance, arguing for possible causes.

-Prepare the timely control documentation.

C3: Analyze the processes of storage, internal distribution and handling of the various supplies of the food industry, in accordance with the established operating procedure.

CE3.1 Identify the different zones of a type store and describe the general characteristics of each warehouse.

CE3.2 Describe the essential phases of the process of storing goods and supplies, according to the operational plan, identifying the tasks necessary to properly carry out the storage cycle, grouping them in around jobs.

CE3.3 Characterize variables that affect the organization of a warehouse, deducting the effects of each of them in spatial distribution planning.

CE3.4 Recognize the most widely used media in the storage of food products, their applications and capabilities, specifying the applicable safety and hygiene measures.

CE3.5 Associate the means and procedures for handling goods to the different types of products, taking into account the physical characteristics of the products, as well as the spaces, easements and tours in storage and site.

CE3.6 Describe the conditions and precautions to be taken in the storage of food products and others (cleaning products, by-products, waste, packaging, packaging), in accordance with the plan of good practice of handling.

CE3.7 Determine the environmental conditions required for the storage of products, according to labels and guides to good practice.

CE3.8 Determine, by means of sketches, the internal distribution of the different products based on the internal distribution guides.

CE3.9 Represent possible flows and internal product paths to optimize the space, time, and use of the products.

C4: Feature models of reception, expedition and transport plans, of application in the food industry, based on established guidelines.

CE4.1 Identify the characteristics of the various means of transport and the environmental conditions needed to move food products.

CE4.2 Recognize and interpret the regulations on protection in the transportation of products from the food industry.

CE4.3 Identify and specify the different types of packaging that are most commonly used, depending on the types and means of transport.

CE4.4 List the most relevant data that should be included in the label, relating to the identification of the goods or the recommended handling conditions.

CE4.5 Describe the information that should and/or may be included in a label, relating to its purpose in terms of identification, qualification and guidance on the composition and conditions of consumption of the product food.

CE4.6 Recognize and interpret the commercial regulations governing the transport contracts of food products.

CE4.7 To differentiate the responsibilities of each of the parties involved in the carriage of goods (seller, carrier, buyer, potential intermediaries), as well as the deadlines and conditions for the claim of deficiencies.

CE4.8 Relating the means and procedures for loading, unloading and handling of goods with the characteristics and care required by the different types of products, as well as with the safety standards applicable to the operations.

CE4.9 List and describe the checks to be carried out on the raw materials and other consumables, in order to be able to give the go-ahead to its reception and to accept provisional or definitively the goods, as well as on the presentation of the finished products to be able to give the go-ahead to their expedition.

CE4.10 Point out the response capabilities, to incorrect batch receive cases.

CE4.11 In a practical scenario, of food products to be issued or received, where the available means of transport are detailed:

-Calculate the required volume of the means of transport.

-Identify and quantify the most important conditions to consider in the choice of the means of transport and select the most appropriate.

-Confect transport routes based on the destination of the goods.

-Determine the flow and itineraries, the means to use, and the applicable safety and hygiene measures in batch loading/unloading.

-Point out the guidelines to be followed in the receipt and/or dispatch of lots (documentation to complete or review, checks and tests to be carried out to give the conformity).

-Calculate the periods, means necessary for the complete care of an order, from notification to storeroom.

C5: Apply the techniques in the negotiation of the conditions of purchase and in the selection and evaluation of the customers/suppliers, in accordance with the approval procedure.

CE5.1 Explain the different stages of a trading process for trading conditions.

CE5.2 Identify and describe the most commonly used trading techniques in sales.

CE5.3 Interpret the merchant regulations governing the sales contracts.

CE5.4 Describe the most important points to consider in a sales request.

CE5.5 Identify the most frequent types of sales contracts, distinguishing and recognizing the general clauses of the optional and describing the commitments made by each party.

CE5.6 Describe the applicable communication techniques in information and care situations to providers/clients.

CE5.7 Drill down the phases that make up a personal interview for commercial purposes.

CE5.8 Identify methods of collecting information about customers/suppliers and indicating the essential data that should be included in a master file.

CE5.9 Recognize the essential criteria that apply in the selection of supplier/customer offers/demands.

CE5.10 In a mock telephone interview and/or personal contact with a customer/provider, to start negotiations:

-Characterize the caller to set behavior patterns during the communication/negotiation process.

-Get accurate information for mutual personal identification and contract needs/possibilities.

CE5.11 In a practical hiring scenario, establish a plan that looks at the following aspects:

-Estimating the respective needs, strengths and weaknesses.

-Identifying the main aspects of negotiation and the most appropriate technique.

-Exposition of product characteristics and their suitability for the client's needs.

-Exposition the contract conditions of the contract in a clear and precise manner.

-Estimate of potential concessions, valuing their cost and limits on negotiation.

CE5.12 In a practical scenario, in the case of different options, in which conditions of purchase, guarantees and level of service are expressed, conditions or recommendations of the company:

-Evaluate the degree of compliance.

-Select the one that best suits the defined goals.

-Point out points of the offer that could be negotiated by estimating the cost of the changes.

-Develop a justified counter-offer as a basis for further negotiation.

C6: Analyze the different sales patterns in the industry and the food trade and their importance, according to the market plan.

CE6.1 List the objectives that the sales function is intended for.

CE6.2 Explain and differentiate the different types of sales in certain products, depending on the style, product, or customer.

CE6.3 Relate food product lines with employee styles, highlighting the advantages and disadvantages in each case.

CE6.4 Identify products that are especially suited to the type of personal sale, reasoning their inclusion.

CE6.5 Describe the functions that a sales agent can develop.

CE6.6 Different types of contractual relationships that can unite a seller with an entrepreneur.

CE6.7 List the methods used to calculate the sales function and the share for each seller.

CE6.8 Highlight the most important skills for a sales agent, pointing out some techniques for improvement.

CE6.9 Describe the most current after-sales services in the food industry, their evolution over time and the role that the sales agent represents in them.

C7: Get information about products and markets in the food sector, making a first interpretation of them based on established instructions.

CE7.1 Interpret information about price regulation campaigns, marketing regulations, and international commodity and food product markets.

CE7.2 Specify the most commonly used information collection techniques in commercial research.

CE7.3 Describe the main action guidelines that pollsters should observe in the development of their work.

CE7.4 Identify and describe the main statistical data used in commercial research and the subsequent interpretation of results.

C8: Characterize the advertising, promotion and animation actions of the point of sale and the goals they aim to, according to the policy and strategy of the food business.

CE8.1 Describe the most commonly used types, media, and advertising media and promotional media.

CE8.2 Explain the general objectives of advertising and promotion and the implications that you can assume in commercial activity.

CE8.3 Define the variables to be controlled in advertising or promotional campaigns, to assess the results.

