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...

Read the untranslated law here: http://www.boe.es/buscar/doc.php?id=BOE-A-2015-10771

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

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

Article 5.3 of the organic law 5/2002, of 19 June, attributed to the National Institute of qualifications, the responsibility to define, develop and keep updated the national catalogue of professional qualifications, in his capacity as technical support body to the Council General of vocational training, whose regulatory development contained in article 9(2) of the Royal Decree 1128 / 2003 , 5 September, which regulates the national catalogue of professional qualifications, establishing in its article 9.4, the obligation to keep it permanently updated through periodic review which, in any case, must be made within a period not exceeding five years from the date of inclusion of the qualification in the catalog.

This order is issued pursuant to Royal Decree 817/2014, of 26 September, which lays down the specific aspects of professional qualifications for as amended, procedure of approval and effects is therefore implementation article 7.3 of the organic law 5/2002, of 19 June, qualifications and vocational training.

Thus, in the present order is updated, by replacing complete its annexes, six professional qualifications of the family professional food industry with an antique in the national catalogue of professional qualifications equal to or more than five years, that are implementing Royal Decree 817/2014, of 26 September.

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

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

This ministerial order aims to upgrade six professional qualifications corresponding to the professional food industry family, leading to the replacement of annexes corresponding, in application of Royal Decree 817/2014, of 26 September, which establishes the specific aspects of professional qualifications for as amended, procedure of approval and effects is article 7.3(a) of the organic law 5/2002 19 June, qualifications and vocational training.

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

Article 2. Update of a vocational qualification of the family professional food industries, established by Royal Decree 1087 / 2005 of 16 September, which establish new professional qualifications, which are included in the national catalogue of professional qualifications, as well as its relevant training modules, which are incorporated into the Modular catalogue of vocational training, and updates certain vocational from those laid down by the Royal Decree 295/2004 , 20 February.

Pursuant to the sole additional provision of the Royal Decree 1087 / 2005, of 16 September, proceeds to update the professional skill, whose specifications are contained in the CVI annex of the aforementioned Royal Decree: a new wording is given to the CVI annex, «Development of consumption of milk and dairy products» professional qualification. Level 2. INA106_2, appearing as annex I to this order.

Article 3. Update of certain vocational of the professional food industry family, established by Royal Decree 1228 / 2006 of 27 October, which complemented the national catalogue of professional qualifications, through the establishment of certain professional qualifications, as well as its relevant training modules which are incorporated into the Modular catalogue of vocational training.

Pursuant to the sole additional provision of the Royal Decree 1228 / 2006, on 27 October, proceeds to update professional skills, whose specifications are contained in annexes CLXXVIII, CLXXIX and the Royal Decree CLXXX: one. A new wording is given to annex CLXXVIII, professional qualification «products of fishing and aquaculture industries. Level 3. INA178_3, which appears as annex II to this order.

Two. A new wording is given to annex CLXXIX, professional qualification 'Industries of oil and edible fats'. Level 3. INA179_3, which appears as annex III to the present order.

3. A new wording is given to annex CLXXX, 'Dairies' professional qualification. Level 3. INA180_3, which appears as annex IV of this order.

Article 4. Update of certain professional qualifications established by Royal Decree 729/2007 of 8 June, whereby the national catalogue of professional qualifications, is complemented by the establishment of six professional qualifications corresponding to the professional food industry family.

Pursuant to the sole additional provision of Royal Decree 729/2007 of 8 June, proceeds to update professional skills, whose specifications are contained in annexes CCXXXV, CCXXXVII and the Royal Decree CCXL: one. A new wording is given to annex CCXXXVII, professional qualification «Manufacture of Browning and extruded snacks products». Level 2. INA237_2, which appears as annex V to the present order.

Two. A new wording is given to annex CCXL, 'Derived from the grape and wine industries' professional qualification. Level 3. INA240_3, which appears as annex VI to the present order.

First final provision. Skill-related title.

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

Second final provision. Entry into force.

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

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

Annex I professional qualification: Production of milk of consumption and products dairy family professional: industries food level: 2 code: INA106_2 competition overall operations development of liquid consumption milk, condensed, evaporated and fermented, cream, yoghurt and dairy desserts, as well as butter, ice cream and similar in process conditions according to the manuals of procedure, process of preparation and packaging compliance with applicable regulations of food quality and safety.

Competition UC0027_2 units: carry out and conduct the operations of reception, storage and pretreatment of milk, and other dairy raw materials UC0302_2: lead and control the operations of preparation of consumption, evaporated, powdered, condensed milk and cream, butter, ice cream and similar UC0303_2: lead and control the operations of preparation of desserts dairy , yogurts and fermented milks UC0304_2: lead and control the operations of packaging and packaging of dairy products environment professional scope professional develops its activity of production in food industry professional dedicated to the manufacture of products dairy, in entities of a private nature in medium or large sized self-employed enterprises. It develops its activity depending on, where appropriate, functional and/or hierarchical from a superior, can have staff occasionally, seasonally or stably in the development of the professional activity principles of universal accessibility in accordance with the applicable legislation are applied.

Productive sectors
It is located in the dairy production sector in the subsector relating to preparation of dairy desserts, yogurt, fermented milks yogurt, fermented milks, desserts milk and the like, of consumption, powdered milk, concentrated, butter, ice cream and other dairy products.

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

Manufacturers of yoghurts Packers of milk and dairy operators of packing of milk and milk products machine Heladeros-elaboradores of ice cream products workers workers from the treatment of milk milk processors dairy operators of control box for the treatment of milk and milk products machine operators for the treatment and processing of products general producers of butter training associate (540 hours) training modules MF0027_2: reception, storage and pretreatment of milk (210 hours) MF0302_2: production of milk, butter and ice cream (120 hours) MF0303_2: development of dairy desserts, yogurts and milk fermented (90 hours) MF0304_2: packaging and packaging of products dairy (120 hours) unit of competition 1: perform and lead the operations of reception , Storage and treatment prior of LA LECHE, and of other materials raw milk level: 2 code: UC0027_2 realizations professionals and completion criteria: RP 1: carry out the cleaning and maintenance of first-level equipment and reception facilities, storage of milk and other commodities of milk to avoid unproductive by equipment failures, contamination and cuts meeting established technical specifications and the applicable regulations of occupational risk prevention environmental and food safety.

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

CR 1.2 'in situ' machinery and equipment, cleaning is carried out or checks, according to stated specifications, be carried out, at the end/beginning of each day, shift or batch, by means of manual operations or through facilities or cleaning modules, according to the established rules.

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

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

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

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

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

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

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

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

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

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

CR 2.5 tests or analysis 'in situ' results are compared with the specifications required for the received product.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

CR 5.2 measurement and control instruments are controlled, checking its operation as required.
CR 5.3 commissioning control system of the automated system of control once verified slogan points, runs, following the sequence of operations indicated in the specifications established.

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

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

CR 5.6 system parameters are modified, depending on the variations of the treatment to be carried out according to instructions.

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

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

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

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

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

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

Unit 2 competition: Lead and control the operations of preparation of consumption milk, EVAPORATED, in powder, condensed and of cream, butter, ice cream and similar level: 2 code: UC0302_2 realizations professionals and completion criteria: RP 1: prepare the machines and work for the production of dairy products, liquid milk consumption, concentrated, powder and butter , among others, according to sheet, meeting the applicable regulation in the area of occupational risk prevention, environmental and food security.

1.1 CR supplies, tools or equipment to be used for the different processes of development of the various types of dairy products (tanks, Homogenizers, temperature probes, flow meters, among others) are selected according to the technical details of production.

CR 1.2 job conditions based on the information contained in data sheets of production in such a way that the conditions sanitary facilities (cleanrooms, positive pressure rooms) and machinery (tanks, hoppers, Homogenizers, crystallization tanks, oil mill, cultivation of ferments, among others).

CR 1.3 established cleaning and disinfection programmes are applied according to specifications, taking into account the critical points of the process and its causes, complying with the applicable rules of prevention of occupational hazards, environment and food security.

CR 1.4 the productive process of consumption milk, evaporated, powdered, condensed, cream, butter, ice cream and similar starts, once displayed, through the systems of control variables are maintained within the measures, according to the sequence of operations indicated in the manual of production process.

CR 1.5 process before its home operations Note, optimization of resources, use of tanks, cleaning, minimizing losses, as well as indicators of the job, acting as established, within its sphere of competence.

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

2 RP: Regular machines and computers, using control panels in the processes of liquid milk consumption and other similar products to ensure production quantity and time with the required quality, according to technical details of the production process, complying with the applicable regulations of food security.

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

CR 2.2 operations of deaeration, centrifugation, thermization, pasteurization, sterilization, UHT, cooling and homogenization are regulated, by panels of control depending on the characteristics of the products to be treated, following the guidelines marked on the sheet.

CR 2.3 load in the equipment required is noted, to be loaded in the form and amount established and that product flow, covers the process needs to be done, patching if necessary and notify the existence of deviations.

CR 2.4 parameters of the system in the production of liquid milk consumption are modified according to the possible variations of the treatment to perform, based on the information extracted from the computer systems, acting as established, within the scope of competition.

2.5 CR destiny and the physicochemical conditions of maintenance of treated products are checked, verifying which are indicated by the work instructions.

CR 2.6 required in the preparation of liquid milk consumption, additives are introduced in the form and amount specified for each product.

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

CR 2.8 delivery of liquid milk consumption of finished products is carried out, checking that he is performed on the time limits of time and form, not altering the production rate and the continuity of the process.

2.9 CR tests or trials «in situ» are made, obtaining the results to their interpretation and possible improvement of the process, before any possible anomaly.

CR 2.10 the information obtained is recorded in the system and supports established, archiving it during the development process.

3 RP: Regular machines and equipment in the process of production of concentrated milk and powder in the control room, using panels automated to ensure production in quantity and time with the required quality, according to manual of procedure and technical data, complying with the applicable rules of food safety.

CR 3.1 evaporators, coolers, spray towers, fluidificadores, dryers and operating conditions, are regulated according to the characteristics of the product to obtain, following the guidelines marked on your sheet.

CR 3.2 teams are loaded into the form and amount established, ensuring that the flow of product, meets the needs of the process to obtain, correcting and notifying the existence of deviations.

CR 3.3 additives required as trace elements, vitamins, fibres, calcium, among others, are added through dispensers, pumps in deposits for processing at the processing plant's milk consumption, evaporated, powdered, condensed, and the like, obtaining the specific milk according to the requirements of the technical specifications.

CR 3.4 treatment of concentration in the obtaining of concentrated evaporated milk is regulated, maintaining the required parameters (time, temperature, evaporation pressure, loss of moisture, temperature of cooled, dry extract of residues and permeate, among others), within established limits, according to procedure, in the control panel manual, applying corrective measures in the event of deviation.

CR 3.5 treatment of drying in the obtaining of milk powders is regulated, maintaining the set parameters of pressure, temperature and division in the atomization and humidity level in the finished product, within the limits set according to manual of procedure, applying corrective measures in the event of deviation.

CR 3.6 treatment of condensed milk is regulated, maintaining specific parameters (temperature of chilled, dispensed from sucrose, density, refractive index, agitation intensity and size of the crystals, among others), in panels of control within the limits, applying corrective measures in the event of deviation.

CR 3.7 treatments of pasteurisation, sterilisation and homogenisation milks are regulated, by checking which will effect the required temperature conditions and the established teams (pasteurizers, Homogenizers, among others), according to technical data.
CR 3.8 finished concentrated milks and powdered products are delivered, check that he is performed in the time periods and is established, not by altering the rhythm of production and the continuity of the process.

CR 3.9 obtained information, data, graphics is recorded in the system and supports established, archiving it during the development process.

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

CR 4.1 quality of the raw material and auxiliary material (milk, cream, ferment, including additives), checks, using simple analytical determinations as fat, total solids, moisture, ash, acidity, lactose, checking that they comply with the requirements laid down in the manual of procedure.

CR 4.2 raw materials (milk, cream, among others), are added to the oil mill through pipes, pumps and additives (carotenoids from natural extracts, regulators of acidity, among others) with dosing, controlling quantities, in each case, according to requirements of the production process.

CR 4.3 conservation, preparation and maintenance of dairy enzymes occurs in conditions as specified according to manual of procedure, with the required microbiological maturation.

CR 4.4 required milk ferment is added in the churn in the quantities and established dose, according to protocols of production and hygienic conditions.

CR 4.5 phases of the process of obtaining of butters, such as beaten, kneaded and washed and kneaded finish are controlled, through control panels, checking that the values of the parameters, are kept within the required limits, taking, in the event of deviations, the established corrective actions.

CR 4.6 parameters (the salty, adjustment of moisture, drainage and discharge of the serum of buttermilk, among others), are controlled, by regulating the respective nozzles, the specifications listed on the development tab and the information extracted from computer systems.

CR 4.7 the ripening of the cream, both physics (crystallization) as microbiological (milk ferment), controlling, checking that the product does not suffer in this process, treatments or operations that affect the characteristics of physical chemical, microbiological and texture that characterize it.

CR 4.8 samples are taken in the form, amount and with the established instruments, process control, following preparation protocol.

CR 4.9 obtained butter quality is maintained, interpreting results of the tests or trials «in situ», making corrections for the possible detected deviations, as set out in the production process.

CR 4.10 delivery of finished of butters and similar products is carried out, checking that he is performed on the time limits of time and form, not by altering the rhythm of production and the continuity of the process.

CR 4.11 information obtained during the development of the process is recorded and archived in the system and established media.

5 RP: Driving the processes from central panels or control room facilities automated or computerized in the processes of elaboration of ice cream to ensure production quantity and time with the quality required according to manual of procedure and technical form, complying with the applicable rules of food safety.

CR 5.1 characteristics of the raw materials such as milk or non-fat matter, liquid or powder (pasteurized or sterilized), inbound mixtures are checked, making simple physico-chemical determinations, as well as mix final basis) in preparation 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 ingredients required, prior to heat treatment and homogenization of the product are prepared, according to defined working instructions and specifications.

5.3 CR raw materials (sanitized milk, yogurt or water, among others) are added in making deposits through pipes, pumps and the required additive, (glucose, stabilizers and emulsifiers powdered sugar) with dosing, controlling quantities, in each case, according to the requirements of the production process.

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

CR 5.5 processes of freezing, hardening, freeze or slush are controlled, checking on the panels of control parameters (time, temperature, percentage of frozen water, viscosity, percentage of solids, index of aeration 'run over'), are kept within the limits, taking, in the event of deviations, corrective actions marked in the manual of procedure.

CR 5.6 for process control samples are taken in the form, amount and instruments indicated, following protocols laid down in the specimen preparation.

CR 5.7 the quality of ice cream is controlled, interpreting results of the tests or trials «in situ», detecting possible deviations and implement corrective actions, as set out in the production process.

CR 5.8 finished products from ice cream delivery is carried out, checking that he is performed in the time periods and form established, reaching the characteristics of texture and organoleptic specified, not altering the production rate and the continuity of the process.

CR 5.9 the information obtained is recorded and archived during the development process to the system and established media.

Professional context: means of production: tanks, hoppers, scales, containers, pipes, filters, centrifugal pumps, positive pumps, exchangers, Homogenizers, editors, tanks of crystallization, tumbling oil mill, oil mill continued, dispensers, evaporators, dryers, towers of drying by atomization UHT installations, fluidizadores, innovation, mixing tanks, agitator, ultraclean lines, facilities of culture ferments, freezers, freezing Chambers, air plants sterile, sterile water systems , control, SCADA of the process panels, stands computer with centralized process, Instrumentation (making automatic samples, flow meters, temperature probes, phase detectors, flow restrictors, pH meters, conductivity), units of rapid determination of parameters of quality, portable equipment of transmission of data.

Products and results: machines and jobs for the manufacture of products, prepared. Consumption milk churned, semidesnatadas, whole, aromatized, fortified and the like. Milk condensed, concentrated, in powder, cream, butter, cream, ice cream, sorbets and poles. Milky flow of machines for the manufacture of the products.

Used or generated information: equipment instruction manuals. Specifications of ingredients, semi-finished and products. Quality test results. Operative modes. Manuals of procedures and work instructions. Use maintenance instructions. Parties, work records. Parts of incidents or relay for the turn. «In situ» quality test results. All data, parameters and States of process computer systems give us real-time (weight, pressure, temperature, flow rates, concentrations of cleaning products, time, speed, pH meters, conductivity). Production plan. Applicable law of prevention of occupational risks, environmental, food quality and safety. PGH (General plans of hygiene) records and records of the HACCP (hazard analysis and critical control points) system.

Unit 3 competition: Lead and control the operations of processing of dairy DESSERTS, YOGURTS and milk FERMENTED level: 2 code: UC0303_2 realizations professionals and completion criteria: RP 1: prepare the machines and the workplace for the production of dairy desserts, yogurts and fermented milks, according to Factsheet, fulfilling the regulations of risk prevention, environmental and food safety.

CR 1.1 established cleaning and disinfection programs are applied in installations, (white rooms, rooms with positive pressure, among others) and machinery (tanks, hoppers, Homogenizers, cultivation of ferments, among other facilities), taking into account the critical points of the process and its causes, following work instructions and standards in the field of prevention of risks and conservation of the environment.

1.2 CR tooling, tools, or equipment used during the different processes (temperature probes, flow sensors, among others) are selected according to the technical details of production.

CR 1.3 operation of equipment and machines used in the procedures of yogurts and fermented milks is checked, taking into account variables (speed, temperature, pressure, and others) of the same, according to technical documentation and maintenance instructions.
CR 1.4 obtaining dairy desserts, yogurts and fermented milk production process gets underway, once displayed, through the systems of control variables are maintained within the measures, according to the sequence of operations indicated in the manual of production process.

CR 1.5 initial preparation and cleaning operations are performed, optimizing the use of tanks, minimizing losses, acting in accordance with the indicators of the job, within its sphere of competence.

1.6 CR the handling and transport of intermediate or finished products is carried out with the resources required, so that their conditions are not damaged, nor produce contamination between raw material and final product.

CR 1.7 parts or elements considered top-level defective or faulty be replaced, restoring normal operation, complying with the applicable maintenance plan.

CR 1.8 operations relating to the maintenance of first level are recorded in the established support.

2 RP: Driving the processes from central panels or control room facilities automated or computerized processing of yogurt firm and beaten, to ensure production quantity and time, with the quality required in the manual of procedure, compliance with the applicable rules.

CR 2.1 the physicochemical characteristics of the milk processing are controlled, by testing «in situ», verifying that they meet the required specifications and/or acting as set out in the manual of procedure, in case of possible irregularities.

CR 2.2 prior to fermentation established thermal treatments are checked, verifying that the physical parameters of the process are those required in the specifications.

CR 2.3 cultivation or ferment mother prepares, keeping it in the conditions specified in the production manuals.

CR 2.4 liquid and freeze-dried enzymes are injected into the quantities and hygienic conditions.

CR 2.5 the fermentation process monitoring is performed, stopping him at the optimum moment, checking that the product during the cooling process does not suffer treatments or operations affecting the characteristics physical chemical and texture that characterize it.

CR 2.6 (fruit, flavouring, sweeteners, among others), additives are incorporated into the development of firm, beaten yogurt and other milk fermented in the form and amount specified, according to product, verifying what happens to the packaging, within the parameters set.

CR 2.7 tracking of the launch to packaging in the case of firm yogurt and yogurt beaten processes occurs, noting that there has been cutting, draining and cooling required.

CR 2.8 sampling throughout the process are carried out in the form, amount and instruments indicated, following established protocols for sample preparation.

CR 2.9 process quality control is carried out, through interpretation of results of tests or trials «in situ», and can detect any potential impact for implementation of corrective measures, as determined in the manual of procedure.

CR 2.10 operations are recorded in the system and supports, during the development of the process, filing pursuant to.

3 RP: Driving the processes of dairy desserts, pasta spread to ensure production in quantity, quality and time, according to manual of procedures, complying with the applicable rules.

CR 3.1 the physicochemical characteristics of the mixing base (standardized and stabilized milk) or semi-finished products in the preparation of dairy desserts, spreadable pastes are checked, by testing «in situ», verifying that they meet the required specifications, applying, in the case of possible deviations, corrective measures referred to in the specifications of the product and process control.

3.2 CR ingredients (egg, flour, sugars, among others) and other preparations required in the preparation of dairy desserts, spreadable pastes are added, through dosing tanks mixing (mixing), solid liquid, prior to the heat treatment of the product, according to the specifications of process.

CR 3.3 sampling is carried out in the form, amount with the instruments required, following the protocols established in the preparation thereof.

CR 3.4 quality control is carried out, through the interpretation of «in situ» test results and laboratory (dry extract, pH, viscosity, among others), and can detect any possible anomaly, for implementation of process improvements.

CR 3.5 final thermal treatments such as pasteurization, cooking, among others. as well as the rest of operations applied, verify that the parameters of the process and the characteristics of the product are required to each product.

CR 3.6 additives (thickening, gelling agent, sugar, aromas, among others), are added to the product in the manner and amount specified for each product.

CR 3.7 parameters of the production process of dairy desserts, pasta spread, such as temperature, time, pressure, among others, are controlled by applying in the event of deviations, corrective measures set forth in the documentation of the specifications of the product and process control, checking that the product is delivered to packing, within the parameters set.

CR 3.8 delivery of finished products is carried out, by checking compliance with the limits of time and form, not to alter the pace of production and the continuity of the process.

CR 3.9 transactions carried out in the preparation of dairy desserts are recorded, during the development of the process in the system and supports established, filing as set out.

Professional context: means of production: tanks, hoppers, scales, containers, pipes, filters, centrifugal pumps, positive, plate heat exchanger plates and tubular pumps, sterilizers scraped wall, Homogenizers, editors, dosing, mixing tanks, mixers, filters, ultraclean lines, facilities of culture ferments, facilities of sterile air and inert gases, sterile water, control panels, SCADA to the process, stands with centralized the process computer , Instrumentation (making automatic samples, temperature probes, flow meters, pH meters, conductivity), units of rapid determination of parameters of quality, portable equipment for data transmission, equipment and machines, CIP completo protective devices (Cleaning in place).

Products and results: machines and workstation for the production of dairy desserts, yogurts and fermented milks, prepared and controlled maintenance. Yogurt or other dairy products suffered mainly by acidic coagulation. Dairy desserts, spreadable pastes. Workflow and process operations, controlled.

Used or generated information: equipment instruction manuals. Ingredients (prepared, aromas), semi-finished products and products specifications. Quality test results. Operative modes. Manuals of procedures and work instructions. Use maintenance instructions. Parties, work records. Parts of incidents or relay for the turn. «In situ» quality test results. Data parameters and States of process computer systems give us real-time (weight, pressure, temperature, flow rates, concentrations of cleaning products, time, speed, pH meters, conductivity). Production plan. Applicable law of prevention of occupational risks, environmental, food quality and safety. PGH (General plans of hygiene) records and records of the HACCP (hazard analysis and critical control points) system.

Unit 4 competition: Lead and control the operations of packaging and packaging of dairy products level: 2 code: UC0304_2 realizations professionals and completion criteria: RP 1: prepare materials and specific packaging equipment and conditioning to prevent disruptions of the process, according to the requirements laid down in the procedure manuals, complying with the applicable rules.

CR 1.1 machines and equipment required in packaging, packing and packaging of products dairy are prepared, regulating them to achieve timing and rhythm required by the instructions of production.

1.2 CR machines and equipment are conditioned, adjusting the parameters for its operation and, where appropriate, loading and verifying the program or menu, depending on the specifications of work, meeting the needs of the production.

1.3 CR required control elements (SCADA of the process, among others) are prepared after adjustment for them, following the procedures of the sheet, as well as measures of variables, controlling and/or resetting in the case required to avoid deviations during production.

CR 1.4 supply of consumables (bottles, caps, capsules, labels and other) is requested to the warehouse according to the rate of production.

1.5 CR containers or packaging materials (glass, plastic, metal, plastic laminate, complexes of paper and cardboard, among others) are checked, verifying that they are willing and are those required appropriate product and the lot.
CR 1.6 the products to be packaged are checked, verifying if they are in conformity with respect to the characteristics, and are ready to be packaged.

CR 1.7 labels and other materials are checked, verifying that they are required to produce and that identification inscriptions match the batch to be processed.

CR 1.8 containers not formed «in situ» cleaning is carried out in conditions marked by the job specifications.

1.9 CR waste materials are checked, verifying that they move to recycling or treatment in the manner and to the required place.

2 PR: Drive packaging processes, / rear packaging of dairy products obtained so that they comply with provisions of the productive, with respect to the filling, dosing of product and process closed, fulfilling the applicable law of prevention of occupational risks, environmental and food security.

CR 2.1 formation made «in situ» containers or containers that are contributed to the facility are monitored, verifying compliance with stated specifications.

CR 2.2 the filling of containers (bottles, jars, or other) is controlled, making sure that it runs as required, through the system of regulation and corresponding posting.

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

CR 2.4 the aseptic packaging of ultrapasteurised of long life is controlled, checking is done in the required conditions of sterility by removed, through hot air stream and than the seal on containers in cartons, complies with the requirements of the production process, correcting anomalies, before possible deviations of the process detected.

2.5 CR toilet cabin packaging laminate is controlled, autoclavados glass jars are used and that is carried out, as required, with respect to flow and hygienic conditions.

CR 2.6 dosage of the product is verified, by means of sampling and subsequent heavy, controlling which remains within the limits.

CR 2.7 the closed and sealed container is checked, verified through sampling that conforms to the specifications for each product to the manual of procedure and quality plan.

CR 2.8 tags are checked, verifying that the adhesion to the container is in the form and place required and contains the legend for his identification and control.

CR 2.9 the packed product moves in the form and place established according to processes or subsequent storage.

CR 2.10 materials and consumed products are accounted for during the packaging process, having leftovers for use; modifying, where appropriate, requests for supplies.

3 RP: Carry out quality control of dairy products in the packaging and packing to ensure that it is performed within the required limits of quality and performance, comply with the applicable rules.

CR 3.1 characteristics of the environment or atmosphere of packaging are verified, checking that they remain within the levels marked in the operating instructions.

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

CR 3.3 sampling of the product is carried out using laminar flow laminar, for hygienic collection of samples, the allocated points for quality control, with the material required; identifying and encoding sample for your correspondence with the batch of product and their transportation to the laboratory.

CR 3.4 packaging performance ratios are controlled, making sure that they remain within the margins laid down in the working instructions and situations incidence or deviation; the corrective measures are applied to restore balance or stop the process, applying, where appropriate, technical assistance.

CR 3.5 information concerning the results of the work, produced incidents and corrective action, references to materials and products used is recorded in the stands and with the detail required.

CR 3.6 in carton packing occurs through the mechanisms indicated, complying with the applicable rules.

CR 3.7 packaging and packing process information concerning the results of the work, produced incidents and corrective action, references to materials and products used is registered in established stands.

Professional context: means of production: aseptic packaging machines. Cartoners. Dater. Labelling machines. Sleevers. Packers. Retractiladoras machines. Forming of trays. Palletisers. Wrapping machines. Stoves. Machines and equipment protective devices. Lines of injection of ingredients. Transport lines. Chemical cleaning installations. Scales. Thermoforming and the aseptic packaging machines in continuous coil.

Products and results: finished products ready for storage, marketing and issuance of consumption milk, cream, sauces, milk in powder, butter, ice cream, yogurt, fermented milks, dairy desserts and other derivatives, packaged and packed.

Used or generated information: instruction manuals for equipment, manuals of procedure and work instructions for packaging, relay parts, instructions for use or first level maintenance. Maintenance manuals. References for materials and products. The traceability of the product data. Parts of work and issues. «In situ» quality test results. Process parameters. Line production plan. Self-control of quality data. Parameters in real time of the computer systems of the jobs. Applicable law of prevention of occupational risks, environmental, food quality and safety. PGH (General plans of hygiene) records and records of the HACCP (hazard analysis and critical control points) system.

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

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

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

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

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

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

CE1.5 in a practical course of first level of equipment of receipt of different types of milk, with a few conditions:-detect possible simple anomalies affecting the operation of the equipment used.

-Perform maintenance-level user of the different teams.

-Replace specified items as first rate on used equipment, in accordance with the applicable maintenance plan.

-Register the documentation concerning the maintenance performed is completed.

C2: Describe the physicochemical characteristics and microbiology of milk.

CE2.1 describe the physico-chemical characteristics, main milk components and the role of the various components on the characteristics of the products.

CE2.2 recognize and describe the microbiology of milk and the factors of growth of microorganisms: tools, which alter the product and pathogens.

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

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

C3: Describe the basic operations of the processing of milk and apply physical and thermal treatments to liquid milk and similar products, achieving the required levels of conservation and quality.
CE3.1 identify the basic elements in the dairy industry by differentiating its different parts, pipes, elbows, valves, pumps, deposits, and the different qualities of manufacture according to use.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

-Check the status of each of the ingredients.

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

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

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

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

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

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

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

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

-Choose, prepare and use the appropriate instruments.

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

-Identify and transfer samples.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Respect the procedures and internal rules of the organization.

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

Demonstrate flexibility to understand changes.

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

Cleaning products stores: identification of containers.

Cleaning procedures: use of materials and equipment for cleaning.

Manual and automatic cleaning procedures.
Products used in cleaning equipment and surfaces of plants.

Cleaning solutions: properties, utility, incompatibilities and precautions.

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

Maintenance of equipment for reception and storage of milk.

Need for maintenance.

First level maintenance.

Corrective maintenance.

Preventive maintenance.

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

The operator in the maintenance functions.

Maintenance-related economic losses.

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

Milk as raw material; composition and characteristics depending on livestock species.

Physico-chemical properties of milk.

Bromatological composition of milk.

Milk Microbiology: bacteria, yeasts, moulds and viruses.

Sources of contamination. Favorable and adverse conditions.

Changes not desired by microorganisms, facilitating factors.

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

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

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

Regulations for the handling of milk and dairy products.

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

The inspection of received products.

Milk and auxiliary goods transport: features.

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

Procedures, internal transport and handling equipment.

Location of goods.

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

Conditions for the conservation of other raw materials.

The warehouse control: internal documents.

Records of inputs and outputs.

Inventory control. Inventories.

Stock maximum, optimum safety and minimum.

Applications of warehouse control.

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

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

Composition and distribution of space. Flow. Auxiliary services.

Different spaces.

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

Theory of heat transfer.

Physical treatments: principles of separation.

Separation by centrifugation.

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

Time/temperature combination.

Types of thermal treatment in standardization.

Heat exchangers.

Equipment used in the heat treatment of cold and heat.

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

Addition of milk or whey powder.

Evaporation.

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

Standardization of the content of fat in milk and cream.

Addition of cream.

Addition of anhydrous fat.

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

Block diagrams.

Orders preparation and work.

Automated in the pre-treatment process control.

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

Sampling of intermediate and finished product.

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

Control of equipment and processes.

Equipment and rapid methods of control.

Prohibited actions.

Coding of samples to the laboratory.

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

Types of automated systems of reception and standardization processes.

Types of control: digital, analog.

Functions of the operator.

Operation of the system.

Obtaining data and graphs of the performance.

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

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

Elements of the automatic system.

Performance and system requirements.

Process control automated reception of milk and other raw materials.

Control of process standardization of milk and other raw materials.

Automated pre-treatment systems.

Types of control, digital, analog.

Functions of the operator.

Functioning of systems.

Obtaining data and graphs.

Environmental impact of the food industry.

Environmental protection measures.

Food safety legislation.

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

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

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

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

TRAINING module 2: production of milk, butter and ice cream level: 2 code: MF0302_2 associated with UC: lead and control the operations of preparation of consumption, evaporated, powdered, condensed milk and cream, butter, ice cream and similar duration: 120 hours capabilities and evaluation criteria: C1: describe the physico-chemical and microbiological characteristics of the consumption, the cream milk butter, ice cream and similar products.

CE1.1 recognize the basics of physics and chemistry related to drinking milk, evaporated, condensed cream, butter, and ice cream.

CE1.2 describe and recognize the principal constituents of prepared milk, cream, butter and ice cream, physicochemical characteristics and the role of the various components on the characteristics of the products.

CE1.3 recognize and describe the microbiology of milk, of the cream, butter and ice cream and the factors of growth of microorganisms: tools, which alter the product and pathogens.

CE1.4 identify the origin and the agents causing the transformations of processed products and its mechanisms of transmission and multiplication.

CE1.5 describe the main alterations suffered by prepared milk, cream, butter and ice cream during handling, assess its impact on the product, and deduce the root causes.

CE1.6 identify and recognize the different interveners the preparation of ice creams and the role.

C2: Analyze the procedures of consumption milk, evaporated, powder, butter, ice cream and similar products, operations, input and output products and the means employed.

CE2.1 interpret the technical documentation relating to the development, technical specifications of the different products and the procedure and quality manuals.

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

CE2.3 describe the methods of mixing, dissolution, emulsified, gelled and physical maturation employees in the preparation, relating them to the various types of products and pointing, in each case, the necessary equipment and operating conditions.

CE2.4 recognize the equipment and auxiliary systems necessary for the operation to be carried out.

CE2.5 justify the required sequence in the work of the process: preparation and maintenance of equipment and machines, identification, verification and feeding incoming products, fixing and control parameters, testing and quality checks.

CE2.6 associated with the processes and procedures of the different products to develop; and transform with input and output products and equipment necessary and describe the sequence of operations of each of them.
CE2.7 justify the need for production of different products in aseptic, ultra-clean lines and «clean room».

CE2.8 relate the processes of liquid milks, evaporated into powder, butter, ice cream and similar products with the packaging process, depending on the type of product to get.

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

CE3.1 associated with the various forms of heat-treatment with different types of dairy products and levels of conservation in that result; and designate, in each case, the necessary equipment and the temperatures and times of application.

CE3.2 recognize different treatments of skimming and homogenisation performed, depending on the type of product to develop, whole, semi-skimmed or skimmed milk and the mixing processes if they are rich, according to the market trend.

CE3.3 perform, within job opportunities, processes in such a way that water and energy resources are used to the maximum.

CE3.4 integrate the thermal and physical treatments throughout the preparation and packaging processes.

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

CE3.6 analyze factors and situations of risk for job security and the measures of prevention and protection in the working section.

CE3.7 in a practical course of application of thermal and physical treatments to milk for consumption milk and cream, from established conditions:-recognize operations and select the suitable equipment.

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

-Prepare the auxiliary products required with the set parameters.

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

-Fix the conditions required to preserve milk consumption and the cream obtained.

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

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

C4: 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 conditions and control parameters, and the necessary equipment to carry out innovation, evaporation, crystallization, atomization and concentration.

CE4.3 recognize the equipment and procedures for the addition of sugar to get condensed milk.

CE4.4 in a practical course of dehydration of milk, from established conditions:-recognize the operations and the equipment required.

-Assign the parameters set.

-Feeding equipment, maintaining controlled the process.

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

-Compare the characteristics of the product in course and ended with his specifications and deduct the necessary readjustments.

-Place the ingredients required with the equipment in the manufacture of condensed milk.

C5: Apply dairy techniques required for the manufacture of butter, getting the quality and hygiene required.

CE5.1 fermentation processes associated with the production of butter.

CE5.2 justify the application of standardization treatments and heat the cream of departure.

CE5.3 identify the different types of microorganisms and crops dairy its acting, its commercial presentation and conditions for their preservation, preparation, maintenance and prevent its contamination.

CE5.4 differentiate methods of inoculation and incubation relating them with the types of products and the necessary equipment; (e) identifying, for each case, the conditions and control of fermentation parameters.

CE5.5 analyze the fermentation process, indicating stops or blockages of the fermentation in the timing and the conditions required.

CE5.6 recognise the cream of starting characteristics, and justify received before and after treatments.

CE5.7 relate the operations of dairy product to produce type and the necessary equipment.

CE5.8 identify the conditions and parameters of maturing, crystallization, churning and kneading operations control and, if necessary, salt.

CE5.9 in a practical course of preparation of butter, from established conditions:-check the condition and the treatments received by the cream of departure.

-Use on crops in the form and appropriate times.

-Select and assign the parameters of physical maturation, fermentation and crystallization.

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

-Select, assign the parameters of mixing, kneading, and salted and operate skilfully teams for their maintenance or correction.

-Make feeding and unloading of equipment and, where appropriate, separate and collect the buttermilk.

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

-Contrast characteristics of the product in the process with their specifications and deduct the necessary readjustments.

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

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

CE6.2 differentiate methods of freezing, curing, freezing and ice-blended, relating them with different groups of ice cream and associated equipment.

CE6.3 identify the conditions and control of the operations of process parameters: aeration, hardening, freezing, llenado-congelacion - thawing of moulds and maintenance.

CE6.4 in a practical course of elaboration of ice cream, from conditions established:-check the characteristics and State of the mixing base.

-Recognize operations and necessary equipment.

-Select and assign the freezing parameters, perform the load or power and skillfully operate the equipment to keep the process under control.

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

-Compare the characteristics of ice-cream in course with their specifications, and deduce the necessary readjustments.

-Verifying the maintenance of the cold chain and the storage conditions.

C7: Identify requirements and operations preparation and maintenance of first level of elaboration of consumption milk, evaporated, butter, ice cream and similar products.

CE7.1 identify devices and security measures in the management of machines and equipment.

CE7.2 in a so-called practical first level of consumption milk processing equipment, evaporated, butter, ice cream and similar products from established conditions:-recognize the needs of preventive or corrective maintenance of the machinery.

-Identify the operations of first level.

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

-Record the times of operation.

-Record incidents, produced during the day or shift work.

CE7.3 explain the frequent anomalies that occur during the normal use of equipment.

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

C8: Analyze the techniques of taking samples and physico-chemical and organoleptic analysis for the verification of the quality and parameters in milk consumption, evaporated, butter, ice cream and similar products.

CE8.1 explain the different procedures and methods of sampling used in the processes of consumption milk, evaporated, butter and ice cream, and recognize and handle the instrumental partner.

CE8.2 identify the systems of Constitution, marking, transfer and preservation of samples.

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

CE8.4 in a practical course of sampling, from established conditions:-interpret the sampling protocol.

-Prepare the appropriate instruments.

-Perform the operations for the collection and preparation of samples in places, shape and required times.

-Move the samples.

-Calibrate the instrument and reagents involved in immediate and routine determinations.

-Perform basic physico-chemical determinations in liquid milk, powder, cream, butter, ice cream and similar products for their composition parameters, using the procedure and instruments designated in each case.

-Assess the organoleptic characteristics of milk products through the sensory tests.

-Record the results, preparing report on deviations.
C9: Lead the process from central panels or control room in automated or computerized milk consumption facilities, powder, butter and ice cream.