CE8.4 Describe the most commonly used techniques in public relations and their objectives.

CE8.5 Differentiate between buyer and consumer and their influence when setting a campaign.

CE8.6 Characterize the main needs and motivations classifications and ways to cover them.

CE8.7 Differentiate between different types of purchase (by impulse, rational and suggested) and the influence they exert on them various factors, such as fashion, advertising campaigns, point of sale and prescriber.

CE8.8 Explain the functions and objectives that a storefront can have and the influence sought in the consumer by the techniques of window dressing.

CE8.9 Identify and explain the main 'merchandising' techniques used in commercial food establishments.

CE8.10 Identify the parameters used in calculating the optimal linear and how to control them for the benefit of the products.

CE8.11 In a practical scenario, about details of the sale in an establishment:

-Calculate the yields per square meter and per linear meter of shelving.

-Calculate the effectiveness of the implementation of products at different locations in the premises, taking into account their food product character.

-Get the minimum and optimal linear for a particular food item.

-Indicate hot and cold spots.

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

C1 with respect to CE1.6; C2 with respect to CE2.8; C4 with respect to CE4.11; C5 with respect to CE5.10, CE5.11 and CE5.12; C8 with respect to CE8.11.

Other capabilities:

Act quickly in problematic situations and not just wait.

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

Demonstrate flexibility to understand changes.

Participate and actively collaborate on the work team.

Take Responsibility for the work that you develop and achieve your goals.

To be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and their implementation in the food sector, not only with technical but also ethical criteria.

Update permanently, when evaluating, the technology or technology used and to propose new techniques according to the best available techniques criteria.

Contents:

1. Food industry logistics, inventory management techniques applicable to the food industry

Basic concepts.

Parts that integrate it.

Logistics activities: sourcing of products. Supply cycle. Cycle of expedition. Qualitative determination of the order.

Quantitative Order Determination: Continuous Review Systems. Periodic review systems. Deterministic models. Probabilistic models.

Demand forecast: constant-level models. Models with trend. Seasonal models. Regression models.

Planning the needs of MRP materials I.

Planning for distribution needs. DRP.

Supply Chain Management (Supply Chain Management).

2. Transport of food goods

External transport: means of transport. Types. Features.

Conditions for the means of transport of food products: protection of shipments. Environmental conditions. Packaging depending on the type of transport. Tag out. Symbols. Meaning. Minimum indications.

Transport contract: participants. Responsibilities of the parties.

Internal transport and distribution: route planning. Loading and unloading of goods. Organization of the internal distribution.

3. Organization of warehouses in the food industry. Stock management in the food industry

Planning the warehouse organization.

Inventory management techniques.

Distribution of jobs and instructions for the job in the warehouse.

Material needs planning (MRP).

Planning for distribution needs (DRP).

Warehouse Division. Zoning. Conditions.

Storage of food products. Environmental conditions.

Storage of other non-food goods.

Incompatibilities.

Damage and defects derived from storage.

Distribution and handling of goods in storage.

Security and hygiene in storage processes.

Stock types. Controls. Causes of discrepancies.

Raw materials, auxiliaries, finished products, in-progress, packaging and packaging.

Stock valuation. Methods. Prices: medium, weighted average, LIFO, FIFO.

ABC Product Analysis.

Stock control documentation.

Management tools for ordering production.

Detection and search for information that is considered interesting for ordering production.

The collection of informational dossiers to ensure or improve the production plan.

The methods and the measurement and control ratios of the production.

The efficiency and efficiency ratios measurement control plan for people and products.

4. The process of trade negotiation and the purchase and sale in the food industry, the market, the consumer and the distribution in the food industry

Prospecting and Preparing.

The negotiation process.

The Sales Process.

Communication in the process of negotiation and sales: function of communication. The process of communication. The communication plan. Barriers in communication.

Development of the negotiation. Negotiating techniques.

Terms of Sale. The contract. Regulations.

Control of trading and trading processes.

The negotiation power of customers and suppliers. Influencing factors.

Types of customers and suppliers.

Selection of customers and suppliers.

Concept of sale: types of sale. Personal sale. Elements.

The market, your classes.

The consumer/buyer.

Advertising and promotion: advertising and advertising media. Sales promotion. Public relations. Advertising and promotion at the point of sale.

Concept and objectives.

Distribution channels.

The product and channel.

Relationships with distributors.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the management of the supplies, the warehouse and the expeditions in the food industry and the performance of marketing support activities, which will be accredited by one of the following two ways:

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

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

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

TRAINING MODULE 2: ORGANIZATION OF A FOOD PRODUCTION UNIT

Level: 3

Code: MF0557_3

Associated with UC: Schedule and Manage Production in the Food Industry

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Classify the different methods of programming and production planning in relation to different management techniques according to company policy.

CE1.1 Analyze the production objectives required by the company policy.

CE1.2 Analyze different production programming assumptions using the PERT, CPM (Critycal Point Method), ROY and set targets.

CE1.3 In a scenario of a production line, programmed according to the objectives set, the following aspects:

-Analyze the risks and uncertainties associated with the process.

-Determine the production activities covered.

-Define productions for each unit of time and corresponding work rates.

-Set priorities and relationships between activities.

-Perform the graphical representation of the production program.

CE1.4 In an assumption, define and classify the overall costs and costs, according to the corresponding operating procedure.

CE1.5 Analyze the different production programming methods designed in conjunction with other involved areas, in accordance with company policy.

C2: Evaluate different program of calculation of quantities and flows of raw materials and materials according to the manufacturing program.

CE2.1 Analyze and study the needs of raw materials, products and materials in the production line according to the manufacturing plan.

CE2.2 Classify manufacturing orders with respect to the product to be manufactured according to the shipment schedule.

CE2.3 Analyze the different machines, equipment and facilities used in production in the food industry according to the corresponding manufacturing program.

CE2.4 Analyze different manufacturing order records using as reference various records models according to the production schedule.

CE2.5 In a scenario of production needs, according to the production schedule:

-Calculate the quantities of product and raw materials to enter the production line.

-Drill down the characteristics to be met by the required materials.

-Perform a calendar of entries on the production line.

C3: Classify the different methods of ordering the production according to patterns set in the production schedule.

CE3.1 Identify and analyze the different work areas of the production process according to the manufacturing program.

CE3.2 Analyze the different strata of human resources according to their characteristics, functions and competencies within a production unit according to the operational procedure of human resources management in manufacturing.

CE3.3 Describe the characteristics of the machinery, equipment, and facilities regarding their inclusion in the production line according to the operating procedures.

CE3.4 Collect, manage, and analyze documentation and records regarding the management, management, and control of the production unit according to the work procedures.

CE3.5 Associate manufacturing means and procedures with different types of products, taking into account the physical characteristics of the products and the spaces, easements and tours in the plant.