CE9.1 analyze the processes used in the food industry control systems, differentiating the different existing systems.

CE9.2 describe the general structure of the chain of acquisition and processing of data which is used in automation systems, listing and explaining the functional elements that compose it and the characteristics of each of them.

CE9.3 properly interpret the nomenclature, symbols and codes used in the instrumentation and process control.

CE9.4 relate parameters with the elements of the system that can act upon them.

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

CE9.6 identify the components and equipment depicted in the SCADA or representation system used in the controller.

CE9.7 operate on the system or equipment to extract the data, graphs, or incidents, at the right time.

CE9.8 in practical cases of computerized processes, from established conditions:-select the programme and menu appropriate to the process and product.

-List the checks to be carried out before starting the process.

-Setting benchmarks and the sequence of operations.

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

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

Skills whose acquisition must be completed in a real work environment: C3 with respect to CE3.7; C4 on CE4.4; C5 regarding CE5.9; C6 regarding CE6.4; C7 regarding CE7.2; C8 to CE8.4; C9 with respect to CE9.8.

Other skills: be responsible for the work that develops.

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

Demonstrate responsibility before the successes and mistakes and failures.

Comply with the rules of production set by the organization.

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

Recognize the productive process of the organization.

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

Contents: 1. preparation of installations and equipment for consumption milk, butter and ice cream preparation of facilities for the production of milk consumption, butter and ice cream: General characteristics.

Types of cleaning: physical, chemical, microbiological cleaning.

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

Stages and sequences of operations of cleaning.

Cleaning solutions: properties, utility, incompatibilities and precautions.

Critical points (CPS) process. Features.

Systems and equipment for cleaning. CIP system: techniques for signaling and isolation areas or equipment.

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

Preparation of the machines in the production of milk, cream, butter, ice cream and similar: types and features.

Pasteurizers, cooling equipment, freeze dryers: features.

Tools and useful specific preparation.

Conditioning tools and tools required.

Changes and substitutions of operating elements.

Resetting of parameters. Tolerances allowed.

Tuning, testing and adjustment of operating elements.

Process control automated reception of milk and other raw materials: types of automated processes of reception and storage systems, control types: digital, analog, functions the operator, system operation, obtaining data and graphs of performance.

Environmental impact of the food industry. Environmental protection measures.

2 treatments in the production of milk (consumer, evaporated, powdered, condensed), and similar installations for drinking milk: composition and distribution of space, ancillary services, differentiated spaces, clean rooms, rooms with positive pressure.

Microbiological, physico-chemical and of consumption milk quality controls: properties.

Sampling of intermediate and finished product.

Foci of infection: favorable and adverse conditions.

Changes not desired by microorganisms: types of degradation, fungal and bacterial flora, ways of contamination, changes not desired by physical and chemical processes.

Routine physical-chemical analysis of the process: control of equipment and processes.

Thermal and physical treatments in milk consumption: objectives of heat treatment.

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

Equipment used in the heat treatment.

Equipments of pasteurization: sterilization towers and equipment U.H.T, incidents and corrective action.

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

Specific equipment: identification, composition, operation and regulation.

Separation by membranes: membrane technologies, definitions and principles of operation.

3. operations in the production of butter production of butter: good practice hygiene and handling in the production of butter.

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

Crystallization: functions. Temperature-time combination.

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

Kneading or malaxado and washed. Function and vacuum kneading.

New products and techniques.

Ripening of butter: physical and microbiological.

Rooms with positive pressure.

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

Foci of infection: favorable and adverse conditions.

Changes not desired by microorganisms.

Changes not desired by physical and chemical processes.

Routine physical-chemical analysis of the process.

Dairy equipment: composition, performance and handling.

Crystallizers, blenders, mixers, continuous oil mill.

4 processes of ice cream 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 and concentrated fruit juices.

Almonds, hazelnuts, nuts, nougat, dried fruits, among others.

Alcoholic beverages.

Proteins of vegetable origin.

Drinking water.

Other food products.

Controls microbiological, physico-chemical and quality in the manufacture of ice cream: sampling of intermediate and finished product, foci of infection, conditions favorable and adverse changes not desired by microorganisms.

Routine physical-chemical analysis of the process.

Preparation of ice creams: features.

Ice cream: phases of the production process.

Freezing and conditioning. Methods, applications, conditions and control parameters.

Freezing, hardening and conservation.

New products.

Teams in the preparation of ice cream: composition, functioning and management: batch or «freezers»: function and types.

Methods of production.

The conservation of ice cream: hardening tunnels, chambers of maintenance of frozen, «sticks» freezers. Cleaning and disinfection of the maturation tanks.

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

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the conduct and control of the operations of the development of consumption, evaporated, powdered, condensed milk and cream, butter, ice cream and the like, which will be using one of the following ways:-academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

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

TRAINING module 3: development of dairy DESSERTS, YOGURTS and milk FERMENTED level: 2 code: MF0303_2 associated with UC: lead and control the operations of processing of dairy desserts, yogurts and fermented milks duration: 90 hours capabilities and evaluation criteria: C1: describe the physico-chemical and microbiological characteristics of fermented milks and dairy desserts.

CE1.1 recognize the basics of physics and chemistry related to the fermented milks, yoghurts and desserts dairy.
CE1.2 describe and learn about the principal constituents of the mixture base, milk of physicochemical features game and finished product and the role of the various components on the characteristics of the products.

CE1.3 describe the microbiology of fermented milks, yoghurts and dairy desserts and the factors of growth of micro-organisms used in the preparation or in the possible unwanted contamination.

CE1.4 identify the origin and the agents causing the transformations of processed products and its mechanisms of transmission and multiplication.

CE1.5 describe major alterations suffered by the fermented milks and dairy desserts in handling, assess its impact on the product, and deduce the root causes.

CE1.6 identify and recognize the different adjuvants in the preparation of fermented milks, yoghurts and dairy desserts and the role.

CE1.7 recognize the effects of cold and heat on both physical-chemical and microbiological properties of the constituents of the mixture base, co-formulants, the fermented milks and desserts dairy.

C2: Analyze procedures elaboration of fermented milk, pasta soft spreads, yoghurts and dairy desserts relating necessary operations, input and output products and the means employed.

CE2.1 interpret the technical documentation relating to the development, technical specifications of the different products and the procedure and quality manuals.

CE2.2 recognize equipment and auxiliary systems necessary for the processing to be carried out.

CE2.3 prepare equipment and ancillary products necessary with the appropriate parameters.

CE2.4 justify the required sequence in the work of the process: preparation and maintenance of equipment and machines, identification, verification and feeding incoming products, fixing and control parameters, testing and quality checks.

CE2.5 associated with the processes and procedures of elaboration of fermented milk, pasta spreadable yogurt and dairy dessert with input and output products and equipment necessary and describe the sequence of operations of each of them.

CE2.6 justify the need for production of fermented products and dairy desserts in aseptic, ultra-clean lines and «clean room».

CE2.7 relate the processes of elaboration of fermented milks, yoghurts and dairy desserts with the packaging process, depending on the type of product to get.

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

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

CE3.2 justify the application of the thermal treatments and standardization to milk or mixture base starting.

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

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

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

CE3.6 analyze the fermentation process and make stops or blocking of fermentation in timely and appropriate conditions.

CE3.7 analyze the loss of quality of the product in case of excessive storage tanks lung or intermediate caused by different unrelated incidents or not to the development section.

CE3.8 in a practical course of preparation, propagation and maintenance of crops, from established conditions:-check the condition and the treatments received by the milk of departure.

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

-Select and assign parameters of fermentation.

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

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

C4: Effect, according to the formulation, preparation, dosing and mixing of the ingredients of a composite product (dessert or similar) from the milk standard or mixed base, required quality and hygiene.

CE4.1 interpret formulas of preparation checking state and treatments received by milk or mixture base starting.

CE4.2 identify manual and automatic systems of dosing and the types of balances, dosing and mixing equipment related.

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

CE4.4 describe the mixing, dissolution, and ripening methods used in the preparation of desserts dairy, relating them to the various types of products and noting, in each case, the necessary equipment and operating conditions.

CE4.5 in a practical course of preparation of desserts dairy, from established conditions:-calculate the required amount of the different ingredients from the mixture base or standard milk.

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

-Check the status of each of the ingredients.

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

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

-Compare the characteristics of the mixture or product semi-finished underway (stability, homogeneity and fluidity) with your specifications and make the necessary adjustments.

-Check that the times and temperatures are suitable for the type of final product or production process.

C5: Identify requirements and operations of preparation and maintenance of first level of elaboration of fermented milks, yoghurts and dairy desserts.

CE5.1 in a practical course of preparation and maintenance of equipment for preparation of fermented milks, from established conditions:-recognize the needs of corrective or preventive maintenance of machinery from the instructions for basic maintenance of the equipment of production of different products.

-Identify the operations of first level.

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

-Record the times of operation.

-Record incidents, produced during the day or shift work.

CE5.2 explain the frequent anomalies that occur during the normal use of equipment.

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

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

CE6.1 explain the different procedures and sampling methods used in the process of elaboration of fermented milks and dairy desserts and recognize and handle the instrumental partner.

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

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

CE6.4 in a practical course of sampling, from conditions laid down:-interpret the sampling protocol.

-Prepare the appropriate instruments.

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

-Identify and transfer samples.

-Calibrate the instrument and reagents involved in immediate and routine determinations.

-Perform basic physico-chemical determinations in fermented milk, yoghurt and dairy desserts for composition parameters using the procedure and instruments designated in each case.

-Assess the organoleptic characteristics of milk products through the sensory tests.

-Document the results, preparing report on deviations.

C7: Driving the process from central panels or control room facilities automated or computerized in the preparation of fermented milks, yoghurts and desserts dairy.

CE7.1 analyze the processes used in the food industry control systems, differentiating the different existing systems.

CE7.2 describe the general structure of the chain of acquisition and processing of data which is used in automation systems, listing and explaining the functional elements that compose it and the characteristics of each of them.

CE7.3 interpret the nomenclature, symbols and codes used in the instrumentation and process control.

CE7.4 relate parameters with the elements of the system that can act upon them.

CE7.5 in practical cases of computerized processes adequately characterized using a training Simulator:
-Select the programme and menu appropriate to the process and product.

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

-Identify the components and equipment depicted in the SCADA or representation system used in the controller.

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

-List the checks to be carried out before starting the process.

-Setting benchmarks and the sequence of operations.

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

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

Skills whose acquisition must be completed in a real work environment: C3 with respect to CE3.8; C4 on CE4.5; C5 regarding CE5.1; C6 regarding CE6.4; C7 with respect to CE7.5.

Other skills: be responsible for the work that develops.

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

Demonstrate responsibility before the successes and mistakes and failures.

Comply with the rules of production set by the organization.

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

Recognize the productive process of the organization.

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

Contents: 1. processes of desserts dairy facilities for the production of dairy desserts: composition and distribution of space.

Necessary auxiliary services.

Different spaces.

Cleanrooms.

Rooms with positive pressure.

Ultra clean lines.

Dairy microbiological, physico-chemical and desserts quality controls: intermediate and finished product sampling.

Foci of infection. Favorable and adverse conditions.

Changes not desired by microorganisms.

Routine physical-chemical analysis of the process.

Processing dairy desserts: mixed, milk standardization operations base.

Calculation of quantities of ingredients according to the formulation.

Dosing and mixing of ingredients.

Pasteurisation or sterilisation and homogenisation.

Mixed, conditions and controls: properties.

Dissolution, suspension, emulsion and gelling.

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

Injectors: centrifugal separators, Homogenizers, mixers, agitators, baths of cooking.

Preparation and maintenance of equipment: features.

Lines of pasteurization and sterilization.

Installations for the production of desserts dairy: composition and distribution of space.

Necessary auxiliary services.

Different spaces.

Cleanrooms.

Rooms with positive pressure.

Ultra clean lines.

2 processes of yogurt, fermented milks and pasta spreadable installations for the manufacture of fermented milks, yogurts and pasta to spread.

Composition and distribution of space.

Microbiological, physico-chemical and fermented milks, yogurts and pasta to spread quality checks.

Sampling of intermediate and finished product.

Foci of infection. Favorable and adverse conditions.

Changes not desired by microorganisms.

Routine physical-chemical analysis of the process.

Preparation of fermented milks, yogurts and pasta to spread.

Fermented milks: preparation of the mixture. Dosing 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, preparation, inoculation and incubation. Fermentation and its control.

Firm and beaten yogurt: characteristics, similarities and differences. Control parameters.

Paste spreads: mixture preparation base, dosing and mixing of ingredients, pasteurization and homogenization.

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

Specific equipment in the production of fermented milks, yogurts and pasta to spread.

Fermentation facilities.

Injection of enzymes.

Facilities to carry out the braking of fermentation: features.

Preparation and maintenance of equipment: features.

Centrifugal separators.

Mixers.

Evaporators.

Membrane separation equipment.

3 characteristics and physical-chemical and microbiological controls of fermented milks, yoghurts and desserts dairy Control and standards processes.

Fermentation process in fermented milks and yoghurts.

Foci of infection. Favorable and adverse conditions. Conditions of cleaning and disinfection.

Changes not desired by microorganisms: types of degradation.

Fungal flora.

Yeasts.

Pathways of contamination.

Habitat of the pollutants.

Good practices of hygiene and handling.

Foreign body control.

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

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the conduct and control of the operations of processing of dairy desserts, yogurts and fermented milks, which will be using one of the following ways:-academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

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

TRAINING module 4: packaging and packaging of products dairy level: 2 code: MF0304_2 associated with UC: lead and control the operations of packaging and packaging of dairy products duration: 120 hours capabilities and evaluation criteria: C1: associating the tasks of packaging with the production process, analyzing the importance of the container with respect to the product and consumer.

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

CE1.2 check that the product to be packed arrives in the quantity and conditions specified in the manual of procedure.

CE1.3 analyze the loss of quality of the product in case of excessive storage tanks lung or intermediates, caused by different unrelated incidents or not to the packaging section.

CE1.4 carry out the relevant checks to verify that traceability data are correct.

CE1.5 recognize and justify the needs of fermentation, heat-treated or conservation which requires the product once packed.

CE1.6 classification and separation of the different types of waste generated according to its origin, State and recycling operations.

CE1.7 recognize the environmental impact of the containers used in the dairy industry.

CE1.8 associate the packaging with the subsequent packing process, by checking compliance with the specifications reflected in the process manuals.

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

CE2.1 to recognize and classify the containers and packaging materials used in the dairy industry.

CE2.2 describe the characteristics and conditions of employment of different containers and packaging materials.

CE2.3 list properties and describe the characteristics of Stoppers, opercula, complexes of coverage and other auxiliary elements of packaging.

CE2.4 point out existing incompatibilities between materials and containers and products.

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

C3: Analyze the hygienic-sanitary conditions which must comply with the facilities and equipment in dairy packaging, identifying critical points in the process.

CE3.1 sanitary conditions to recognize individuals who must meet the packaging area.

CE3.2 justify the form and periodicity of cleaning, spray, satinizaciones and disinfection in the work area to achieve the required level of hygiene.

CE3.3 identify the type of cleaning and/or disinfection or satinizacion to perform, as well as the concentration and conditions of use of cleaning and disinfecting agents, and the measures to be taken during use.

CE3.4 evaluate the importance that has the control of critical points (ARICPC) in the packaging.

CE3.5 rating are the critical points of the processes that manage and understand their causes.

C4: Identify requirements, carrying out peacekeeping operations of first level and preparation machines and packaging equipment.

CE4.1 interpret manuals use and/or maintenance of the equipment and packaging machines, selecting first-level operations.
CE4.2 specify the controls to be carried out before a change of format in the container.

CE4.3 list and explain the significance of the revisions to be carried out before starting in March or on a line or packaging equipment.

CE4.4 recognize the frequent incidents arising in a line or packaging equipment, and deduce possible causes and preventive and remedial measures to be adopted.

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

CE4.6 in a practical course of preparation of a line or packaging, from established conditions equipment:-the tasks of maintenance of first level required.

-Launch to point to put different machines and auxiliary elements.

-Perform cleaning tasks at the times and conditions.

-Personal safety measures apply to the job.

C5: Apply techniques of packaging, conditioning and labelling used in the dairy industry, and to assess the conformity of products and packaged lots.

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

CE5.2 identify and characterize packaging «in situ», forming operations preparation packaging, llenado-cerrado and labelling.

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

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

CE5.5 in a practical course of packaging, from established conditions:-recognize and assess the fitness of packaging and packaging and labelling materials to use.

-Calculate the amounts of different materials and products needed.

-Manage machines monitoring its correct functioning and maintaining packaging within the margins set parameters.

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

CE5.6 in the development of a practical course of packaging, which provides information on the self-control of quality:-relate the parameters to be monitored during the process, its admissible values and control points.

-Carry out the filling, closing and other systematic controls.

-Calculate the deviation levels and compare them with references to admit or reject products, and deduct remedies.

-Check that consumables are at required levels.

-Check that labels contain the appropriate information and are placed in the default site.

Skills whose acquisition must be completed in a real work environment: C4 with respect to CE4.6; C5 CE5.5 and CE5.6.

Other skills: be responsible for the work that develops.

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

Demonstrate responsibility before the successes and mistakes and failures.

Comply with the rules of production set by the organization.

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

Recognize the productive process of the organization.

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

Contents: 1. packaging: characteristics of the materials of packing products dairy dairy packaging standards: specifications, tolerances, levels of rejection.

Characteristics of the materials.

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

Types and characteristics of the packaging materials.

Swaged and formed «in situ».

Interaction between the container and the food: permeability. Migration of substances.

Closures and materials of stamping: aluminium, plugs.

Complex: paper-plastic mix.

Types of containers: metal, plastic, cardboard.

«In situ» formed: pots, bottles and bags.

Plastic thermoforming.

Sealed carton.

Closures of capsules and materials of sealing.

Complexes (mix of paper-plastic); aluminum.

Plugs: types.

2 packaging, packing and subsequent conditioning of dairy products regulations applicable for packaging, packing and packaging.

Traceability of each pallet. Signals and codes.

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

Critical points of packaging, packing and conditioning.

Automatic or manual controls: packaging; product.

Maintenance: preventive; corrective; first rate. Liability.

Production: planning; cleaning and transport of machines.

Materials supply: supply orders and supply flows.

Packaging machines. Types: atmosphere: atmosphere and vacuum, modified atmosphere.

Packaging depending on the durability of the product: ultraclean and aseptic. By technology: batch or continuous.

Aseptic. Products of long-life (UHT).

Rotary; Linear.

Packaging: features.

Palletizers.

Machines and auxiliary facilities.

Decoration and packaging: labels, paper, plastic materials.

Glued adhesive. Types and location.

Sleever retracted. Plastic materials.

Painted (offset).

Engraved plastic mold.

Main materials and types of packaging of dairy products.

3. quality and performance in the process of packaging of dairy products control of quality in the packaging of products dairy.

Standards of packaging of dairy products.

Specifications: tolerances.

Levels of rejection.

Testing of dairy materials.

Control of containers for dairy products.

Filling and weight control.

Detection and control of metals and foreign bodies.

Control of closures.

Dairy products sampling: sample encoding.

Identification of points specified for the test sample.

Transfer to the laboratory of the sample.

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

Microbiological controls.

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

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

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

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

Annex II professional skill: Industries of products of the fishing and of the aquaculture family professional: industries food level: 3 code: INA178_3 competition general manage a unit or section in the fisheries products industry, planning, preparing and overseeing the material and human resources, as well as the work required to achieve the objectives set out in the production plans quality and environmental protection, carrying out the supervision of manufacturing and handling practices, controlling the application of the system of traceability and carrying out the monitoring of the application of the system of hazard analysis and critical points of control (HACCP).

Competition UC0556_3 units: manage supplies, warehouse and expeditions in the food industry and marketing UC0557_3 support activities: program and manage production in food industry UC0558_3: cooperate in the implementation and development of the quality and environmental management in the food industry UC0565_3 plan: develop processes and determine the operating procedures for the manufacture of products derived from fisheries and aquaculture UC0566_3 : Control the development of fishing and aquaculture and automatic systems from production UC0567_3 products: apply techniques of analytical and sensory control of the process of elaboration of products of fishing and aquaculture environment professional scope professional develops his professional activity in the area of production, development of products and services and organization of the food industry in relation to the quality and maintenance of equipment Department, dedicated to obtaining derivatives and developed fishing and aquaculture, in entities of a private nature, in large or medium-sized companies, both on their own as alien. It develops its activity depending on, where appropriate, functional and/or hierarchical from a superior. You may have staff occasionally, seasonally or stable. In the development of the professional activity apply the principles of universal accessibility in accordance with the applicable legislation.

Productive sectors
It is located in the productive sector of the processing of fish in the subsectors of canning, semi-preserved fish, prepared dishes, as well as ships, freezers and factory ships.

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

Procurement managers in charge of production heads of line or heads of plant in derivatives industries and fisheries and aquaculture managers of small canning factories or processed fisheries technicians in laboratory of quality control of fisheries products collaborators of the Inspector-auditor quality and environmental control supervisors of food industries technicians in quality control in food industry food industries laboratory technicians responsible for food industries

Associated training (660 hours) training modules MF0556_3: management of the warehouse and marketing in the food industry (90 hours) MF0557_3: organisation of a food production (90 hours) MF0558_3 unit: management of quality and environment in food industry (150 hours) MF0565_3: processes in the industry of products of fishing and aquaculture (120 hours) MF0566_3 : Development of products of fishing and aquaculture (150 hours) MF0567_3: analytical and sensory Control of products of fishing and aquaculture (60 hours) unit of competition 1: managing the supply chain, the store and the expeditions in the industry food and perform activities of support the marketing level: 3 code: UC0556_3 realizations professionals and implementation criteria : RP 1: programming the supply of raw materials, auxiliaries and materials in the food industry, obtaining information from the relevant departments, to ensure the production, according to the production plan of the company.

CR 1.1 the supply of raw and auxiliary materials is determined, according to needs, using information from the departments of production over: stocks, suppliers, costs and other needs, according to company policy.

CR 1.2 the vendor offerings are selected, depending on the quality, price, warranty, delivery of products and approval procedure.

CR 1.3 the external orders are handled, according to deadlines and timing of provisioning.

2 RP: Manage the reception in the warehouse of external supplies and finished products, in food industry, verifying the input controls of each good according to the production company plan to ensure the distribution of the same.

CR 2.1 supplies and finished to receive each day or period information is transmitted, to the staff of the warehouse receipt, giving the corresponding documentation, according to work instructions, controls, and logs to make.

CR 2.2 the controls in the acceptance of supplies are made, checking their implementation and compliance with the instructions of the company's production plan.

CR 2.3 data regarding a: quantities, features, dates, provider and carrier, are determined through check of each good, being required by the warehouse control system.

CR 2.4 documentation of each batch of finished products is elaborated, considering the results of the checks carried out in the warehouse, in such a way that its characteristics correspond, fulfilling the plan of quality.

CR 2.5 before the reception in the warehouse supplies are controlled, assessing the results of the controls: amounts, dates, provider, features, among others and the approval procedure, depending on the quality of the business plan.

CR 2.6 external supplies are monitored by controlling the degree of compliance of providers in the delivery of supplies, comparing the conditions and deadlines agreed with the plan of quality.

3 RP: Manage the storage and preservation of finished products, raw and auxiliary materials, as well as the supply of products to ensure the operation of the production plant in the food industry, according to the production plan of the company.

CR 3.1 cleaning and operation of stores and equipment conditions are monitored, according to the plan of cleaning and maintenance, and in case of deviations observed, restoring the anomaly, according to guidelines set in the production plan.

CR 3.2 criteria for the location of the goods at the warehouse, are determined, taking into account the characteristics of the products, the identification and the optimal use of resources, in accordance with the technical instructions for storage.

CR 3.3 conditions of preservation of perishable products and the system of control of expiration dates, are incorporated into the work instructions, to avoid the losses according to the quality plan.

CR 3.4 characteristics, quantities, as well as flows, times, destinations and intermediate products to be dispensed, stores are established, according to production programmes.

CR 3.5 on the ground and inside the warehouse, transportation is organized, setting conditions, with respect to the movement of vehicles, itineraries, intermediate points and end, respecting the conditions of security and minimizing the costs, in accordance with the procedure of internal goods traffic.

CR 3.6 filling in registration of production supplies outlets, is verified, according to the outputs system determined in the production plan.

CR 3.7 instructions of the works for the management of the store are produced, whereas needs, staff characteristics and conditions of work, according to the quality plan.

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

CR 3.9 systematics to check inventory in the warehouse management is established, investigating possible differences in relation to inventory controls.

4 RP: Manage the issue of external orders in the food industry, fulfilling the specifications and claims received, to ensure the conditions of transfer, according to the production plan of the company.

CR 4.1 the issue of external orders is scheduled based on characteristics of the request, (stock in warehouse, time, distance, itineraries, costs), according to the contractual document.

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

CR 4.3 storage and, where appropriate, transfer of expired or rejected products, is available, informing the departments involved to decide on their fate in accordance with the procedure laid down.

CR 4.4 external orders expedition is organized, supervising lots, the same protection, check-out and the documentation accompanying it, in accordance with the operating procedures of the company.

CR 4.5 transport both supplies and expeditions is organized, whereas costs and according to programmes and timetables set forth in the company's production plan.

5 RP: Make purchases, selecting suppliers/customers, negotiating conditions and closing operations in the food industry, according to the received specifications, to ensure that orders or purchases are the ideal, according to the production plan of the company.

CR 5.1 the arguments for the sale of goods are defined, using goals and the image of the company, the characteristics and qualities of products and the market situation.

CR 5.2 new suppliers/customers are selected, fulfill the requirements for certification established by the company.

CR 5.3 plan visits to suppliers or customers is set, organising the programme of visits.

CR 5.4 visits plan concluded with suppliers and/or customers takes place, by means of structured interviews, applying technical sales, depending on the characteristics of the supplier or customer, demand and supply, own the company and this policy.

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

CR 5.6 purchases are negotiated with flexibility, subject to conditions established by the company and the type of customer/vendor concerned.

CR 5.7 the closure of operations of purchase and sale is controlled by controlling the conditions and characteristics of the order or purchase, (prices, discounts, transport, shipping, delivery, payment and other conditions), are within the range set by the company, subject to the customer/supplier and clearly specified in the contract.

CR 5.8 characteristics of trading operations already closed, are transmitted to the corresponding Department, according to the procedure laid down.
CR 5.9 suppliers/clients file stays updated periodically evaluating the executed operation, in accordance with the plan of production of the company.

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

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

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

CR 6.3 features and benefits of products, informs the present and potential customers in accordance with the communication plan.

CR 6.4 the launch of new products is established, applying test and market tests, with the specific r & d Department.

CR 6.5 information of application of test, remembrance and recognition of samples is obtained, according to the Department of Marketing, on the launch of new products.

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

7 RP: Collaborate in the control over the distribution network of the company, according to the contractual document, to ensure compliance with the objectives of the conditions contracted with distributors in relation to the characteristics of the raw and auxiliary materials, fulfilling the production plan of the company.

CR 7.1 chips with features of the raw and auxiliary materials of each supplier are updated, incorporating changes in the approval procedure.

CR 7.2 information on the conditions of storage and handling of products is transmitted to dealers to avoid damage.

CR 7.3 distributor exclusives, the raw and auxiliary materials concerning checks, verifying compliance in relation to the: prices of sale, realization of promotional campaigns, delivery and services post-sale.

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

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

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

CR 8.2 variations in prices, characteristics or commercial conditions of competition discussed, in accordance with the established ratios, according to the operative procedure.

CR 8.3 new trends in tastes or needs of the market of food products are detected, elaborating the report, according to the established procedure.

CR 8.4 sampling of the products of the competition takes place, in accordance with the plan of market established by the company.

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

CR 8.6 evaluation of the competing products is carried out, analyzing price changes, features and terms of trade, among others.

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

Professional context: means of production: general access and access restricted in documentary and computer support files. «Software» basis and specific applications of management and control of warehouse. Computer control and data transmission, barcode scanner devices and equipment. Equipment and storage facilities.

Products and results: procurement of raw materials, auxiliaries and materials in the food industry. Monitoring of the reception of external supplies and finished products warehouse. Managing the storage and conservation of finished products, raw and auxiliary materials. Organisation of the issue of external orders in the food industry. Selection of suppliers/customers and sales. Action advertising and promotion of products throughout the distribution channel. Control over the distribution network of the company in the food industry. Transmission of the information demanded by the company about the product and the market in the food industry.

Used or generated information: objectives of direction for stores. Stock and inventory controls. Criteria for classification, storage and conservation of goods (supplies, finished products, rejects). Cost data relating to storage. Production needs of procurement programs. External orders. Relations of suppliers, distributors, customers and carriers. Recommended types of goods transport systems. Manual operation of machinery and equipment used in the store. Detail of sales area. Forecasts of sales and purchases established by the company. Market studies on the sector, brands, prices, preferences, and others. Positioning of the brand. PGH (General plans of hygiene) records and records of HACCP (hazard analysis and control points critical).

Unit 2 competition: Schedule and manage the production in the industry food level: 3 code: UC0557_3 realizations professionals and completion criteria: RP 1: set different lines of production, in collaboration with other areas involved, whereas costs to ensure the continuity of production processes, complying with the production plan.

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

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

1.3 CR risk and uncertainty in different lines of production scheduled, are evaluated, using the techniques required in accordance with the production plan.

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

CR 1.5 made production programmes are subjected to contrast (or account) with other areas involved in accordance with the policy of production.

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

CR 2.1 quantities, characteristics and the flow of raw materials, auxiliary materials, required in the manufacture of foodstuffs are scheduled from the Department of production according to the production schedule.

CR 2.2 production programme is carried out, taking into account needs and stock, customer orders and the reduction of costs of production according to the policy of the company.

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

CR 2.4 manufacturing orders are handled, taking into account the needs of production and delivery according to the calendar of expeditions.

3 RP: Control the production in food industry, whereas human resources, using management tools, in accordance with the plan of programmed control to ensure the production plan.

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

CR 3.2 human resources are selected and classified within the areas of work of the production line, according to the management of human resources for the manufacturing procedure.

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

CR 3.4 information needs for the management of the production in the food industry are detected and collected in accordance with the established plan.

CR 3.5 production control is set, using tools of management according to the specific plan.

CR 3.6 control measurement tools established in accordance with the plan of programmed control ratios of effectiveness and efficiency of production in the food industry.

CR 3.7 production in food industry is run under the supervision of the areas involved in accordance with the needs of manufacturing.
CR 3.8 preventive maintenance of production line machines is controlled, developing a planning of maintenance, in order to ensure their availability.

4 RP: Coordinate the Working Group in the food industry according to the programmed control plan, taking into account the process operations, resources and performance, to follow the plan's functions and powers established in the company.

4.1 CR sensitization and awareness of personnel develops with techniques that meet the company's human resources management policy.

4.2 CR allocation of tasks and responsibilities of each employee are performed by allowing the group to run and completed operations serving the designated objectives.

CR 4.3 training and training of the team needs are detected and set a record in accordance with the specific plan of the company.

CR 4.4 team directs and coordinates with established management tools, taking into account the required characteristics.

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

CR 4.6 the channels of promotion and incentives are considered evaluating this attitudes of participation, initiative and creativity of the workers in charge.

RP 5: Control the production process in different phases in the food industry, in accordance with the plan of programmed control to ensure the production schedule.

CR 5.1 types of control in the inspection points are determined, in accordance with the plan of production control.

CR 5.2 on-line process and according to the production schedule, production standards are ensured.

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

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

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

CR 6.1 materials, products and equipment costs are set, using the systems of assessment and necessary inventory in accordance with the production program.

CR 6.2 labour costs are set, using systems of valuation of inventories in accordance with the production schedule.

CR 6.3 the costs of final products are set using the systems of assessment and necessary inventories according to the production schedule.

CR 6.4 undergo valuation established production costs with other areas involved in accordance with the production schedule.

CR 6.5 identified costs inventories are managed in its entirety and sent to the Department involved for approval in accordance with the production program.

7 RP: Participate in the Organization of activities of prevention of occupational risks in the food industry, in the specific production unit in accordance with the policy of the company and the applicable regulations to preserve security.

CR 7.1 management of occupational risk prevention is supporting other departments responsible for and/or involved and according to the schedule of production.

CR 7.2 management of the prevention activities is given to staff involved through work in accordance with the production program sessions.

CR 7.3 necessary in the management of the prevention of occupational risks, the effectiveness and efficiency is participating in checking with the responsible Department.

CR 7.4 plan is subject to evaluation and periodic review by internal or external audits in accordance with safety and health, working in the same policy providing much information and/or documentation deemed accurate.

Professional context: means of production: general access and access restricted in documentary and computer support files. 'Software' base and specific applications of management and programming of the production in the food industry. Computer control and data transmission, barcode scanner devices and equipment. Equipment and production facilities and food engineering. 'Software' for the processing of data on record for machine maintenance.

Products and results: manufacturing lines in collaboration with other areas involved scheduled according to production plan. Programming the quantities and flow of raw materials. Controlled, attending to the needs of manufacturing production. Coordination of working groups. Control of the production process. Collaboration in the management of production costs. Participation in the Organization of activities of prevention of occupational risks in the production unit, in accordance with the policy of the company.

Used or generated information: address for the production objectives. Production controls. Classification criteria and priorities of production. Cost data relating to production. Production needs of procurement programs. Features and prices of raw and auxiliary materials. Catalogues and information about machinery and production equipment. Technical product information: features, production process and their influence. Characteristics of the finished products. Recommended types of food production systems. Manual operation of machinery and equipment used in the production. Listings corresponding to the State of the machines. PGH (General plans of hygiene) records and records of HACCP (hazard analysis and control points critical).

Unit 3 competition: Cooperate in implementation and development of the PLAN of quality and management environmental in the industry food level: 3 code: UC0558_3 realizations professionals and completion criteria: RP 1: collaborate in activities of management of the quality plan (GPC) in the food industry, according to the production plan of the company, for its application.

CR 1.1 collaboration in the management of the quality plan is carried out in the determination of information flows with involvement of the entire organization, ensuring compliance, to promote functional relationships and transmission of organisational processes to achieve a level of quality that is competitive on the market, rationality of costs and continuous improvement of the process.

CR 1.2 collaboration in the management of the quality plan is carried out on the basis of the development of documentary support, referring to forms and formats of instruction of work or specific processes, in such a way that once completed, constitute records of traceability, compliance with the objectives and activities set by the company.

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

CR 1.4 collaboration in the management of the quality plan is based on the development of internal and/or external audit according to the quality of the business plan.

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

CR 1.6 collaboration on quality and food safety management plan is established in relation to development of activities of certification of the results of tests carried out on the ground and in other departments, ensuring the transparency of the certification schemes.

2 RP: Collaborate in activities of organization in the development of the Plan of environmental management (PGM) in the food industry, to achieve a sustainable development of the activity, complying with the objectives and activities set by the company.

CR 2.1 collaboration in the management of the environmental management Plan is carried out in relation to the production of the documentary support referred to forms and formats of the instructions work or specific processes, in such a way that, once completed, are records of traceability, according to the objectives and activities set by the company.

CR 2.2 collaboration in the management of the environmental management Plan is carried out in the development of the processes of internal and/or external audit according to the integral system of quality, complying with the objectives and activities set by the company.

CR 2.3 collaboration in the management of the environmental management Plan is carried out in relation to the elaboration of proposals for improving the management of the compliance with the objectives and activities set by the company.

CR 2.4 collaboration in the Plan of environmental management in the food industry is established in relation to the elaboration of proposals for the improvement of the management procedures of Plan of environmental management, complying with the objectives and environmental activities set by the company.
CR 2.5 collaboration in the management of the environmental management Plan is determined based on the elaboration of a proposal for a corrective and/or preventive measures arising from audits, internal or external, establishing the environmental criteria required to food suppliers.

CR 2.6 collaboration in the environmental management Plan is established in relation to the development of activities of certification of the results of tests carried out on the ground and in other departments, ensuring the transparency of the certification schemes.

3 PR: Propose actions for the improvement of process and product in the food industry, through the analysis of indicators of quality, control and evaluation of results, fulfilling the production plan of the company according to the objectives and activities set forth.

CR 3.1 process improvements, referred a: quality, environmental management, cost reduction or reduction of forces, among others, are established from the information obtained in the diagnosis of the causes that motivate the non-conformities, of situations beyond control and the deviations detected in established control values.

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

CR 3.3 deviations or changes detected in the quality of the product are transmitted to the Department or responsible interested.

CR 3.4 documentation on monitoring of the management of quality, environmental and personnel is made, conforming to the established standards, allowing easy interpretation in accordance with the objectives and activities set by the company.

CR 3.5 flow of information that will allow the participation of the staff in the improvements of the quality and environmental management system is established, according to the rules laid down, in accordance with the objectives and activities set by the company.

CR 3.6 develops document management that ensures conservation, update, access and dissemination of information concerning quality and environment, according to the rules laid down, in accordance with the objectives and activities set by the company.

4 RP: Collaborate in the elaboration of a system of monitoring and control of critical control points (HACCP) for food safety throughout the production process in the food industry to maintain the wholesomeness of foods, according to the production plan of the company, according to established guidelines.

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

CR 4.2 corrective measures are determined, to manage the dangers of food contamination identified.

CR 4.3 preventive measures established for each potential hazard are controlled, following the guidelines established by the company.

CR 4.4 periodic inspections of the food hazard analysis and critical control (HACCP) points are made, watching corrections and verifications whenever operations are modified or new operating conditions, established following the guidelines established by the company.

CR 4.5 information from the analysis of the data and reports from the production process of food industry register, by archiving them to order to ensure the quality of product, following the procedure laid down, in order to ensure the traceability and improvements in process and product.

CR 4.6 periodic training plan in hygiene and food safety checks that it is regularly taught to all operators.

RP 5: Monitor compliance with legal requirements and quality standards of the product, according to established guidelines to ensure the safety of the consumer.

CR 5.1 applies the legislation of the different administrations that affects the food industry, to ensure compliance with the required specifications.

CR 5.2 consequences of the application of the legislation, spread and made known to the staff of the company for its correct performance.

CR 5.3 the degree of compliance with voluntary standards adopted by the company, are identified, studying possible changes or improvements.

CR 5.4 selected, voluntary standards are implemented and operated on the basis of them, requesting its possible certification.

5.5 CR provisions and standards established and certified are kept updated and continuous revision in those phases of the process affected by the rule.

6 RP: Carry out the activities of information and/or training for the improvement of the development of the management system of quality (SGC) and the management system environmental (EMS), in the food industry, according to the production plan of the company, according to established guidelines.

CR 6.1 objectives training and information, in the implementation, development and maintenance of integrated quality system are defined, involving staff in the food industry.

CR 6.2 information/training for the achievement of objectives are set selecting material and personal resources and identifying materials capable of producing impact in the food industry.

CR 6.3 actions of training/information for the improvement of the development of the management system of quality (QMS) and management environmental (EMS) system, are defined, by means of instruments and evaluation criteria, adjusting them to the functional needs of the personnel in charge, resetting performances measures, and evaluating the results of the plans of training/information given.

CR 6.4 compliance (SGC) and (SGCM) in the food industry, sure, developing a participatory and atmosphere of collaboration, by raising the awareness of the workers in charge of and the establishment of application protocols.

Professional context: means of production: food security management software. Computer programs of prevention and environmental control.

Products and results: activities carried out the Plan of quality management (GPC) and food safety in the food industry. Carried out activities of organization in the development of the Plan of environmental management (PCGM). Process and product improvements in the food industry. Control of compliance with legal requirements and standards of quality of the product. Carried out activities of information and/or training for the improvement of the development of the management system of quality (QMS) and management environmental (EMS) system.

Used or generated information: legislation, regulations and technical regulations which apply to the sector. Planes of the facilities for the implementation of the programs L+D and d + d (cleaning, disinfection and disinsectization, deratization). Hygiene audit reports. Relationship of human resources. Quality manual. General, operating procedures and work instructions. Quality control records. Letters of service. Parameters to analyze, limits them and influence on the final product. Result of analysis and testing of quality (internal and external). Instruction manuals for appliances and equipment of quality control. Characteristics and formats of final products, including information collected in tags and signs. Other certificates. Regulations and environmental regulations applicable to the sector. Control plan and waste minimisation. Analytical reports of control of environmental parameters. Reports of audits, Diagnostics, and environmental audits. Relationship of human resources. Food, Community directives, regulations and Royal Decrees. Ministerial orders, applicable laws. Environmental regulations, applicable food safety and occupational risk prevention. PGH (General plans of hygiene) records and records of HACCP (hazard analysis and control points critical).

Unit 4 competition: Develop LOS processes and determine LOS procedures operating for the elaboration of products derivatives of the fishing and LA aquaculture level: 3 code: UC0565_3 realizations professionals and completion criteria: RP 1: determine the characteristics of the raw materials (fish and seafood), auxiliary materials and materials which will intervene in the processing and packaging of fishery products to ensure production quality required, according to the general plan of the company.

1.1 CR the relationship of qualities of the materials (fish and seafood) raw and auxiliary materials are set identifying the different species of fish and seafood of utility in the industries of fishing and aquaculture, the chemical and nutritive, composition as well as the biology of the main fish species and edible seafood, meeting the requirements of the product and the packaging.

1.2 CR causing alterations to physical agents, chemical and microbiological that take place in fish, seafood and its derivatives are identified, establishing the measures required under the conditions of management, adjustments, checks to be carried out, and parameters to control it for there is no.
CR 1.3 additives and auxiliary materials used in the fishing and aquaculture industries are determined, on the basis of the productive processes, checking that they comply with the specifications required to be able to be used in operational processes defined in the general plan of production.

1.4 CR margins or tolerances allowable on the characteristics of raw materials and auxiliary materials are set in the operating procedures, according to regulations and the company's quality system.

CR 1.5 the list of approved suppliers of raw and auxiliary materials, fish and seafood, are determined, considering the alternatives offered by providers, complying with production costs set out in the production systems.

2 RP: Develop processes of reception, preparation and preliminary treatments of conditioning and washing, processes, defining the product flow and their sequencing in the processing and packaging of products derived from fishing to ensure required levels of production and quality, complying with the general production plan and the applicable regulations.

CR 2.1 the required reception degree of freshness of fish and seafood is determined according to the applicable Community rules, specifying that they should be reviewed, by visual inspection, confirming that they are not transported together with incompatible products and meet the health guarantees as required in the general plan of production.

CR 2.2 stages of the process of preparation and pre-treatment are determined, establishing a ranked as the categorization phase sequence, washing, defrosting, desescamado, decapitated, gutted, skinned, exploded, filleting the fish, so you secure the passage to the submission process and packaged.

CR 2.3 the stages of the process of elaboration of fisheries products are determined, by setting parameters such as flow or direction of product, operations and required machines, procedures and working methods, the incoming and outgoing products, transformation and waiting times and types of control systems to carry out, among others , taking into account the sensory changes, biochemical (increase among others), subsequent to the capture.

CR 2.4 packaging, canned and packaging of the products are determined, establishing the required checks as control materials, closing, sealing, palletizing and labeling, among others, to ensure compliance with stated specifications.

CR 2.5 stages of the processes of manufacture of products derived from fishing are established, determining the conditions of time, quantity and qualities required, as well as debugging in case of bivalve molluscs, complying with the applicable legislation and the general plan of production.

3 RP: Determine the physicochemical characteristics of cooling and conditions for the preparation of substances, preservatives such as pickles, sauces and liquids of Government, among others, obtaining canned, semi-preserved fish and pickled seafood, complying with the general production plan and the applicable regulations.

CR 3.1 preservatives substances are determined, whereas the physico-chemical parameters in its preparation as temperature, viscosity, precipitation, pH, pressure, quantities, concentrations, among others.

CR 3.2 processes of semi-preserved fish as the smoked, salted, pickled, among others are determined, considering the penetration of the salt, controlling transformations that make the meat matures and modify its aroma, taste and texture, as it happens, pickled or natural products.

CR 3.3 the elaboration of frozen, deep-frozen and refrigerated is determined, considering parameters of temperature, degree of freshness, among others, fulfilling the requirements of the production process.

CR 3.4 obtaining of surimi, a fish protein extruded are determined, whereas the obtaining of gel or paste (surimi) and mixed with additives (sugar, salt and phosphates), that processed meat to not lose its gelling properties and does not deteriorate during freezing and storage.

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

CR 3.6 the process of elaboration of canned fish and seafood is determined in general, whereas quality control guidelines that allow to reach the final requirements, the measures and levels of cleaning reach to ensure hygienic production, compliance with the applicable rules.

4 RP: Determine the characteristics and conditions of development of the operations of production of products of fishing and aquaculture to obtain products with quality established in the general production plan and the applicable regulations of food security.

CR 4.1 equipment and machines (autoclaves, sorting escaldadoras, fillers, boilers, among others) of the process are distributed, according to the material flow and distribution in plant standards.

CR 4.2 distribution in plant equipment in the production of canned fish and seafood is determined, considering the minimum travel products, avoiding interference in the process, rationality and economy of work.

CR 4.3 distribution of equipment, means of production and people on the ground is established according to criteria of safety, quality and versatility, complying with the provisions of the general plan of production.

CR 4.4 causes of alteration of the fishing and aquaculture products are identified for correction of the production process, stopping or restarting the process or ask for technical assistance.

CR 4.5 required processes of cleaning, disinfection, disinsectization and deratization are set in the plant, according to the general plan of the company's production.

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

CR 5.1 operating procedures in the preparation of products of fishing and aquaculture are determined, whereas the rheology of the fluid, the choice of equipment and development of operations.

CR 5.2 definition of operational processes is established, whereas physical parameters such as temperature, pressure, quantities, concentrations or others, depending on the conditions required for each operation to be carried out.

CR 5.3 determination of the operating process is established, whereas the mechanisms of transmission of heat, the water vapour in the industry, the transfer of matter and chemical reactions that take place in the different processes, in order to determine the applied basic operations.

CR 5.4 manuals and instructions are made, according to established formats using language and terminology, accurate and easily understandable for production operators.

CR 5.5 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 production and quality, tooling and set-up of machinery and equipment, enabling the completion of the transaction at the time and with the required security.

CR 5.6 manuals and instructions for each operation are defined, including the times of operation, time of set-up and planned incidents, treatments, products, methods and periodicity of cleaning to achieve required levels, the checks and tests to be carried out and the margins of tolerance laid down for the verification of the quality.

5.7 CR data and information to register on the development of the different stages of the process are specified in order to monitor the process.

6 RP: Adapt documentation and specific technical information required for the development of processes and operating procedures according to the production plan.

6.1 CR system and management support is determined, in order to facilitate classification, coding of documents, maintenance of the volume of information, its systematic update, quick access and transmission of the same.

CR 6.2 the generated documentation of the process is encrypted and archives, according to the established system.

CR 6.3 technical information received from internal or external source on the product or process is classified, encoding it and archiving it according to the established system.

CR 6.4 data and information received from the production process are processed in order to bring about improvements in the development of the process.

CR 6.5 records of traceability and hazard analysis and critical control points manual, are collected systematically in the development of the process in order to obtain evaluable references.

Professional context: means of production:
Systems of industrial process control equipment. Specific computer software. Equipment of data transmission.

Products and results: manufacturing processes developed and sequenced in phases and stages in the production of canned fish, seafood, semi-preserved, by-products of processes of preparation and development, and other processed products. Conditions of development of operating procedures developed. Established operating procedures. Manuals and instructions, defined. Documentation and technical information adapted with easy access.

Used or generated information: programs applied to the development of processes. Technical instructions and manuals for manufacturing. Specific programs for automatic systems, programming consoles and personal computers. Techniques of fishing and aquaculture products. Operating procedures. The company medium-term planning. 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, capacity, utilization, news. Information collected on process execution. Specifications of products. Quality test results. Operating procedures, work instructions. Documentation of origin of fish and seafood. Purification of molluscs. Production program. Equipment instruction manuals. Manuals of procedure and work instructions. Signs of cleaning. Sanitary regulations. Rules on designations of origin and quality marks. Regulations and safety and emergency plans. Manual analysis of hazards and critical Control points, prerequisites. Work of packing instructions and procedure manuals. Specifications for closing, overlap and compactness of the closure. Parts of work, records and incidents. «In situ» quality test results. Final documentation of the batch, registers of disinfection, disinsectization and deratization (DDD). Records of self-control. Records of the system of traceability and hazard analysis and critical Control points. Schedules and manuals adapted. Guides & hygiene practices and operations.

Unit 5 competition: Control the elaboration of products derivatives of LA fishing and of LA aquaculture and their systems automatic production level: 3 code: UC0566_3 realizations professionals and completion criteria: RP 1: control the reception of the raw and auxiliary materials and internal sourcing of production unit to ensure supply and coordination among the different departments ensuring the fulfillment of the general plan of production.

CR 1.1 characteristics of fish, seafood and ancillary products upon reception control, comparing the results of testing and physico-chemical tests with the ordering criteria and specifications that must be met in relation to species, size, freshness, quantity, physical state, as well as the conditions of transport.

CR 1.2 filling in the documentation with the reception of the raw materials of fish, seafood and auxiliary products (condiments, oils, species, among others), is controlled, verifying that it occurs, as set out in the business plan of the company's production.

CR 1.3 the internal supply of raw and auxiliary materials is controlled, verifying that it is organized in accordance with the store, setting procedures order points, moments and forms of delivery, that permit to guarantee the compliance of the production program.

CR 1.4 points of intermediate storage are controlled, making the arrangement and the amount of maximum and minimum, so that optimizes the available space, ensuring synchronization between the joint departments.

CR 1.5 itineraries media control, and conditions for transport in plant, checking that they minimize the times and routes, avoiding crossing of lines, ensuring the integrity of the products and indicating the measures of security, according to the applicable regulations.

1.6 CR amounts, times of departure and destination of the finished products, by-products and waste points are controlled, verifying that it is performed in collaboration with other units or services, guaranteeing the continuity of the process.

2 RP: Control the preparation, maintenance of machines, equipment and General facilities and ancillary services, as well as the supply of these in the processing and packaging of products of fishing and aquaculture to ensure the smooth running of the process, compliance with the business plan applicable maintenance, energy saving and the applicable regulations.

CR 2.1 the provision of machinery and equipment checks, verifying that it is indicated, by controlling the timing of the sequence of operations in the production process and the use of space.

CR 2.2 tooling, sizes, adjustments and operational status of the equipment changes are controlled, verifying that they correspond with the provisions of the general plan of production and cuts, nor traffic jams do not occur in the operation of the processes.

CR 2.3 maintenance programs of first level of machines, equipment and General facilities and ancillary services are controlled, verifying that it meets according to provisions in the applicable maintenance plan, as well as the resolution of anomalies in the operation of the same.

CR 2.4 stop and start operations are controlled, verifying that they are made according to the sequences set in the manuals or working instructions, checking the length of the cycles of production work.

2.5 CR cleaning and disinfection of areas, equipment and machinery control, verifying compliance with calendars, timetables, conditions and levels of cleanliness, parameters and elements of notice and signage, through the review of the documentary records of all actions undertaken.

CR 2.6 supply pressure, steam, cold, heat the General facilities and ancillary services is controlled by verifying that it is required, after reviewing the recorded observations and established controls, ensuring supply and set energy saving.

3 RP: Monitoring the application of the previous treatments such as selection, cleaning and preparation of fish and seafood with specific methods and techniques, according to pre-established procedures, for later use industrial or commercial establishments, ensuring quality, hygiene and production levels.

CR 3.1 the operations of washing, cleaning, deburring and chipping of molluscs, sliced, cut or filleting fish and seafood, are controlled, making sure that it is easily, either manually or automatically with the required use of the product, complying with the programming.

CR 3.2 previous operations of obtaining salt-cod, such as Bled, gutted, decapitated and boning are controlled, checking performed according to established procedures, using random sampling operations.

CR 3.3 the operations of the preanchoado how presalado, washed with brine, classified, desbollado and placing in cans and barrels with salt are controlled, checking performed as established, through quality controls.

CR 3.4 operations prior to smoking, such as the gutted, salted, washing, drying, and choice of the size of the fish and chop them are checked, verifying through quality controls that have been carried out according to the provisions.

3.5 CR process of defrosting for matters that require it are controlled, verifying that is they received, monitoring of the required parameters of temperature and time, that has been no rupture of the cold chain, up to the time of defrosting.

CR 3.6 traceability is controlled, making sure that it remains, at all times, throughout the preparation of fish and seafood through records.

4 RP: Control the preparation and incorporation of substances (salted fish, Government liquids, oils, preservatives solutions) to stabilize the products of fishing and aquaculture, in accordance with the manual of procedures, complying with the applicable rules.

CR 4.1 ingredients, such as oils, Vinegars, dressings, condiments or spices, are checked, verifying that they meet the quality requirements established for the preparation of sauces and pickles, tests of quality «in situ».

CR 4.2 preparation of salted dried fish, pickles, marinades, Government liquids, oils and preservatives solutions are controlled, verifying by means of available information systems that its formulation corresponds to what is established.

CR 4.3 equipment and conditions used in the application of Government fluids, oils and preservatives solutions are controlled, checking are required according to the method used such as immersion, injection, dosing.

CR 4.4 parameters of time, concentration, dose, among others, during the incorporation of Government fluids, oils and preservatives solutions are controlled, making sure they are within the range tolerated, taking, in case of deviation, the corrective measures set out in the operating instructions.
CR 4.5 prolonged treatments are controlled, verifying that the parameters of temperature, moisture and penetration of salt remain within tolerated margins.

CR 4.6 sauces of various kinds, such as tomato sauce, American or escabeche is checked, verifying that they acquire consistency, flavor and color that characterizes them, as set out in the specifications of process.

RP 5: Control the execution of the processes of products of fishing and aquaculture as cooking, preparation of pasta, pre-cooked, cooked, semi-preserved fish, salted, pickled, smoked, canned, frozen and chilled, through regular checks, resolving submitted to comply with the established production plan contingencies and applicable regulations.

CR 5.1 availability of equipment, operators, raw or consumable materials are controlled, verifying that they are required in relation to the performance obtained, adjusting quantity and quality with provisions in the production plan.

CR 5.2 start or continuity of processes of fisheries products is controlled, verifying that the progression of the product through the various operations takes place in the target times, without interruptions or withholding, and that the first charges or completed units meet established requirements.

CR 5.3 the actions of personnel in the various operations of the process are controlled, verifying that they are held over time in the form designated by the instructions and relevant manuals, so that the control parameters are maintained within established ranges.

CR 5.4 the settings for time, temperature, relative humidities and others they are checked, verifying that they are maintained throughout the process, deviations in the parameters, in situations of lack of control of the process, the causes are determined, ordering actions to stop or renewal of the affected operations.

CR 5.5 the interpretation of the results of the tests of self-control is noted, verifying that they can be used in the correction of anomalous situations of operation in order to achieve the required quality, complying with the applicable rules.

CR 5.6 claims it and the scheduled production quality controls, verifying that he gets at times and with consumption and costs, sensing, otherwise, the causes and making corrections in the distribution of resources and allocation of work.

CR 5.7 control of traceability checks, verifying that he stays over the conditioning of fish or seafood, according to the established procedure.

6 RP: Controlling the execution of processes of packaging and packing of products of fishing and aquaculture, to obtain final products with quality established in the General technical specifications, compliance with the applicable rules.

CR 6.1 choice of container, the size of the fish, the capacity and design controls, verifying, through periodic reviews, which are required for the heat treatment of the product.

CR 6.2 filling and placement of fish and seafood in cans is checked, verifying, through the checks provided that has been made of automatically or manually, according to the technical specifications.

CR 6.3 parameters in filling cans as temperature, clearance of head and weight of the container, are checked, checking by using the same controls that it occurs, according to stated specifications.

CR 6.4 full containers are controlled, verifying, through quality controls that are transferred to the machines of dosing for the addition of liquid (brine, oil, sauces) coverage, according to the established procedure.

CR 6.5 full containers are checked, verifying that air has been has been the vacuum so that there are no alterations in the preserved or semi-preserved packaging and is has made the addition of inert gases in the refrigerated products.

CR 6.6 full containers are checked, verifying the suitability of its air-tightness at predetermined time intervals and closing by the methods of the double crimping or sealing, making a watertight suture.

CR 6.7 packing of containers is checked, verifying that it is held in conjunction with the materials, palletizing and labeling, among others, according to the established in the technical specifications.

7 RP: Control the programming and control of manufacturing systems parameters or automatic installations of fishery products and aquaculture to achieve a continuous sequential process without interruption, according to provisions of the General technical specifications.

CR 7.1 time, temperature, pressure, quantities, parameters are monitored throughout the production process, in automatic installations via automatisms, verifying, through information provided by automata that the adjustment is made, depending on the conditions of the operating procedures, complying with the applicable rules.

CR 7.2 programs of control of operations are checked, verifying that they run, as established, contrasting the results obtained with the conditions of each operation according to the General technical specifications.

CR 7.3 simulation of the first charges or units processed checks, verifying that the transmission occurs without fail, allowing the execution of the sequence of the remaining operations that the advancement of the product is made according to times and planned routes and conditions of each operation and products obtained are the required and comply with the established specifications.

Professional context: means of production: transport of fluid and solid equipment. Grinding and separation facilities. Mixing equipment: machinery for the formation of Pasty and the agglomeration of solids. Separator equipment. Extraction facilities. Facilities and equipment for heat treatment of heat, of cold. Defrosting machinery. Smoking ovens. Equipment and ovens for cooking, grilling and frying. Units or air conditioned Chambers. Tanks for controlled fermentation. Autoclaves. Packaging lines: training and preparation of containers, llenadoras-dosificadoras vacuum, aseptic, seamers, labelling and banding. Packaging lines: cleaning and disinfection of installations and machinery equipment. Control panels. Systems and computer-aided manufacturing programs. Devices for data transmission. Vacuum gauge, compactness, tightness of the sertido fact-finding team. Auxiliary systems, PLCs.

Products and results: reception and storage of controlled commodities. Coordination and control of the maintenance, requests for assistance. Program and production forecasts. Program and request for supplies, consumption forecasts. Distribution and allocation of human and material resources. Fish salted, smoked, dried, pickled, controlled. Canned fish, seafood. Semi-preserved fish. Patés, surimi, Kamaboco. Refrigerated, frozen and deep-frozen. Pre and cooked refrigerated, frozen. Beaded fish pastes. Prepared and cooked products. Supervision of the production in quantity, quality and deadlines. File documentation and production information. Reports on monitoring, control and incidents in the process. Communication of results. Reports on staff. Technical reports on equipment.

Used or generated information: Plan and general production targets of the company and individuals in your unit. Quality plan. Technical specifications of the products. Development of processes. Manuals of procedures in production. Parameters to control and influence in the product. Relationship of human resources, their qualifications. Manual of instructions for use and maintenance of machines and equipment. Adapted good hygiene practice guides. Technical recommendations for the cleaning and disinfection of equipment and facilities. Cleaning equipment instruction manuals. General regulations of the sector. With applicable rules of risk prevention. Limpieza-desinfeccion program. Work instructions. Instruction and information to the staff in charge. Correction instructions. Orders and permissions of cleaning. Launch of the production processing and/or packaging. Regulations concerning the management of waste. Recommendations for an efficient recovery of by-products.

Unit 6 competition: Apply techniques of CONTROL analytical and sensory of the process of elaboration of products derivatives of the fishing and LA aquaculture level: 3 code: UC0567_3 realizations professionals and completion criteria: RP 1: monitor the implementation of the plan of sampling of fish or derived from the fishing ground, pursuant to the general plan of quality , for each type of sample throughout the production process.

CR 1.1 sampling is controlled, checking is done, following the procedure laid down for each type of sample and product, at the time, and with the frequency set for each sampling point.
CR 1.2 sampling is controlled by verifying that it adapts to the type of sample and amount, using the specific material, being previously sterilized for microbiological tests to prevent external contamination.

CR 1.3 the sampled lots are checked, verifying that they are representative and are in accordance with the provisions of the general sampling of the company plan.

CR 1.4 sampling is controlled, verifying that its codification in the transfer to the laboratory, is identified in relation to the date, lot number and product type.

CR 1.5 sampling of fish or fisheries products is controlled, checking that the initial preparation of the same is required for the type of test test conditions of conservation, stability, as well as its opening is carried out, taking precautions during the required aseptic manipulation.

CR 1.6 significant changes in the sample, about form, color, numbering, or others, are recorded in the designated support.

2 RP: Control the quality of raw materials, ingredients, packaging and packing, fishery products finished and semi-finished, by testing chemical, physical, or physicochemical to check that they are within the set margins, complying with the applicable rules.

2.1 CR equipments and instruments for physical or physicochemical tests are calibrated according to the specifications laid down for each type of assay and physicochemical property to be measured.

CR 2.2 sample of finished or semi-finished fish products is prepared for trial or specific test, using the basic operations established, following the established procedure, manipulating the sample in terms of cleaning and asepsis, avoiding interference or contamination in the development of the analytical tests.

CR 2.3 analysis and identification tests are performed to recognition and/or quantification of sought after components: nitrites, nitrates, heavy metals, activity of water, humidity, pH, density, viscosity, chlorides, histamine, total volatile nitrogen, oxide of trimethylamine, soluble and insoluble proteins, index of peroxide, k-value or others, following the protocols of action.

CR 2.4 analysis of residual free chlorine from the water used in the process of preparation of the fish and preparation of derivatives of fishing, is carried out in time and with the method indicated, by requirement of the autocontrol system.

CR 2.5 data obtained from the chemical, physical, or physico-chemical tests are recorded in required supports, along with the references to identify the moment, the person, the instrument and the type of analysis to make raw materials, auxiliary and fishing products.

CR 2.6 cleaning once the trial sample of fish or made of fishing is controlled, checking materials, deterioration of the equipment losses, are minimized and that has been made within the time limit provided.

CR 2.7 the quality of the packaging is verified in connection with leaks, porosity, varnishing, tinned, repletion and others, to ensure optimal conservation of the fishery product.

CR 2.8 samples not used in microbiological tests or the remains thereof, are tested, verifying that they are treated before disposal.

3 RP: Control the quality of raw materials, ingredients, packaging and packing, finished and semi-finished products, by means of microbiological assays to identify possible microbiological invasions or the fish parasite, complying with the applicable rules.

CR 3.1 prepares for observation sample fish and seafood to the microscope and valuation, prior dissolution in the required concentration, fixation and dyeing with specific substances.

CR 3.2 identification and/or micro-organism count tests are performed, fulfilling the prescription of the quality control Department, in order to avoid unwanted contamination and subsequent risk of alterations and disease, allowing not to exceed the limits of tolerance of microorganisms.

CR 3.3 identification of micro-organisms and possible parasites present in the sample are carried out, using the means of isolation and galleries miniaturized identification of bacteria and rapid identification techniques, following the quality control protocol, controlling the cleaning of instruments and compliance with the applicable rules.

CR 3.4 samples not used in microbiological tests or the remains thereof are tested, verifying that they are treated before disposal.

CR 3.5 data on microbiological tests are recorded in required supports, along with the references to identify the moment, the person, the instrument and the type of analysis to make raw materials, auxiliary and fishing products.

4 RP: Perform specific calculations and interpretation of results of the analysis of fish and derived from data for reporting, according to established procedures.

CR 4.1 calculations required from the obtained measurement (reading) are used to express the results in established units, conducting and processing data using computer systems, developing reports that meet the requirements of the company's production department.

CR 4.2 final report is produced, incorporating data from the title, number of report, dates, purpose of study, identification of the sample, detail of the shot's sample, summary of the analytical method followed, calibration and control the standard used, results, interpretation of results and signature of the responsible.

4.3 CR records and documentation are kept and updated on the assigned stand.

CR 4.4 systematic data collection is carried out, enabling that the limits of acceptance or rejection of the production process, as well as the corrective measures established.

CR 4.5 points of sampling and possible improvements to be incorporated in the production processes of fishing and aquaculture products are carried out in collaboration with the departments of production and quality of products of fishing and aquaculture to bring the process under control.

RP 5: Control the quality of products of fishing and aquaculture, using the techniques of sensory analysis for determination of edible parameters and obtain new products.

CR 5.1 the organoleptic characteristics of the products of fishing and aquaculture are determined, through sensory analysis required, according to the product subject to study, using statistics as a system of analysis of the results, giving reliability to the results.

CR 5.2 sensory analysis is performed, by panels of tasting, using material of tasting that complies with provisions of the sensory analysis procedure.

CR 5.3 the sensory evaluation is used in the development of new products derived from fish, in the comparison of products, 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 ranges established in the specifications for specific sensory analysis.

Professional context: means of production: instruments and apparatus for measuring the physical and physico-chemical parameters of substances. General laboratory equipment. Instrumental sampling. Volumetric material aforado or calibrated. Computer equipment. Equipment of instrumental techniques. Auxiliary equipment (gas, electricity, vacuum, distilled water). General microbiology laboratory material. Instrumental seed. Incubation and sterilization equipment. Optical equipment. Identification galleries/batteries. Material of microbial count. Hood, laminar flow. Environmental sensors (air, water, pH meter, thermometer samplers). Water analysis equipment. Air analysis equipment.

Products and results: raw material, intermediate product and product finish, controlled sampling Plan. Physico-chemical determinations, carried out quality standards-related. Prepared culture media. Microscopic preparations. Micro-organisms identified and recounted. Analytical reports of results, recorded and interpreted. Controlled, sensory analysis.

Used or generated information:
Operating instructions written for each instrument. Physical and chemical tests for fish, seafood and its elaborate methods. Method of calibration. Procedure of registration of data. Safety rules and environmental. Specifications of accuracy and sensitivity of apparatus and instruments and operating instructions for the same. Methods of sampling and sample preparation techniques. Statistical methods of presentation of the results. Standardized test procedures. Chemical and physical analytical methods of qualitative and quantitative type. Optical methods. Acting methods. Standard operation procedures. Sampling procedure. Computer methods of data processing, statistical methods. Cleaning and sterilization methods. Sowing and incubation procedures. Microscopic methods. Isolation techniques. Rules, regulations and official methods of testing and analysis of fish and its derivatives. Protocols. Registration, test bulletins and analysis documentation. Reports. Written standard operating procedures, equipment manual. Official test. Registration of microbiological analysis. With applicable rules of prevention of occupational risks, environmental protection and food security. Use of individual protective equipment manuals. Manual use of prevention and emergency teams. Manual of quality, Autocontrol system, hazard analysis and critical Control points. Traceability system.

TRAINING module 1: management of the warehouse and marketing in the industry food level: 3 code: MF0556_3 associated with UC: manage supplies, warehouse and expeditions in the food industry and marketing life support activities: 90 hours capabilities and evaluation criteria: C1: Scan programs of purchasing and supply, according to a plan of logistics.

CE1.1 expressed the points to take into account in the elaboration of a plan of supply of goods in accordance with the logistics plan established by the company.

CE1.2 use the calculation systems needs of provisioning of different materials from the expected consumption.

CE1.3 estimate the pace of procurement suitable for different materials, depending on their characteristics and consumptions and of the procurement plan.

CE1.4 specify the conditions of presentation and information on orders, according to the procurement procedure, to avoid errors and confusions in the reception.

CE1.5 identify the factors to consider in the selection of the raw materials, auxiliary and other materials to buy, according to the established procedure.

CE1.6 in a practical course of production needs, where an order is made:-calculate the quantities of each commodity to a production cycle.

-Detailing the characteristics that must comply with the materials.

-Calculate the optimal order size.

-Estimate the price of the order.

-Make calendars purchases and goods receipts.

-Fill out order forms to providers of budgets, as well as conditions for inside the company.

C2: Evaluating systems of management of stocks of raw materials, auxiliary and foodstuffs semi and produced according to the plan of logistics.

CE2.1 determine the overall results of an inventory, in accordance with the criteria established for the preparation of inventories. From the data of stock in warehouse (number, quantity, kinds, prices).

CE2.2 analyze possible causes for discrepancy between registered stocks and made counts.

CE2.3 describe the procedures of management and inventory control.

CE2.4 describe the various systems of cataloging of products, in order to enable its proper rear location.

CE2.5 describe the variables that determine the cost of storage, in accordance with the established ratios.

CE2.6 rating movements and stocks of raw materials, consumables and finished products according to accepted accounting methods (average price, weighted average price, LIFO (Last Input First Output), FIFO (first input first output).

CE2.7 recognize and handle methods of calculation and representation of different levels of stock (minimum, security, medium and maximum), as well as indexes of the same rotation.

CE2.8 in a practical course which provides the initial value of different types of inventories, cost of storage, rhythms and cost of operations of production and sale, scrap boards and a physical count data:-sort inventory by applying one of the most common methods.

-Calculate the average period of storage and manufacturing.

-Identify points from intermediate storage, volumes and conditions.

-Identify differences of stocks according to the estimated balance count, arguing its possible causes.

-Develop timely control documentation.

C3: Analyze the process of storage, internal distribution and handling of different supplies of the food industry, in accordance with the established operating procedure.

CE3.1 identify different areas of a store type and describe the characteristics of each of them.

CE3.2 describe phases that are essential in the process of storage of goods and supplies, according to the operational plan, identifying the tasks necessary to carry out properly the storage cycle, grouping them around jobs.

CE3.3 characterize the variables that affect the Organization of a warehouse, by deducting the effects of each of them in the spatial planning.

CE3.4 recognize the means of manipulation used in the storage of food products, their applications and capabilities, by specifying the applicable health and safety measures.

CE3.5 associate means and procedures of handling goods to different types of products, taking into account the physical characteristics of the same, as well as spaces, easements and warehouse and plant tours.

CE3.6 describe the conditions and precautions to take in food storage and others (cleaning products, by-products, waste, packaging, packaging), according to the plan of good handling practices.

CE3.7 determine the environmental conditions for the storage of the products, according to the labels and the guides to good practice.

CE3.8 determine, through sketches, the internal distribution of the various products based on the guidelines of internal distribution.

CE3.9 represent possible flows and internal routes of products to optimize the space, time and usage of them.

C4: Characterize models of plans receiving, forwarding and transport, food industry, based on established guidelines.

CE4.1 identify the characteristics of the different means of transport and the environmental conditions necessary to move food products.

CE4.2 recognize and interpret regulations on protection in the transport of products of the food industry.

CE4.3 identify and specify the different types of packaging used, according to the types and means of transport.

CE4.4 list the most relevant data to be included in the labeling, relating them with the identification of the goods or the recommended handling conditions.

CE4.5 describe the information that must or can appear on a label, relating it to their purposes regarding the identification, qualification, and guidance on the composition and conditions of food product consumption.

CE4.6 recognize and interpret the trade rules governing contracts for the transport of foodstuffs.

CE4.7 differentiate the responsibilities of each of the parties involved in the transport of goods (vendor, carrier, buyer, possible intermediaries), as well as the terms and conditions for claim of deficiencies.

CE4.8 relate means and procedures for loading, unloading and handling of goods with characteristics and care required by the different types of products, as well as with the safety standards applicable to the operations.

CE4.9 list and describe the checks to be carried out on raw materials and other consumables, to give the go-ahead to receipt and accept provisionally or definitively the merchandise, as well as the presentation of finished products to be able to give the go-ahead to dispatch.

CE4.10 noted the possibilities for response, before cases of receipt of incorrect batch.

CE4.11 in a practical course, food products to issue or receive, detailing the means of transportation available:-calculate the necessary volume of the means of transport.

-Identify and quantify the most important conditions to take into account in the choice of means of transport and select the most appropriate one.

-Make according to the destination of the goods transport routes.

-Determine the flow and itineraries, the media used and the measures of safety and hygiene applicable in the loading/unloading of lots.

-Point guidelines to follow in the reception and/or delivery of lots (documentation to complete or revise, verifications and tests to be done to give the conformity).

-Calculate periods, means to the full attention of a request, from its notification to store.
C5: Apply the techniques in the negotiation of the conditions of sale and in the selection and evaluation of clients/suppliers, in accordance with the approval procedure.

CE5.1 explain the different stages of a process of negotiation of conditions of sale.

CE5.2 identify and describe negotiation techniques commonly used in the sale.

CE5.3 interpret the trade rules governing contracts for sale.

CE5.4 describe the most important points to keep in mind on a petition for the sale.

CE5.5 identify types of frequent sales contracts, distinguishing and recognizing the general clauses of the facultative and describing the commitments made by each party.

CE5.6 describe the communication techniques applied in situations of information and assistance to suppliers/customers.

CE5.7 detail the phases that compose a personal interview for commercial purposes.

CE5.8 identify methods for collecting information about customers/suppliers and provide essential data to be included in a master file on them.

CE5.9 recognize the essential criteria applied in the selection of offers/demands for suppliers/customers.

CE5.10 in a mock telephone interview and/or personal contact with a customer/supplier, to start negotiations:-characterize the interlocutor to establish patterns of behaviour during the communication/negotiation process.

-Obtain accurate information for mutual personal identification and the needs/possibilities of contracts.

CE5.11 in a practical course of recruitment, establish a plan that includes the following aspects:-estimate the needs, strengths and respective weaknesses.

-Identification of the main aspects of the negotiation and the most appropriate technique.

-Exhibition of the characteristics of the product and its adaptation to the needs of the client.

-Exhibition of the departure of the contract in a clear and precise conditions.

-Estimation of possible concessions, valuing its cost and limits in the negotiation.

CE5.12 in a practical course, with different options, which are expressed terms of sale, warranty and service level, conditions or recommendations of the company:-assess the degree of compliance.

-Select which best fits the defined objectives.

-Describe points of the offer could be negotiated to estimating the cost of the changes.

-Develop a counteroffer justified as a basis for further negotiations.

C6: Analyze the various forms of sales in food industry and trade and its importance, according to the market plan.

CE6.1 list the objectives aiming to the sales function.

CE6.2 explain and differentiate the various types of sales in certain products, on the basis of style, product, or customer.

CE6.3 link lines of food products with employees selling styles, highlighting the advantages and disadvantages in each case.

CE6.4 identify products which are adapted especially to the type of personal selling, arguing its inclusion.

CE6.5 describe the functions that a sales agent can develop.

CE6.6 types of contractual relationships that can be attached to a vendor with an entrepreneur.

CE6.7 list the methods used to calculate the sales function and the part corresponding to each vendor.

CE6.8 underline the most important skills for a sales agent, pointing out some techniques for its improvement.

CE6.9 describe the after-sales services more common in the food industry, its evolution over time and the role representing sales agent in them.

C7: Information about products and markets in the food sector, making a first interpretation based on the established instructions.

CE7.1 interpret information about campaigns of price regulation, regulations on marketing and international markets of raw materials and food products.

CE7.2 specify information gathering techniques most used in commercial research.

CE7.3 describe the principal guidelines to be observed by pollsters in the development of their work.

CE7.4 identify and describe the main statistical data used in commercial research and subsequent interpretation of the results.

C8: Characterize the advertising campaigns, promotion and animation of the point of sale and objectives aimed, according to the policy and strategy of the food business.

CE8.1 describe the types, media and advertising and promotional supports most commonly used in commercial practice.

CE8.2 explain the overall objectives of the advertising and promotion and the implications might be in business.

CE8.3 define the variables to control advertising or promotional campaigns to evaluate the results.

CE8.4 describe the methods most commonly used in relations to public and its objectives.

CE8.5 differentiate between buyer and consumer and its influence in setting up a campaign.

CE8.6 characterize the main classifications of needs and motivations and ways to cover them.

CE8.7 distinguish between different types of purchase (by impulse, rational and suggested) and the influence exerted on them various factors, like fashion, the bells publipromocionales, point of sale and the prescriber.

CE8.8 explain the functions and objectives that may have a showcase and the influence sought consumer by window dressing techniques.

CE8.9 identify and explain the main 'merchandising' techniques used in commercial food establishments.

CE8.10 identify the parameters that are used in the calculation of the optimal linear and how to control them for the benefit of the products.

CE8.11 in a practical course, on details of the sale in a settlement:-calculate the yield per square metre and per linear metre of shelf.

-Calculate the efficiency of the implementation of products in different places of the local, taking into account its character of food product.

-Get the linear minimum and optimal for a given food item.

-Indicate the hot and cold points.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.6; C2 regarding CE2.8; C4 on CE4.11; C5 CE5.10, CE5.11 and CE5.12; C8 to CE8.11.

Other capabilities: act quickly in problematic situations and not just waiting.

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

Demonstrate flexibility to understand changes.

Participate and collaborate actively in the task force.

Responsible for the work developed and the fulfilment of the objectives.

Be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and its implementation in the food sector, not only technical but also ethical criteria.

Update permanently, in assessing, technique or technology employed and to propose new techniques in accordance with the criteria of best available techniques.

Contents: 1. logistics in food industry, applicable to the food industry basics inventory management techniques.

Parts that make it up.

Logistics activities: sourcing of products. Procurement cycle. Cycle expedition. Qualitative determination of the order.

Quantitative determination of the order: continuous review systems. Systems for periodic review. Deterministic models. Probabilistic models.

Demand forecasting: constant-level models. Trend models. Seasonal models. Regression models.

MRP I material requirements planning.

Distribution requirements planning. DRP.

(Supply Chain Management) supply chain management.