CE3.6 Describe the conditions and precautions required in the processing of food and non-food products (cleaning products, by-products, waste, packaging, packaging) according to the plan of good practices of handling.

CE3.7 Determine the environmental conditions required for the products, according to the production plan.

CE3.8 Determine, by means of sketches, the internal distribution of the different machines, equipment and installations based on the internal distribution guides for the production of lines.

CE3.9 Represent the flow and internal paths of final, semi-finished products and raw materials to optimize space, time, and use.

CE3.10 In a practical scenario, according to the established production program:

-Define the online production control ratios.

-Analyze the ratios controls set on the production line.

C4: Identify the task allocation systems for the areas, teams, and people in a production unit.

CE4.1 Analyze the different methods of raising awareness and awareness of the human production teams according to the training procedure.

CE4.2 Evaluate the various methods of management and management of work staff following the guidelines of the training procedure.

CE4.3 Classify human equipment in relation to the production unit according to the management procedure of the unit.

CE4.4 List the aptitudinal and actitudinal characteristics that a human team must gather in relation to a characteristic production unit.

CE4.5 Explain methods for evaluating personnel based on instructions, initiative, participation, and other worker attitudes.

CE4.6 Define parameters and constants to be taken into account in the development of a preventive maintenance planning of the production line machines.

C5: Examine the production control program with the ratios set according to the manufacturing program.

CE5.1 Analyze the different types of control based on specialized bibliography according to the production program.

CE5.2 Evaluate the different types of production standards made with reference patterns according to the production schedule.

CE5.3 Classify the different standards measurement types, their systems, and advanced information according to the production schedule.

CE5.4 List the characteristics to be collected by personnel with responsibility for control of production according to the manufacturing process.

CE5.5 In a scenario of a production line, analyze the following aspects:

-Determine errors that are susceptible to occurrence.

-Set the methodology for error analysis.

-Determine the typology of the preventive control.

C6: Evaluate manufacturing costs in a production unit in accordance with established operating procedures.

CE6.1 Calculate the costs of raw materials, equipment, and facilities in a production unit, subsequently proceeding to its analysis and classification according to the production schedule.

CE6.2 Analyze the different types of fixed and eventual labor costs in a production unit according to the manufacturing program.

CE6.3 Calculate fixed costs and food production variables according to their typology in a production unit according to the manufacturing program.

CE6.4 Rate general production costs on a characteristic unit according to the established technical instructions.

CE6.5 Define contrast measures to reduce the different production costs identified in a unit according to the objectives set by the company.

CE6.6 Generate, collect, and archive different inventories and production cost documents in a production unit according to the data management procedure.

C7: Analyze the work risk prevention plan implemented in a production unit in the food industry according to the production plan.

CE7.1 Characterizing the different labor risks of a food industry-type production unit.

CE7.2 Recognize the typology of identified occupational risks and list specific measures to minimize or eliminate them, in accordance with the company's security policy.

CE7.3 To analyze a safety and health plan of type a unit of production of the food industry and to define corrective and/or preventive actions in their case, according to the plan of production.

CE7.4 Classify the different occupational diseases and accidents, their causes and solutions according to the safety plan.

CE7.5 Classify and characterize the different individual protection and emergency program teams according to the production schedule.

CE7.6 Explain an emergency program and possible response capacity in a food industry production unit, in accordance with applicable regulations.

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

C1 with respect to CE1.3; C2 for CE2.5; C3 for CE3.10; C5 for CE5.5.

Other capabilities:

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

Learn new concepts or procedures and effectively leverage training using acquired knowledge.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

To be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and their implementation in the food sector, not only with technical but also ethical criteria.

Update permanently, when evaluating, the technology or technology used and to propose new techniques according to the best available techniques criteria.

Contents:

1. Productive structure of the food industry

Sectors.

Types of companies. Size.

Productive systems.

Organization: Functional areas and departments.

2. Planning, organisation and control of production in the food industry

Basic concepts: definitions, evolution, and parts that integrate it.

Importance and objectives: differences between planning and control.

Sharing of competencies and functions.

Production programming: programming objectives. Programming techniques: PERT, CPM, ROY.

Terminology and symbology in programming. Scheduling production in a random context.

Risk and uncertainty. Project programming according to cost.

Management and control of production: information needs. Material needs.

Human resources: classification and measurement methods. Management and management of human teams: relationships, assignment of tasks, advice, motivation and assessment of personnel.

Equipment, machinery and facilities in the food industry. Ability to work.

Work areas: roles and roles. Production launch.

3. Process control, cost management in the food industry. Applicable rules in the food industry

Control types.

Standards tailoring.

Measurement of standards and patterns.

Correction of errors: responsibilities.

Error Analysis. Preventive control.

Elements, parameters, and constants to develop preventive maintenance of production machines.

General cost concepts.

Goods and equipment costs. Calculation.

Labor costs.

Production and end product costs. Calculation.

Control of production costs.

Occupational Risk Prevention Audits.

Job Risk Prevention Plans according to applicable regulations.

Preventive maintenance plans. Construction of the same.

Security in the food industry and emergency situations, as applicable.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Mastery of knowledge and techniques related to the programming and management of production in the food industry, which will be accredited by one of the following two forms:

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

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

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

TRAINING MODULE 3: QUALITY AND ENVIRONMENTAL MANAGEMENT IN THE FOOD INDUSTRY

Level: 3

Code: MF0558_3

Associate with UC: Cooperating in the implementation and development of the quality plan and environmental management in the food industry

Duration: 150 hours

Assessment Capabilities and Criteria:

C1: Recognize the quality plan of the company and its relationship with the quality policy of the company.

CE1.1 Describe the main techniques and tools used in quality management.

CE1.2 Relate quality objectives with possible techniques to use.

CE1.3 Identify and apply the most commonly used statistical tools in quality control.

CE1.4 Recognizes the main models of quality systems, identifying the elements that integrate them and the steps necessary for their implementation and development.

CE1.5 In a practical scenario, of developing company quality objectives, according to the established management model:

-Describe quality objectives, verifying information flows between departments.

-Establish motivation strategies for the company's staff in order to achieve the goals imposed in the company's quality policy.

-Verify the quality management documents that exist in the company, checking their definition degree, and that the language used is accessible to all members of the organization.

-Rate the proposed plan and make proposals for improvement, according to the company's quality management system and the reality of the company.

C2: Analyze the company's environmental management plan, in accordance with the established environmental management system.

CE2.1 Classify the food industries with respect to the impact of their activities on the environment.

CE2.2 Group and order the types of waste discharges and other impacts generated by the food industry according to their characteristics, the amount produced and the danger to the environment.

CE2.3 Identify environmental protection regulations, points related to the various environmental risks of the food industry, and interpret their content.