2. transportation of food goods external transport: means of transport. Types. Features.

Conditions of transport of food products: protection of shipping. Environmental conditions. Packing according to the type of transport. Lettering. Symbols. Meaning. Minimum indications.

Contract transportation: participants. Responsibilities of the parties.

Internal transport and distribution: route planning. Loading and unloading of goods. Organization of the internal distribution.

3. Organization of stores in the food industry. Management of stocks in the food industry planning of the Organization's stores.

Inventory management techniques.

Distribution of work and instructions for working in the warehouse.

Planning of the needs of materials (MRP).

Planning of the needs of distribution (DRP).

The warehouse Division. Zoning. Conditions.

Storage of food products. Environmental conditions.

Other non-food goods storage.

Incompatibilities.

Damage and defects resulting from storage.

Distribution and handling of goods in warehouse.

Safety and health in the storage processes.

Types of stocks. Controls. Causes of discrepancies.

Raw and auxiliary materials, finished products, packaging and course.

Valuation of stocks. Methods. Prices: average, weighted, LIFO, FIFO.

ABC analysis of products.

The inventory control documentation.
Management tools for the production order.

Detection and search for information deemed interesting to order production.

The compilation of information kits to ensure or improve the production plan.

Methods and measurement and control of the production ratios.

The measurement of effectiveness and efficiency ratios control plan for people and products.

4. the process of trade negotiation and sales in the food industry, the market, consumer and distribution in the food industry survey and preparation.

The process of negotiation.

The process of buying and selling.

Communication in the process of negotiation and sale: communication function. The process of communication. The communication plan. Barriers in communication.

Development of the negotiation. Negotiating techniques.

Conditions of sale. The contract. With rules.

Control of the processes of negotiation and purchase.

Bargaining power of customers and suppliers. Factors that influence.

Types of customers and suppliers.

Selection of customers and suppliers.

Concept of sale: types of sale. Personal selling. Elements.

The market, their classes.

The consumer/purchaser.

Advertising and promotion: advertising and advertising media. Sales promotion. Public relations. Advertising and promotion at the point of sale.

Concept and objectives.

Distribution channels.

The product and the channel.

Relationships with distributors.

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

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the management of supplies, warehouse and expeditions in the food industry and activities of marketing support, which will be using one of the following ways:-academic training of level 2 (Spanish higher education qualifications framework) , Diploma or other upper level related to the professional field.

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

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

TRAINING module 2: Organization of a unit of production food level: 3 code: MF0557_3 associated with UC: schedule and manage production in food industry duration: 90 hours capabilities and evaluation criteria: C1: classify the different methods of planning and programming of production in relation to the different techniques of management according to the policy of the company.

CE1.1 analyze the production objectives required by the policy of the company.

CE1.2 analyze different cases of programming production methods using PERT, CPM (Critycal Point Method), ROY type and according to the established objectives.

CE1.3 in a so-called practical of a production line, scheduled according to the objectives set, the following aspects:-analyse the risks and uncertainties associated with the process.

-Determine the production activities covered.

-Define corresponding rhythms of work and production for each unit of time.

-Establish priorities and relationships between activities.

-Perform the graphic representation of the production program.

In a so-called CE1.4, define and classify the overall costs and costos-proyecto, according to the corresponding operating procedure.

CE1.5 analyze the different programming methods of production designed jointly with other areas involved, in accordance with the policy of the company.

C2: Evaluating different programs of calculation of quantities and flows of raw materials and materials according to the manufacturing program.

CE2.1 analyze and study the needs of raw materials, products and materials on the line of production according to the production schedule.

CE2.2 classified with respect to the product manufacturing orders to manufacture according to the calendar of expeditions.

CE2.3 analyze the various machines, equipment and facilities used in the production in the food industry in accordance with the corresponding manufacturing program.

CE2.4 analyze different records of manufacturing orders using different models of records according to the production schedule.

CE2.5 in a practical course of production needs, according to the production program:-calculate the quantities of product and raw materials into the production line.

-Detailing the characteristics to fulfil the necessary materials.

-Carry out a calendar of entries in the production line.

C3: Classify different management methods of the production of agreement to patterns established in the production program.

CE3.1 identify and analyse the different areas of work of the production process according to the program of manufacturing.

CE3.2 analyze the different strata of human resources according to their characteristics, functions and powers within a production unit in accordance with the operating procedure of management of human resources in manufacturing.

CE3.3 describe the characteristics of the machinery, equipment, and facilities with respect to their inclusion in the line of production according to the operating procedures.

CE3.4 collect, manage and analyze the documents and records relating to the planning, management and control unit of production according to the working procedures.

CE3.5 associated with ways and means of making different types of products, taking into account the physical characteristics of the same and the spaces, easements and plant tours.

CE3.6 describe the conditions and precautions required in the processing of food and non-food products (cleaning products, by-products, waste, packaging, packaging) according to the plan of good handling practices.

CE3.7 determine the environmental conditions necessary for the products according to the production plan.

CE3.8 determine, through sketches, the internal distribution of the various machines, equipment and installations based on guidelines for internal distribution of manufacturing lines.

CE3.9 represent the flow and the internal travels of finished products, semi-finished products and raw materials to optimize space, time, and use of them.

CE3.10 in a practical course, in accordance with the established production program:-define the ratios of online production control.

-Analyze controls ratios set out in the production line.

C4: Identify systems of allocation of tasks for areas, equipment, and people of a production unit.

CE4.1 analyze different methods of sensitization and awareness-raising of human equipment of production in accordance with the procedure of formation.

CE4.2 evaluate different methods in management of the staff following the guidelines in the training procedure.

CE4.3 classify human teams in relation to the unit of production in accordance with the management procedure.

CE4.4 list the features aptitude and attitudinal which must meet a team in relation to a unit of production characteristic.

CE4.5 explain the methods to evaluate the staff based on follow-up instructions, the initiative, participation and other attitudes of the worker.

CE4.6 define constants and parameters to take into account in the preparation of a planning of preventive maintenance of machines in production line.

C5: Examine the program of production control ratios established according to the program.

CE5.1 analyze the different types of control based on bibliography specialized according to the production schedule.

CE5.2 evaluate the different types of production standards made of patterns of reference in accordance with the production schedule.

CE5.3 classify the different types of measurement of standards, systems and information ahead according to the schedule of production.

CE5.4 list the characteristics that staff must meet with responsibility in the control of production according to the manufacturing process.

In a practical case of a production line CE5.5 analyze the following aspects:-determine appearance likely errors.

-Establish the methodology for the analysis of errors.

-Determine the type of preventive control.

C6: Evaluating manufacturing costs on a unit of production according to established operating procedures.

CE6.1 calculate the costs of raw materials, equipment and facilities in a production unit subsequently proceeding to its analysis and classification according to the production schedule.

CE6.2 analyze the different types of costs of labour fixed and eventually on a unit of production according to the program of manufacturing.

CE6.3 calculate the fixed costs and variables of production of foods according to their typology in a unit of production according to the manufacturing program.
CE6.4 rating overall production costs in a characteristic unit in accordance with the established technical instructions.

CE6.5 define measures of contrast to reduce the different production costs identified in a unit in accordance with the objectives set by the company.

CE6.6 generate, collect and archive documents of production costs in a production unit in accordance with the procedure of data management and different inventories.

C7: Analyze the occupational risk prevention plan implemented in a production unit in the food industry according to the production plan.

CE7.1 characterize the different risks of a unit of production type of food industry.

CE7.2 recognize the typology of the risks identified and listed specific measures to minimize them or eliminate them, according to the company's security policy.

CE7.3 analyze a plan of a unit of production of the food industry occupational health and safety and define corrective and/or preventive actions where appropriate, according to the production plan.

CE7.4 classify different diseases and occupational accidents, their causes and solutions in accordance with the security plan.

CE7.5 classify and characterize different programs and individual protection emergency teams according to the schedule of production.

CE7.6 explain an emergency programme and the possible response capacity in a production unit of the food industry, according to the applicable regulations.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.3; C2 regarding CE2.5; C3 on CE3.10; C5 regarding CE5.5.

Other capabilities: adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Learn new concepts or procedures and to effectively leverage the training using the knowledge acquired.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

Be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and its implementation in the food sector, not only technical but also ethical criteria.

Update permanently, in assessing, technique or technology employed and to propose new techniques in accordance with the criteria of best available techniques.

Contents: 1. productive structure of the food industry sectors.

Types of companies. Size.

Production systems.

Organization: Functional Areas and departments.

2. planning, organization and control of the production in the food industry basics: definitions, evolution and parts that compose it.

Importance and objectives: differences between planificacion-organizacion and control.

Distribution of powers and functions.

Production scheduling: programming objectives. Programming techniques: PERT, CPM, ROY.

Terminology and symbolism in the programming. Scheduling of production a random examples.

Risk and uncertainty. Programming of projects according to costs.

Management and production control: information needs. Materials needs.

Human resources: classification and measurement methods. Management and direction of teams: relationships, assignment of tasks, counseling, motivation and appraisal of staff.

Equipment, machinery and facilities in the food industry. Ability to work.

Areas of work: jobs and functions. Launch of the production.

3. control of the process, costing in the food industry. Applicable standard in the food industry control types.

Preparation of standards.

Measurement standards and patterns.

Error correction: responsibilities.

Analysis of errors. Preventive control.

Elements, parameters and constants to produce a preventive maintenance of production machines.

General concepts of costs.

Costs of goods and equipment. Calculation.

Costs of labor.

Costs of production and of the final product. Calculation.

Control of production costs.

Audits of occupational risk prevention.

Plans of prevention of occupational risks according to applicable regulations.

Preventive maintenance plans. Construction of the same.

Safety in the food industry and emergency situations, according to the applicable regulations.

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

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the programming and management of the production in the food industry, which will be using one of the following ways:-academic training level 2 (Spanish of qualifications framework for higher education), diploma or other upper level related to the professional field.

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

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

TRAINING module 3: management of the quality and environment in industry food level: 3 code: MF0558_3 associated with UC: cooperate in the implementation and development of the plan of quality and environmental management in the food industry duration: 150 hours capabilities and evaluation criteria: C1: recognize the quality plan of the company and its relationship with the quality of this policy.

CE1.1 describe the main techniques and tools used in quality management.

CE1.2 relate objectives of quality with possible techniques to be used.

CE1.3 identify and implement the statistical tools most used in quality control.

CE1.4 recognize the main models of quality systems, identifying the elements that make them and the necessary steps for its implementation and development.

CE1.5 in a practical course of development of the company, according to the established model of management quality objectives:-describe the objectives of quality, ensuring the flow of information between departments.

-Establish strategies of motivation for the personnel of the company in order to achieve the targets set in the quality policy of the company.

-Check existing enterprise quality management documents, checking their degree of definition and that the language used is accessible to all members of the organization.

-Assess the proposed plan and make suggestions for improvement, according to the system of quality management of the company and the reality of this.

C2: Analyzing the plan of environmental management of the company, in accordance with the established environmental management system.

CE2.1 classify food industries with respect to the impact of their activities on the environment.

CE2.2 group and sort the types of landfilled waste and other impacts generated by the food industry on the basis of its characteristics, the amount produced and the harmfulness for the environment.

CE2.3 regulations on environmental protection, the points related to the various environmental risks of food industry identify and interpret its content.

CE2.4 rating the incidence that company has the adoption of compulsory protection measures provided for in the environmental legislation, recognizing the influence of the environmental management in the technological evolution of some procedures of the food industry.

CE2.5 describe prevention and environmental control methods used in the food industry.

CE2.6 in a practical course of implementation of the plan of environmental management in the enterprise:-define the environmental objectives of the company, according to the environmental management of the system and verify the flows of information between departments.

-Establish strategies of motivation for the personnel of the company in order to achieve the targets set in the environmental policy of the company.

-Check existing enterprise quality management documents, checking their degree of definition and that the language used is accessible to all members of the organization.

-Assess the proposed plan and make suggestions for improvement, according to the system of quality management of the company and the reality of this.

-Describe the systems, commonly used in companies, in the treatment of residues, by-products and waste.

C3: Elaborate records of quality and environmental, by proposing actions for the improvement of the process and the product.

CE3.1 in a practical course of process of making the technical information of product and process, and by the company's quality objectives:-to determine the basic requirements and the characteristics of general type of supplies and the procedures for their control, such as sampling, test equipment, modes of operation, criteria for acceptance or rejection, records of results and frequency of testing.
-Develop a process control plan, identifying: the control points and variables or parameters will be control, such as the procedures of inspection for each point of control, conditions and the frequency of sampling, equipments or necessary inspection tools, as well as operate mode and the log of the results.

-Identify those responsible for the decisions of action in each of the more probable cases of deviation from the conditions of manufacture.

-Develop for a certain point of inspection a record of results of control cards.

-Determine the treatments of materials and non-compliant products.

-To determine the mechanisms that guarantee the flow of information.

-Select the suitable operations concerning waste recycling.

CE3.2 in a practical case of a certain stage of the manufacturing process with the technical information and characteristics of the products of inputs and outputs:-identify quality indicators key to the realization of the self-assessment process.

-Define proposals for the measurement and evaluation of the quality and environmental impact indicators identified.

-Define the basic characteristics for continuous improvement and its application to the practical course characterized.

-Interpret the results made with the same report, and proposed corrective measures.

-List the types of environmental problems that must face at this stage and evaluate the results on measures to minimize the impact.

C4: Characterize and apply procedures for the control of operations where there are potential risks of food contamination, as well as the system of hazard analysis and control points (HACCP) critics.

CE4.1 explain the critical general hazard analysis and control points system concepts and detail the steps followed to consider a possible failure as a critical point.

CE4.2 identify and manage the methodology used in the detection of critical points, valuing the transcendence that food for the processing industry is the existence and control of critical points.

CE4.3 develop and evaluate a plan of risk analysis, identification and control of critical points for a food product specific, fulfilling the established generic measures.

CE4.4 determine how carries out the resolution and follow-up of non-compliances or incidents.

CE4.5 in a so-called practical production, packaging and packing:-recognize the dangers associated with the sequences of operations that make up the process and determine whether they are critical control points, according to the decision tree.

-Assess the dangers and to propose preventive measures for their control.

-Make a picture of management where all the dangers, critical control points and preventive measures of control, surveillance and inspections are identified.

-Determine the critical limits associated with each hazard depending on the operations that make up the process.

-Check the existing enterprise management of hygiene papers, checking their degree of definition and that the language used is accessible to all members of the organization.

-Check the general hygiene plans (use of drinking water, cleaning and disinfection, pest control, maintenance of facilities and equipment, traceability of products, food handling, certification of suppliers, good handling and management of waste and wastewater practices).

-Assess the implementation and follow-up of corrective and preventive actions.

C5: Analyze the legal requirements and standards of quality and food safety that must meet a specific product to ensure the safety of the consumer.

CE5.1 verify and check compliance with the legislation in force affecting the product.

CE5.2 identify voluntary standards and mandatory affecting product.

CE5.3 check that he has been broadcast to all the jobs of the company, in accordance with the legislation in force affecting the product.

CE5.4 Verify the implementation of the policy voluntary and mandatory, operating on the basis of the same and ensuring the certification.

CE5.5 distinguish procedures and documentation used for the approval, certification and standardization in quality issues.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.5; C2 regarding CE2.6; C3 on CE3.1 and CE3.2; C4 on CE4.4; C5 CE5.1 and CE5.4.

Other capabilities: adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Learn new concepts or procedures and to effectively leverage the training using the knowledge acquired.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

Be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and its implementation in the food sector, not only technical but also ethical criteria.

Update permanently, in assessing, technique or technology employed and to propose new techniques in accordance with the criteria of best available techniques.

Contents: 1. quality and productivity in the food industry fundamentals: perceived quality, process quality and product quality. Quality of service. TQM. The PDCA cycle. Continuous improvement. Kaizen. 5s. mechanisms for the improvement of food quality. Corrective and preventive actions.

The formulation «Improvement plans» and «annual objectives».

2. system of management of quality in the food industry planning, organization and control.

Documentary support of the quality management system (QMS): quality manual. Quality procedures. Certification of quality management systems.

Cost of quality: quality cost structure. Valuation cost data.

Standardisation, certification and approval.

Applicable international standards in terms of quality.

Applicable international standard in environmental management.

Assurance systems of quality in Europe and Spain.

(Malcom Baldrige excellence models; EFQM). National and international quality awards. (EFQM).

Principles of management by processes.

Internal and external audits.

The quality of shopping.

The quality of production and services.

Quality in logistics and the aftermarket: claims of internal and external customers. Evaluation of customer satisfaction.

Traceability.

Integration of quality systems.

List frame for exporting food products.

3. Tools for the management of the integral quality in the food industry quality indicators.

Determination of indicators of quality: identification of factors and quality problems: problem analysis techniques. Cause and effect diagrams. Histograms. Pareto analysis. Scatter diagrams.

Statistical process control: causes of variability. Common causes and special causes. The process in control state. I show. Tables of show. Analysis of capacity. Control charts. Management of statistical process control software packages.

Reliability.

4. environmental management in the food industry introduction to environmental management.

The environment: evaluation and current situation.

Planning, organization and control of environmental management.

Documentary system of environmental management (EMS) support: determination of environmental aspects. Certification of the EMS.

Environmental non-quality costs: cost of non-quality structure. Valuation cost data.

Standardisation, certification and approval.

European, national, regional and local, existing legislation on environmental quality.

(Malcom Baldrige excellence models; EFQM). International and national environmental quality awards. (EFQM).

5 tools for the management of environmental quality in the food industry indicators of environmental aspects.

Determination of indicators: identification of environmental aspects: analysis of environmental aspects. Cause and effect diagrams. Histograms. Pareto analysis. Scatter diagrams.

Statistical process control: causes of variability. Common causes and special causes. The process in control state. Show: tables of show. Analysis of capacity. Control charts. Management of statistical process control software packages.

Statement of non-conformities.

Reliability.

Implementation and development of EMS: structure of responsibilities. Diagnosis of the situation of departure. Necessary information. Planning of activities.

Description and characterization of waste, effluents and emissions and other environmental aspects. Equipment and facilities for the treatment of waste, effluents and emissions and other environmental aspects. Best available techniques.

Environmental education: objectives. Information and training activities. Methodology and support resources.

Monitoring and evaluation of a training plan.

Suggestions for improvement.

Emergency plans.

EMS audits and evaluation: audit of the environmental management system. Planning.

Detection of non-conformities and suggestions for improvement. Certification process.
Methodology for the preparation of an environmental Manual (policy and commitment of the company).

6 hazard analysis and critical Control in the food industry points. Legislation regulations applicable in the field of food safety.

Legal framework in the European Union.

Legal framework in Spain.

Manual of self-control.

Plans general hygiene (prerequisites): use of potable water suitable for human consumption.

Control of allergens, foreign bodies and control of genetically modified organisms (GMOs).

Cleaning and disinfection. Pest control. Maintenance of facilities and equipment.

Traceability, traceability of products. Training of handlers.

Certification providers. Guide to good practices of manufacture or handling.

Management of waste and by-products.

Hazard analysis and critical control points.

Preparation of documentation.

Warning system, or removal of the product.

The integration of the HACCP in the company's quality systems.

Designations of origin, current regulation and other internal documents of application.

Identifying protected geographical, current regulation and other internal documents of application.

Obtaining the final product according to integrated production practices.

Obtaining the final product according to organic production practices.

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

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to cooperation in the implementation and the development of the plan of quality and environmental management in the food industry, which will be using one of the following ways:-academic training level 2 (Spanish of qualifications framework for higher education), diploma or other upper level related to the professional field.

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

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

TRAINING module 4: processes in the industry of products derivatives of the fishing and of the aquaculture level: 3 code: MF0565_3 associated with UC: develop processes and determine the operating procedures for the preparation of products of fishing and aquaculture duration: 120 hours capabilities and evaluation criteria: C1: analyze characteristics and properties of the raw materials auxiliary products and its influence on the processes of the by-products of the fishing industry.

CE1.1 differentiate the concepts of raw materials, ancillary, materials, in progress and completed in the derivatives of the fishing industry.

CE1.2 identify and interpret legislation that defines the composition of the different products, the use of the different raw and auxiliary materials and packaging and labelling.

CE1.3 greater recognition procedures, parameters and techniques used in the determination of the degree of freshness, identification, specific classification of fish and shellfish, auxiliary materials, packaging materials, other supplies, in progress and finished products of fishing and aquaculture industry.

CE1.4 relate products finished with the characteristics of the different raw materials, auxiliaries, additives and materials involved in their preparation and packaging.

CE1.5 describe the evolution and transformations that occur in the different raw materials and products of fishing and aquaculture during their processes for storage or processing.

CE1.6 identify the requirements and incompatibilities of storage and expiration dates of the different raw materials, auxiliary materials and products ongoing and completed and relate them with conditions that must meet locals and care and checks to be carried out.

CE1.7 in a practical course of characterization of commodities from established conditions:-to determine the relationship and specifications of raw materials, auxiliaries, additives, packaging and packing materials and other necessary to achieve the final product.

-Check the freshness of the raw material, applying the methods and means required for its identification.

-Determine the suitability discovering and claiming the deviations and relating application possibilities.

-To determine the conditions, care and calendar controls during both raw product storage.

C2: Characterize the foundations operations and basic treatments used in the products of fishing and aquaculture processes.

CE2.1 identify the physico-chemical principles that are based on different operations and basic treatments used in the products of fishing and aquaculture industry.

CE2.2 describe different types of operations and basic treatments and their application in the processes of the products of fishing and aquaculture industry.

CE2.3 associated with basic treatments and various operations teams and machines involved in them.

CE2.4 identify the elemental composition and the capabilities of the machines and equipment used in the execution of operations and basic treatments.

CE2.5 linking requirements and consumption of machines and equipments of basic operations with services or auxiliary facilities and their potential.

C3: Develop the industrial processes of products of fishing and aquaculture.

CE3.1 describe the main processes and procedures used, pointing out the stages and basic operations that are composed:-procurement and preparation of the fish.

-Purification of molluscs.

-Reception and sorting of fish and seafood.

-Previous treatments.

-Cooking of seafood.

-Making of preserves and semi-preserved fish.

-Preparation of pickles, salted fish, dried fish, pâtés, prepared, cooked and pre-cooked dishes.

-Preparation of smoked products.

-Preparation of frozen, deep-frozen and refrigerated.

-Elaboration of surimi and fish protein extruded.

-Flours obtaining fish.

-Obtaining and conditioning of 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 associated with each stage and operation machines and equipment needed, execution conditions and parameters for its control.

CE3.4 identify the specific characteristics of the processing of products covered by the designation of origin or protected geographical identification.

CE3.5 in a practical course of development of a process of development on the basis laid down conditions:-break down the process into phases and operations necessary, determine its sequence and establish the product flow.

-Enumerate the machinery, equipment and supplies required, set conditions and employment regulations and incorporate the first level to carry out peacekeeping operations and security measures to respect.

-Propose the distribution in plant equipment, taking into account the sequence of operations and the outputs and inputs of products.

-Establish conditions of cleaning the area, equipment and machines.

-Detailing for each operation times, development conditions, parameters and its margins to control.

-Specify the characteristics and tolerances of quality that must be controlled.

C4: Analyze the process of packaging and packing used in the products of fishing and aquaculture industry, relating them with the product and its destination.

CE4.1 describe the processes and procedures of packaging are made from containers educated abroad characterizing the machines and equipment used in container packaging and own packaging.

CE4.2 describe the processes and procedures of packaging with training simultaneous container during the process, characterizing the machines and equipment used in each case.

CE4.3 describe major packing processes carried out in the products of fishing and aquaculture industry, relating them with the product to protect and the fate of it, characterizing the machines and equipment.

CE4.4 relate the influence of changes in conditions or materials container, with the subsequent conservation and security of products.

CE4.5 in a practical course of development of a process of envasado-embalaje, in which data are expressed over a batch of products, your type of destination and consumption:-identify the type of packaging to be used and operations to be carried out in the process.

-Perform a correct labelling of product complying with current regulations.

-Set the sequence of operations, enumerate machines and equipment to be used, and their spatial distribution.
-Establish conditions of handling, the adjustments to be carried out, the parameters to control and checks to be performed.

-Incorporate first level to carry out maintenance operations and security measures to respect.

-Establish conditions of cleaning the area, equipment and envasado-embalaje machines, including auxiliary facilities.

C5: Specify the processes of alteration of products derived from fisheries and aquaculture, the root causes, the consequences and the corresponding preventive measures.

CE5.1 identify and compare the basic composition of the products of fishing and aquaculture, and differentiate their specific components and their particular properties.

CE5.2 calculate and compare the value and the nutritional quality of products of fishing and aquaculture.

CE5.3 characterize the main types of microorganisms in fisheries and aquaculture products, their living conditions and mechanisms of reproduction and transmission, and transformations that cause.

CE5.4 recognize physical and chemical agents capable of causing alterations in fisheries and aquaculture products.

CE5.5 relate changes in the composition or properties of the products of fishing and aquaculture with the loss or decline of its quality and its nutritive value and, where appropriate, with the poisoning or disease that could cause.

CE5.6 justify the hygiene requirements that regulations imposed or recommended for installations, equipment and persons, who are involved in the processing or handling of products of fishing and aquaculture.

C6: Develop technical documentation relating to the product and the manufacturing process of fishing and aquaculture products.

CE6.1 identify terminology and symbols, and their meaning, used in documents related to the product or processes.

CE6.2 recognize and interpret documentation referred to products manufactured in the products of fishing and aquaculture industry.

CE6.3 specify and complete the documentation used in the development of processes, and the establishment of procedures.

CE6.4 graph diagrams phases, blocks, rods, flows of product, etc. related to different processes.

CE6.5 complete and monitor the records corresponding to the monitoring of the systems of traceability and hazard analysis and critical Control points.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.7; C3 on CE3.1 and CE3.5; C4 on CE4.5.

Other capabilities: act quickly in problematic situations and not just waiting.

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

Demonstrate flexibility to understand changes.

Participate and collaborate actively in the task force.

Responsible for the work developed and the fulfilment of the objectives.

Contents: 1. products of fishing and aquaculture. Features ratings.

Chemical constituents and immediate principles: organic. Inorganic. Other components.

Features: physical. Organoleptic.

Products of fishing and aquaculture and nutrition: assessment. Nutritious properties and quality. Dietary needs.

Alteration of fishery and aquaculture products:-causing agents, mechanisms of transmission and infestation. Physical and chemical changes. Contamination. Health risks: infection and intoxication. Risks for processes.

2 reception of raw materials and products of fishing and aquaculture fish and seafood: definitions.

Classification: features. Biology. Morphology.

ID: methods. With rules. Extraction processes. Aquaculture.

Influence specified in the characteristics of the final product: determination of the degree of freshness. Technology of fish: the muscle structure, composition. Factors of strict from the decomposition of fish and seafood. 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 seafood.

Basic operations at the reception of canned fish and seafood: visual inspection.

Conditioning of fish.

Purification of molluscs.

Classification of fish and seafood.

Previous treatment at the reception of canned fish and seafood.

Defrosting.

Bleeding.

Gutted, decapitated.

Selection.

Classification.

Introduction in brine.

Wash.

Bare.

Cut, filleted, chopped, I ronqueo.

Shredded.

Phases of control at the reception of fish in the development of products of fishing and aquaculture.

Flow or direction of the product.

Operations and their sequence.

Procedures and methods of work.

Incoming and outgoing products.

Transformation and waiting times.

Systems and types of controls to be carried out.

Changes post-mortem in fish: sensory changes, autolytic changes and bacteriological changes. Features.

3. industrial processes in industry products of fishing and aquaculture flowchart of the different manufacturing processes.

Machinery, equipment: cookers, cutters, sorting machines, evisceradoras, de-scaling, skinning, agitators, autoclaves, pasteurization equipment, centrifuges, dosing of liquids, saws, cutting, sorting, drying, brewing equipment, plate freezers, cryogenic, brine, temperature blast, twin-screw drive air, defrosting equipment, freezers, fryers, ovens and empanadoras.

Industrial process control parameters.

Deviations in production processes.

Process of fishmeal. Extrusion.

Process of canned fish. Sterilization. Controls.

Process of obtaining semi-preserved fish, salted, maturation, marinated (cooked, fried, cold).

Process of anchoado: salted, pressed, maturation, washing, drying, conditioning.

Process of caviar.

Process of obtaining dried, salazonados and smoked products.

Fish and seafood frozen, deep frozen and refrigerated process: IQF, Cryogenic freezing, mechanical freezing, freezing plunge, freezing plates.

Process of preparation of fish protein co-extruded: surimi, Kamaboco, precooked and cooked fish dishes.

Process of obtaining other products of fishing and aquaculture.

Processing parameters in the production of canned fish and seafood.

Flow or direction of the product.

Operations and their sequence.

Procedures and methods of work.

Incoming and outgoing products.

Transformation and waiting times.

Systems and types of controls to be carried out.

Quality control in the production of canned fish and seafood.

Control parameters: temperature, viscosity, density, pH and rheology.

Ingredients used in the production of liquid of Government, sauces and pickles.

Preservatives substances: salt, Vinegars and oils.

Graphical representation of the different production processes. Procedures.

Phase diagrams.

Blocks, bars.

Flows of products.

4 fundamentals and basic operations on the processes of the products of fishing and aquaculture industry. Equipment and machinery physico-chemical principles for the transfer of material, fluid and heat: transfer of matter. Fluid transfer. Heat transfers.

Operations common to processes.

Equipment and machinery used: principles of operation, cleaning.

Transport of solids and fluids. Mix.

Grinding and reduction in size.

Decanting. Filtration. Extraction. Evaporation, desiccation. Freeze drying. Irradiation.

Heat treatments: heat. By cold.

Cleaning and disinfection of equipment and installations: types of cleaning, treatments, products and systems.

Mixing, homogenisation and emulsion: theoretical foundations, major methods and equipment. Gelling.

Centrifugation. Theoretical principles and equipment.

Molded mechanical operations: pressing, extrusion, agglomeration, expansion and laminate. Theoretical principles and equipment.

Mixed, shaken, beaten, division or dosage, formed, rolling, fermentation, extrusion. Theoretical principles and equipment.

Smoked. Types of smoking.

Fogging.

Deposition.

Immersion.

5 processes of packaging and packing of the products derived from fisheries and aquaculture procedures of packaging industry: preparation of packaging, packaging «in situ» formation. Filled and closed. Vacuum and modified atmosphere packaging. Control.

Formation of packaging «in situ», filled and closed. Packaging, vacuum and modified atmospheres. Control of containers. Teams.

Quality control of packaging: filled and closed. Dosage.

Packaging materials. Properties and utilities.

Packaged in modified atmospheres.

Active packaging.

Formats.

Procedures of packed: formation of the unit package.

Regrouping, palletizing.

Labelling and lettering: basic concepts. Importance. Objectives.
Types of tags. Interpretation. Data to reflect. Coding. Types of labels. Interpretation. Data to reflect. Coding.

Applicable regulations of wrapping and packing.

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

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the development of processes and determination of operational procedures for the manufacture of products of fishing and aquaculture, which is proved by using one of the following two formulae:-academic training of level 2 (Spanish higher education qualifications framework) , Bachelor's degree or other upper level related to the professional field.

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

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

TRAINING module 5: development of products derivatives of the fisheries and the aquaculture level: 3 code: MF0566_3 associated with UC: control the development of products of fishing and aquaculture and automatic systems of production duration: 150 hours capabilities and evaluation criteria: C1: apply the techniques of reception, selection, conservation and internal distribution of the raw and auxiliary materials in the fishing industry.

CE1.1 determine the tasks of reception, selection, conservation and internal distribution of fish, seafood and other raw materials.

CE1.2 in a practical course of reception of raw materials (fish and seafood) and auxiliary for subsequent processing, from established conditions:-complete documentation, and its content, that it must be provided with raw materials and auxiliary inbound.

-Use the methods of appreciation, determination and calculation of amounts.

-To determine the degree of freshness of fish and seafood.

-Recognize the different species used for the brewing process.

-Classify the fish and seafood species and categories.

-Assess the conditions of the means of transport.

-Interpret symbols and coding systems of labels and most common tags in the sector and carried out the marking of incoming goods in to allow subsequent identification or location.

-Perform the unpacking or removing received materials.

-Identify and assess errors or discrepancies in the State, quantity or quality of incoming raw materials and issuing report on their acceptance, raised reservations or rejection.

CE1.3 in a practical course of storage of raw material (fish and seafood) and auxiliary for subsequent processing, from established conditions:-handle the elements of unloading goods from the external means of transport and, where appropriate, place them correctly in the store.

-Fix and monitor the conditions of storage and conservation of incoming materials.

-Apply the methods of selection, cleaning, preparation, or treatments, prior to raw materials, to enable their incorporation into the process to operate the corresponding computers.

-Meet the internal supply of warehouse, production and internal transfers in the plant.

-Carry out the records of inputs and outputs, corresponding to the warehouse of raw and auxiliary materials, and justify stock levels.

-The specific measures of hygiene and safety in the handling of the raw and auxiliary materials, and handling equipment.

C2: Analyzing the performance and needs of the machines and production equipment, and oversee the operations of maintenance of first level.

CE2.1 classify the different types of machines and equipment, used in the production or packaging of fishery products, according to the principles and basic elements that govern its operation.

CE2.2 describe the elemental composition of the general types of machines and equipment used in the by-products of the fishing industry.

CE2.3 distinguish between components of machinery and equipment, which require routine maintenance or periodic replacement.

CE2.4 distinguish between operations that qualify as repairs and maintenance and, within these, which are first rate.

CE2.5 interpret the instructions of use and maintenance of machines and equipment available, and recognize the documentation and data to be completed for the control of its operation.

CE2.6 identify and manage tools and helpful employees in first level maintenance.

CE2.7 describe anomalies, and his most frequent signs, that occur during the normal use of machines and most representative teams, discriminating against those that require the intervention of specialized services in its correction.

CE2.8 in a practical course on equipment, machines, or their components, available or described, from established conditions:-recognize tier maintenance requirements.

-Select tools or more suitable materials to carry out peacekeeping operations.

-Determine the operations that may be considered first rate provided for or not in the corresponding maintenance schedule.

-Where appropriate, carried out after intervention, the checks of performance.

C3: Specify the requirements of water, air, cold, heat and electricity, machines and processes and monitor the operation and maintenance of auxiliary services that ensure their supply.

CE3.1 describe the functioning and capabilities of systems and equipment for the production of heat, air, cold, treatment and transport of water, mechanical power and distribution and use of electrical power transmission.

CE3.2 associate different applications of ancillary services to the requirements of the machinery and processes of a plant.

CE3.3 relate the needs and consumption of production equipment with auxiliary services capabilities, and inferred measures to rationalize its use, optimising both energy and water resources.

CE3.4 in a so-called practical control of the requirements of water, air, cold, heat and electricity, machines and processes, from established conditions:-identify devices and safety measures for the use of the General and auxiliary services.

-Perform maintenance-level user of different teams including auxiliary services.

-Perform the operations of start/stop of the auxiliary facilities in the expected sequence, and taking into account its role to fulfill in the whole of the production process.

-Check the operation, managing the elements of control and regulation of the auxiliary services teams.

-Recognize (alarms, inappropriate sounds wrong rhythms) signals that may indicate malfunctioning auxiliary services, identify the causes and assess measures to adopt.

C4: Applying the techniques of fishing and aquaculture products (canned, semi-preserved fish, salted fish, acidification, freezing, cooling, drying, pates, cooked and pre-cooked, smoked, concentrated dishes protein textured, and others), properly operating machinery and production equipment, carry out self-monitoring of quality in accordance with fixed references.

CE4.1 in a practical course of preparation of a product derived from fisheries or aquaculture, properly defined and characterized:-recognize the sequence of operations that make up the process and associated with each the machines and equipment.

-Identify for each operation execution conditions, parameters to control, their appropriate values and the actions to be carried out in the event of deviations.

-To develop machines and equipment that are involved in the process carrying out cleaning, adjustments and necessary tooling changes.

-Check the characteristics of the raw and auxiliary materials or semitransformados products, entering to form part of the process, to verify suitability.

-Review the preparation and incorporation of substances (salted fish, Government, oil, liquid solutions canned).

-Ensure the power of the process in the points, moments and correct amounts.

-Carry out the start and stop of the process, following the established sequence of operations.

-Check the smooth running of the process by carrying out relevant checks and tests, acting properly in response to the obtained measurements.

-Control the evacuation of by-products, residues and products have been disposed in quality controls, is made properly, avoiding accumulations or undesirable contamination.

CE4.2 in a practical course of preparation of a product of fishing and aquaculture, on the basis of duly characterized quality instructions:
-Identify the activities and the required equipment, to carry out specified quality tests.

-Take samples at points, with the frequency and marked conditions.

-Prepare samples for direct reading or send to lab.

-Compare the results obtained with the expected, interpreting the deviations and carried out, where appropriate, appropriate actions.

-Check with the established frequency operation and accuracy of measurement and control equipment.

-To properly document the tests carried out and the results obtained.

-Carry out filling in the traceability records, and all the corresponding systems of analysis of hazards and critical Control points.

-Maintain all records of disinsection, deratting and disinfection Plan.

-Check that the products correspond to specifications that determine quality instructions.

C5: Control the operations of packaging and packing of products of fishing and aquaculture, making management of the equipment available and the storage of the finished products.

CE5.1 in a practical course of wrapping and packaging of a food product, from established conditions:-recognize the sequence of operations that make up the process, and associated each with the necessary equipment.

-Enumerate the parameters to control, their appropriate values, and actions to perform in the event of deviations.

-Tune the machines involved in the process by carrying out cleaning, adjustment and changes in required formats.

-Review characteristics of packaging, packaging materials and packaging and packing materials that become part of the process to verify their suitability.

-Check the characteristics of the products that become part of the process to verify their suitability.

-Carry out the start-up and shutdown of the line or equipment, following the established sequence of operations.

-Check the operation of the process, carrying out tests and checks for filling, closing, labeling, formed and presentation set, acting properly in response to the obtained measurements.

-Check the remains of materials and products discarded in quality controls, so as to prevent undesirable accumulations.

CE5.2 in a practical course of storage of finished products, from established conditions:-check that the transfer of finished products, to store or from the warehouse, is properly managing the resources available.

-Check carrying inbound finished products to warehouse all indications and trademarks established for identification.

-Order the finished products, in function of the lots, codes and brands, in the appropriate space, and in the correct position, for its subsequent location and management.

-Attach and control the environmental conditions to be fulfilled by the different zones or chambers of the warehouse, in accordance with the requirements of the products to be stored.

-Periodically check the State and expiration of the stored products; detect alterations, deducing the causes and the measures for its reduction or elimination.

-The specific measures of hygiene and safety in the handling of the products and in the management of machines and equipment.

-Complete documentation, and its content, that it must be equipped with the finished products for your expedition.

-Check of stocks registering the movements, justifying the stocking and performing counts and contrasts of the inventory.

C6: Perform control of production from central panels automated, by varying the parameters required for the production in quantity and quality preset.

CE6.1 analyze automated production systems used in the dairy industry, linking the different elements that compose them with their intervention in the process.

CE6.2 distinguish and recognize the different systems of control (manual, automatic, distributed) processes and their applications in the dairy industry; interpreting the nomenclature, symbols and codes used in process control.

CE6.3 recognize the main devices and elements that are required for the manufacturing automation, and describe its function and explain the concept and applications of the automats programmable and manipulative.

CE6.4 identifying popular programming languages used with controllers and manipulators.

CE6.5 interpret and develop programmes of manipulators and programmable automata for the manufacture of products derived from fish from the process of manufacture, technical information and production (of basic form).

CE6.6 in a practical course of automated production from established conditions:-develop the program (Basic), performing the required configuration for its subsequent performance parameters.

-Insert data using keyboard/computer or console programming, using appropriate language.

-Carry out program on display and machine (vacuum) simulation, determining existing bugs.

-Carry out the corrections and adjustments to the program.

-Identify the operations of preparation and maintenance of the elements of measurement, transmission and regulation and automatisms.

CE6.7 in a practical course of approach to new production requirements, change of product or format, from established conditions:-list the conditions and parameters required for the same.

-List changes to enter the system to adapt to the new conditions.

-Carry out the adaptation by setting new conditions.

-Check the correct uptake of instructions and startup program and process.

-Check the subsequent operation of the.

Skills whose acquisition must be completed in a real work environment: C1 with regard to CE1.2 and CE1.3; C2 regarding CE2.8; C3 on CE3.4; Complete C4; C5 complete; C6 CE6.6 and CE6.7.

Other capabilities: act quickly in problematic situations and not just waiting.

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

Demonstrate flexibility to understand changes.

Participate and collaborate actively in the task force.

Responsible for the work developed and the fulfilment of the objectives.

Contents: 1. machinery and equipment in the industry of products of fishing and aquaculture operation and basic elements.

Classification and general types: mechanical fundamentals. Electrical fundamentals. Electro-mechanical fundamentals. Hydraulic fundamentals. Pneumatic foundations.

Heat exchange.

Electronic components.

Automatisms.

Automation technologies: concept and types of automation. Elements and functions. Symbology.

Process control: control systems. Components of a control system.

Variables measuring instruments. Signal transmitters and converters. Transducers. Actuators or controllers.

Automatic systems of production: programmable controllers. Virtual manipulatives.

Programming: languages and systems of programming. Preparation of programmes. Simulation.

Operating maintenance in the products of fishing and aquaculture industry: types. Levels. Objectives.

Tools and tooling.

Maintenance operations more frequently in the products of fishing and aquaculture industry. Execution.

Maintenance schedule: clothing. Operations, frequency, conditions and precautions.

Documentation related to maintenance: data to collect. Documents to be filled in.

Interpretation.

Procedures for cleaning and disinfection of equipment and facilities in the food industry.

Types of cleaning. Disinfection. Products and treatments. Teams. Systems.

Insect and rodent control. Pesticides. Description and general information.

2. auxiliary facilities in the products of fishing and aquaculture industry: maintenance, management and regulation facilities and electric motors: operation and type. Connection and stop. Protection. Electrical panels.

Mechanical power transmission: reducers, gears, pulleys, shafts.

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 products of fishing and aquaculture industry.

Production and transport of compressed air, compressors.

Air conditioning.

Cold production: fluid refrigerants.

Compressor, condenser, evaporator, valve expansion, circuit.

Water conditioning: treatments for different applications. Conduction of water.

3. control of the operations of reception, storage and delivery of goods in the industry of products of fishing and aquaculture characteristics of the raw materials received in the production of derivatives of the fisheries and aquaculture.

Species of fish food.

Classification. Handling.

Degree of freshness. Fishing.

Refrigeration and freezing.

Reception and preparation.

Cutting.

Documentation of entry and exit of goods, filling: document types. Minimum indications.

Methods of assessment of the quality of the raw and auxiliary materials, determination and calculation of quantities of them.

Degree of freshness of fish and seafood.
Classification and identification of fish and seafood species and categories.

Techniques for the storage and conservation of incoming materials.

Refrigeration, freezing.

Location of goods in warehouse.

Internal supply of warehouse, production.

Records of inputs and outputs corresponding to the warehouse of raw and auxiliary materials.

Finished product warehouses.

Availability and features depending on the product to locate fish, seafood and processed products.

Inventory control.

Stock level.

Records of inputs and outputs.

Inventory counts.

Calculations of deviations.

General checks in reception and expedition: types, elements and methods of measurement. Handling. Composition and preparation of an order.

Cataloguing, coding of goods, realization: labeling systems. Identification. Symbols and codes on lettering. Identification. Interpretation.

Unpacking. Unpacked.

Implementation of the internal transfer of goods, handling equipment.

Inventory control: records of inputs and outputs. Inventory counts. Calculations of deviations.

Location of goods in warehouse.

Setting and control of conditions for the conservation of raw materials and products.

4. seafood selection, cleaning, washing processes control. Execution: methods. Equipment, handling. Control parameters.

Treatments for its conservation. Realization: methods. Equipment, preparation, regulation. Control parameters.

Process diagrams.

Conditioning for the process. Execution: methods, preparation, equipment and regulation.

Control of production.

Verification of quantity and quality performance ratios.

Times and consumption.

Planned costs.

Causes of possible anomalies.

Corrections in the distribution of resources and allocation of work.

5. elaboration of products of fishing and aquaculture operations of preparation of fish and seafood products.

Programming of the previous treatments.

Selection, categorization, cleaning, wash.

Defrosting.

Decapitated, gutted, skinned, bled.

Flaking, deburring, cutting, cut out.

Sliced, scaled deboned, filleted.

Chopped, seasoned (brine, salt).

Battered, breaded and fried. Teams.

Conditions of storage and conservation.

Execution: methods. Equipment, handling. Control parameters.

Methods of purification of Bivalves.

Treatments of conservation of fish and seafood products.

Ingredients used in the preparation of stabilizing substances in obtaining derivatives of fisheries and aquaculture.

Sal (salted dried fish, pickles), oils, dressings, condiments, spices, marinades, additives, liquid smoke. List of additives authorized by law.

«In situ» test quality of the ingredients used.

Preparation of stabilizing substances: features.

Pickles. Formulation and dosage.

Pickles. Formulation and dosage.

Liquids of Government. Formulation and dosage.

Quality of sauces and liquids of Government controls.

Techniques of application of liquids from Government and other substances preservatives: immersion, injection.

Incorporation of ingredients parameters: time, concentration, dose.

Teams of adding substances, preservatives and stabilizers.

Equipment mixing and emulsion: facilities and equipment for heat treatment of heat, of cold.

Filling lines.

Llenadoras-dosificadoras vacuum.

Cameras curing of salted fish.

Freezing, refrigeration.

Salting. Desiccation.

Smoked.

Escabeche.

Anchovy.

Conditioning for the processing of fish and seafood products.

Execution.

Methods. Equipment, preparation, regulation.

Control parameters. Realization. «In situ» test run: aim of the same. Tests during the preparation of raw materials.

Destination the expurgations (rejected parts) in the places indicated for that purpose: disposable waste, disposal, use for animal feed, other.

6 control of operations of packaging and packing of products of fishing and aquaculture sequence of wrapping and packing: parameters to control.

Product input, output format, materials needed: identification. Power.

Area and job, sorting and cleaning.

Machinery and equipment for packaging, labeling and packing: machines.

Preparation, cleaning, handling and safety. Facilities and necessary ancillary services. Use. Lines of envasado-embalaje type.

Realization or the fill, closed, labeled, packaged, and labeled control.

Control of quality in the products of fishing and aquaculture industry.

Realization of sampling.

«In situ» test run: aim of the same. Tests during the procurement/dispatch. Tests during the preparation of raw materials. Tests during the production process. Tests during packaging, canned.

Contrast and communication of results.

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

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the control of the production of products of fishing and aquaculture and automatic systems of production, which is proved by using one of the following formulae:-academic training level 2 (Spanish of qualifications framework for higher education), diploma or other upper level related to the professional field.

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

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

TRAINING module 6: CONTROL analytical and sensory products derivatives of the fishing and of the aquaculture level: 3 code: MF0567_3 associated with UC: apply techniques of analytical and sensory control of the process of elaboration of products of fishing and aquaculture duration: 60 hours capabilities and evaluation criteria: C1: check the taking of samples of raw materials of fishing and aquaculture intermediate and final for the analytical control of the productive process, as specified in the technical instructions.

CE1.1-recognize and apply different technical instructions for taking samples of:-materials raw fishing and aquaculture.

-Auxiliary materials.

-Intermediate products the preparation of derivatives of fishing.

-Finished products.

CE1.2 control the representativeness and homogeneity of sampling, through the application of quality standards for fish and fishery products.

CE1.3 check, according to the quality of the product derived from the fishing plan: the number of samples to take shape, instruments and work instructions, as well as working conditions.

CE1.4 control taking of samples, according to the official protocol for the fish and their elaborate; be sure to leave against sample well identified and stored.

CE1.5 explain the precautions that should be taken into account in taking samples of fish and its derivatives, and the conditions for their storage and transport.

C2: Applied instrumental techniques of quality control, carrying out trials physical and physical-chemical appropriate for fish and other raw and auxiliary materials and finished products made of fishing.

CE2.1 interpret instructions of use of instruments of measurement of parameters physico - chemical derivatives of fishing-related.

CE2.2 describe the fundamentals of various apparatuses of instrumental analysis using diagrams, determining what each described part is used.

CE2.3 define the parameters to control / optimize for the correct use of the required instrument, in relation to fish and its derivatives.

CE2.4 in a practical course of quality control, by physicochemical tests, from conditions established s.

-Carry out chemical, qualitative and quantitative analysis of the components of the products of fishing and aquaculture; correctly using the laboratory equipment and reagents required, and performing the numerical and/or graphical calculations to obtain the results.

-Interpret the results obtained from the analysis of the fish and their derivatives; linking, through numerical calculations and/or graphics methods, parameters measured.

-Check that analytical reports correspond with order requests made to the laboratory by other departments of the factory.

-Check all the records and results obtained in the analysis of fish and fishery products, verifying its proper placement and support of these.

-Check the limits of acceptance and rejection of the process of production of derivatives of fishing, and corrective measures associated in case of deviation.
-Identify the techniques of analysis simple, qualitative and quantitative instruments calibration, applying uncertainty estimates 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 bases with the techniques used to control fish and seafood and processed fishery products.

CE3.2 describe basic techniques work in microbiology for the fish and its derivatives:-handling of microbiological specimens.

-Preparation of culture media.

-Preparation of sample decimal dilutions.

-Sowing and isolation.

-Incubation.

-Staining and microscope observation.

-Tipacion biochemistry.

CE3.3 describe the waste derived from microbiological analysis techniques: cleaning, disinfection and sterilization of materials and culture media.

CE3.4 in a practical course of microbiological analysis, from established conditions:-interpret reports for products of fishing and aquaculture parasitological and microbiological analysis.

-Calculations of counts of microorganisms and evidence of presence/absence of microorganisms in fish and fisheries products: clostridia, coliforms, fungus, Staphylococcus, salmonella, shigella.

-Apply the microbiological under sterility measures analysis process, to avoid contamination and unnecessary risks.

-Carry out the procedures for detection and identification of pests: fish, seafood and fishery products; as well as determining their number: anisakis nematodes, Diphillobtrium latum.

-Check the records and results, verifying its proper placement and support of these.

-Check the limits of acceptance and rejection of the production process and the associated corrective measures, in case of deviation, for the microbiological analysis of fish, seafood and derivatives.

C4: Characterize the sensory and instrumental methods for the determination of the organoleptic characteristics of the products of fishing and aquaculture.

CE4.1 enunciating and describe the sensory attributes of products of fishing and aquaculture.

CE4.2 relate the sensory attributes of the products of fishing and aquaculture with its physiological basis.

CE4.3 describe and perform tests types and stages of preparation, implementation and evaluation of a sensory analysis (tasting) fishing and aquaculture products.

CE4.4 describe the basis of scientific measurement of physical and chemical parameters related to fish and seafood, and its by-products sensory attributes.

CE4.5 relate, through calculations numerical or graphical, physical and chemical parameters with the sensory characteristics of products of fishing and aquaculture.

CE4.6 classify fish, seafood and products, on the basis of its organoleptic characteristics, in order to draw conclusions for the improvement of the product.

C5: Apply control techniques of documentation of trials and tests, in accordance with the operating procedures established for the fish and their derivatives.

CE5.1 on a practical assumption of control of the documentation of the tests carried out in fish and seafood, from established conditions:-check that analytical reports of fish and fisheries products correspond to requests from order, by and for the different departments.

-Check the records and results obtained from the analysis of fish and their derivatives, verifying its correct location and support.

-Check the reports about the limits of acceptance and rejection of the production process, and the associated corrective measures, in the event of deviation.

-Check the documentation on the follow-up to the process, through the resolution of the corrective measures derived from the arising deviations.

Skills whose acquisition must be completed in a real work environment: C2 with respect to CE2.4; C3 CE3.2 and CE3.4; C5 complete.

Other capabilities: act quickly in problematic situations and not just waiting.

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

Demonstrate flexibility to understand changes.

Participate and collaborate actively in the task force.

Responsible for the work developed and the fulfilment of the objectives.

Contents: 1. sampling for fish, seafood and its derivatives sampling: preparation and initiation of the process. Official provisions.

Sampling techniques.

Systems identification, registration and transfer of samples.

Procedures for sampling in the industry of fish and seafood in process and finished product derivatives.

Conservation of samples.

Instrumental sampling. Use, characteristics, classification and management.

Material for basic operations: volume material aforado and/or calibrated, autoclave, stomacher.

Computer equipment.

General microbiology laboratory material. Incubation and sterilization equipment. Hood. Laminar flow.

2 quality control in laboratory of fisheries products and aquaculture definitions and basic principles.

Quality factors: internal and external, for the fish, seafood and its derivatives.

Methods of measurement.

Main chemical and physical-chemical analysis in fish, shellfish, and their elaborate.

Standard operating procedures (SOP).

Chlorides. Nitrates and nitrites. Heavy metals. Water activity. Moisture. PH. Total volatile bases. Biogenic amines. Ammonia. Histamine. Nitrogen. Proteins. K. Dimethylamine value. Trimethylamine. Index of rancidity of fatty fish: peroxide index. Boric acid and metabisulfite. Analysis of oils and fats.

Control of fishing products containers: airtightness, porosity, varnish coating.

Degree of repletion in plastics.

Control of quality in the products of fishing and aquaculture industry.

«In situ» test run: aim of the same.

Tests during the procurement/dispatch.

Tests during the preparation of raw materials.

Tests during the production process.

Tests during the bottling and canning.

Contrast and communication of results.

Changes or alterations that cause.

Other microorganisms in fisheries and aquaculture products.

Microbiological analysis of the fish, seafood and its elaborate: basic principles of the laboratory of Microbiology, concepts of disinfection and sterilization, techniques and media used, preparation of the work area, preparation of the necessary material according to the technique development, preparation of culture media selective and non-selective, preparation of solutions mother and solutions from a sample of the Food Bank.

Process of revivification and cultivation in non-selective media. Staining and microscopy. Counts.

Determination of markers and hygienic indexes. Count and shelf life.

Determination of aerobic, enterobacteria, molds and yeasts by specific techniques.

Identification of pathogens.

Presence/absence testing.

Count: count of staphylococci. Proof of presence / absence of Salmonella and Shigella. Proof of presence/absence of Bacillus cereus.

Detection of staphylococcal toxin.

Determination of the microbiological quality based on results.

Parasitology of the fish, seafood and its elaborate analysis: anisakis, nematodes, Trematodes, and Diphyllobthrium latum.

3. sensory analysis of the fish, seafood and its elaborated basis for the development of sensory methods.

General methodology.

Sensory measurements.

Measurement of color.

Measurement of texture.

Measurement of taste.

Measurement of odor.

The size, shape and the flaws in quality factors.

Description: sensory, discriminative and descriptive tests.

Statistical methods.

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

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the application of techniques of analytical and sensory control of the process of elaboration of products of fishing and aquaculture, which is proved by using one of the following forms:-academic training of level 2 (Spanish higher education qualifications framework) , Bachelor's degree or other upper level related to the professional field.

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

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

Annex III professional qualifications: The oil and fats edible family professional industries: industries food level: 3 code: INA179_3 general competence
Manage a unit or section in the oils and fats industry, programming, preparing and supervising the available material and human resources, as well as the work needed to achieve the objectives set out in the plans of production, quality and environmental protection.

Competition UC0556_3 units: manage supplies, warehouse and expeditions in the food industry and marketing UC0557_3 support activities: program and manage production in food industry UC0558_3: cooperate in the implementation and development of the quality and environmental management in the food industry UC0568_3 plan: develop processes and determine the operating procedures for the production of olive oil , oil seeds and edible fats UC0569_3: control the production of olive oil, oil seeds and edible fats and their automatic production UC0570_3 systems: apply techniques of sensory and analytical process control of oil of olive oils from seeds and edible fats production environment professional scope professional develops his 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, in the area dedicated to the obtaining of olive oils, in production of edible fats and oilseeds, in entities of private nature, in large or medium-sized enterprises, or on their own as others. It develops its activity depending on, where appropriate, functional and/or hierarchical from a superior. You may have staff occasionally, seasonally or stable. In the development of the professional activity apply the principles of universal accessibility in accordance with the applicable legislation.

Sectors production is located in the productive sector of the processing of oils and fats in the subsectors of seeds, of edible fats and oils of olive oils in the subsectors of the extractive industries of seed oils, edible fats or olive oils, Packers and distributors of oils.

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

Seeds and raw materials reception managers responsible for process of preparation and extraction of seed oils, greases and machinery supervisors olive oil for olive oils, seeds and fats edible machines supervisors to refine olive, seed oils and edible fats responsible for refineries of extraction of seed oils and edible fats responsible for enforcement of dehydrators mills and olive oil packaging line managers Marc extractors , technical quality control on extractive industry of oils from seeds, edible fats or olive oil technicians in quality control in food industries laboratory of food industries responsible for food industries training associate (660 hours) seeds and fats MF0556_3 training modules: management of the warehouse and marketing in the food industry (90 hours) MF0557_3 : Organisation of a food production (90 hours) MF0558_3 unit: management of quality and environment in food industry (150 hours) MF0568_3: processes in the industry of oils and edible fats (60 hours) MF0569_3: production of oils and edible fats (150 hours) MF0570_3: analytical and sensory Control of oils and edible fats (120 hours) unit of competition 1 : Manage the supply chain, the store and the expeditions in the industry food and perform activities of support the marketing level: 3 code: UC0556_3 realizations professionals and completion criteria: RP 1: programming the supply of raw materials, auxiliaries and materials in the food industry, obtaining information from the relevant departments, to ensure the production, according to the production plan of the company.

CR 1.1 the supply of raw and auxiliary materials is determined, according to needs, using information from the departments of production over: stocks, suppliers, costs and other needs, according to company policy.

CR 1.2 the vendor offerings are selected, depending on the quality, price, warranty, delivery of products and approval procedure.

CR 1.3 the external orders are handled, according to deadlines and timing of provisioning.

2 RP: Manage the reception in the warehouse of external supplies and finished products, in food industry, verifying the input controls of each good according to the production company plan to ensure the distribution of the same.

CR 2.1 supplies and finished to receive each day or period information is transmitted, to the staff of the warehouse receipt, giving the corresponding documentation, according to work instructions, controls, and logs to make.

CR 2.2 the controls in the acceptance of supplies are made, checking their implementation and compliance with the instructions of the company's production plan.

CR 2.3 data regarding a: quantities, features, dates, provider and carrier, are determined through check of each good, being required by the warehouse control system.

CR 2.4 documentation of each batch of finished products is elaborated, considering the results of the checks carried out in the warehouse, in such a way that its characteristics correspond, fulfilling the plan of quality.

CR 2.5 before the reception in the warehouse supplies are controlled, assessing the results of the controls: amounts, dates, provider, features, among others and the approval procedure, depending on the quality of the business plan.

CR 2.6 external supplies are monitored by controlling the degree of compliance of providers in the delivery of supplies, comparing the conditions and deadlines agreed with the plan of quality.

3 RP: Manage the storage and preservation of finished products, raw and auxiliary materials, as well as the supply of products to ensure the operation of the production plant in the food industry, according to the production plan of the company.

CR 3.1 cleaning and operation of stores and equipment conditions are monitored, according to the plan of cleaning and maintenance, and in case of deviations observed, restoring the anomaly, according to guidelines set in the production plan.

CR 3.2 criteria for the location of the goods at the warehouse, are determined, taking into account the characteristics of the products, the identification and the optimal use of resources, in accordance with the technical instructions for storage.

CR 3.3 conditions of preservation of perishable products and the system of control of expiration dates, are incorporated into the work instructions, to avoid the losses according to the quality plan.

CR 3.4 characteristics, quantities, as well as flows, times, destinations and intermediate products to be dispensed, stores are established, according to production programmes.

CR 3.5 on the ground and inside the warehouse, transportation is organized, setting conditions, with respect to the movement of vehicles, itineraries, intermediate points and end, respecting the conditions of security and minimizing the costs, in accordance with the procedure of internal goods traffic.

CR 3.6 filling in registration of production supplies outlets, is verified, according to the outputs system determined in the production plan.

CR 3.7 instructions of the works for the management of the store are produced, whereas needs, staff characteristics and conditions of work, according to the quality plan.

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

CR 3.9 systematics to check inventory in the warehouse management is established, investigating possible differences in relation to inventory controls.

4 RP: Manage the issue of external orders in the food industry, fulfilling the specifications and claims received, to ensure the conditions of transfer, according to the production plan of the company.

CR 4.1 the issue of external orders is scheduled based on characteristics of the request, (stock in warehouse, time, distance, itineraries, costs), according to the contractual document.

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

CR 4.3 storage and, where appropriate, transfer of expired or rejected products, is available, informing the departments involved to decide on their fate in accordance with the procedure laid down.

CR 4.4 external orders expedition is organized, supervising lots, the same protection, check-out and the documentation accompanying it, in accordance with the operating procedures of the company.
CR 4.5 transport both supplies and expeditions is organized, whereas costs and according to programmes and timetables set forth in the company's production plan.

5 RP: Make purchases, selecting suppliers/customers, negotiating conditions and closing operations in the food industry, according to the received specifications, to ensure that orders or purchases are the ideal, according to the production plan of the company.

CR 5.1 the arguments for the sale of goods are defined, using goals and the image of the company, the characteristics and qualities of products and the market situation.

CR 5.2 new suppliers/customers are selected, fulfill the requirements for certification established by the company.

CR 5.3 plan visits to suppliers or customers is set, organising the programme of visits.

CR 5.4 visits plan concluded with suppliers and/or customers takes place, by means of structured interviews, applying technical sales, depending on the characteristics of the supplier or customer, demand and supply, own the company and this policy.

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

CR 5.6 purchases are negotiated with flexibility, subject to conditions established by the company and the type of customer/vendor concerned.

CR 5.7 the closure of operations of purchase and sale is controlled by controlling the conditions and characteristics of the order or purchase, (prices, discounts, transport, shipping, delivery, payment and other conditions), are within the range set by the company, subject to the customer/supplier and clearly specified in the contract.

CR 5.8 characteristics of trading operations already closed, are transmitted to the corresponding Department, according to the procedure laid down.

CR 5.9 suppliers/clients file stays updated periodically evaluating the executed operation, in accordance with the plan of production of the company.

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

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

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

CR 6.3 features and benefits of products, informs the present and potential customers in accordance with the communication plan.

CR 6.4 the launch of new products is established, applying test and market tests, with the specific r & d Department.

CR 6.5 information of application of test, remembrance and recognition of samples is obtained, according to the Department of Marketing, on the launch of new products.

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

7 RP: Collaborate in the control over the distribution network of the company, according to the contractual document, to ensure compliance with the objectives of the conditions contracted with distributors in relation to the characteristics of the raw and auxiliary materials, fulfilling the production plan of the company.

CR 7.1 chips with features of the raw and auxiliary materials of each supplier are updated, incorporating changes in the approval procedure.

CR 7.2 information on the conditions of storage and handling of products is transmitted to dealers to avoid damage.

CR 7.3 distributor exclusives, the raw and auxiliary materials concerning checks, verifying compliance in relation to the: prices of sale, realization of promotional campaigns, delivery and services post-sale.

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

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

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

CR 8.2 variations in prices, characteristics or commercial conditions of competition discussed, in accordance with the established ratios, according to the operative procedure.

CR 8.3 new trends in tastes or needs of the market of food products are detected, elaborating the report, according to the established procedure.

CR 8.4 sampling of the products of the competition takes place, in accordance with the plan of market established by the company.

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

CR 8.6 evaluation of the competing products is carried out, analyzing price changes, features and terms of trade, among others.

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

Professional context: means of production: general access and access restricted in documentary and computer support files. «Software» basis and specific applications of management and control of warehouse. Computer control and data transmission, barcode scanner devices and equipment. Equipment and storage facilities.

Products and results: procurement of raw materials, auxiliaries and materials in the food industry. Monitoring of the reception of external supplies and finished products warehouse. Managing the storage and conservation of finished products, raw and auxiliary materials. Organisation of the issue of external orders in the food industry. Selection of suppliers/customers and sales. Action advertising and promotion of products throughout the distribution channel. Control over the distribution network of the company in the food industry. Transmission of the information demanded by the company about the product and the market in the food industry.

Used or generated information: objectives of direction for stores. Stock and inventory controls. Criteria for classification, storage and conservation of goods (supplies, finished products, rejects). Cost data relating to storage. Production needs of procurement programs. External orders. Relations of suppliers, distributors, customers and carriers. Recommended types of goods transport systems. Manual operation of machinery and equipment used in the store. Detail of sales area. Forecasts of sales and purchases established by the company. Market studies on the sector, brands, prices, preferences, and others. Positioning of the brand. PGH (General plans of hygiene) records and records of HACCP (hazard analysis and control points critical).

Unit 2 competition: Schedule and manage the production in the industry food level: 3 code: UC0557_3 realizations professionals and completion criteria: RP 1: set different lines of production, in collaboration with other areas involved, whereas costs to ensure the continuity of production processes, complying with the production plan.

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

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

1.3 CR risk and uncertainty in different lines of production scheduled, are evaluated, using the techniques required in accordance with the production plan.

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

CR 1.5 made production programmes are subjected to contrast (or account) with other areas involved in accordance with the policy of production.

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

CR 2.1 quantities, characteristics and the flow of raw materials, auxiliary materials, required in the manufacture of foodstuffs are scheduled from the Department of production according to the production schedule.
CR 2.2 production programme is carried out, taking into account needs and stock, customer orders and the reduction of costs of production according to the policy of the company.

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

CR 2.4 manufacturing orders are handled, taking into account the needs of production and delivery according to the calendar of expeditions.

3 RP: Control the production in food industry, whereas human resources, using management tools, in accordance with the plan of programmed control to ensure the production plan.

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

CR 3.2 human resources are selected and classified within the areas of work of the production line, according to the management of human resources for the manufacturing procedure.

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

CR 3.4 information needs for the management of the production in the food industry are detected and collected in accordance with the established plan.

CR 3.5 production control is set, using tools of management according to the specific plan.

CR 3.6 control measurement tools established in accordance with the plan of programmed control ratios of effectiveness and efficiency of production in the food industry.

CR 3.7 production in food industry is run under the supervision of the areas involved in accordance with the needs of manufacturing.

CR 3.8 preventive maintenance of production line machines is controlled, developing a planning of maintenance, in order to ensure their availability.

4 RP: Coordinate the Working Group in the food industry according to the programmed control plan, taking into account the process operations, resources and performance, to follow the plan's functions and powers established in the company.

4.1 CR sensitization and awareness of personnel develops with techniques that meet the company's human resources management policy.

4.2 CR allocation of tasks and responsibilities of each employee are performed by allowing the group to run and completed operations serving the designated objectives.

CR 4.3 training and training of the team needs are detected and set a record in accordance with the specific plan of the company.

CR 4.4 team directs and coordinates with established management tools, taking into account the required characteristics.

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

CR 4.6 the channels of promotion and incentives are considered evaluating this attitudes of participation, initiative and creativity of the workers in charge.

RP 5: Control the production process in different phases in the food industry, in accordance with the plan of programmed control to ensure the production schedule.

CR 5.1 types of control in the inspection points are determined, in accordance with the plan of production control.

CR 5.2 on-line process and according to the production schedule, production standards are ensured.

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

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

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

CR 6.1 materials, products and equipment costs are set, using the systems of assessment and necessary inventory in accordance with the production program.

CR 6.2 labour costs are set, using systems of valuation of inventories in accordance with the production schedule.

CR 6.3 the costs of final products are set using the systems of assessment and necessary inventories according to the production schedule.

CR 6.4 undergo valuation established production costs with other areas involved in accordance with the production schedule.

CR 6.5 identified costs inventories are managed in its entirety and sent to the Department involved for approval in accordance with the production program.

7 RP: Participate in the Organization of activities of prevention of occupational risks in the food industry, in the specific production unit in accordance with the policy of the company and the applicable regulations to preserve security.

CR 7.1 management of occupational risk prevention is supporting other departments responsible for and/or involved and according to the schedule of production.

CR 7.2 management of the prevention activities is given to staff involved through work in accordance with the production program sessions.

CR 7.3 necessary in the management of the prevention of occupational risks, the effectiveness and efficiency is participating in checking with the responsible Department.

CR 7.4 plan is subject to evaluation and periodic review by internal or external audits in accordance with safety and health, working in the same policy providing much information and/or documentation deemed accurate.

Professional context: means of production: general access and access restricted in documentary and computer support files. 'Software' base and specific applications of management and programming of the production in the food industry. Computer control and data transmission, barcode scanner devices and equipment. Equipment and production facilities and food engineering. 'Software' for the processing of data on record for machine maintenance.

Products and results: manufacturing lines in collaboration with other areas involved scheduled according to production plan. Programming the quantities and flow of raw materials. Controlled, attending to the needs of manufacturing production. Coordination of working groups. Control of the production process. Collaboration in the management of production costs. Participation in the Organization of activities of prevention of occupational risks in the production unit, in accordance with the policy of the company.

Used or generated information: address for the production objectives. Production controls. Classification criteria and priorities of production. Cost data relating to production. Production needs of procurement programs. Features and prices of raw and auxiliary materials. Catalogues and information about machinery and production equipment. Technical product information: features, production process and their influence. Characteristics of the finished products. Recommended types of food production systems. Manual operation of machinery and equipment used in the production. Listings corresponding to the State of the machines. PGH (General plans of hygiene) records and records of HACCP (hazard analysis and control points critical).

Unit 3 competition: Cooperate in implementation and development of the PLAN of quality and management environmental in the industry food level: 3 code: UC0558_3 realizations professionals and completion criteria: RP 1: collaborate in activities of management of the quality plan (GPC) in the food industry, according to the production plan of the company, for its application.

CR 1.1 collaboration in the management of the quality plan is carried out in the determination of information flows with involvement of the entire organization, ensuring compliance, to promote functional relationships and transmission of organisational processes to achieve a level of quality that is competitive on the market, rationality of costs and continuous improvement of the process.

CR 1.2 collaboration in the management of the quality plan is carried out on the basis of the development of documentary support, referring to forms and formats of instruction of work or specific processes, in such a way that once completed, constitute records of traceability, compliance with the objectives and activities set by the company.

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

CR 1.4 collaboration in the management of the quality plan is based on the development of internal and/or external audit according to the quality of the business plan.
CR 1.5 collaboration in the management of the quality and food safety management plan is determined based on elaboration of proposal of corrective and/or preventive measures arising from audits, internal or external, establishing quality criteria required to food suppliers.

CR 1.6 collaboration on quality and food safety management plan is established in relation to development of activities of certification of the results of tests carried out on the ground and in other departments, ensuring the transparency of the certification schemes.

2 RP: Collaborate in activities of organization in the development of the Plan of environmental management (PGM) in the food industry, to achieve a sustainable development of the activity, complying with the objectives and activities set by the company.

CR 2.1 collaboration in the management of the environmental management Plan is carried out in relation to the production of the documentary support referred to forms and formats of the instructions work or specific processes, in such a way that, once completed, are records of traceability, according to the objectives and activities set by the company.

CR 2.2 collaboration in the management of the environmental management Plan is carried out in the development of the processes of internal and/or external audit according to the integral system of quality, complying with the objectives and activities set by the company.

CR 2.3 collaboration in the management of the environmental management Plan is carried out in relation to the elaboration of proposals for improving the management of the compliance with the objectives and activities set by the company.

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

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

CR 2.6 collaboration in the environmental management Plan is established in relation to the development of activities of certification of the results of tests carried out on the ground and in other departments, ensuring the transparency of the certification schemes.

3 PR: Propose actions for the improvement of process and product in the food industry, through the analysis of indicators of quality, control and evaluation of results, fulfilling the production plan of the company according to the objectives and activities set forth.

CR 3.1 process improvements, referred a: quality, environmental management, cost reduction or reduction of forces, among others, are established from the information obtained in the diagnosis of the causes that motivate the non-conformities, of situations beyond control and the deviations detected in established control values.

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

CR 3.3 deviations or changes detected in the quality of the product are transmitted to the Department or responsible interested.

CR 3.4 documentation on monitoring of the management of quality, environmental and personnel is made, conforming to the established standards, allowing easy interpretation in accordance with the objectives and activities set by the company.

CR 3.5 flow of information that will allow the participation of the staff in the improvements of the quality and environmental management system is established, according to the rules laid down, in accordance with the objectives and activities set by the company.

CR 3.6 develops document management that ensures conservation, update, access and dissemination of information concerning quality and environment, according to the rules laid down, in accordance with the objectives and activities set by the company.

4 RP: Collaborate in the elaboration of a system of monitoring and control of critical control points (HACCP) for food safety throughout the production process in the food industry to maintain the wholesomeness of foods, according to the production plan of the company, according to established guidelines.

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

CR 4.2 corrective measures are determined, to manage the dangers of food contamination identified.

CR 4.3 preventive measures established for each potential hazard are controlled, following the guidelines established by the company.

CR 4.4 periodic inspections of the food hazard analysis and critical control (HACCP) points are made, watching corrections and verifications whenever operations are modified or new operating conditions, established following the guidelines established by the company.

CR 4.5 information from the analysis of the data and reports from the production process of food industry register, by archiving them to order to ensure the quality of product, following the procedure laid down, in order to ensure the traceability and improvements in process and product.

CR 4.6 periodic training plan in hygiene and food safety checks that it is regularly taught to all operators.

RP 5: Monitor compliance with legal requirements and quality standards of the product, according to established guidelines to ensure the safety of the consumer.

CR 5.1 applies the legislation of the different administrations that affects the food industry, to ensure compliance with the required specifications.

CR 5.2 consequences of the application of the legislation, spread and made known to the staff of the company for its correct performance.

CR 5.3 the degree of compliance with voluntary standards adopted by the company, are identified, studying possible changes or improvements.

CR 5.4 selected, voluntary standards are implemented and operated on the basis of them, requesting its possible certification.

5.5 CR provisions and standards established and certified are kept updated and continuous revision in those phases of the process affected by the rule.

6 RP: Carry out the activities of information and/or training for the improvement of the development of the management system of quality (SGC) and the management system environmental (EMS), in the food industry, according to the production plan of the company, according to established guidelines.

CR 6.1 objectives training and information, in the implementation, development and maintenance of integrated quality system are defined, involving staff in the food industry.

CR 6.2 information/training for the achievement of objectives are set selecting material and personal resources and identifying materials capable of producing impact in the food industry.

CR 6.3 actions of training/information for the improvement of the development of the management system of quality (QMS) and management environmental (EMS) system, are defined, by means of instruments and evaluation criteria, adjusting them to the functional needs of the personnel in charge, resetting performances measures, and evaluating the results of the plans of training/information given.

CR 6.4 compliance (SGC) and (SGCM) in the food industry, sure, developing a participatory and atmosphere of collaboration, by raising the awareness of the workers in charge of and the establishment of application protocols.

Professional context: means of production: food security management software. Computer programs of prevention and environmental control.

Products and results: activities carried out the Plan of quality management (GPC) and food safety in the food industry. Carried out activities of organization in the development of the Plan of environmental management (PCGM). Process and product improvements in the food industry. Control of compliance with legal requirements and standards of quality of the product. Carried out activities of information and/or training for the improvement of the development of the management system of quality (QMS) and management environmental (EMS) system.

Used or generated information:
Legislation, regulations and technical regulations which apply to the sector. Planes of the facilities for the implementation of the programs L+D and d + d (cleaning, disinfection and disinsectization, deratization). Hygiene audit reports. Relationship of human resources. Quality manual. General, operating procedures and work instructions. Quality control records. Letters of service. Parameters to analyze, limits them and influence on the final product. Result of analysis and testing of quality (internal and external). Instruction manuals for appliances and equipment of quality control. Characteristics and formats of final products, including information collected in tags and signs. Other certificates. Regulations and environmental regulations applicable to the sector. Control plan and waste minimisation. Analytical reports of control of environmental parameters. Reports of audits, Diagnostics, and environmental audits. Relationship of human resources. Food, Community directives, regulations and Royal Decrees. Ministerial orders, applicable laws. Environmental regulations, applicable food safety and occupational risk prevention. PGH (General plans of hygiene) records and records of HACCP (hazard analysis and control points critical).

Unit 4 competition: Develop processes and determine the operating procedures for the production of olive oils, oils from seeds and from fat GROCERY level: 3 code: UC0568_3 realizations professionals and completion criteria: RP 1: determine the characteristics of raw materials and auxiliary materials involved in the production and packaging of oil of olive, seed or edible fats to determine the suppliers and margins of tolerance , according to the production plan.

1.1 CR the relationship of qualities of the raw and auxiliary materials such as thickness, types, varieties, grammage, among others, are established for the production of olive, seed oils or fats edible, complying with the requirements of the composition and packaging of the final product.

CR 1.2 the suppliers of raw materials of olives, oilseed, edible fats and auxiliary materials as additives and solvents, among others, are selected, establishing the same relationship and taking into account the criteria predetermined by the company as the origin, delivery conditions and criteria of acceptance, among others.