CE2.4 Rate the impact on the company of the adoption of the mandatory protection measures provided for in the environmental legislation, recognizing the influence of environmental management in the technological evolution of certain procedures for the preparation of the food industry.

CE2.5 Describe the methods of environmental prevention and control used in the food industry.

CE2.6 In a practical scenario of implementing the environmental management plan in the company:

-Define the environmental objectives of the company, in accordance with the environmental management system of the company and verify the flows of information between departments.

-Establish motivation strategies for the company's staff in order to achieve the goals imposed in the company's environmental policy.

-Verify the quality management documents that exist in the company, checking their definition degree, and that the language used is accessible to all members of the organization.

-Rate the proposed plan and make proposals for improvement, according to the company's quality management system and the reality of the company.

-Describe the systems, most used in companies, in the treatment of waste, byproducts and discharges.

C3: Develop quality and environmental records, proposing actions for process and product improvement.

CE3.1 In a practical process of manufacturing process by product and process technical information, and by company quality objectives:

-Determine basic requirements and general characteristics of supplies and procedures for their control, such as sampling, test equipment, operating modes, acceptance or rejection criteria, test results and frequencies.

-Develop a process control plan, identifying: control points and variables or parameters to be controlled, such as inspection procedures for each control point, conditions, and the frequency of sampling, the necessary equipment or inspection tools, as well as the mode of operation and the recording of the results.

-Identify those responsible for taking action decisions in each of the most likely cases of deviation from the ideal manufacturing conditions.

-Prepare for a given inspection point a control result record tabs.

-Determine non-compliant material and product treatments.

-Determine the mechanisms that ensure the flow of information.

-Select the appropriate operations for waste recycling.

CE3.2 In a practical scenario of a certain stage of the manufacturing process with the technical information and product characteristics of inputs and outputs:

-Identify key quality indicators for the realization of the self-assessment process.

-Define measurement and evaluation proposals for the identified quality and environmental impact indicators.

-Define the basic characteristics for continuous improvement and its application to the practical scenario characterized.

-Interpret the results performed with report on them, and the proposed corrective measures.

-List the types of environmental problems that they need to address at that stage and evaluate the results of the measures to minimize the impact.

C4: Characterize and apply control procedures for operations where there are potential hazards of food contamination, as well as hazard analysis and critical control points (HACCP) systems.

CE4.1 Explain the general concepts of the hazard analysis system and critical control points and detail the steps followed to consider a possible failure as a critical point.

CE4.2 Identify and manage the methodology used in the detection of critical points, valuing the importance that the food industry processes have the existence and control of the critical points.

CE4.3 Develop and evaluate a plan for risk analysis, identification and control of critical points for a particular food product, complying with the generic measures established.

CE4.4 Determine how non-conformities or incidents are resolved and tracked.

CE4.5 In a scenario of production, packaging and packaging:

-Recognize the hazards associated with the operations sequences that make up the process and determine whether they are critical control points, according to the decision tree.

-Evaluate hazards and propose preventive measures for their control.

-Perform a management box where all hazards, critical control points, preventive control measures, monitoring and verifications are identified.

-Determine the critical limits associated with each hazard based on the operations that make up the process.

-Verify the existing hygiene management documents in the company, checking their definition degree, and that the language used is accessible to all members of the organization.

-Verify the implementation of general hygiene plans (use of drinking water, cleaning and disinfection, pest control, maintenance of facilities and equipment, product traceability, food handling, etc.) certification of suppliers, good practices for handling and waste management and waste water.

-Rate the implementation and follow-up of corrective and preventive actions.

C5: Analyze the legal requirements and quality and food safety regulations that a particular product must meet to ensure consumer safety.

CE5.1 Verify and check compliance with existing legislation affecting the product.

CE5.2 Identify voluntary and enforced standards that affect the product.

CE5.3 Check that all the company's jobs have been disseminated, in accordance with the existing legislation affecting the product.

CE5.4 To verify the implementation of the voluntary and mandatory regulations, operating on the basis of them and guaranteeing certification.

CE5.5 Distinguished procedures and documentation used for approval, certification and standardization on quality issues.

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

C1 with respect to CE1.5; C2 with respect to CE2.6; C3 complete; C4 with respect to CE4.4; C5 with respect to CE5.1 and CE5.4.

Other capabilities:

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

Learn new concepts or procedures and effectively leverage training using acquired knowledge.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

To be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and their implementation in the food sector, not only with technical but also ethical criteria.

Update permanently, when evaluating, the technology or technology used and to propose new techniques according to the best available techniques criteria.

Contents:

1. Quality and productivity in the food industry

Fundamental concepts: perceived quality, process quality, product quality. Quality of service. TQM. The PDCA cycle. Continuous improvement. Kaizen. 5S.

The mechanisms for improving food quality. Corrective and preventive actions.

The formulation of "Improvement Plans" and "annual goals".

2. Quality Management System in the Food Industry

Planning, organization, and control.

Quality Management System (GSC) documentary support: Quality manual. Quality procedures. Certification of Quality Management Systems.

Quality costs: quality cost structure. Assessment of cost data.

Normalization, certification, and approval.

International standards applicable in the field of quality.

International regulations applicable to environmental management.

Quality assurance systems in Europe and Spain.

Models of Excellence (Malcom Baldrige; EFQM). International and national quality awards. (EFQM).

Principles of process management.

Internal and external audits.

The quality of the purchases.

Quality in production and services.

Quality in logistics and after-sales: claims from internal and external customers. Assessment of customer satisfaction.

Traceability.

Integrating quality systems.

Framework list for export of food products.

3. Tools for the management of comprehensive quality in the food industry

Quality indicators.

Determination of quality indicators: identification of quality factors and problems: problem analysis techniques. Cause-effect diagrams. Histograms. Pareto Analysis. Scatter Diagrams.

Statistical control of processes: causes of variability. Common causes and special causes. The process in the control state. I show. Sample tables. Capacity analysis. Control charts. Process statistical control software packages.

Reliability.

4. Environmental management in the food industry

Introduction to environmental management.

The environment: current assessment and situation.

Planning, organization and control of environmental management.

Documentary support of the Environmental Management System (EMS): determination of environmental aspects. Certification of the EMS.

Costs of non-environmental quality: cost structure of non-quality. Assessment of cost data.

Normalization, certification, and approval.

European, national, regional and local legislation, in force on environmental quality.

Models of Excellence (Malcom Baldrige; EFQM). International and national awards for environmental quality. (EFQM).

5. Tools for environmental quality management in the food industry

Environmental aspects indicators.

Determination of indicators: identification of environmental aspects: techniques for analysis of environmental aspects. Cause-effect diagrams. Histograms. Pareto Analysis. Scatter Diagrams.

Statistical control of processes: causes of variability. Common causes and special causes. The process in the control state. Show: sample tables. Capacity analysis. Control charts. Process statistical control software packages.

Statement of non-conformities.

Reliability.

Implementation and development of EMS: structure of responsibilities. Diagnosis of the situation of departure. Information required. Schedule of activities.

Description and characterization of waste, effluent and emissions and other environmental aspects. Equipment and facilities for the treatment of waste, effluent and emissions and other environmental aspects. Best techniques available.

Environmental training plans: objectives. Information and training actions. Support methodology and resources.

Tracking and evaluating a training plan.

Proposals for improvement.

Emergency plans.

SGMA assessment and audits: audit of the environmental management system. Planning.

Detection of non-conformities and improvement proposals. Certification process.

Methodology for the elaboration of an Environmental Manual (company policy and commitment).

6. Hazard analysis and Critical Control Points in the food industry. Applicable rules

Current food health legislation.

Legal framework in the European Union.

Legal framework in Spain.

Self-control manual.

General Hygiene Plans (prerequisites): use of drinking water suitable for human consumption.

Control of allergens, control of genetically modified organisms (GMOs) and control of foreign bodies.

Cleansing and Disinfection. Control of Pest. Maintenance of facilities and equipment.

Traceability, traceability of products. Training of handlers.

Certification to suppliers. Guide to Good Manufacturing or Handling Practices.

Waste and by-product management.

Hazard analysis and critical control points.

Elaboration of the documentation.

Product alert or withdrawal system.

The integration of HACCP into enterprise quality systems.

Designations of Origin, Current Regulations, and other internal application documents.

Protected Geographic Identification, Current Regulation, and other internal application documents.

Getting the end product according to Integrated Production practices.

Obtaining the final product according to Ecological Production practices.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to cooperation in the implementation and development of the quality plan and environmental management in the food industry, which will be accredited by one of the following two forms:

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

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

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

TRAINING MODULE 4: PRODUCTS DERIVED FROM GRAPES AND WINE

Level: 3

Code: MF0768_3

Associate with UC: Develop processes and control the manufacture of distillates, concentrated musts, vinegar, and other derived products

Duration: 120 hours

Assessment Capabilities and Criteria:

C1: Analyze the characteristics and properties of raw materials, auxiliaries and products, and their influence on the processes of distillation, concentration of musts, vinegars and other derivatives of the grapes and the wine.

CE1.1 Differentiate the various types of raw materials, auxiliaries, materials, products in progress and finished in the distillates industry, concentrated musts, vinegars, and vinification byproducts.

CE1.2 Identify and interpret the regulations that define the composition of the various products and the use of the various raw and auxiliary materials.

CE1.3 Recognize the procedures, parameters and techniques most used in the identification and specific classification of raw materials, auxiliaries, packaging and packaging materials, other supplies, products in course and finish of the distillates industry, concentrated musts, vinegars and vinification byproducts.

CE1.4 Describe the evolution and transformations that occur or can occur in the various raw materials and products during their storage or processing processes.

CE1.5 Identify the requirements and incompatibilities of storage and expirations of the various raw materials, auxiliaries, materials and products in progress and related to the conditions to be met the premises and with the care and checks to be carried out.

CE1.6 In a practical scenario of the final product characteristics to be obtained, from a given project and materials:

-Relate the specifications of raw materials, auxiliaries, additives, and other necessary ones.

-Use the methods and means required for your identification.

-Justify its suitability by discovering and arguing deviations and relating the possibilities of use.

-Set the conditions, care, and schedule of controls during the storage of both the first and the products.

C2: Identify and develop processes for the manufacture of wine distillates and by-products of vinification, concentrated musts and vinegar, describing the flow of the product, the stages, sequencing and the fundamentals technologies that justify the process.

CE2.1 Interpret the manuals and technical instructions for obtaining and making distillates, concentrated musts and vinegars, handling language and terminology precisely and comprehensively.

CE2.2 Define, in a clear and substantiated manner, the specifications of the products to be obtained in the process.

CE2.3 Describe the main processes and procedures used for making and obtaining:

-Wine distillates and caterpillars.

-Concentrated musts and concentrated musts.

-Wine vinegars and other fermented products.

-Wine subproducts: tartaric acid, potassium bitartrate, colouring matter, seed oil among others.

CE2.4 Recognize the sequence of operations that make up the process of distillation, concentration and acetic fermentation, and associate the necessary machines and equipment to each of the processes.

CE2.5 Detailed control parameters, operating times, machine regulations, corrective measures and tests to be performed, based on the requirements of the final product.

CE2.6 Identify in the distillation process the conditions of execution, the parameters to be controlled, the most appropriate temperature values and the actions to be performed in case of deviations.

CE2.7 Evaluate the characteristics of the must (fresh or sulphited) and set the production parameters (temperature, vacuum, quantity of steam, flow) in obtaining concentrated musts.

CE2.8 In a practical assumption of obtaining and aging of spirits, from a project and given materials:

-Check the characteristics and preparation of the samples.

-Set process parameters.

-Apply hygiene and safety measures in equipment handling.

-Separate the different fractions of the distillate.

-Analyze and adjust the spirits to the established characteristics.

-Submit simple spirits to the aging process.

CE2.9 Explain the different methods (Orléans, Frings) for obtaining vinegars and establishing which of them are most suitable in each type of industry, depending on the origin of the raw material and the final destination of the vinegar.

CE2.10 In a scenario of obtaining by-products, from a project and given materials:

-Calculate the percentage of tracks and lees obtained.

-Calculate the amount of tartaro recovered after the vinification and tartaric stabilization processes.

-Calculate the richness of the tartaric acid obtained.

CE2.11 Analyze the residues and discharges obtained in the process of obtaining alcohols, concentrated musts and other derived products, establishing their destination and the treatments to be used in each of them.

C3: Identify and check the operation and needs of production machines and equipment and perform first-level maintenance operations.

CE3.1 Classify the different types of machines and equipment used in the distillation, concentration and acetic fermentation, according to the basic principles and elements that govern their operation.

CE3.2 Describe the elemental composition of the types of machines and equipment used in the winemaking, distillery and concentration industry.

CE3.3 Differentiating which of the components of machines and equipment require routine maintenance or periodic replacement.

CE3.4 Distinguished between operations that can be considered as repairs and maintenance and, within these, those that are classified as first level.

CE3.5 Interpret the instructions for use, maintenance of the machines and equipment available; recognize the documentation and the data to be completed for the control of its operation.

CE3.6 Identify and manage the tools used in first-level maintenance operations.

CE3.7 Describe the most frequent anomalies and symptoms that occur during the usual use of equipment used in the vinagreria, distillery and concentration industry; discriminating against those that require intervention of specialised services in their correction.

CE3.8 In a practical scenario of machinery, equipment and components of the distillation industry, vinagreria and the concentration of musts, from a project and given materials:

-Recognize your first-level maintenance needs.