CR 1.3 margins of tolerance on the characteristics of raw materials and auxiliary materials are established, taking into account the parameters preset in the operating procedures of the general plan of production.

RP 2: Schedule the processes of reception and initial storage of olives, oilseeds or fats edible to define the flow of the raw material in the initial stages of the process, their sequencing, as well as the equipment, resources, ensuring the levels of production and quality, according to the general plan of production.

CR 2.1 the process of reception and initial storage of olives, oil seeds, or fat, is sequence in stages or phases that will ensure the reception of the raw material and the quality of the initial product, according to the vegetable, animal land, marine or artificial fats.

CR 2.2 guidelines of quality and types of controls to be carried out during the reception of olives, seeds or fat as the recognition of rancidity of oils and greases, among others, are established for the production of olive oil, seeds or edible fats, fulfilling the order established in the advancement of the raw and optimizing production and quality levels.

2.3 CR treatments to prevent alterations in oils and fats which causes Rancidity, established following guidelines and specifications set forth in the general plan of production.

CR 2.4 specifications and features during the reception of olives, seeds or fat as operations, sequences, equipment and tools required are determined for the production of olive oil, seeds or edible fats, fulfilling the order established in the advancement of the raw material, and optimizing production and quality levels.

CR 2.5 procedures and methods of work in the process of receiving are determined with respect to incoming products with regard to the selection, cleaning, drying, silage, outgoing products and transformation / standby times, optimizing production and quality levels.

CR 2.6 adaptations of the teams in the reception of raw materials are determined for each type of reception and preparation of seeds, optimizing production and quality levels.

CR 2.7 actions of first level maintenance and cleaning equipment and machines from seeds or edible fats, olive oils are planned, making the reception in hygienic conditions and the operation of equipment.

CR 2.8 technical instructions operating cleaning of raw material reception, such as humidification, drying, steaming, peeling of seeds, among others, crushing and pressing are determined, ensuring that the sequence of production, expires according to the production plan.

CR 2.9 core competencies of each job is defined to assign staff to each of them.

3 RP: Develop processes of olive oil, seeds or edible fats, preparing technical manuals and establishing methods of maintenance and operations to ensure the functioning of the production process, according to the production plan.

CR 3.1 manuals and technical instructions of elaboration of olive oil, extra virgin, Virgin, lampante, refined, crude pomace, among others, oil seeds such as sunflower, soya, corn, among others or edible fats are made, checking that they comply with established formats, using language and terminology for the production staff.

CR 3.2 specifications of products, control parameters, time of operation, controls, tests and corrective measures are determined in the manuals for the production of oil of olive, seed or edible fats, ensuring the traceability of the product, in accordance with standards established by the company.

CR 3.3 management pathways are developed in such a way that each operator has the manuals or technical instructions of products, for the execution of work instructions.

CR 3.4 operations of maintenance, cleaning, methods and periodicity in the operating procedures are established to prevent incidents.

CR 3.5 registry of the phases of the production processes is determined, ensuring full traceability of the process, as set out in the business plan of production.

4 RP: Develop operating procedures of elaboration of olive oil, for oil seeds or edible fats, setting each operation conditions, control parameters, quality checks and corrective measures to ensure the completion of the production process, according to the production plan.

CR 4.1 the process for obtaining oil of olive, seed or edible fats are sequence in stages or phases that will ensure the completion of the product.

CR 4.2 operating technical instructions of grinding, blending, centrifugation, decanting, winterization, solventizacion, desolventizacion, deodorization, neutralization, and storage, are established in relation to the times, quantities and qualities, according to the general plan of production.

CR 4.3 operating technical instructions of extraction, milling, centrifugation, decanting and storage of olive oil, are determined according to the general plan of production, by setting the times, quantities and qualities.

CR 4.4 operating technical instructions of hydrogenation of fats are determined according to the general plan of production, by setting the times, quantities and qualities.

CR 4.5 preparation of fats technical instructions artificiar les (randomization, hydrogenation and fractionation, among others), are developed according to the technical specifications of process.

CR 4.6 equipment and tooling, procedures and methods of work, incoming and outgoing products, times of transformation, waiting, systems and control types are identified, establishing and differentiating according to the processes, as in the case of olive oil, seeds or edible fats.

CR 4.7 guidelines of quality control of the process in the production of seeds or edible fats, olive oils are determined by applying the corrective measures in the event of possible deviations, achieving the requirements of the final product.

CR 4.8 plans for maintenance and cleaning for the production of seed or edible fats, olive oils are developed, ensuring production in hygienic conditions with the operation of equipment without interruptions.

4.9 CR competences of operators that they will intervene in the production process for the production of olive, seed oils or edible fats are determined, ensuring the performance during the production process.

RP 5: Determine the packaging process of olive oil, for oil seeds or edible fats, examining the product flow, stages and its sequencing to ensure production and quality levels required in the business plan of production.
CR 5.1 packaging process of oil of olive, oil seeds or edible fats is determined, establishing the flow that the processed product should continue according to the production plan.

CR 5.2 specifications of products, control parameters, time of operation, controls, measures corrective and tests to be carried out, are defined in the technical operating instructions.

CR 5.3 operations of maintenance, cleaning, products, methods and periodicity of the same, are organized into operating procedures, to prevent incidents.

CR 5.4 starting and stopping of packaging production line, operations are determined, according to the sequence of the established operations.

Professional context: means of production: equipment and software applied to the development of processes, programs specific to automatic systems, programming consoles and personal computers.

Products and results: relation of characteristics of raw materials and auxiliary materials. Processing programs. Development of operating procedures and the packaging of olive oils, seeds and fats edible.

Used or generated information: technical instructions and manuals of reception of olive, sheets of raw and auxiliary materials, technical instructions, manuals of classification and preparation of raw materials, records of receipt and storage (initial) of raw materials and auxiliaries, datasheets from product and process traceability, procurement cards. Production plans. Manual of use of equipment, procedure manuals and instructions for obtaining seed fats or oils of olive oils. References of raw materials and products. Final documentation of the lot. Parts of work and issues. «In situ», quality testing results analytical reports. Products, good hygiene practices and handling guides safety data sheets. Guides of good environmental practices. Technical reports. Technical documentation for the development and control of processes.

Unit 5 competition: Control the production of olive oil, of oils of seeds and of fat food and your systems automatic of production level: 3 code: UC0569_3 realizations professionals and completion criteria: RP 1: monitoring the application of the criteria of quality and physical-chemical raw materials reception, is monitored according to the productive variety of the area to monitor the implementation of the general plan of production development of oil of olive oils from seeds and edible fats.

CR 1.1 machines and equipment for cleaning, sorting, husking, grinding, rolling, pressing, and cooking, are checked, making sure they are regulated reaching timing and rhythm required by the instructions of the general plan of production production.

CR 1.2 the stages of reception of raw materials are controlled, making sure that regulation, weighing, cleaning and sorting of raw are accompanied by the completed documentation, as set out in the business plan of production.

CR 1.3 storage of olives or seeds silage are controlled, monitored the fulfilment of physical and chemical parameters of humidity and time.

CR 1.4 oil pressing line, retrieved from extracting oil and fats obtained from the hydrogenation is controlled, checking that they comply with the quality specifications, through regular checks of ensayos-pruebas «in situ» and laboratory.

CR 1.5 corrective measures are applied, on situations of potential impact or deviation, restoring the balance or stop the process; in his case, requesting technical assistance.

CR 1.6 reception performance ratios are checked, making sure they are within the margins laid down in the general plan of production through the study of flow diagrams.

1.7 CR by-products obtained, waste and dumped at the front desk that does not meet specifications, are controlled, verifying that they are transferred for recycling or treatment, in the form and to the assigned place, through review of the registrations to the effect, complying with the applicable rules.

2 RP: Control the preparation, cleaning and maintenance of machines and equipment for processing, packaging and final storage of olive oil, to verify the compliance of the maintenance plan and the applicable regulations.

CR 2.1 the provision of machinery and equipment checks, verifying that he gets the sequence and timing of operations and the use of space.

CR 2.2 changes of tooling, sizes, adjustments and operating status are checked, verifying that they match as indicated in the maintenance plan applicable, through review of the records of such an operation.

CR 2.3 preventive and corrective maintenance programs, are produced in collaboration with the specialized services entrusted, by making contributions to avoid interference with the production.

CR 2.4 the programme of cleaning and disinfection of areas, equipment and machinery in the production of oil of olive, seeds and edible fats is controlled, verifying that the time used in cleanings, schedules of staff, equipment, substances, levels of cleaning, disinfection, sterilization, stopped, emptied and dismantled equipment are required, as set out.

3 RP: Control production parameters to verify compliance with the general plan established in the processes of extraction and production of oil of olive oils from seeds or edible fats and the applicable regulations.

CR 3.1 machines and equipments of extraction and production control, such as Mills, neutralizers, winterizadores, among others, checking the pace of working on the sequencing of stages of the process and its compliance with the business plan of production, by regulating the rhythm in case of incidence.

CR 3.2 storage of the olive oil, from the seeds or edible fats obtained oil is controlled, verifying compliance with the pre-established parameters of conservation.

CR 3.3 control obtained by-products, waste and discharges obtained in extraction processes for olive oils, oils from seeds or edible fats that do not meet the specifications, verifying that they move to recycling or treatment, in the form and at the place designated, by means of the controls for the management of waste and by-products in the company itself.

CR 3.4 ratios yield, economic control of the process (costs) and times are controlled, making sure that they remain within the margins laid down in the working instructions, using the data obtained on the implementation of the production and reports, based on the parts of relay.

4 RP: Control parameters of production of the packaging process for verifying the implementation of the general plan of production in the process of wrapping and packaging of oils of olive, seed or edible fats and the applicable regulations.

CR 4.1 packaging process and subsequent packing are checked, verifying that materials required containers of plastic, glass, cardboard boxes, caps, among others, are in the proportions laid down in the general production plan, complying with the applicable rules.

CR 4.2 corrective measures in situations of incidence or deviation in the packaging are controlled, verifying that is application or applying, where appropriate, technical assistance through assessment of performance ratios.

4.3 CR information concerning the results of the process of packaging, are recorded in established stands, according to the operating procedures of the general plan of production.

CR 4.4 non-compliant packaging product management is controlled, making sure that it is done according to the procedure laid down in the waste management plan.

RP 5: Check the programming of the production process and auxiliary services, from a sequential process established through their automation facilities, to verify your correspondence with the overall production of seed oils, margarines, other oils and edible fats.

CR 5.1 parameters of time, temperature, pressure, quantities of the production process are controlled and regulated through automation, checking through the information provided by automata depending on the conditions required in the operating procedures, complying with the applicable safety regulations.

CR 5.2 control operations programs installed in the obtaining of oils and edible fats are checked, verifying that they run as set out contrasting times, temperatures, pressures, quantities and paths marked by the automatisms, with each operating conditions laid down in the overall production.

CR 5.3 observations and checks laid down in respect of general plant services are checked, verifying that they provide the conditions of pressure, steam, cold, heat required by the teams and processes.

Professional context: means of production:
Extraction equipment such as silos, presses, pullers, descascadoras. Solventizadores, coolers, desolventizadores, distillers, mills, neutralizers, winterizadores, hoppers of reception, blowers/washing machines, mixers, centrifuges, decanters, decanting, filtration equipment, desodorizadores pumps, steam boilers, decoloradores, shakers, tanks for final product. Manual and automatic packaging lines of packaging, packaging lines. Scales, labelers, or other related equipment to the packing.

Products and results: olive oil, seeds and fats edible controlled process. Turtos, granules or sheets for your subsequent chemical extraction (using solvents). Hydrogenated fat. For your further shake olive paste. Olive oil in their different categories, oil of oilseed and protein crops and edible fats. By-products.

Used or generated information: quality Plan. Technical instructions on good hygienic practices and handling. Instructions for use of extraction and packaging of seed oils. Instruction manuals for extraction machinery. List of homologation of suppliers of seeds, olives and raw materials. Technical and security tabs. Parts and production reports, reports and analytical storage and expedition. Machinery records. With applicable rules of prevention of occupational risks, environmental, packaging food security. With applicable rules of origin of olive oil regulation.

Unit 6 competition: Apply techniques of analytical and sensory CONTROL of the process of elaboration of olive oil, of oils from seeds and from fat GROCERY level: 3 code: UC0570_3 realizations professionals and completion criteria: RP 1: monitoring the application of the sampling plan in plant, in accordance with the general plan of quality for each type of sample throughout the productive process of olive oil , oil seeds and edible fats.

CR 1.1 sampling is controlled, checking is done, following the procedure laid down for each type of sample and product, at the time and with the set frequency.

CR 1.2 sampling is controlled, checking is done, according to the type of specimen, at the established points, amount, using the specific material.

CR 1.3 sampled edible oil of olive, seeds and fat lots are checked, verifying that they are representative as the selection at the orange blossom of a number of units, according to provisions of the general sampling of the company plan.

CR 1.4 sampling is controlled, checking its coding for the transfer to the laboratory, is identified in relation to the date, lot number and product type.

CR 1.5 sampling is controlled, checking that the initial preparation of the same is required for the type of test test, storage conditions, stability; as well as its opening done, taking precautions during the required aseptic manipulation.

2 RP: Controlling the quality of materials raw, ingredients, as well as finished and semi-finished products, through the physical tests or physicochemical determined to verify compliance with the plan's overall quality.

2.1 CR equipments and instruments for physical or physicochemical tests are calibrated according to the specifications laid down for each type of assay and physicochemical property to be measured.

CR 2.2 sample of oil or cooking fat is prepared for trial or test specific, using the basic operations established, following the established procedure; manipulating the sample in terms of cleaning and asepsis, avoiding interference or contamination in the development of the analytical tests.

CR 2.3 analysis and identification tests are performed according to the protocols laid down in the applicable legislation, quantifying parameters such as acidity, humidity, presence of fatty acids, sterols, waxes, K232, K270, impurities, erythrodiol + uvaol, peroxide index and saturation of the fat, among others.

CR 2.4 the tests measure the parameters according to the analytical procedure established and, where appropriate, identifying the substances and their degree of purity; as well as potential deviations through the comparison of readings, obtained with tables of standard values previously established.

CR 2.5 corrective actions are established, before possible deviations arising in the calibration of equipment and/or the tests carried out.

CR 2.6 analysis of residual chlorine free and the hardness of the water are performed, according to established protocols to ensure that drinking water which is used during the production process.

3 RP: Perform specific calculations and interpretation of results of the analysis of production of olive oil, oil seeds and edible fats, from data obtained for reporting, according to established procedures.

CR 3.1 data obtained from tests, trials and comparisons are interpreted, using formulations for their subsequent registration ensuring traceability at all times.

CR 3.2 results are recorded in the support established in relation to the calibrations and checks of the equipment and measuring instruments, recording dates, variations and revocation of the gauge, preserving them and updating the results.

CR 3.3 the systematic collection of records occurs through established channels; allowing, after his performance, that break the boundaries of acceptance or rejection of the production process, as well as the corrective measures required for the restoration of the productive process, as determined in the quality plan.

CR 3.4 final report is produced, incorporating data from the title, number of report, dates, purpose of study, identification of the sample, detail of the shot's sample, summary of the analytical method followed, calibration and control the standard used, results, interpretation of results and signature of the responsible.

4 RP: Control the quality of oils and fats by means of sensory analysis, for the determination of edible parameters.

4.1 CR tasting material (cups, clock, heater sample glasses, cabins) is controlled, checking that they comply with provisions of the applicable legislation.

4.2 CR technique in general (training of tasters, patterns and reporting results, among others) is checked, verifying that it complies with applicable law.

CR 4.3 technique of sensory analysis of oil or cooking fat is carried out according to organoleptic characteristics to determine, by checking that the results of the sample analyzed are within the ranges set out in the specifications.

CR 4.4 sensory analysis results are recorded and registered on stand prepared to that effect.

CR 4.5 the corrective measures throughout the production process are established before possible deviations from the limits of acceptance of edible parameters.

Professional context: means of production: manuals for equipment such as spectrophotometer, pH meter, Conductivimetro, gas chromatograph, titration equipment spectrophotometry of atomic absorption, scales, standard glass of wine-tasting oil, glass clock, heater samples, tasting booth, refrigerator, freezer. Fat extractors.

Products and results: raw material, intermediate product and product finish, controlled sampling Plan. Physico-chemical, made determinations. Analytical reports of results, recorded and interpreted. Controlled, sensory analysis.

Used or generated information: codes of samples, sample labels, sampling, calibration of laboratory equipment plan procedures. Individual procedure of calibration of each team. Manual of analytical techniques. Instruction manual and maintenance of equipment and laboratory materials. Sensory and physico-chemical analytical reports. With applicable rules of risk prevention, environment and food safety. Instructions for setting up the tasting panel. Manual of procedures for sensory analysis. Instructions for the registration of sensory analysis.

TRAINING module 1: management of the warehouse and marketing in the industry food level: 3 code: MF0556_3 associated with UC: manage supplies, warehouse and expeditions in the food industry and marketing life support activities: 90 hours capabilities and evaluation criteria: C1: Scan programs of purchasing and supply, according to a plan of logistics.

CE1.1 expressed the points to take into account in the elaboration of a plan of supply of goods in accordance with the logistics plan established by the company.

CE1.2 use the calculation systems needs of provisioning of different materials from the expected consumption.

CE1.3 estimate the pace of procurement suitable for different materials, depending on their characteristics and consumptions and of the procurement plan.

CE1.4 specify the conditions of presentation and information on orders, according to the procurement procedure, to avoid errors and confusions in the reception.
CE1.5 identify the factors to consider in the selection of the raw materials, auxiliary and other materials to buy, according to the established procedure.

CE1.6 in a practical course of production needs, where an order is made:-calculate the quantities of each commodity to a production cycle.

-Detailing the characteristics that must comply with the materials.

-Calculate the optimal order size.

-Estimate the price of the order.

-Make calendars purchases and goods receipts.

-Fill out order forms to providers of budgets, as well as conditions for inside the company.

C2: Evaluating systems of management of stocks of raw materials, auxiliary and foodstuffs semi and produced according to the plan of logistics.

CE2.1 determine the overall results of an inventory, in accordance with the criteria established for the preparation of inventories. From the data of stock in warehouse (number, quantity, kinds, prices).

CE2.2 analyze possible causes for discrepancy between registered stocks and made counts.

CE2.3 describe the procedures of management and inventory control.

CE2.4 describe the various systems of cataloging of products, in order to enable its proper rear location.

CE2.5 describe the variables that determine the cost of storage, in accordance with the established ratios.

CE2.6 rating movements and stocks of raw materials, consumables and finished products according to accepted accounting methods (average price, weighted average price, LIFO (Last Input First Output), FIFO (first input first output).

CE2.7 recognize and handle methods of calculation and representation of different levels of stock (minimum, security, medium and maximum), as well as indexes of the same rotation.

CE2.8 in a practical course which provides the initial value of different types of inventories, cost of storage, rhythms and cost of operations of production and sale, scrap boards and a physical count data:-sort inventory by applying one of the most common methods.

-Calculate the average period of storage and manufacturing.

-Identify points from intermediate storage, volumes and conditions.

-Identify differences of stocks according to the estimated balance count, arguing its possible causes.

-Develop timely control documentation.

C3: Analyze the process of storage, internal distribution and handling of different supplies of the food industry, in accordance with the established operating procedure.

CE3.1 identify different areas of a store type and describe the characteristics of each of them.

CE3.2 describe phases that are essential in the process of storage of goods and supplies, according to the operational plan, identifying the tasks necessary to carry out properly the storage cycle, grouping them around jobs.

CE3.3 characterize the variables that affect the Organization of a warehouse, by deducting the effects of each of them in the spatial planning.

CE3.4 recognize the means of manipulation used in the storage of food products, their applications and capabilities, by specifying the applicable health and safety measures.

CE3.5 associate means and procedures of handling goods to different types of products, taking into account the physical characteristics of the same, as well as spaces, easements and warehouse and plant tours.

CE3.6 describe the conditions and precautions to take in food storage and others (cleaning products, by-products, waste, packaging, packaging), according to the plan of good handling practices.

CE3.7 determine the environmental conditions for the storage of the products, according to the labels and the guides to good practice.

CE3.8 determine, through sketches, the internal distribution of the various products based on the guidelines of internal distribution.

CE3.9 represent possible flows and internal routes of products to optimize the space, time and usage of them.

C4: Characterize models of plans receiving, forwarding and transport, food industry, based on established guidelines.

CE4.1 identify the characteristics of the different means of transport and the environmental conditions necessary to move food products.

CE4.2 recognize and interpret regulations on protection in the transport of products of the food industry.

CE4.3 identify and specify the different types of packaging used, according to the types and means of transport.

CE4.4 list the most relevant data to be included in the labeling, relating them with the identification of the goods or the recommended handling conditions.

CE4.5 describe the information that must or can appear on a label, relating it to their purposes regarding the identification, qualification, and guidance on the composition and conditions of food product consumption.

CE4.6 recognize and interpret the trade rules governing contracts for the transport of foodstuffs.

CE4.7 differentiate the responsibilities of each of the parties involved in the transport of goods (vendor, carrier, buyer, possible intermediaries), as well as the terms and conditions for claim of deficiencies.

CE4.8 relate means and procedures for loading, unloading and handling of goods with characteristics and care required by the different types of products, as well as with the safety standards applicable to the operations.

CE4.9 list and describe the checks to be carried out on raw materials and other consumables, to give the go-ahead to receipt and accept provisionally or definitively the merchandise, as well as the presentation of finished products to be able to give the go-ahead to dispatch.

CE4.10 noted the possibilities for response, before cases of receipt of incorrect batch.

CE4.11 in a practical course, food products to issue or receive, detailing the means of transportation available:-calculate the necessary volume of the means of transport.

-Identify and quantify the most important conditions to take into account in the choice of means of transport and select the most appropriate one.

-Make according to the destination of the goods transport routes.

-Determine the flow and itineraries, the media used and the measures of safety and hygiene applicable in the loading/unloading of lots.

-Point guidelines to follow in the reception and/or delivery of lots (documentation to complete or revise, verifications and tests to be done to give the conformity).

-Calculate periods, means to the full attention of a request, from its notification to store.

C5: Apply the techniques in the negotiation of the conditions of sale and in the selection and evaluation of clients/suppliers, in accordance with the approval procedure.

CE5.1 explain the different stages of a process of negotiation of conditions of sale.

CE5.2 identify and describe negotiation techniques commonly used in the sale.

CE5.3 interpret the trade rules governing contracts for sale.

CE5.4 describe the most important points to keep in mind on a petition for the sale.

CE5.5 identify types of frequent sales contracts, distinguishing and recognizing the general clauses of the facultative and describing the commitments made by each party.

CE5.6 describe the communication techniques applied in situations of information and assistance to suppliers/customers.

CE5.7 detail the phases that compose a personal interview for commercial purposes.

CE5.8 identify methods for collecting information about customers/suppliers and provide essential data to be included in a master file on them.

CE5.9 recognize the essential criteria applied in the selection of offers/demands for suppliers/customers.

CE5.10 in a mock telephone interview and/or personal contact with a customer/supplier, to start negotiations:-characterize the interlocutor to establish patterns of behaviour during the communication/negotiation process.

-Obtain accurate information for mutual personal identification and the needs/possibilities of contracts.

CE5.11 in a practical course of recruitment, establish a plan that includes the following aspects:-estimate the needs, strengths and respective weaknesses.

-Identification of the main aspects of the negotiation and the most appropriate technique.

-Exhibition of the characteristics of the product and its adaptation to the needs of the client.

-Exhibition of the departure of the contract in a clear and precise conditions.

-Estimation of possible concessions, valuing its cost and limits in the negotiation.

CE5.12 in a practical course, with different options, which are expressed terms of sale, warranty and service level, conditions or recommendations of the company:-assess the degree of compliance.

-Select which best fits the defined objectives.

-Describe points of the offer could be negotiated to estimating the cost of the changes.

-Develop a counteroffer justified as a basis for further negotiations.
C6: Analyze the various forms of sales in food industry and trade and its importance, according to the market plan.

CE6.1 list the objectives aiming to the sales function.

CE6.2 explain and differentiate the various types of sales in certain products, on the basis of style, product, or customer.

CE6.3 link lines of food products with employees selling styles, highlighting the advantages and disadvantages in each case.

CE6.4 identify products which are adapted especially to the type of personal selling, arguing its inclusion.

CE6.5 describe the functions that a sales agent can develop.

CE6.6 types of contractual relationships that can be attached to a vendor with an entrepreneur.

CE6.7 list the methods used to calculate the sales function and the part corresponding to each vendor.

CE6.8 underline the most important skills for a sales agent, pointing out some techniques for its improvement.

CE6.9 describe the after-sales services more common in the food industry, its evolution over time and the role representing sales agent in them.

C7: Information about products and markets in the food sector, making a first interpretation based on the established instructions.

CE7.1 interpret information about campaigns of price regulation, regulations on marketing and international markets of raw materials and food products.

CE7.2 specify information gathering techniques most used in commercial research.

CE7.3 describe the principal guidelines to be observed by pollsters in the development of their work.

CE7.4 identify and describe the main statistical data used in commercial research and subsequent interpretation of the results.

C8: Characterize the advertising campaigns, promotion and animation of the point of sale and objectives aimed, according to the policy and strategy of the food business.

CE8.1 describe the types, media and advertising and promotional supports most commonly used in commercial practice.

CE8.2 explain the overall objectives of the advertising and promotion and the implications might be in business.

CE8.3 define the variables to control advertising or promotional campaigns to evaluate the results.

CE8.4 describe the methods most commonly used in relations to public and its objectives.

CE8.5 differentiate between buyer and consumer and its influence in setting up a campaign.

CE8.6 characterize the main classifications of needs and motivations and ways to cover them.

CE8.7 distinguish between different types of purchase (by impulse, rational and suggested) and the influence exerted on them various factors, like fashion, the bells publipromocionales, point of sale and the prescriber.

CE8.8 explain the functions and objectives that may have a showcase and the influence sought consumer by window dressing techniques.

CE8.9 identify and explain the main 'merchandising' techniques used in commercial food establishments.

CE8.10 identify the parameters that are used in the calculation of the optimal linear and how to control them for the benefit of the products.

CE8.11 in a practical course, on details of the sale in a settlement:-calculate the yield per square metre and per linear metre of shelf.

-Calculate the efficiency of the implementation of products in different places of the local, taking into account its character of food product.

-Get the linear minimum and optimal for a given food item.

-Indicate the hot and cold points.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.6; C2 regarding CE2.8; C4 on CE4.11; C5 CE5.10, CE5.11 and CE5.12; C8 to CE8.11.

Other capabilities: act quickly in problematic situations and not just waiting.

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

Demonstrate flexibility to understand changes.

Participate and collaborate actively in the task force.

Responsible for the work developed and the fulfilment of the objectives.

Be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and its implementation in the food sector, not only technical but also ethical criteria.

Update permanently, in assessing, technique or technology employed and to propose new techniques in accordance with the criteria of best available techniques.

Contents: 1. logistics in food industry, applicable to the food industry basics inventory management techniques.

Parts that make it up.

Logistics activities: sourcing of products. Procurement cycle. Cycle expedition. Qualitative determination of the order.

Quantitative determination of the order: continuous review systems. Systems for periodic review. Deterministic models. Probabilistic models.

Demand forecasting: constant-level models. Trend models. Seasonal models. Regression models.

MRP I material requirements planning.

Distribution requirements planning. DRP.

(Supply Chain Management) supply chain management.

2. transportation of food goods external transport: means of transport. Types. Features.

Conditions of transport of food products: protection of shipping. Environmental conditions. Packing according to the type of transport. Lettering. Symbols. Meaning. Minimum indications.

Contract transportation: participants. Responsibilities of the parties.

Internal transport and distribution: route planning. Loading and unloading of goods. Organization of the internal distribution.

3. Organization of stores in the food industry. Management of stocks in the food industry planning of the Organization's stores.

Inventory management techniques.

Distribution of work and instructions for working in the warehouse.

Planning of the needs of materials (MRP).

Planning of the needs of distribution (DRP).

The warehouse Division. Zoning. Conditions.

Storage of food products. Environmental conditions.

Other non-food goods storage.

Incompatibilities.

Damage and defects resulting from storage.

Distribution and handling of goods in warehouse.

Safety and health in the storage processes.

Types of stocks. Controls. Causes of discrepancies.

Raw and auxiliary materials, finished products, packaging and course.

Valuation of stocks. Methods. Prices: average, weighted, LIFO, FIFO.

ABC analysis of products.

The inventory control documentation.

Management tools for the production order.

Detection and search for information deemed interesting to order production.

The compilation of information kits to ensure or improve the production plan.

Methods and measurement and control of the production ratios.

The measurement of effectiveness and efficiency ratios control plan for people and products.

4. the process of trade negotiation and sales in the food industry, the market, consumer and distribution in the food industry survey and preparation.

The process of negotiation.

The process of buying and selling.

Communication in the process of negotiation and sale: communication function. The process of communication. The communication plan. Barriers in communication.

Development of the negotiation. Negotiating techniques.

Conditions of sale. The contract. With rules.

Control of the processes of negotiation and purchase.

Bargaining power of customers and suppliers. Factors that influence.

Types of customers and suppliers.

Selection of customers and suppliers.

Concept of sale: types of sale. Personal selling. Elements.

The market, their classes.

The consumer/purchaser.

Advertising and promotion: advertising and advertising media. Sales promotion. Public relations. Advertising and promotion at the point of sale.

Concept and objectives.

Distribution channels.

The product and the channel.

Relationships with distributors.

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

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the management of supplies, warehouse and expeditions in the food industry and activities of marketing support, which will be using one of the following ways:-academic training of level 2 (Spanish higher education qualifications framework) , Diploma or other upper level related to the professional field.

-Professional experience of minimum 3 years in the field of skills related to this training module.
2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 2: Organization of a unit of production food level: 3 code: MF0557_3 associated with UC: schedule and manage production in food industry duration: 90 hours capabilities and evaluation criteria: C1: classify the different methods of planning and programming of production in relation to the different techniques of management according to the policy of the company.

CE1.1 analyze the production objectives required by the policy of the company.

CE1.2 analyze different cases of programming production methods using PERT, CPM (Critycal Point Method), ROY type and according to the established objectives.

CE1.3 in a so-called practical of a production line, scheduled according to the objectives set, the following aspects:-analyse the risks and uncertainties associated with the process.

-Determine the production activities covered.

-Define corresponding rhythms of work and production for each unit of time.

-Establish priorities and relationships between activities.

-Perform the graphic representation of the production program.

In a so-called CE1.4, define and classify the overall costs and costos-proyecto, according to the corresponding operating procedure.

CE1.5 analyze the different programming methods of production designed jointly with other areas involved, in accordance with the policy of the company.

C2: Evaluating different programs of calculation of quantities and flows of raw materials and materials according to the manufacturing program.

CE2.1 analyze and study the needs of raw materials, products and materials on the line of production according to the production schedule.

CE2.2 classified with respect to the product manufacturing orders to manufacture according to the calendar of expeditions.

CE2.3 analyze the various machines, equipment and facilities used in the production in the food industry in accordance with the corresponding manufacturing program.

CE2.4 analyze different records of manufacturing orders using different models of records according to the production schedule.

CE2.5 in a practical course of production needs, according to the production program:-calculate the quantities of product and raw materials into the production line.

-Detailing the characteristics to fulfil the necessary materials.

-Carry out a calendar of entries in the production line.

C3: Classify different management methods of the production of agreement to patterns established in the production program.

CE3.1 identify and analyse the different areas of work of the production process according to the program of manufacturing.

CE3.2 analyze the different strata of human resources according to their characteristics, functions and powers within a production unit in accordance with the operating procedure of management of human resources in manufacturing.

CE3.3 describe the characteristics of the machinery, equipment, and facilities with respect to their inclusion in the line of production according to the operating procedures.

CE3.4 collect, manage and analyze the documents and records relating to the planning, management and control unit of production according to the working procedures.

CE3.5 associated with ways and means of making different types of products, taking into account the physical characteristics of the same and the spaces, easements and plant tours.

CE3.6 describe the conditions and precautions required in the processing of food and non-food products (cleaning products, by-products, waste, packaging, packaging) according to the plan of good handling practices.

CE3.7 determine the environmental conditions necessary for the products according to the production plan.

CE3.8 determine, through sketches, the internal distribution of the various machines, equipment and installations based on guidelines for internal distribution of manufacturing lines.

CE3.9 represent the flow and the internal travels of finished products, semi-finished products and raw materials to optimize space, time, and use of them.

CE3.10 in a practical course, in accordance with the established production program:-define the ratios of online production control.

-Analyze controls ratios set out in the production line.

C4: Identify systems of allocation of tasks for areas, equipment, and people of a production unit.

CE4.1 analyze different methods of sensitization and awareness-raising of human equipment of production in accordance with the procedure of formation.

CE4.2 evaluate different methods in management of the staff following the guidelines in the training procedure.

CE4.3 classify human teams in relation to the unit of production in accordance with the management procedure.

CE4.4 list the features aptitude and attitudinal which must meet a team in relation to a unit of production characteristic.

CE4.5 explain the methods to evaluate the staff based on follow-up instructions, the initiative, participation and other attitudes of the worker.

CE4.6 define constants and parameters to take into account in the preparation of a planning of preventive maintenance of machines in production line.

C5: Examine the program of production control ratios established according to the program.

CE5.1 analyze the different types of control based on bibliography specialized according to the production schedule.

CE5.2 evaluate the different types of production standards made of patterns of reference in accordance with the production schedule.

CE5.3 classify the different types of measurement of standards, systems and information ahead according to the schedule of production.

CE5.4 list the characteristics that staff must meet with responsibility in the control of production according to the manufacturing process.

In a practical case of a production line CE5.5 analyze the following aspects:-determine appearance likely errors.

-Establish the methodology for the analysis of errors.

-Determine the type of preventive control.

C6: Evaluating manufacturing costs on a unit of production according to established operating procedures.

CE6.1 calculate the costs of raw materials, equipment and facilities in a production unit subsequently proceeding to its analysis and classification according to the production schedule.

CE6.2 analyze the different types of costs of labour fixed and eventually on a unit of production according to the program of manufacturing.

CE6.3 calculate the fixed costs and variables of production of foods according to their typology in a unit of production according to the manufacturing program.

CE6.4 rating overall production costs in a characteristic unit in accordance with the established technical instructions.

CE6.5 define measures of contrast to reduce the different production costs identified in a unit in accordance with the objectives set by the company.

CE6.6 generate, collect and archive documents of production costs in a production unit in accordance with the procedure of data management and different inventories.

C7: Analyze the occupational risk prevention plan implemented in a production unit in the food industry according to the production plan.

CE7.1 characterize the different risks of a unit of production type of food industry.

CE7.2 recognize the typology of the risks identified and listed specific measures to minimize them or eliminate them, according to the company's security policy.

CE7.3 analyze a plan of a unit of production of the food industry occupational health and safety and define corrective and/or preventive actions where appropriate, according to the production plan.

CE7.4 classify different diseases and occupational accidents, their causes and solutions in accordance with the security plan.

CE7.5 classify and characterize different programs and individual protection emergency teams according to the schedule of production.

CE7.6 explain an emergency programme and the possible response capacity in a production unit of the food industry, according to the applicable regulations.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.3; C2 regarding CE2.5; C3 on CE3.10; C5 regarding CE5.5.

Other capabilities: adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Learn new concepts or procedures and to effectively leverage the training using the knowledge acquired.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

Be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and its implementation in the food sector, not only technical but also ethical criteria.

Update permanently, in assessing, technique or technology employed and to propose new techniques in accordance with the criteria of best available techniques.

Contents: 1. productive structure of the food industry sectors.
Types of companies. Size.

Production systems.

Organization: Functional Areas and departments.

2. planning, organization and control of the production in the food industry basics: definitions, evolution and parts that compose it.

Importance and objectives: differences between planificacion-organizacion and control.

Distribution of powers and functions.

Production scheduling: programming objectives. Programming techniques: PERT, CPM, ROY.

Terminology and symbolism in the programming. Scheduling of production a random examples.

Risk and uncertainty. Programming of projects according to costs.

Management and production control: information needs. Materials needs.

Human resources: classification and measurement methods. Management and direction of teams: relationships, assignment of tasks, counseling, motivation and appraisal of staff.

Equipment, machinery and facilities in the food industry. Ability to work.

Areas of work: jobs and functions. Launch of the production.

3. control of the process, costing in the food industry. Applicable standard in the food industry control types.

Preparation of standards.

Measurement standards and patterns.

Error correction: responsibilities.

Analysis of errors. Preventive control.

Elements, parameters and constants to produce a preventive maintenance of production machines.

General concepts of costs.

Costs of goods and equipment. Calculation.

Costs of labor.

Costs of production and of the final product. Calculation.

Control of production costs.

Audits of occupational risk prevention.

Plans of prevention of occupational risks according to applicable regulations.

Preventive maintenance plans. Construction of the same.

Safety in the food industry and emergency situations, according to the applicable regulations.

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

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the programming and management of the production in the food industry, which will be using one of the following ways:-academic training level 2 (Spanish of qualifications framework for higher education), diploma or other upper level related to the professional field.

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

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

TRAINING module 3: management of the quality and environment in industry food level: 3 code: MF0558_3 associated with UC: cooperate in the implementation and development of the plan of quality and environmental management in the food industry duration: 150 hours capabilities and evaluation criteria: C1: recognize the quality plan of the company and its relationship with the quality of this policy.

CE1.1 describe the main techniques and tools used in quality management.

CE1.2 relate objectives of quality with possible techniques to be used.

CE1.3 identify and implement the statistical tools most used in quality control.

CE1.4 recognize the main models of quality systems, identifying the elements that make them and the necessary steps for its implementation and development.

CE1.5 in a practical course of development of the company, according to the established model of management quality objectives:-describe the objectives of quality, ensuring the flow of information between departments.

-Establish strategies of motivation for the personnel of the company in order to achieve the targets set in the quality policy of the company.

-Check existing enterprise quality management documents, checking their degree of definition and that the language used is accessible to all members of the organization.

-Assess the proposed plan and make suggestions for improvement, according to the system of quality management of the company and the reality of this.

C2: Analyzing the plan of environmental management of the company, in accordance with the established environmental management system.

CE2.1 classify food industries with respect to the impact of their activities on the environment.

CE2.2 group and sort the types of landfilled waste and other impacts generated by the food industry on the basis of its characteristics, the amount produced and the harmfulness for the environment.

CE2.3 regulations on environmental protection, the points related to the various environmental risks of food industry identify and interpret its content.

CE2.4 rating the incidence that company has the adoption of compulsory protection measures provided for in the environmental legislation, recognizing the influence of the environmental management in the technological evolution of some procedures of the food industry.