-Select the most appropriate tools or materials to perform maintenance operations.

-Perform the appropriate operation checks after the intervention.

CE3.9 In a practical scenario of producing concentrated musts or vinegars, from a given project and materials:

-Recognize the sequence of operations that make up the process.

-Associate the required machines and equipment with each operation.

-Identify for each operation the conditions of execution, the parameters to be controlled, their appropriate values, and the actions to be controlled in case of deviations.

C4: Describe and perform the distillation processes, concentration of musts and obtaining vinegar, ensuring the required quality.

CE4.1 In a practical distillation scenario, from a given project and materials:

-Recognize the sequence of operations that make up the process.

-Associate the required machines and equipment with each operation.

-Identify for each operation the conditions of execution, the parameters to be controlled, their appropriate values, and the actions to be controlled in case of deviations.

CE4.2 Explain the various methods of musts concentration and the stages that they consist of.

CE4.3 In a practical scenario, from a given project and materials:

-Use the most appropriate methods of conserving concentrates, distillates and vinegars to avoid their quality or alteration.

CE4.4 Identify the basic operations of environmental control and recovery, purification and disposal of residues obtained from the by-products of grapes and wine.

CE4.5 Validate and document the results obtained, reporting on the process and possible deviations.

C5: Apply control techniques in the workplace, the necessary protective measures to ensure food safety and hygiene in the process of obtaining distillates, concentrated musts, vinegars and other derived products.

CE5.1 In a practical scenario of obtaining products (distillates, concentrated musts, vinegar, and other grape and wine derivatives), from a given project and materials:

-Apply personal hygiene measures, equipment, tools and machines necessary to ensure food security in intermediate and final products.

-Recognize protection measures that ensure work area security.

-Check the effectiveness of the protection measures installed in the work area.

-Verify that individual protective equipment is available to ensure personal security.

-Apply first aid, following established methods.

CE5.2 Identify and apply workplace safety standards in the workplace, as applicable.

CE5.3 Determine the protective measures that are installed in the industries, the individual protective equipment that must be carried out and recognized for their compliance.

CE5.4 Interpret and apply the established hygiene regulations for food handling in the production of grape and wine derivatives.

CE5.5 Interpret possible emergency situations and describe the expected responses, using the means and actions for these contingencies.

C6: Apply testing techniques in the definition of analytical and sensory controls in distillates, concentrated musts, vinegars and other products derived from grapes and wine, complying with applicable regulations.

CE6.1 Verify documentation on process tracking, by resolving corrective measures derived from deviations that have arisen.

CE6.2 Check reports on production process acceptance and rejection limits, and associated corrective measures in case of deviation.

CE6.3 Check that the analytical reports correspond to the order requests made by and for the different departments, and that they have been performed according to regulations.

CE6.4 Check the daily setting of chromatographers (gas, liquid), for analysis of distillates (alcohols, esters) and their calibration with suitable patterns.

CE6.5 Describe the fundamental techniques for analysis of musts, concentrated musts and rectified concentrated musts.

CE6.6 Describe the fundamental parts of the optical microscope, explaining the function they have and their application to the observation of microorganisms responsible for fermentations (alcoholic, acetic).

CE6.7 Apply the process of microbiological analysis under sterility measures to avoid unnecessary contamination and risk.

CE6.8 Interpret and apply written procedures to the physical and chemical analysis of distillates, concentrated musts, vinegars, and other derived products.

CE6.9 Describe the procedures for the physical and chemical analysis of distillates, concentrates and vinegars, identifying the type of method and its scientific basis, laboratory material to be used, reagents to be used, sequential procedure of analysis and calculations to be performed.

CE6.10 Control the records and results obtained from the analysis of distillates, concentrated musts, vinegars and other derived products, verifying their correct location and support.

CE6.11 Check that documentation relating to good working practices in the oenological laboratory, safety measures and environmental protection measures is easy to access.

CE6.12 Verify that personnel are aware of and understand the standards, safety measures, and environmental protection measures, as well as the correct working practices in the laboratory.

CE6.13 In a scenario of applying regulations to the job with staff in charge, based on established conditions, do the following checks:

-Check security (individual protection equipment).

-Check the handling of toxic products.

-Review the cleaning of the job in the lab.

-Check compliance with regulations on the maintenance of instruments and equipment.

-Check the performance in case of chemical spills.

-Check the performance in case of accident and/or emergency.

CE6.14 Check that the personnel in charge carry out the required measures for an effective environmental management of the waste generated in the production of the distillates, concentrated musts and other derivatives vinics.

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

C1 with respect to CE1.6; C2 with respect to CE2.3, CE2.8 and CE2.10; C3 with respect to CE3.8 and CE3.9; C4 with respect to CE4.1 and CE4.3; C5 with respect to CE5.1; C6 with respect to CE6.13.

Other capabilities:

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

Learn new concepts or procedures and effectively leverage training, using acquired knowledge.

Demonstrate a degree of autonomy in the resolution of contingencies related to your activity.

Use time and effort to extend knowledge and supplemental information for use in your work.

Act quickly in problematic situations and not just wait.

Demonstrate flexibility to understand changes.

Contents:

1. Characteristics of the raw materials, auxiliaries and materials for the manufacture of wine distillates and by-products of vinification (such as pomace, faeces, lees), concentrated musts and vinegars

Characteristics of raw materials: physical-chemical properties: alcoholic strength, total acidity, volatile acidity, pH, ethyl acetate, ethanol, colour, density, dry extract, free sulphur concentration, sulphur concentration total.

Auxiliary matter characteristics: degree of purity, absence or presence of heavy metals.

Source: natural or synthetic.

Alterations in raw material: lactic changes, return or fermentation of tartaric acid, lactic acid, glycerol fermentation, lactic fermentation.

Acetic alterations: acetic acid, ethyl acetate formation, flower presence.

Wine by-products.

Applications in Industry.

Economic importance within the wine sector.

Musts, juices, concentrated musts and rectified concentrated musts: types of concentrated musts.

Characteristics of the different types of vinegars.

Common vinegars and special vinegars.

vinegar production systems.

New applications of the by-products of grapes, musts and wines.

Extraction of enocyanin.

Extracting tartaric acid.

tannin extraction processes.

Applications to new consumer products.

2. Processes for the manufacture of wine distillates and by-products of winemaking

Types of distillates: alcohols, phlegm, holandas.

Simple distillation process: Hennessy method, Martell Method, Renny Martin Method.

Differences depending on the characteristics of the raw material.

Differences depending on the treatment of distillate fractions: head, body, and tails.

Treatment of distillate fractions unfit for distilled beverages: redistillation, rectification, sale as by-products.

Flowcharts, application, and modification, if any.

Process of continuous distillation: patent still.

Continuous recycling of distillate fractions.

Aging of distillates: conditions of the cellar of aging, temperature, humidity.

Oak Barrel Tonels (225 L, 350 L, among others).

Origin of wood, American (quercus alba), French (quercus petreal and quercus robur), among others.

Intensity of wood roasting. Light, medium, and high.

Extracting compounds from wood.

Chemical processes such as oxidation and hydrolysis.

Mermas by evaporation.

3. Equipment for the manufacture of wine distillates and by-products of vinification, concentrated musts and vinegar

Alsíla: type of still: Charentais. Armaganais, of column, of containers.

Parts of still: boiler, hat, turtleneck, refrigerant, calientavinos.

Heating systems: steam, gas, firewood, coal.

Service needs: water, electric current, compressed air.

Evaporators: steam generator for sulphur recovery.

Service needs: water, electric current, compressed air.

Vinegar production deposits: cooling circuits: water or cooling liquid.

Oxygen diffusers.

Service needs: water, electric current, compressed air.

Bomb Types: Rodete. Piston. Centrifuges. Peristaltics.

Filtration equipment: plates. Membranes. Centrifuges. Empty. Diatomous earth. Tangential.

4. Analytical and sensory control techniques in the process of making wine distillates and by-products of vinification, concentrated musts.

Sampling methods: random or non-random.

Sample transport.

Statistical treatment of data: mean, variance, median, standard deviation, standard deviation, maximum, minimum.

Analytical techniques of physical-chemical parameters: regulation where the official methods of analysis are collected.

Determination of alcohols: distillation, boiling.

Determination of acids: assessment, chromatography, enzymatic methods, spectrophotometry.

Determination of sugars: enzymatic method, spectrophotometry, distillation, refractometry.

Determination of sulphurous: iodometry, boiling.

Determination of salts: chromatography, enzymatic methods.

Determination of aromatic compounds: chromatography.

Colorimetric analysis: spectrophotometry.

Analytical techniques of microbiological parameters: staining. Microscope observation.

Seeding in culture media.

Counts of total microorganisms.

Viable and non-viable microorganism count.

organoleptic analysis techniques.

Preparing samples for tasting.

Tasting place conditioning.

tasting methodology.

5. Management of waste of grapes, musts and wines

Types of waste produced by secondary industries.

Treatment of wine effluents.

Wastewater debugging.

Applicable regulations on waste from polluting industries.

Applicable food safety regulations in the manufacture of distillates, concentrated musts, vinegars and other derived products.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the development of processes and control of the manufacture of distillates, concentrated musts, vinegars and other derived products, which will be accredited by one of the two forms following:

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

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

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

TRAINING MODULE 5: PACKAGING AND PACKAGING OF BEVERAGES

Level: 2

Code: MF0314_2

Associated with UC: Control the Packaging and Packaging Process of Drinks

Duration: 60 hours

Assessment Capabilities and Criteria:

C1: Describe product preparation processes by preserving their organoleptic properties, stability and/or sterility.

CE1.1 Distinguished the leading causes of beverage disturbance and its treatments.

CE1.2 Classify the additives used in the beverage industry to achieve its stability.

CE1.3 Describe the heat treatment methods used to achieve the stability of different types of beverages.

CE1.4 Describe aseptic packaging systems, used in the beverage industry.

CE1.5 Identify the parameters to be controlled in the thermal treatment of beverages.

CE1.6 Describe the amicrobic filtration processes and the controls performed to ensure their effectiveness.

C2: Characterize materials and packaging for packaging and labeling, and relate their characteristics to their conditions of use.

CE2.1 Classify packaging and packaging materials more used in the beverage industry.

CE2.2 Describe the characteristics and conditions of use of the various packaging materials and packaging materials.

CE2.3 List properties and describe the characteristics of plugs and other auxiliary packaging elements.

CE2.4 Point out existing incompatibilities between materials and packaging and products.

CE2.5 Identify the materials for labeling and associate them with the most suitable packaging and products.

C3: Identify requirements and perform first-level maintenance and preparation operations for packaging machines and equipment.

CE3.1 Interpret the maintenance manuals for packaging machines and machines by selecting the first level operations.

CE3.2 Specify the reglages to be made to a format change in the package.

CE3.3 List and explain the meaning of the reviews to be carried out before the start or stop of a line or packaging equipment.

CE3.4 Recognize the most frequent incidents arising in a line or packaging equipment and deduce the possible causes and preventive and corrective measures to be taken.

CE3.5 Sort and characterize the sequence of cleaning operations of a line or packaging equipment at the end of each batch taking into account processed products.

CE3.6 In a scenario of preparing a packaging line or equipment, on the basis of given conditions:

-Perform the required first-level maintenance tasks.

-Set the various machines and auxiliary elements to the point for commissioning.

-Perform cleaning tasks at the required times and conditions.

-Apply the necessary personal security measures to the job.

C4: Perform the handling of equipment and lines of packaging and labeling used in the beverage industry, and evaluate the compliance of packaged products and lots.

CE4.1 Distinguished the different types of packaging used in the food industry.

CE4.2 Identify and characterize the "in-situ" packaging, packaging preparation, closed-fill, and labeling operations.

CE4.3 Describe the parts and operation of the machines, equipment and packaging lines.

CE4.4 Point out the correct order and sequence of the various machines and equipment that make up a packaging line.

CE4.5 In a convenient packaging scenario, based on a given condition:

-Recognize and value the fitness of packaging and packaging materials and labeling to be used.

-Calculate the quantities of the various materials and products required.

-Handle the machines by monitoring their correct operation and keeping the packaging parameters within the set margins.

-Apply specific security measures in the use of packaging machines and equipment.

CE4.6 In a convenient packaging scenario, from a given project and materials:

-Relate the parameters to watch during the process, its allowable values, and the checkpoints.

-Perform the filling, closing, and other systematic controls.

-Calculate the deviation levels and compare them with the references to support or reject the products and deduct corrective measures.

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

C3 with respect to CE3.6; C4 with respect to CE4.5 and CE4.6.

Other capabilities:

Comply with the production rules set by the organization.

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

Recognize the organization's productive process.

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

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

Respect internal organization procedures and rules.

Contents:

1. Packaging of beverages for packaging

Alteration of beverages: types, causes, factors involved.

Conservation by heat.

Thermal treatment systems: pasteurizer, autoclave.

Sterile filtration systems.

Characteristics of the additives used in the beverage industry.

Aseptic Processing Systems.

2. Packaging and Labelling Characteristics

Types and characteristics of packaging materials.

The packaging: materials, properties, qualities, incompatibilities formats, closures, regulations.

Classification, formats, denominations, utilities, closed elements, storage and storage.

In situ packaging: materials used, their identification and qualities.

Systems and equipment for conformed.