CE2.5 describe prevention and environmental control methods used in the food industry.

CE2.6 in a practical course of implementation of the plan of environmental management in the enterprise:-define the environmental objectives of the company, according to the environmental management of the system and verify the flows of information between departments.

-Establish strategies of motivation for the personnel of the company in order to achieve the targets set in the environmental policy of the company.

-Check existing enterprise quality management documents, checking their degree of definition and that the language used is accessible to all members of the organization.

-Assess the proposed plan and make suggestions for improvement, according to the system of quality management of the company and the reality of this.

-Describe the systems, commonly used in companies, in the treatment of residues, by-products and waste.

C3: Elaborate records of quality and environmental, by proposing actions for the improvement of the process and the product.

CE3.1 in a practical course of process of making the technical information of product and process, and by the company's quality objectives:-to determine the basic requirements and the characteristics of general type of supplies and the procedures for their control, such as sampling, test equipment, modes of operation, criteria for acceptance or rejection, records of results and frequency of testing.

-Develop a process control plan, identifying: the control points and variables or parameters will be control, such as the procedures of inspection for each point of control, conditions and the frequency of sampling, equipments or necessary inspection tools, as well as operate mode and the log of the results.

-Identify those responsible for the decisions of action in each of the more probable cases of deviation from the conditions of manufacture.

-Develop for a certain point of inspection a record of results of control cards.

-Determine the treatments of materials and non-compliant products.

-To determine the mechanisms that guarantee the flow of information.

-Select the suitable operations concerning waste recycling.

CE3.2 in a practical case of a certain stage of the manufacturing process with the technical information and characteristics of the products of inputs and outputs:-identify quality indicators key to the realization of the self-assessment process.

-Define proposals for the measurement and evaluation of the quality and environmental impact indicators identified.

-Define the basic characteristics for continuous improvement and its application to the practical course characterized.

-Interpret the results made with the same report, and proposed corrective measures.

-List the types of environmental problems that must face at this stage and evaluate the results on measures to minimize the impact.

C4: Characterize and apply procedures for the control of operations where there are potential risks of food contamination, as well as the system of hazard analysis and control points (HACCP) critics.

CE4.1 explain the critical general hazard analysis and control points system concepts and detail the steps followed to consider a possible failure as a critical point.

CE4.2 identify and manage the methodology used in the detection of critical points, valuing the transcendence that food for the processing industry is the existence and control of critical points.

CE4.3 develop and evaluate a plan of risk analysis, identification and control of critical points for a food product specific, fulfilling the established generic measures.

CE4.4 determine how carries out the resolution and follow-up of non-compliances or incidents.

CE4.5 in a so-called practical production, packaging and packing:
-Recognize the dangers associated with the sequences of operations that make up the process and determine whether they are critical control points, according to the decision tree.

-Assess the dangers and to propose preventive measures for their control.

-Make a picture of management where all the dangers, critical control points and preventive measures of control, surveillance and inspections are identified.

-Determine the critical limits associated with each hazard depending on the operations that make up the process.

-Check the existing enterprise management of hygiene papers, checking their degree of definition and that the language used is accessible to all members of the organization.

-Check the general hygiene plans (use of drinking water, cleaning and disinfection, pest control, maintenance of facilities and equipment, traceability of products, food handling, certification of suppliers, good handling and management of waste and wastewater practices).

-Assess the implementation and follow-up of corrective and preventive actions.

C5: Analyze the legal requirements and standards of quality and food safety that must meet a specific product to ensure the safety of the consumer.

CE5.1 verify and check compliance with the legislation in force affecting the product.

CE5.2 identify voluntary standards and mandatory affecting product.

CE5.3 check that he has been broadcast to all the jobs of the company, in accordance with the legislation in force affecting the product.

CE5.4 Verify the implementation of the policy voluntary and mandatory, operating on the basis of the same and ensuring the certification.

CE5.5 distinguish procedures and documentation used for the approval, certification and standardization in quality issues.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.5; C2 regarding CE2.6; Complete C3; C4 on CE4.4; C5 CE5.1 and CE5.4.

Other capabilities: adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Learn new concepts or procedures and to effectively leverage the training using the knowledge acquired.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

Be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and its implementation in the food sector, not only technical but also ethical criteria.

Update permanently, in assessing, technique or technology employed and to propose new techniques in accordance with the criteria of best available techniques.

Contents: 1. quality and productivity in the food industry fundamentals: perceived quality, process quality and product quality. Quality of service. TQM. The PDCA cycle. Continuous improvement. Kaizen. 5s. mechanisms for the improvement of food quality. Corrective and preventive actions.

The formulation «Improvement plans» and «annual objectives».

2. system of management of quality in the food industry planning, organization and control.

Documentary support of the quality management system (QMS): quality manual. Quality procedures. Certification of quality management systems.

Cost of quality: quality cost structure. Valuation cost data.

Standardisation, certification and approval.

Applicable international standards in terms of quality.

Applicable international standard in environmental management.

Assurance systems of quality in Europe and Spain.

(Malcom Baldrige excellence models; EFQM). National and international quality awards. (EFQM).

Principles of management by processes.

Internal and external audits.

The quality of shopping.

The quality of production and services.

Quality in logistics and the aftermarket: claims of internal and external customers. Evaluation of customer satisfaction.

Traceability.

Integration of quality systems.

List frame for exporting food products.

3. Tools for the management of the integral quality in the food industry quality indicators.

Determination of indicators of quality: identification of factors and quality problems: problem analysis techniques. Cause and effect diagrams. Histograms. Pareto analysis. Scatter diagrams.

Statistical process control: causes of variability. Common causes and special causes. The process in control state. I show. Tables of show. Analysis of capacity. Control charts. Management of statistical process control software packages.

Reliability.

4. environmental management in the food industry introduction to environmental management.

The environment: evaluation and current situation.

Planning, organization and control of environmental management.

Documentary system of environmental management (EMS) support: determination of environmental aspects. Certification of the EMS.

Environmental non-quality costs: cost of non-quality structure. Valuation cost data.

Standardisation, certification and approval.

European, national, regional and local, existing legislation on environmental quality.

(Malcom Baldrige excellence models; EFQM). International and national environmental quality awards. (EFQM).

5 tools for the management of environmental quality in the food industry indicators of environmental aspects.

Determination of indicators: identification of environmental aspects: analysis of environmental aspects. Cause and effect diagrams. Histograms. Pareto analysis. Scatter diagrams.

Statistical process control: causes of variability. Common causes and special causes. The process in control state. Show: tables of show. Analysis of capacity. Control charts. Management of statistical process control software packages.

Statement of non-conformities.

Reliability.

Implementation and development of EMS: structure of responsibilities. Diagnosis of the situation of departure. Necessary information. Planning of activities.

Description and characterization of waste, effluents and emissions and other environmental aspects. Equipment and facilities for the treatment of waste, effluents and emissions and other environmental aspects. Best available techniques.

Environmental education: objectives. Information and training activities. Methodology and support resources.

Monitoring and evaluation of a training plan.

Suggestions for improvement.

Emergency plans.

EMS audits and evaluation: audit of the environmental management system. Planning.

Detection of non-conformities and suggestions for improvement. Certification process.

Methodology for the preparation of an environmental Manual (policy and commitment of the company).

6 hazard analysis and critical Control in the food industry points. Legislation regulations applicable in the field of food safety.

Legal framework in the European Union.

Legal framework in Spain.

Manual of self-control.

Plans general hygiene (prerequisites): use of potable water suitable for human consumption.

Control of allergens, foreign bodies and control of genetically modified organisms (GMOs).

Cleaning and disinfection. Pest control. Maintenance of facilities and equipment.

Traceability, traceability of products. Training of handlers.

Certification providers. Guide to good practices of manufacture or handling.

Management of waste and by-products.

Hazard analysis and critical control points.

Preparation of documentation.

Warning system, or removal of the product.

The integration of the HACCP in the company's quality systems.

Designations of origin, current regulation and other internal documents of application.

Identifying protected geographical, current regulation and other internal documents of application.

Obtaining the final product according to integrated production practices.

Obtaining the final product according to organic production practices.

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

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to cooperation in the implementation and the development of the plan of quality and environmental management in the food industry, which will be using one of the following ways:-academic training level 2 (Spanish of qualifications framework for higher education), diploma or other upper level related to the professional field.

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

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

TRAINING module 4: processes in the industry of oils and fats edible level: 3
Code: Associated with the UC MF0568_3: develop processes and determine the operating procedures for the production of olive oils, oils from seeds and edible fats duration: 60 hours capabilities and evaluation criteria: C1: analyze characteristics and properties of the raw materials, auxiliary materials and products and its influence on the processes of olive oils , oils of seeds and edible fats.

CE1.1 develop the relationship of quality of raw and auxiliary materials involved in the process of preparation and packaging of seed oils and edible fats, olive oils.

CE1.2 determine the conditions that must be the suppliers, the origin of the raw and auxiliary materials, delivery conditions and acceptance criteria.

CE1.3 establish margins in the operating procedures of the tolerances permitted on the characteristics of raw materials and auxiliary materials.

CE1.4 describe the parameters that must be handled in the operating procedures on materials, qualities, thicknesses, types, varieties, weights, complying with current legislation in the field of health and environment.

C2: Identify the facilities and equipment and the requirements for the receipt and preparation of raw materials, for subsequent drawing operations.

CE2.1 analyze operation and the establishment of teams of reception of olives, seeds or fat, devices or elements, its functionality, properly using concepts and terminology and identifying the functions of each one.

CE2.2 recognize devices and security measures in the management of machines and equipment for reception.

CE2.3 establish the conditions for the cleaning of machines and equipment for reception, ensuring the levels required by processes and products.

CE2.4 describe the adaptations of equipment required by each type of reception and preparation of the seeds.

CE2.5 recognize and respect the sequence of operations of stop of the equipment.

CE2.6 in a practical course of maintenance of the basic equipment of reception and preparation, in a practical course, from established conditions:-check the components that require maintenance.

-Check first level maintenance operations and execute them.

-Analyze the instructions for use of the equipment, manuals of operation quality, orders and rhythms of work and specific safety measures, to be observed for each job.

C3: Develop the processes of oil of olive oils from seeds and edible fats, describing the product flow, stages, sequencing and the technological underpinnings that justify the process.

CE3.1 describe the main processes and procedures used for the production of: olive oils: Virgin, pure, refined, pomace, lampante oils oilseeds: sunflower, soybean, corn, canola and others, and edible fats, margarines and the like, taking into account principles and the purposes of each stage.

CE3.2 interpret manuals and technical instructions for the preparation of olive oils from seeds or edible fats oils, handling the language and terminology accurately and comprehensive.

CE3.3 set, clear and substantiated, the specifications of the products in the process.

CE3.4 detail the parameters of control, operation times, regulations of machines, measures corrective and tests to be carried out, based on the requirements of the final product.

CE3.5 describe the physicochemical and biological foundations that justify the process operations, interpreting the use of the technology that is applied in each phase and linking these with the transformations suffered by raw materials and intermediate products.

CE3.6 in a practical course of development of a process of olive oil, oil seeds and edible fats, from established conditions:-break down the process into phases and necessary operations, determining its sequence and establishing the product flow.

-Enumerate the machinery, equipment and supplies required, set conditions and employment regulations and incorporate the first level to carry out peacekeeping operations and security measures to respect.

-Propose the distribution in plant equipment taking into account the sequence of operations and the outputs and inputs of products.

-Establish conditions of cleaning the area, equipment and machines.

-Detailing for each operation times, development conditions, parameters and its margins to control.

-Specify the characteristics and tolerances of quality that must be controlled.

C4: Characterize the operations of preparation of oils of olive oils from seeds and edible fats; by setting, for each operation, the appropriate technical procedure.

CE4.1 recognize the sequence of operations that make up the process of oil of olive, seed oils or edible fats and associate with each the machines and equipment.

CE4.2 identify for each operation execution conditions, parameters to control, their appropriate values and the actions to be carried out in the event of deviations.

CE4.3 evaluate the characteristics of the incoming product, recognizing production parameters.

CE4.4 recognize, through evaluation of the finished product, if the measuring equipment conform to the acceptance criteria in the existing calibration plan.

CE4.5 identify corrective measures when there is a deviation in any of the control parameters.

CE4.6 describe the records used to check if the objectives have been achieved.

CE4.7 explain the start and stop of the process, following the sequence of operations established.

CE4.8 describe the process and tests and checks that have to be run in response to the obtained measurements.

C5: Analyze the process of packaging and packing of the olive oil, for oil seeds and edible fats, driving the equipment available.

CE5.1 recognize the sequence of operations that make up the process and associated each with the necessary equipment.

CE5.2 list parameters to control, their appropriate values and the actions to be carried out in the event of deviations.

CE5.3 review characteristics of packaging, packaging materials and packaging and packing materials that become part of the process to verify its suitability.

CE5.4 express the characteristics of the products that become part of the process to verify their suitability.

CE5.5 recognize operations of start and stop of the line or equipment, following the sequence of operations established.

CE5.6 identify the tests and checks, filling, closing, labeling, and formed established, and actions to be taken in response to the obtained measurements.

CE5.7 describe the specific measures of hygiene and safety in the handling of the products and the management of machines and equipment that must be taken into account.

CE5.8 in a practical course of development of a process of wrapping and packing of the olive oil, oil seeds and edible fats in which data are expressed over a batch of products, your type of destination and consumption:-identify the type of packaging to be used and operations to be carried out with the same.

-Set the sequence of operations, enumerate machines and equipment to be used, and their spatial distribution.

-Establish driving conditions, the controls to be carried out, to control parameters and checks to be carried out.

-Incorporate first level to carry out maintenance operations and security measures to respect.

-Establish conditions of cleaning the area, equipment and envasado-embalaje machines, including the auxiliaries.

C6: Develop the specific technical documentation relating to the product and the manufacturing process of oil of olive, oil seeds and edible fats.

CE6.1 identify terminology and symbols, and their meaning used in documents related to the product or processes.

CE6.2 recognize and interpret documentation referred to products manufactured in the food industry.

CE6.3 specify and complete the documentation used in the development of processes and the establishment of procedures.

CE6.4 graph diagrams of phases, blocks, bars, product flows and others referred to different processes.

Skills whose acquisition must be completed in a real work environment: C2 with respect to CE2.6; C3 on CE3.6; C5 regarding CE5.8.

Other capabilities: act quickly in problematic situations, and not just waiting.

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

Demonstrate flexibility to understand changes.

Participate and collaborate actively in the task force.

Responsible for the work developed and the fulfilment of the objectives.

Convey information with clarity, of way to orderly, structured, clear and precise to respecting the channels established in the organization.

Contents: 1. characteristics of auxiliary raw materials to obtain oils and grease and reception characteristics of the raw materials for the production of oils and fats.

Biological characteristics and skills.

Varieties of olives for the production of olive oil.
Varieties of oilseeds for the production of oils.

Origin of animal and vegetable fats. Types (of marine or terrestrial animals).

Characteristics of the raw materials for the production of edible fats, margarines and similar in its different types and categories.

Characteristics of the selection of suppliers of raw and auxiliary materials: with regard to the origin, with regard to the conditions of delivery.

With regard to the acceptance criteria.

Establishment of margins of tolerance: raw materials and auxiliary materials.

Program of quality control in the area of reception of raw materials: procedures, processes, and technical instructions of reception and preparation.

Verification of sequences of production with technical instructions from reception.

Quality control of seeds or edible fats, olive oils: quality control in the area of reception and preparation of olives, seeds and fats.

Physical, chemical and physico-chemical parameters of quality control of olives, seeds and fats.

Procedures, processes, and technical instructions of reception and preparation.

Programming of the process of reception of olives, seeds or FAT: stages or phases of the process the raw.

Documentation of raw input.

Technical specifications of raw materials.

Sequences in the advancement of the raw material.

Procedures and methods of work.

Determination of levels of production and performance.

Planning jobs in the process of receiving of raw materials.

2 processes operating oils of olive, seed or edible fats, edible preparation of manuals and instructions techniques the process of seeds, olive oil or FAT: stages or phases of the development process.

Differentiation of processes, depending on the product to get.

Sequences in the advancement of the development.

Procedures and methods of work.

Meaning of terminology and symbolism of the technical instructions.

Traceability of the raw material during the manufacturing process.

Management of the process of production of seeds or edible fats, olive oil.

Specifications of products.

Control parameters.

Times of operation.

Controls and corrective measures.

Planning of maintenance and cleaning of processing of oils and fats: products for maintenance and cleaning to be used depending on the case.

Machinery and equipment.

3. development of operating procedures of seeds or edible fats, olive oil production programming of the process from raw materials: stages or phases of the process development of oils of olive, seed or edible fats. Grinding, mixing, centrifuging, decanting, winterising, solventizacion, desolventizacion, deodorization, neutralization, and storage.

Differentiation of processes, according to raw.

Stages or phases of the process of elaboration of fats: randomization, hydrogenation and fractionation, among others.

Machines and tools involved in the process of preparation of the raw material.

Sequences in the advancement of the raw material. Characteristics of residues, by-products and residues of packaging obtained in the process of elaboration of olive oil and of seeds or edible fats.

These waste management.

Traceability of the raw material during the manufacturing process.

Procedures and methods of work.

Graphical representation of diagrams of phases, blocks, flows of products.

Implementation of the programming of the process of quality control during the production of the raw materials: program of quality control in the area of production of raw materials.

Determination of levels of production and quality.

Procedures, processes and technical preparation instructions.

Necessary corrective measures in the event of deviation.

Implementation of the plans of maintenance and cleaning: operation, use and management of machines and tools.

Products for cleaning and maintenance.

Planning of the jobs in the process of preparation of the raw materials.

Identification of the process of packaging and storage of oil of olive, seed or edible fats: stages, phases and sequence in the process of packaging and storage.

Scripts in advance of the final product.

Characteristics of incoming products in packaging.

Characteristics of products packaging and packing.

The process of packaging and storage verification: specifications of the final product.

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

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the development of processes and determination of operational procedures for the production of olive oils, oils seed and edible fats, which will be using one of the following ways:-academic training of level 2 (Spanish higher education qualifications framework) , Diploma or other upper level related to the professional field.

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

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

TRAINING module 5: processing of oils and fats edible level: 3 code: MF0569_3 associated with UC: control the production of olive oil, oil seeds and edible fats and their automated systems of production duration: 150 hours capabilities and evaluation criteria: C1: analyze the operations of reception, pre-treatment, pressing, milling and hydrogenation for the extraction of olive oil oil seeds and edible fats, according to the requirements laid down in the procedure manuals.

CE1.1 check timing and pace of work required in the technical instructions for the reception and treatment of the raw material.

CE1.2 Verify the quality specifications required with oil or fats obtained.

CE1.3 identify for each operation execution conditions, parameters to control, their appropriate values and the actions to be carried out in the event of deviations.

C2: Rating the performance and needs of the machines and production equipment, and perform the first level maintenance operations.

CE2.1 classify the different types of machines and equipment used in the production or packaging of oils, according to the principles and basic elements that govern its operation.

CE2.2 describe the elemental composition of the general types of machines and equipment used in the oil industry.

CE2.3 distinguish between components of machinery and equipment, and which require routine maintenance or periodic replacement.

CE2.4 distinguish between operations that qualify as repairs and maintenance and, within these, which are first rate.

CE2.5 interpret the instructions of use and maintenance of machines and equipment available, and recognize the documentation and data to be completed for the control of its operation.

CE2.6 identify the tools and helpful employees in first level maintenance.

CE2.7 describe anomalies and their symptoms, more frequent which arise during regular use of the machines and most representative, discriminating against those that require the intervention of specialized services in its correction.

CE2.8 in a practical course of maintenance of equipment, machines, or their components, from established conditions:-recognize your first level maintenance needs.

-Select tools or materials required to carry out peacekeeping operations.

-Carry out the various operations that can be considered world-class, planned or not, in the corresponding maintenance schedule.

-After the intervention, perform the appropriate operation checks.

CE2.9 in a practical course of elaboration of olive oil, seeds or edible fats, from established conditions:-recognize the sequence of operations that make up the process.

-Check the regulation of the silos, weighing, cleaning and classification of raw material, according to the technical instructions.

-Machines and equipment associated with each operation.

-Identify for each operation execution conditions, parameters to control, their appropriate values and actions to control in case of deviations.

C3: Apply techniques of extraction of olive oil, for oil seeds and edible fats, ensuring the required quality.

CE3.1 in a practical course of elaboration of olive oil, seeds or edible fats, from established conditions:-recognize the sequence of operations that make up the process.

-Machines and equipment associated with each operation.
-Identify for each operation execution conditions, parameters to control, their appropriate values and actions to control in case of deviations.

CE3.2 compare the adequacy of specifications of the final product with the characteristics of this.

CE3.3 analysis of machines and equipments of extraction during use; indicating, in each case, parameters and characteristics of these.

CE3.4 monitoring established controls to ensure that the conditions of production of olive oil, seeds and fats (temperatures, pressures, times).

C4: Apply the methods of storage of olive oil, for oil seeds and edible fats, to achieve the required quality.

CE4.1 in a practical course of storage of olive oils, oil seeds or edible fats, from established conditions:-check that the storage facilities meet the required technical specifications.

-Check that the thermal conditioning is required.

-To analyze the probability of contamination by vectors.

-Check that the constructive characteristics of the deposits meet the required technical specifications (buildings in inert material).

-Classify storage of product made according to the product category.

-Check that the machinery and equipment of warehouse racking comply with provisions of the plan of maintenance and cleaning.

-Check the identification of each storage tank, to avoid mistakes in the handling of these.

C5: Check the packaging process of olive oil, oil seeds and edible fats, examining the product flow, ensuring the required production and quality levels.

CE5.1 in a practical course of wrapping and packaging of olive oils, oils from seeds or edible fats, from established conditions:-recognize the sequence of operations that make up the process, and associated each with the necessary equipment.

-Enumerate the parameters to control, their appropriate values and actions to perform, in case of deviation.

-Check the tuning of the machines involved in the process.

-Check the characteristics of the packaging, packaging materials and packaging and packing materials that become part of the process, to verify suitability.

-Check the characteristics of the products that become part of the process, olive oil, oil seeds or fat, checking its suitability.

-Oversee the smooth running of the process, carrying out tests and checks of filling, closing, labeling, formed, or other established, performing properly in response to the obtained measurements.

-Monitor the specific measures of hygiene and safety in the handling of products and management of machines and equipment.

-Check that the effective control of weights takes place.

-Check that the dosage of the machines is required; Likewise check the status of calibration of the balance of contrast.

C6: Control programming production system and automatic installations of the productive process, guaranteeing optimum performance and energy saving in auxiliary services.

CE6.1 describe the performance and capabilities of systems and equipment for the production of heat, air, cold, treatment and transport of water, mechanical power and distribution and use of electric power transmission, checking its correct application.

CE6.2 associate different applications of ancillary services to the requirements of the machinery and processes of oils and edible fats, checking its correct operation.

CE6.3 in a practical course of control of automation facilities of obtaining of oils and fats, from established conditions:-Verify that all installed controllers meet the minimum conditions of operation, to ensure the smooth running of the process.

-Check that all the parameters that identify the automata, are within specified in the corresponding technical instructions.

-Check that automatic systems work properly, controlling times, temperatures, pressures and quantities and tours provided and, in case of deviation, apply the appropriate corrective actions.

-Check that the language of the installed automata is understood by all operators, verifying its correct execution.

-Check the operation and handle the elements of control, regulation and safety of equipment and auxiliary facilities.

Skills whose acquisition must be completed in a real work environment: C2 with regard to CE2.8 and CE2.9; C3 on CE3.1; Complete C4; C5 complete; C6 with respect to CE6.3.

Other capabilities: adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Learn new concepts or procedures and to effectively leverage the training, using the knowledge acquired.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

Convey information with clarity, of way to orderly, structured, clear and precise to respecting the channels established in the organization.

Contents: 1. Control at the reception of raw materials of oils and fat olives, seeds or fat reception process: stages or phases of the process of receiving of raw material (olive, turtos, granules or sheets and fat for removal).

Differentiation of processes, depending on the raw material to receive (olive oil in its different categories. Virgin, extra, refining, among others).

Machines and tools involved in the process of receiving of raw materials. Hoppers, conveyors, scales, among others.

Sequences in the advancement of the raw material.

Process of quality control during the reception of the raw materials.

Determination of levels of production, quality and performance at the reception.

2. controls in the extraction of oil of olive milling.

Boning and storage of pomace.

Milkshake.

Horizontal centrifugation.

Sieving.

Vertical centrifugation.

Management of by-products (alpeorujo).

Storage of pomace.

Decanting.

Storage in cellar.

Classification of oils.

Barrel of oil.

Expeditions in bulk.

Determination of levels of production, quality and performance in olive oil extraction processes.

Machines and tools involved in the process of handling of by-products and waste.

Storage of by-products and waste for recycling or treatment.

Traceability of by-products and waste during the extraction process.

Characteristics of the storage tanks.

Requirements and conditions of handling in the warehouse.

3. controls on seed extraction oil extraction.

Obtaining of granule depleted.

Desolventizado.

Obtaining of the solvent.

Toasted flour.

Grinding.

Storage of flour.

Miscela obtaining.

Distillation of the miscela.

Obtain oil.

Obtaining of solvent.

Removal of blades.

Obtaining sold out sheets.

Obtaining of solvent.

Distillation.

Obtaining oil from seeds.

Extraction of grain.

Exhaustion of the granule.

Desolventizado.

Toasted flour.

Grinding.

Obtain oil.

Obtaining of 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.

Control of production. Calculation of the performance.

Major equipment involved in the production of sunflower oils.

Characteristics of the storage tanks.

Requirements and conditions of handling in the warehouse.

Classification and composition of lots in the store.

Traceability of by-products and waste during the extraction process.

4. obtaining of margarine, and other edible fats different processes of hydrogenation process.

Heavy and mixed ingredients.

Emulsified fats.

Chilled.

Molding of dough.

Preparation of Edible fat.

Selection of oils.

Processes of hydrogenation, esterification.

Heavy operations, mixed, emulsified.

Cooling and moulding.

Recycling of by-products.

Storage of margarines and fats.

Transport of margarines and fats.

Coolers.

Shaper.

Classification by quality and technical specifications of margarines and fats.

Classification of margarine.

Vitamin margarines, with additives.

Major equipment involved in the production of margarine, and other edible fats.

Production control: calculation of performance.

Environmental conditions of storage (warehouse) room.

Characteristics of the storage tanks.

Requirements and conditions of handling in the warehouse.

Classification and composition of lots in the store.

Valorisation of by-products.

Management of generated waste.

5. Management and control of facilities and ancillary services in olive oils, seeds and fats industries heat production.

Cold production.

Production of air.

Treatment and transport of water.

Mechanical power transmission.

Distribution and use of electrical energy.

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

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the control of the production of olive oil, oil seeds and edible fats and their automatic production systems, which will be using one of the following ways:-academic training of level 2 (Spanish higher education qualifications framework) , Diploma or other upper level related to the professional field.

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

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

TRAINING module 6: CONTROL analytical and sensory of oils and fats edible level: 3 code: MF0570_3 associated with UC: apply techniques of analytical and sensory control of the process of elaboration of edible fats and seed oils, olive oil duration: 120 hours capabilities and evaluation criteria: C1: check sampling of raw materials auxiliary materials and final product.

CE1.1 describe the different sampling techniques.

CE1.2 determine controls to perform in making ours, explaining its causes.

CE1.3 coding of samples criteria.

C2: Apply quality control techniques, carrying out the timely physical and physical-chemical tests for raw materials, intermediates, auxiliary materials and finished products.

CE2.1 interpret the instructions of use of instruments of measurement, physical and physico-chemical parameters.

CE2.2 describe the fundamentals of various apparatuses of instrumental analysis, diagrams, determining what each described part is used.

CE2.3 define the parameters to control / optimize depending on the material to be analysed, for the correct use of the required instrument.

CE2.4 in a practical course of quality control of oils and fats, from established conditions:-interpret the results obtained from the analysis, relating through numerical calculations and/or graphics methods, the measured parameters and properties of the olive, seed oils and fats.

-Apply techniques of calibration for easy analysis, qualitative and quantitative instruments, applying the calculations of uncertainty associated with each case.

-Perform the most important physicochemical trials that define the characteristics of oils and fats.

C3: Control the documentation of trials and tests, in accordance with established operating procedures.

CE3.1 in a practical course of control of documentation of testing and analysis, from established conditions:-check that analytical reports correspond with order requests made to the laboratory.

-Check the records and results, verifying its proper placement and support of these.

-Check the limits of acceptance and rejection of the production process, and the associated corrective measures, in case of deviation.

-Check the documentation on the follow-up to the process, through the resolution of the corrective measures derived from the arising deviations.

C4: Verify that met the standards of good practices of laboratory work, security measures are installed, and related analysis and quality control measures of environmental protection.

CE4.1 in a practical course of testing in the workplace that apply and comply with the applicable regulations, from established conditions:-check the fulfillment of plans of occupational safety (individual protection measures).

-Check that the maintenance of instruments and equipment plans are carried out as determined.

-Check that the cleaning of the post work, handling of toxic products and waste management are according to certain plans.

-Check that you have access to the documentation of good work practices, safety measures and environmental protection measures.

-Check that the staff knows and understands the rules and measures of safety, environmental protection, as well as good working practices.

-Check that the staff, meets the environmental management of the waste generated in the execution of the test.

-Verify that the personnel complies with elimination of hazardous waste generated, technical instructions delivered to an authorised Manager.

-Supervise the laboratory personnel carrying their personal protective equipment, being suitable for the use of the equipment and testing.

C5: Characterizing and applying the sensorial methods for the determination of the organoleptic characteristics of olive oils from seeds and edible fats oils.

CE5.1 describe the sensory attributes of the olive oils, seeds and fats edible oils.

CE5.2 relate the sensory attributes of olive oils, oils from seeds or edible fats with its physiological basis.

CE5.3 describe the types of tests and the phases of preparation, implementation and evaluation of a sensory analysis (tasting of olive oils from seeds or edible fats oils).

CE5.4 describe the basis of scientific measurement of physical and chemical parameters, related to sensory attributes.

CE5.5 relate through graphical and/or numerical calculations the physico-chemical parameters with features sensory of the olive oils, seed oils or fats edible.

CE5.6 in a practical course of tasting of oils and fats, from established conditions:-classify the olive oil, oils seeds or edible fats depending on their organoleptic characteristics.

Skills whose acquisition must be completed in a real work environment: C2 with respect to CE2.4; Complete C3; Complete C4; C5 regarding CE5.6; C6 CE6.3, CE6.5 and CE6.6.

Other capabilities: adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Learn new concepts or procedures and to effectively leverage the training, using the knowledge acquired.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

Convey information with clarity, orderly, structured, clear and precise; respecting the channels established in the organization.

Contents: 1. sampling of food products sampling techniques.

Establishment of sampling techniques.

Systems for the identification and transfer of samples.

Conditions for the conservation of samples.

Sampling procedures.

Systems for the identification and transfer of samples: encodings.

Conservation of samples.

Conditioning of samples in suitable containers.

Applicable regulations of security in the handling of samples.

2. physical and chemical trials of olive oils, seeds and fats edible acid oils.

Peroxide index.

Moisture and impurities.

Fatty acids.

Sterols.

Waxes.

Fat saturation.

K232, K270.

Erythrodiol + uvaol.

Calibration of instruments and equipment of simple analysis.

Obtaining of analytical results.

Interpretation of results.

3. sensory analysis of olive oil classification of the olive oils, according to organoleptic analysis.

Definition of median of positive and negative attributes.

Description of the sheet profile of force olive oil tasting.

Normalization of a tasting, booth, copa room.

Description of the senses involved in sensory analysis (taste, smell and touch) olive oil.

Varieties of olive oil, organoleptic each of them recognition.

Definition and recognition of positive and negative attributes of olive oil (cholesterol, atrojado, stale, metal, rust, moisture).

Selection of tasters tests.

Evidence of maintenance of tasters.

Rules to follow, before and during the tasting of olive oils.

Influence of harvesting, production, storage and packaging, the organoleptic characteristics of olive oil.

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

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the application of techniques of analytical and sensory control of the process of elaboration of olive oil, oil seeds and edible fats, which will be using one of the following ways:
-Academic training level 2 (Spanish framework for higher education qualifications), Bachelor's degree or other upper level related to the professional field.

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

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

Annex IV professional qualifications: Professional family dairy industries: industries food level: 3 code: INA180_3 competition general manage a unit or section in the dairy industry, planning, preparing and overseeing the material and human resources, as well as the work needed to achieve the objectives set out in the plans of production, food safety, traceability, quality and environmental protection.

Competition UC0556_3 units: manage supplies, warehouse and expeditions in the food industry and marketing UC0557_3 support activities: program and manage production in food industry UC0558_3: cooperate in the implementation and development of the quality and environmental management in the food industry UC0571_3 plan: develop processes and determine the operating procedures for the preparation of milk consumption and milk products UC0572_3 : Control the preparation of milk consumption and milk products and their automatic production UC0573_3 systems: apply techniques of analytical and sensory control of the process of elaboration of milk consumption and dairy environment professional scope professional develops his professional activity in the area of production, development of products and services and organization of the food industry in relation to the quality and maintenance of equipment, Department dedicated to the production of milk for consumption in its various presentations and with derivatives and products dairy in general, entities of private nature, in large or medium-sized companies by self-employed. It develops its activity depending on, where appropriate, functional and/or hierarchical from a superior. You may have staff occasionally, seasonally or stable. In the development of the professional activity apply the principles of universal accessibility in accordance with the applicable legislation.

Sectors production is located in the productive sector of production of dairy desserts, yogurts, milk fermented and the like, milk of normal, enriched or special consumption, milk powder, concentrated and others, butter, ice cream and similar, and dairies.

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

Responsible for procurement managers of production heads of line or heads of plant in dairy industries managers of small-scale dairy industries collaborators of the Inspector-auditor quality and environmental control technicians in quality control in food industry food industries laboratory technicians responsible for food industries responsible for quality training associate (660 hours) MF0556_3 training modules: management of the warehouse and marketing in the food industry (90 hours) MF0557_3 : Organisation of a food production (90 hours) MF0558_3 unit: management of quality and environment in food industry (150 hours) MF0571_3: processes in the industry of milk consumption and products milk (90 hours) MF0572_3: production of milk consumption and products milk (150 hours) MF0573_3: analytical and sensory Control of milk consumption and products milk (90 hours) unit of competition 1 : Manage the supply chain, the store and the expeditions in the industry food and perform activities of support the marketing level: 3 code: UC0556_3 realizations professionals and completion criteria: RP 1: programming the supply of raw materials, auxiliaries and materials in the food industry, obtaining information from the relevant departments, to ensure the production, according to the production plan of the company.

CR 1.1 the supply of raw and auxiliary materials is determined, according to needs, using information from the departments of production over: stocks, suppliers, costs and other needs, according to company policy.

CR 1.2 the vendor offerings are selected, depending on the quality, price, warranty, delivery of products and approval procedure.

CR 1.3 the external orders are handled, according to deadlines and timing of provisioning.

2 RP: Manage the reception in the warehouse of external supplies and finished products, in food industry, verifying the input controls of each good according to the production company plan to ensure the distribution of the same.

CR 2.1 supplies and finished to receive each day or period information is transmitted, to the staff of the warehouse receipt, giving the corresponding documentation, according to work instructions, controls, and logs to make.

CR 2.2 the controls in the acceptance of supplies are made, checking their implementation and compliance with the instructions of the company's production plan.

CR 2.3 data regarding a: quantities, features, dates, provider and carrier, are determined through check of each good, being required by the warehouse control system.

CR 2.4 documentation of each batch of finished products is elaborated, considering the results of the checks carried out in the warehouse, in such a way that its characteristics correspond, fulfilling the plan of quality.

CR 2.5 before the reception in the warehouse supplies are controlled, assessing the results of the controls: amounts, dates, provider, features, among others and the approval procedure, depending on the quality of the business plan.

CR 2.6 external supplies are monitored by controlling the degree of compliance of providers in the delivery of supplies, comparing the conditions and deadlines agreed with the plan of quality.

3 RP: Manage the storage and preservation of finished products, raw and auxiliary materials, as well as the supply of products to ensure the operation of the production plant in the food industry, according to the production plan of the company.

CR 3.1 cleaning and operation of stores and equipment conditions are monitored, according to the plan of cleaning and maintenance, and in case of deviations observed, restoring the anomaly, according to guidelines set in the production plan.

CR 3.2 criteria for the location of the goods at the warehouse, are determined, taking into account the characteristics of the products, the identification and the optimal use of resources, in accordance with the technical instructions for storage.

CR 3.3 conditions of preservation of perishable products and the system of control of expiration dates, are incorporated into the work instructions, to avoid the losses according to the quality plan.

CR 3.4 characteristics, quantities, as well as flows, times, destinations and intermediate products to be dispensed, stores are established, according to production programmes.

CR 3.5 on the ground and inside the warehouse, transportation is organized, setting conditions, with respect to the movement of vehicles, itineraries, intermediate points and end, respecting the conditions of security and minimizing the costs, in accordance with the procedure of internal goods traffic.

CR 3.6 filling in registration of production supplies outlets, is verified, according to the outputs system determined in the production plan.

CR 3.7 instructions of the works for the management of the store are produced, whereas needs, staff characteristics and conditions of work, according to the quality plan.

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

CR 3.9 systematics to check inventory in the warehouse management is established, investigating possible differences in relation to inventory controls.

4 RP: Manage the issue of external orders in the food industry, fulfilling the specifications and claims received, to ensure the conditions of transfer, according to the production plan of the company.

CR 4.1 the issue of external orders is scheduled based on characteristics of the request, (stock in warehouse, time, distance, itineraries, costs), according to the contractual document.

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

CR 4.3 storage and, where appropriate, transfer of expired or rejected products, is available, informing the departments involved to decide on their fate in accordance with the procedure laid down.
CR 4.4 external orders expedition is organized, supervising lots, the same protection, check-out and the documentation accompanying it, in accordance with the operating procedures of the company.

CR 4.5 transport both supplies and expeditions is organized, whereas costs and according to programmes and timetables set forth in the company's production plan.

5 RP: Make purchases, selecting suppliers/customers, negotiating conditions and closing operations in the food industry, according to the received specifications, to ensure that orders or purchases are the ideal, according to the production plan of the company.

CR 5.1 the arguments for the sale of goods are defined, using goals and the image of the company, the characteristics and qualities of products and the market situation.

CR 5.2 new suppliers/customers are selected, fulfill the requirements for certification established by the company.

CR 5.3 plan visits to suppliers or customers is set, organising the programme of visits.