System closed.

Final features.

Glass packaging: regulation on bottling.

Types of glass.

Bottle types.

Systems, equipment, and closing or plugging materials.

Cork Plugs: properties, features.

Cork plugging machines.

Systems, Equipment, and Captured Materials.

Metal packaging: metals used.

Container properties and closures.

Coatings.

Plastic packaging: materials used and properties. Closing systems.

Tags and other auxiliaries: labeling regulations: information to be included.

Label types, their location.

Other brands, tokens, and tags.

Adhesive products and other auxiliaries.

3. Packaging and machinery operations used in packaging

Handling and preparation of packaging: packaging handling techniques, cleaning methods.

Filling procedures: dosing, vacuum, aseptic, isobaric.

Labeling: Placement and fixation techniques.

Machine types: composition and operation, auxiliary elements, handling and regulation.

Top-level maintenance.

Manual Packaging Machines: Types and Features.

Automatic packaging machines: types and characteristics.

Comprehensive automated packaging lines.

Quality control in packaging: rejection levels, testing of materials.

Checks during processing and end product.

Fill, close, other controls to the product.

Good hygiene practices.

Good handling practices.

Applicable Safety and Health Regulations at the Packaging Plant.

Control and monitoring systems of the packaging plant.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the control of the process of packaging and packaging of beverages, which will be accredited by one of the following two forms:

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

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

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

TRAINING MODULE 6: WINE LEGISLATION

Level: 3

Code: MF0769_3

Associate with UC: Apply the legislation of wine products and their derivatives and manage the books record

Duration: 60 hours

Assessment Capabilities and Criteria:

C1: Analyze the common agricultural policy in relation to the wine industry.

CE1.1 List the general objectives of the Common Organization of the Market in Wine.

CE1.2 Explain the common organization of the wine market, and indicate how it influences our closest environment.

CE1.3 Point out and comment on the influence of the restructuring and reconversion of the vineyard on improvements in new viticulture.

CE1.4 Appointing the mechanisms of the regulation of the wine market and its influence on the sector.

CE1.5 List the various categories of wines and distillates that can be produced, as provided for in the Community legislation.

C2: Analyze the various regulations of the wine sector and its importance in the protection of consumers.

EC2.1 Review Community regulations periodically, learn about and adapt to any changes.

CE2.2 Check that the enological products used have their health record, and meet the specifications set out in the international oenological Codex.

CE2.3 Differentiate and interpret the different laws and regulations applicable in the wine sector.

CE2.4 In a scenario of labeling and surveillance, based on a project and given materials:

-Know the degree of compliance with the product's analytical characteristics.

-Know the product designation and match its content.

-Set the bar codes.

-Apply the labeling regulations of the target country.

CE2.5 Describe the different treatments and oenological practices used in the winery.

CE2.6 In a practical scenario of oenological practices (acidification/deacidification, sweetening, and other), from a project and given materials:

-Indicate the geographic area where the treatments are performed.

-Analyze and interpret the results.

-Confect a report about the treatments performed.

C3: Get the information needed to complete the winery record books.

CE3.1 Explain and differentiate the different books that must be mandatory in the winery.

CE3.2 Describe the oenological practices that are subject to registration.

CE3.3 In a practical scenario of bottling and selling wines, from a project and given materials:

-Register the output in the book of wines with a designation of origin.

-Register the entries and outputs in the bottling book.

CE3.4 Describe and fill in an official stock declaration model for wines, alcohols, and other derived products.

CE3.5 In a practical process of winemaking in the winery, from a project and given materials:

-Make the corresponding notes in the book of wines with a designation of origin.

-Fill in an official crop declaration model.

-Fill out models for aid such as: export refunds, inmobilizations.

C4: Analyze product information, as well as documents and periodic statements made.

CE4.1 Describe how necessary accompanying documents are refilled in an intra-Community transport of wine or alcohol.

CE4.2 In a practical scenario of recording accompanying documents in the sale of wine, from a project and given materials:

-Perform the seats in the corresponding book.

-Classify documents according to order of entry.

-Explain the moves made in the input and output book.

CE4.3 Confect the declaration of entries and exits of wines and alcohols, under suspension, according to established official model.

CE4.4 Complete an official model of summary declaration of the movements of wine and alcohol, in suspension arrangements, made during a week.

CE4.5 Confect an official quarterly declaration model for the movements of wines, alcohols and other products made in the winery.

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

C2 with respect to CE2.4 and CE2.6; C3 with respect to CE3.3 and CE3.5; C4 with respect to CE4.2.

Other capabilities:

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

Learn new concepts or procedures and effectively leverage training, using acquired knowledge.

Demonstrate a degree of autonomy in the resolution of contingencies related to your activity.

Use time and effort to extend knowledge and supplemental information for use in your work.

Act quickly in problematic situations and not just wait.

Demonstrate flexibility to understand changes.

Contents:

1. Applicable rules of the Common Agricultural Policy (CAP) and Common Market Organisations (CMOs) in the cellar

The legal regime of the vineyard: historical references to the regulation of the vineyard and wine.

vineyard plantation policy in the European Community.

Common organisation of the market in wine: main aspects of the development of the CMO (Common Organisation of the Market in Wine).

Vineyard plantations and replantations.

Restructuring and reconversion.

Wine production control.

Regularization of surfaces. Premiums for abandonment.

Wine production control.

Market Regulation Mechanisms.

2. Applicable rules on wine Codex

Applicable Codex Wine Regulations.

International Codex Enological: products used in oenology.

Law of the vineyard and wine: indications regarding the characteristics of the wines.

Plantations and replanting rights. The Spanish Council of Viehoriculture.

Source protection and quality of wines: documentation required to request a level of protection.

National, community and international protection.

Designation, denomination, and presentation of wine products.

Designations of origin.

Enological practices and treatments.

Presentation of wine products.

The International Organization of Vine and Wine (OIV).

Main aspects of the development of the CMO (Common Organisation of the Market in Wine).

Vineyard plantations and replantations.

Restructuring and reconversion.

Wine production control.

Regularization of surfaces. Premiums for abandonment.

Wine production control.

Market Regulation Mechanisms.

3. Documentation. Applicable regulations and winery record books

Warehouse record books.

Records and statements: alcohol declaration.

Harvest, elaboration, and stock declarations.

Applicable rules: applicable Spanish legislation. Applicable European rules for quality wines produced in specified regions (VCPRD).

Documentation and regulations: accompanying documents in the transport of products.

Record the accompanying documents.

Statements: Wine and other products inputs and outputs.

Quarterly Statement.

Applicable legislation of tax agencies.

Warehouse record books.

Accompanying documents in the transport of products.

Records and declarations.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the application of the legislation of wine products and their derivatives and management of the books, which will be accredited by one of the following two forms:

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

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

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