CR 5.4 visits plan concluded with suppliers and/or customers takes place, by means of structured interviews, applying technical sales, depending on the characteristics of the supplier or customer, demand and supply, own the company and this policy.

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

CR 5.6 purchases are negotiated with flexibility, subject to conditions established by the company and the type of customer/vendor concerned.

CR 5.7 the closure of operations of purchase and sale is controlled by controlling the conditions and characteristics of the order or purchase, (prices, discounts, transport, shipping, delivery, payment and other conditions), are within the range set by the company, subject to the customer/supplier and clearly specified in the contract.

CR 5.8 characteristics of trading operations already closed, are transmitted to the corresponding Department, according to the procedure laid down.

CR 5.9 suppliers/clients file stays updated periodically evaluating the executed operation, in accordance with the plan of production of the company.

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

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

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

CR 6.3 features and benefits of products, informs the present and potential customers in accordance with the communication plan.

CR 6.4 the launch of new products is established, applying test and market tests, with the specific r & d Department.

CR 6.5 information of application of test, remembrance and recognition of samples is obtained, according to the Department of Marketing, on the launch of new products.

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

7 RP: Collaborate in the control over the distribution network of the company, according to the contractual document, to ensure compliance with the objectives of the conditions contracted with distributors in relation to the characteristics of the raw and auxiliary materials, fulfilling the production plan of the company.

CR 7.1 chips with features of the raw and auxiliary materials of each supplier are updated, incorporating changes in the approval procedure.

CR 7.2 information on the conditions of storage and handling of products is transmitted to dealers to avoid damage.

CR 7.3 distributor exclusives, the raw and auxiliary materials concerning checks, verifying compliance in relation to the: prices of sale, realization of promotional campaigns, delivery and services post-sale.

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

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

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

CR 8.2 variations in prices, characteristics or commercial conditions of competition discussed, in accordance with the established ratios, according to the operative procedure.

CR 8.3 new trends in tastes or needs of the market of food products are detected, elaborating the report, according to the established procedure.

CR 8.4 sampling of the products of the competition takes place, in accordance with the plan of market established by the company.

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

CR 8.6 evaluation of the competing products is carried out, analyzing price changes, features and terms of trade, among others.

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

Professional context: means of production: general access and access restricted in documentary and computer support files. «Software» basis and specific applications of management and control of warehouse. Computer control and data transmission, barcode scanner devices and equipment. Equipment and storage facilities.

Products and results: procurement of raw materials, auxiliaries and materials in the food industry. Monitoring of the reception of external supplies and finished products warehouse. Managing the storage and conservation of finished products, raw and auxiliary materials. Organisation of the issue of external orders in the food industry. Selection of suppliers/customers and sales. Action advertising and promotion of products throughout the distribution channel. Control over the distribution network of the company in the food industry. Transmission of the information demanded by the company about the product and the market in the food industry.

Used or generated information: objectives of direction for stores. Stock and inventory controls. Criteria for classification, storage and conservation of goods (supplies, finished products, rejects). Cost data relating to storage. Production needs of procurement programs. External orders. Relations of suppliers, distributors, customers and carriers. Recommended types of goods transport systems. Manual operation of machinery and equipment used in the store. Detail of sales area. Forecasts of sales and purchases established by the company. Market studies on the sector, brands, prices, preferences, and others. Positioning of the brand. PGH (General plans of hygiene) records and records of HACCP (hazard analysis and control points critical).

Unit 2 competition: Schedule and manage the production in the industry food level: 3 code: UC0557_3 realizations professionals and completion criteria: RP 1: set different lines of production, in collaboration with other areas involved, whereas costs to ensure the continuity of production processes, complying with the production plan.

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

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

1.3 CR risk and uncertainty in different lines of production scheduled, are evaluated, using the techniques required in accordance with the production plan.

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

CR 1.5 made production programmes are subjected to contrast (or account) with other areas involved in accordance with the policy of production.

2 RP: Programming the quantities and the flow of raw materials, auxiliaries and materials needed, considering the needs of production, in accordance with the operating procedures of production to ensure the plan of production in the food industry.
CR 2.1 quantities, characteristics and the flow of raw materials, auxiliary materials, required in the manufacture of foodstuffs are scheduled from the Department of production according to the production schedule.

CR 2.2 production programme is carried out, taking into account needs and stock, customer orders and the reduction of costs of production according to the policy of the company.

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

CR 2.4 manufacturing orders are handled, taking into account the needs of production and delivery according to the calendar of expeditions.

3 RP: Control the production in food industry, whereas human resources, using management tools, in accordance with the plan of programmed control to ensure the production plan.

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

CR 3.2 human resources are selected and classified within the areas of work of the production line, according to the management of human resources for the manufacturing procedure.

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

CR 3.4 information needs for the management of the production in the food industry are detected and collected in accordance with the established plan.

CR 3.5 production control is set, using tools of management according to the specific plan.

CR 3.6 control measurement tools established in accordance with the plan of programmed control ratios of effectiveness and efficiency of production in the food industry.

CR 3.7 production in food industry is run under the supervision of the areas involved in accordance with the needs of manufacturing.

CR 3.8 preventive maintenance of production line machines is controlled, developing a planning of maintenance, in order to ensure their availability.

4 RP: Coordinate the Working Group in the food industry according to the programmed control plan, taking into account the process operations, resources and performance, to follow the plan's functions and powers established in the company.

4.1 CR sensitization and awareness of personnel develops with techniques that meet the company's human resources management policy.

4.2 CR allocation of tasks and responsibilities of each employee are performed by allowing the group to run and completed operations serving the designated objectives.

CR 4.3 training and training of the team needs are detected and set a record in accordance with the specific plan of the company.

CR 4.4 team directs and coordinates with established management tools, taking into account the required characteristics.

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

CR 4.6 the channels of promotion and incentives are considered evaluating this attitudes of participation, initiative and creativity of the workers in charge.

RP 5: Control the production process in different phases in the food industry, in accordance with the plan of programmed control to ensure the production schedule.

CR 5.1 types of control in the inspection points are determined, in accordance with the plan of production control.

CR 5.2 on-line process and according to the production schedule, production standards are ensured.

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

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

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

CR 6.1 materials, products and equipment costs are set, using the systems of assessment and necessary inventory in accordance with the production program.

CR 6.2 labour costs are set, using systems of valuation of inventories in accordance with the production schedule.

CR 6.3 the costs of final products are set using the systems of assessment and necessary inventories according to the production schedule.

CR 6.4 undergo valuation established production costs with other areas involved in accordance with the production schedule.

CR 6.5 identified costs inventories are managed in its entirety and sent to the Department involved for approval in accordance with the production program.

7 RP: Participate in the Organization of activities of prevention of occupational risks in the food industry, in the specific production unit in accordance with the policy of the company and the applicable regulations to preserve security.

CR 7.1 management of occupational risk prevention is supporting other departments responsible for and/or involved and according to the schedule of production.

CR 7.2 management of the prevention activities is given to staff involved through work in accordance with the production program sessions.

CR 7.3 necessary in the management of the prevention of occupational risks, the effectiveness and efficiency is participating in checking with the responsible Department.

CR 7.4 plan is subject to evaluation and periodic review by internal or external audits in accordance with safety and health, working in the same policy providing much information and/or documentation deemed accurate.

Professional context: means of production: general access and access restricted in documentary and computer support files. 'Software' base and specific applications of management and programming of the production in the food industry. Computer control and data transmission, barcode scanner devices and equipment. Equipment and production facilities and food engineering. 'Software' for the processing of data on record for machine maintenance.

Products and results: manufacturing lines in collaboration with other areas involved scheduled according to production plan. Programming the quantities and flow of raw materials. Controlled, attending to the needs of manufacturing production. Coordination of working groups. Control of the production process. Collaboration in the management of production costs. Participation in the Organization of activities of prevention of occupational risks in the production unit, in accordance with the policy of the company.

Used or generated information: address for the production objectives. Production controls. Classification criteria and priorities of production. Cost data relating to production. Production needs of procurement programs. Features and prices of raw and auxiliary materials. Catalogues and information about machinery and production equipment. Technical product information: features, production process and their influence. Characteristics of the finished products. Recommended types of food production systems. Manual operation of machinery and equipment used in the production. Listings corresponding to the State of the machines. PGH (General plans of hygiene) records and records of HACCP (hazard analysis and control points critical).

Unit 3 competition: Cooperate in implementation and development of the PLAN of quality and management environmental in the industry food level: 3 code: UC0558_3 realizations professionals and completion criteria: RP 1: collaborate in activities of management of the quality plan (GPC) in the food industry, according to the production plan of the company, for its application.

CR 1.1 collaboration in the management of the quality plan is carried out in the determination of information flows with involvement of the entire organization, ensuring compliance, to promote functional relationships and transmission of organisational processes to achieve a level of quality that is competitive on the market, rationality of costs and continuous improvement of the process.

CR 1.2 collaboration in the management of the quality plan is carried out on the basis of the development of documentary support, referring to forms and formats of instruction of work or specific processes, in such a way that once completed, constitute records of traceability, compliance with the objectives and activities set by the company.

CR 1.3 collaboration in the management of the quality in the food industry plan is established in relation to the elaboration of proposals for the improvement of procedures for the management of the quality plan, complying with the objectives and activities set by the company.
CR 1.4 collaboration in the management of the quality plan is based on the development of internal and/or external audit according to the quality of the business plan.

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

CR 1.6 collaboration on quality and food safety management plan is established in relation to development of activities of certification of the results of tests carried out on the ground and in other departments, ensuring the transparency of the certification schemes.

2 RP: Collaborate in activities of organization in the development of the Plan of environmental management (PGM) in the food industry, to achieve a sustainable development of the activity, complying with the objectives and activities set by the company.

CR 2.1 collaboration in the management of the environmental management Plan is carried out in relation to the production of the documentary support referred to forms and formats of the instructions work or specific processes, in such a way that, once completed, are records of traceability, according to the objectives and activities set by the company.

CR 2.2 collaboration in the management of the environmental management Plan is carried out in the development of the processes of internal and/or external audit according to the integral system of quality, complying with the objectives and activities set by the company.

CR 2.3 collaboration in the management of the environmental management Plan is carried out in relation to the elaboration of proposals for improving the management of the compliance with the objectives and activities set by the company.

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

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

CR 2.6 collaboration in the environmental management Plan is established in relation to the development of activities of certification of the results of tests carried out on the ground and in other departments, ensuring the transparency of the certification schemes.

3 PR: Propose actions for the improvement of process and product in the food industry, through the analysis of indicators of quality, control and evaluation of results, fulfilling the production plan of the company according to the objectives and activities set forth.

CR 3.1 process improvements, referred a: quality, environmental management, cost reduction or reduction of forces, among others, are established from the information obtained in the diagnosis of the causes that motivate the non-conformities, of situations beyond control and the deviations detected in established control values.

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

CR 3.3 deviations or changes detected in the quality of the product are transmitted to the Department or responsible interested.

CR 3.4 documentation on monitoring of the management of quality, environmental and personnel is made, conforming to the established standards, allowing easy interpretation in accordance with the objectives and activities set by the company.

CR 3.5 flow of information that will allow the participation of the staff in the improvements of the quality and environmental management system is established, according to the rules laid down, in accordance with the objectives and activities set by the company.

CR 3.6 develops document management that ensures conservation, update, access and dissemination of information concerning quality and environment, according to the rules laid down, in accordance with the objectives and activities set by the company.

4 RP: Collaborate in the elaboration of a system of monitoring and control of critical control points (HACCP) for food safety throughout the production process in the food industry to maintain the wholesomeness of foods, according to the production plan of the company, according to established guidelines.

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

CR 4.2 corrective measures are determined, to manage the dangers of food contamination identified.

CR 4.3 preventive measures established for each potential hazard are controlled, following the guidelines established by the company.

CR 4.4 periodic inspections of the food hazard analysis and critical control (HACCP) points are made, watching corrections and verifications whenever operations are modified or new operating conditions, established following the guidelines established by the company.

CR 4.5 information from the analysis of the data and reports from the production process of food industry register, by archiving them to order to ensure the quality of product, following the procedure laid down, in order to ensure the traceability and improvements in process and product.

CR 4.6 periodic training plan in hygiene and food safety checks that it is regularly taught to all operators.

RP 5: Monitor compliance with legal requirements and quality standards of the product, according to established guidelines to ensure the safety of the consumer.

CR 5.1 applies the legislation of the different administrations that affects the food industry, to ensure compliance with the required specifications.

CR 5.2 consequences of the application of the legislation, spread and made known to the staff of the company for its correct performance.

CR 5.3 the degree of compliance with voluntary standards adopted by the company, are identified, studying possible changes or improvements.

CR 5.4 selected, voluntary standards are implemented and operated on the basis of them, requesting its possible certification.

5.5 CR provisions and standards established and certified are kept updated and continuous revision in those phases of the process affected by the rule.

6 RP: Carry out the activities of information and/or training for the improvement of the development of the management system of quality (SGC) and the management system environmental (EMS), in the food industry, according to the production plan of the company, according to established guidelines.

CR 6.1 objectives training and information, in the implementation, development and maintenance of integrated quality system are defined, involving staff in the food industry.

CR 6.2 information/training for the achievement of objectives are set selecting material and personal resources and identifying materials capable of producing impact in the food industry.

CR 6.3 actions of training/information for the improvement of the development of the management system of quality (QMS) and management environmental (EMS) system, are defined, by means of instruments and evaluation criteria, adjusting them to the functional needs of the personnel in charge, resetting performances measures, and evaluating the results of the plans of training/information given.

CR 6.4 compliance (SGC) and (SGCM) in the food industry, sure, developing a participatory and atmosphere of collaboration, by raising the awareness of the workers in charge of and the establishment of application protocols.

Professional context: means of production: food security management software. Computer programs of prevention and environmental control.

Products and results: activities carried out the Plan of quality management (GPC) and food safety in the food industry. Carried out activities of organization in the development of the Plan of environmental management (PCGM). Process and product improvements in the food industry. Control of compliance with legal requirements and standards of quality of the product. Carried out activities of information and/or training for the improvement of the development of the management system of quality (QMS) and management environmental (EMS) system.

Used or generated information:
Legislation, regulations and technical regulations which apply to the sector. Planes of the facilities for the implementation of the programs L+D and d + d (cleaning, disinfection and disinsectization, deratization). Hygiene audit reports. Relationship of human resources. Quality manual. General, operating procedures and work instructions. Quality control records. Letters of service. Parameters to analyze, limits them and influence on the final product. Result of analysis and testing of quality (internal and external). Instruction manuals for appliances and equipment of quality control. Characteristics and formats of final products, including information collected in tags and signs. Other certificates. Regulations and environmental regulations applicable to the sector. Control plan and waste minimisation. Analytical reports of control of environmental parameters. Reports of audits, Diagnostics, and environmental audits. Relationship of human resources. Food, Community directives, regulations and Royal Decrees. Ministerial orders, applicable laws. Environmental regulations, applicable food safety and occupational risk prevention. PGH (General plans of hygiene) records and records of HACCP (hazard analysis and control points critical).

Unit 4 competition: Develop processes and determine the operating procedures for the preparation of milk consumption and milk products level: 3 code: UC0571_3 realizations professionals and completion criteria: RP 1: determine the characteristics of quality of raw materials, auxiliaries and materials will intervene in the processing and packaging of milk consumption and milk products to ensure production and quality required, complying with the general production plan and the applicable regulations.

1.1 CR the relationship of qualities of raw materials like milk, cream and auxiliary substances (additives, adjuvants, among others) that are to be used in the manufacture and packaging of milk consumption and milk products, are set, taking into account the technical specifications, certification of providers, quality of subsequent processes requirements, the type of product and that can be processed with the resources and equipment available in the productive context of the organization.

CR 1.2 the type of alterations that may occur in the milk, dairy products and other raw materials, are determined, based on biology and physico-chemical and nutritional composition of them.

CR 1.3 changes in physico-chemical and microbiological characteristics by materials are defined after the pretreatments to storage, controlling measures to make undesirable changes do not occur.

1.4 CR additives, adjuvants and auxiliary materials used are specified, checking that they are authorized, knowing their fate and function in production processes, and discarding prohibited according to the legislation for industries of dairy.

CR 1.5 controls the received raw and auxiliary materials are determined, considering the requirements of quality of the final product, using analytical techniques according to their characteristics, as well as the transport of the same.

CR 1.6 characteristics of wrapping and packaging materials are determined according to requirements for these materials, according to the typology of the product, complying with the general production plan and the applicable regulations.

1.7 CR margins or tolerances allowable on the characteristics of raw materials and auxiliary materials are set in the operating procedures, according to regulations and the company's quality system.

CR 1.8 relationship approved suppliers of raw and auxiliary materials of products and dairy, are determined, considering the alternatives offered by the suppliers, fulfilling the production costs set out in the production systems.

2 RP: Develop processes of the different dairy products and milk consumption, establishing treatments, conditions, or control in each type of product parameters to achieve the levels of production and quality to comply with provisions of the general production plan and the applicable regulations.

CR 2.1 technical specifications of the processes of consumption milk and dairy products are defined, decomposing in an orderly sequence of stages or phases that ensures completion of the product, such as operations and their sequence, flow or direction of the product, required machines, procedures and methods of work, incoming and outgoing products, processing and waiting times , systems and types of controls to be carried out, according to preset parameters of quality.

CR 2.2 processes of milk or products dairy are determined, by setting the parameters in relation to the guidelines of quality control as specifications of incoming and outgoing products, controls and tests to be carried out as well as the margins of tolerance laid down to ensure the quality, that allow to reach the final requirements and levels of cleaning reach ensuring a hygienic production, complying with the provisions of the general production plan and the applicable regulations.

CR 2.3 distribution in plant equipment and machinery is established, whereas criteria of safety, quality and versatility, avoiding interference in the process, guaranteeing minimum travel products, according to the flow of materials, the stages of the process based on the inputs and outputs of material, critical paths and areas of servitude in order to achieve the objectives of production meet the standards of plant distribution.

CR 2.4 the processes milk and products milk are determined, whereas the provision of human and material resources, defining the characteristics of the jobs and the qualifications of the operators involved in the execution of the process, compliance with provisions of the general plan of production.

CR 2.5 origin and causes of alteration of milk consumption and milk products are identified, in order to take the appropriate measures to prevent the emergence of any contamination or defect.

CR 2.6 packaging and packing processes are determined, by specifying the conditions of time, quantity, quality and materials, as well as the required quality controls.

2.7 CR data and information to register on the development of the different stages of the process of elaboration of dairy products are determined, establishing required software support of the process, ensuring the completion of the product, as required in the business plan of production.

3 RP: Establish procedures operating for the processing, packaging, and packing of milk consumption and derivative dairy products, to set in each development and treatment conditions and parameters of production and quality control.

3.1 CR the rheology of the fluid and the rheological tests are taken into account for the choice of equipment the development of consumption of milk and dairy products.

CR 3.2 parameters of temperature, pressure, quantities, concentrations are set according to the conditions required by each operation to be carried out.

CR 3.3 mechanisms of transmission of heat, the water vapour in the industry, the transfer of matter and chemical reactions that take place in different processes are specified, in order to decide the basic operations to apply.

CR 3.4 the instruction manuals for the different operating procedures of development of consumption of milk and dairy products are made, considering the specifications of incoming and outgoing products, the control parameters, tolerances, measuring systems and corrections, times of operation (including set-up and planned incidents times), treatments, products, methods and periodicity of cleaning or minimizing the risk of accidents at work or occupational diseases.

CR 3.5 management pathways are developed in such a way that each operator has the manuals or technical owner of products for the execution of work in a clear and complete instructions.

CR 3.6 instructions on the processing of milk consumption and products dairy is transmitted, conforming to the established formats, and using a language and terminology easily understandable for production operators, including specifications of incoming and outgoing products, control parameters, tolerances, systems of measurement and corrections, tooling and machinery adjustments, operation and development of machinery; as well as the possible incidents in accordance with the established and techniques characteristic of used machines, the checks and tests to be carried out and the margins of tolerance laid down.

3.7 CR possible failures or disturbances during the manufacturing process are identified, proposing corrections listed in the various industrial processes of processing of milk consumption and products dairy, avoiding the appearance of any contamination or defect.
4 RP: Adapt the documentation and specific technical information and information required for the development of processes and operating procedures, complying with the general plan of production.

CR 4.1 document management system is established in such a way that they allow quick access and a fast transmission of information, in order to have the corresponding monitoring on production and quality of products.

CR 4.2 external documentation (technical information), as the one generated internally for each process, is classified in accordance with the management system established, encoding it and archiving it, as established.

CR 4.3 registered data information is obtained, in order to bring about improvements in the development of procedures, and better monitoring of traceability and critical points of control (HACCP).

CR 4.4 document management system is integrated with the information derived from records of traceability and the 'manual of hazards and critical control points', in order to obtain evaluable references.

Professional context: means of production: equipment and software applied to the development of processes. Data transmission equipment. Portable data transmission equipment.

Products and results: developed manufacturing processes. Materials and/or final and intermediates, specified controls. Processes and procedures developed packaging production and packaging. Programming and development of processes. Guides & adapted hygienic practices and operations.

Used or generated information: methods for the analysis of processes. Techniques for preparation of operating procedures. Time calculations. Processes for obtaining, processing, processing and preservation of consumption milk, dairy products and cheese, wrapping and packaging processes. Techniques of recording, processing and communication of information. The company medium-term planning. 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, capacity, utilization, news. Information collected on process execution. Specifications of products. Quality test results. Operating procedures, work instructions. Production program. Equipment instruction manuals. Market information. Food prevention of occupational risks, environmental and safety regulations. Signs of cleaning. Manual analysis of hazards and critical Control points. Work of wrapping and packing instructions and procedure manuals. References for materials and products. Parts of work, records and incidents. «In situ» quality test results. The final documentation of the batch records. Manual control of critical points, DDD (disinfection, disinsectization and deratization) records. Records of self-control. Records of traceability and identification products.

Unit 5 competition: Control the elaboration of milk of consumption and of products dairy and your systems automatic production level: 3 code: UC0572_3 realizations professionals and completion criteria: RP 1: control the reception of the raw and auxiliary materials and the supply of the production unit to ensure domestic supply and the coordination between the various stations and sections of work doing the production plan and the applicable regulations.

CR 1.1 conditions of means of external transport used in the supply of milk and auxiliary raw materials are controlled, verifying through periodic reviews, that they comply with the requirements set forth in the general plan of the company's production.

CR 1.2 marking of incoming goods is controlled, checking it occurs through (symbols and signs) coding systems used in the sector, allowing its identification or location, checking the location in the warehouse.

CR 1.3 filling in the documentation that accompanies the raw and auxiliary materials is controlled; verifying it is performed according to the requirements of the general production plan.

CR 1.4 the raw materials at their reception are checked, verifying that they identified, depending on whether they are for stock or for the manufacture of a specific work order; informing, in this case, the production department.

1.5 CR errors or discrepancies are detected in the State, quantity or quality of the inbound and auxiliaries, dairy raw materials required in production of milk consumption and milk products; applying the parameters of acceptance or rejection, issuing a report about its acceptance, reservations raised or rejected.

CR 1.6 media routes and conditions for transport in plant are controlled, verifying that they are held, minimizing times and routes, avoiding the crossing of lines, ensuring the integrity of the products and signaling security measures, compliance with the applicable rules.

1.7 CR amounts, times of departure and destination of the finished products, by-products and waste points are controlled, ensuring that they are conducted in collaboration with other units or services, in order to ensure the continuity of the process.

CR 1.8 the conditions of storage and conservation of raw milk starters are controlled, verifying compliance of parameters and stacking of goods and are carried out according to specified procedure manuals.

1.9 CR internal supply of raw and auxiliary materials is controlled, verifying that it is organized in accordance with the store, fixing order procedures and points, moments and forms of delivery that permit to guarantee the compliance of the production program.

CR 1.10 intermediate storage of incoming raw and auxiliary materials (points, disposal, and minimum and maximum amount), verifies that it occurs, with the required transfer media, optimizing the available space, the synchronization between the various positions of work or sections, complying with the provisions of the general plan of the company's production.

2 RP: Control the preparation, cleaning and maintenance of machines, processing and packaging equipment and facilities and auxiliary services of processing of milk consumption and products dairy to avoid equipment failures and cuts in energy supplies, serving the production plan and the applicable regulations.

CR 2.1 the use of space in the area of production of milk consumption and products milk, it is checked, verifying that the provision of machinery and equipment is required, getting the sequence and timing of established operations and maximum use of the space.

CR 2.2 preparation of required equipment as and tooling changes, formats, settings and operating state, among other things, machines, equipment preparation and packaging and auxiliary facilities are checked, verifying your correspond with the requirements of the maintenance of the company business plan, controlling that cuts, or jams do not occur in the operation of the processes.

2.3 CR observations and controls established to ensure that general plant services provide the supply pressure, steam, cold and energy, required are checked, verifying compliance with energy requirements set out in the plan of the company's overall production.

CR 2.4 shares of first level of equipment and machinery are checked, verifying that they are allotted to the own staff or personnel of maintenance, depending on the nature of them, making sure that the execution of the required work, are performed, without interfering in the production process.

CR 2.5 compliance with maintenance plans of the elements of measurement, transmission, regulation and required automation throughout the production process, checks, monitoring from the documentary record of the actions carried out.

CR 2.6 the operation of the equipment is checked, verifying that they are detected and correct any anomalies identified as Premier or giving notice to the maintenance service, collaborating with special services in the development of programmes of preventive and corrective maintenance in order to avoid the interference of these programs with the process of milk consumption and products dairy.

CR 2.7 cleaning, disinfection and sterilization areas, equipment and machinery (calendars, schedules, staff, conditions and signalling), checks, verifying that it occurs, as set out in the plans of cleaning, security and disinfection of the company, by means of the documentary record of all the actions performed.

CR 2.8 consumption and the needs of the production equipment is checked, verifying that they rationalized taking into account the capabilities of the auxiliary services, optimising both energy and water resources.
3 RP: Control the realization of the pretreatments and incorporation of substances which are carried out with specific techniques, to ensure that products with the quality, hygiene and production levels, as set out in the business plan of production, are obtained complying with the applicable rules.

3.1 CR processes of aeration, sanitizing, nonfat, thermization, pasteurization, cooling, homogenization, concentration, and others, which will serve as base for semi-finished future mixes or standardized commodity base of finished products, they are checked, verifying that they occur in relation to the sequence and amounts, according to the guidelines set in the business plan of production.

3.2 CR parameters of control systems of manufacture or automated installations (times, temperature, humidity, speed of air, among others) is checked, verifying that they are within the required limits, complying with the characteristics of the product.

CR 3.3 characteristics of the final product as consumption milk, cheese and desserts, among others, obtained through the application of treatments incorporating substances and standardization in protein, fat, extract dry, among others, are controlled, making sure that it corresponds to the established in the bread production, through interpretation of the results of the analysis of self-control; allowing, where appropriate, correction of the operating conditions.

CR 3.4 filling in traceability records and the corresponding to the hazard analysis and critical control points systems, is controlled, checking it occurs pursuant to the general plan of production.

CR 3.5 unit installations are checked, verifying that they are equipped with signage, equipment and means of safety and emergency regulatory, compliance with the applicable rules.

CR 3.6 dairy materials used as the basis for mixtures are checked, verifying that they meet the conditions laid down according to the characteristics of each semi-finished, tests of self-control of quality.

3.7 CR destiny and conditions of maintenance of products dairy (milk, cream, and others) treaties is controlled, verifying the application of the physical, or thermal treatments according to the production plan.

CR 3.8 taking of samples and the self-monitoring of quality control, checking, through monitoring that is done according to the requirements of the quality control in the form and time to ensure that the composition of the final mixture is within the parameters laid down in the specifications and, in the case of deviations, are relevant corrections and adjustments so that the mixture meets the margins indicated in the formulation.

CR 3.9 management refers to the process of reception and previous treatments of the milk flow, controlling, checking that it carries out in accordance with the programme established in the general plan of production, controlling the continuity of the production process.

4 RP: Controlling the operating systems of production of liquid, powdered, concentrated consumption milk, cream, butter, ice cream, dairy desserts, yogurt, fermented milks, cheese and other products that run on the unit with the yields in quantity and quality to resolve presented contingencies and achieve levels of production laid down in the general plan of production, compliance with the applicable rules.

CR 4.1 data, with availability of the equipment, raw materials and consumables required, control, verifying that they are in accordance with it, solving the contingencies presented.

CR 4.2 the start or continuation of the process checks, verifying that the progression of the product through the various operations, runs in the times envisaged without interruptions or withholding and that first loads or completed units meet the requirements set forth in the general plan of production.

CR 4.3 personnel actions and different operations of the process are checked, verifying that they are held over time in the form designated by the instructions and relevant manuals, so that the control parameters are maintained within established ranges.

CR 4.4 deviations arising in the parameters are interpreted in situations of lack of control of the process determining the causes and ordering actions to stop or renewal of the affected operations.

CR 4.5 anomalies in the operation of the equipment are detected, indicating and assisting the operator in the corrective measures or requesting the performance of maintenance with a language specific and precise.

CR 4.6 operations are supervised, verifying compliance with established security measures to minimize the risks, improving the mode of acting of the worker or incorporating complementary measures if not.

CR 4.7 claims it and scheduled production quality checks, verifying that he gets at times and with consumption and anticipated costs; detecting, otherwise, the causes and making corrections in the distribution of resources and allocation of work.

5 RP: Controlling the execution of processes of packaging and packing of dairy products and milk consumption, checking yields and attending the contingencies presented so that it may take pursuant to the general plan of production, compliance with the applicable rules.

CR 5.1 the choice of packaging for each type of dairy product is checked, verifying that it is performed, taking into account the capacity and design, complying with the requirements of the general plan of production.

CR 5.2 washing of containers of dairy products is checked, by sampling as required, immediately before filling to eliminate dirt accumulated during storage.

CR 5.3 the filling is controlled, checking through controls at planned intervals, it is made of either manually or automatically, as specified in the plans of production, fulfilling the requirements of the general plan of production.

CR 5.4 filling of containers is checked, verifying through review of the documentary record of the carried out actions to regulate the required parameters of temperature, clearance header and the weight of the container, among others, fulfilling the requirements of the general plan of production.

CR 5.5 closures of filled containers are checked, verifying that they are carried out of tight, carrying out controls at established intervals.

CR 5.6 full containers are checked, verified by sampling that are transferred to the machines of conditioning and packed, as set forth in the general plan of production.

CR 5.7 the data printed on the labels are checked, verifying that they are correct and comply with the rules regarding lots, expiration dates and data traceability, fulfilling the requirements of the general plan of production.

CR 5.8 means of transport used are checked, verifying that they conform to the size of the goods, comply with the applicable rules of risk prevention in its management.

6 RP: Control the programming and control of manufacturing systems parameters or automatic installations of dairy products and derivatives to achieve a process of sequential, continuous and uninterrupted, according to provisions of General technical specifications.

CR 6.1 time, temperature, pressure, quantities, parameters are monitored throughout the production process, automatic installations, through Automation; verifying, through information provided by automats, the adjustment is made according to the conditions of operating procedures, complying with the applicable rules, adapting the partial and total processing time to production needs.

CR 6.2 control of operations programs are checked, verifying that they run according to what is established; contrasting the results obtained with the conditions of each operation, according to the General technical specifications, allowing specific modifications to ensure correctness and process improvement.

CR 6.3 failures in the transmission of signals of input and/or output, if any, is overcome by means of manual or from the control panel, to allow the continuity of the process.

CR 6.4 simulation of the first charges or units processed checks, verifying that the transmission occurs without fail; allowing that the execution of the sequence of the remaining operations are carried out, the advance of the product it is produced according to time and planned routes, the preparation of equipments is established and each operating conditions are as required, as well as the products obtained and they comply with the specifications of the general plan of production.

Professional context: means of production:
Equipment and software applied to the Organization and scheduling of production. Transport of fluid and solid equipment. Tanks, silos, hoppers, tanks. Mixed teams: of solids, digesters, mixing tanks, carbonators, dispensers, injectors. Machinery for the formation of Pasty and the agglomeration of solids: kneading machines, shapers. Separator equipment: filter, filtering membrane equipment systems, vats of coagulation and drainage, aspirator, centrifugal dishes. Homogenisers, extraction facilities: presses, diffusers, evaporators, spray, freeze dryers, desolventizadores. Facilities and equipment for heat treatment of heat: thermization, pasteurization, UHT or sterilization, cold: coolers, tunnels of cooling and freezing, refrigeration Chambers, freezers, frozen refrigerated Chambers. Units or air conditioned Chambers. Facilities culture ferments, tanks for controlled fermentation, crystallizers, oil mill, oil mill in continuous. Panels of control, SCADA of the process, stands with centralized information from the process computer. Packaging lines: training and preparation of containers, llenadoras-dosificadoras vacuum, aseptic, seamers, labelling and banding. Packaging lines: formation of the bracket, packing machine, agrupadoras, case Packers and palletisers, shrinkwrappers, labeler.

Products and results: program and production forecasts. Program and request for supplies, consumption forecasts. Distribution and allocation of human and material resources. Coordination and control of the maintenance, requests for assistance. Limpieza-desinfeccion program. Consumption milk, cheese and products dairy in general, in its elaboration. Supervision of the production in quantity, quality and deadlines. Parts of relay. Assessment of costs. Needs of training in the unit.

Used or generated information: Organization of production methods. Programming techniques. Methods of control of production and production factors. Methods of calculating costs. Systems for the improvement of production systems. Address and group instruction techniques. Techniques of recording, processing and communication of information. Processes for obtaining, processing, development and conservation of dairy products, consumption milks and cheeses wrapping and packaging processes. Control of processes and quality procedures. Procedures for cleaning and disinfection Plan and general production targets of the company and individuals in your unit. Quality plan. Technical specifications of the products. Development of processes. Manuals of procedures in production. Parameters to control and influence in the product. Relationship of human resources, their qualifications. Manual of instructions for use and maintenance of machines and equipment. Technical recommendations for the cleaning and disinfection of equipment and facilities. Cleaning equipment instruction manuals. General regulations of the sector. Computer methods of data processing, statistical methods. Rules, regulations and official methods of testing and analysis. Protocols. Registration, test bulletins and analysis documentation. Reports. Written standard operating procedures, equipment manual. Official test. Registration of microbiological analysis. Environmental protection, food safety, risk prevention legislation. Use of individual protective equipment manuals. Manual use of prevention and attack on the emergency teams. With applicable rules on handling chemicals. PGH (General plans of hygiene) records and records of the HACCP (hazard analysis and critical control points) system.

Unit 6 competition: Apply techniques of analytical and sensory CONTROL of the process of elaboration of milk consumption and milk products level: 3 code: UC0573_3 realizations professionals and completion criteria: RP 1: monitoring the application of the sampling plan in plant, in accordance with the general plan of quality for each type of sample throughout the productive process of milk consumption and milk products.

CR 1.1 sampling is controlled, checking is done, following the procedure laid down for each type of sample and product, at the time and with the set frequency.

CR 1.2 determination of sampling points of production of milk and dairy products, and possible improvements to be incorporated before possible deviations detected in microbiological control is determined, collaborating as required with the quality Department.

CR 1.3 sampling is controlled, checking that he is performed according to the type of specimen with the required frequency, at the established points, amount, using the specific material.

CR 1.4 lots of milk consumption and milk products sampled are checked, verifying that they are representative as the selection at random from a number of units, according to provisions of the general sampling of the company plan.

CR 1.5 sampling is controlled, checking its coding for the transfer to the laboratory, is identified in relation to the date, lot number and product type.

CR 1.6 sampling is controlled, checking that the initial preparation of the same is required for the type of test test conditions of conservation, stability, as well as its opening is carried out taking precautions during the required aseptic manipulation.

RP 2: Controlling the quality of milk and other raw materials, ingredients, packaging and packaging materials, finished and semi-finished, dairy products by carrying out physical or physicochemical tests appropriate to verify compliance with established quality plan.

2.1 CR teams and physical or physicochemical testing instruments as pH meter, viscometer, among others they are calibrated and prepared according to standard laboratory procedures.

CR 2.2 the milk sample is prepared for the trial, according to the assigned procedure, carrying out the operations required in the conditions of cleaning and asepsis, in the analysis of milk and products dairy process, in order to avoid interference or contamination in the development of the analytical tests.

CR 2.3 analysis and identification tests are performed, quantifying parameters such as acidity, activity of water, humidity, pH, chloride, total nitrogen, protein, fats, presence of inhibitors, dry extract, lactose, sucrose, and other indicators according to the rules official, using the parameters according to the analytical protocol established and, where appropriate, identified substances and deviations from the previously established standard.

CR 2.4 quality of packaging in the production of dairy products is controlled, checking the tightness of containers required, ensuring the quality of the final product packaging.

CR 2.5 packaging quality is controlled by means of determination of physical parameters (porosity, tinned, repletion and others), following the Protocol analysis, ensuring optimal conservation.

CR 2.6 physicochemical tests results are recorded in appropriate grooves previously entered, reporting of anomalies detected.

3 RP: Control the quality of fresh milk and other raw materials, ingredients, semi-finished and finished products by carrying out microbiological tests required to detect possible microbial infections.

CR 3.1 sample milk and other raw materials is conducted in dissolution and concentration depending on the tests to be done, using the techniques required to the type of sample.

3.2 CR samples of milk products and dairy are prepared/set/stained for microscopic, attending to the designated procedure observation.

CR 3.3 microorganisms are identified in the dairy products, using miniaturized galleries of bacterial identification and rapid identification techniques, according to protocols of quality control.

CR 3.4 microorganisms are isolated in the dairy products, using all means of isolation and following quality control protocols.

CR 3.5 micro-organisms that affect the milk and dairy products are calculated, using the total microbial count; by registering, according to established protocol, and reporting the results and anomalies detected, according to the quality plan.

CR 3.6 the results are recorded in the media assigned to the effect.

CR 3.7 samples not used in microbiological analysis or remainders, prior to disposal, control, verifying that they disposed of according to the quality control protocols, depositing them in the expected places.

4 PR: Get the results of tests and trials, through specific calculations for its interpretation and reporting, established according to the comprehensive quality control in the company.

CR 4.1 data obtained from tests, tests and comparisons on products and dairy are calculated, using formulations for their subsequent registration and interpretation which ensures traceability at all times.

CR 4.2 results are recorded in the support established, in relation to the calibrations and checks of the equipment and measuring instruments, noting dates, variations and revocation of the gauge, preserving them and updating the results.
CR 4.3 systematic collection of recorded data is performed, allowing after his performance, that established the limits of acceptance or rejection of the production process, as well as the corrective measures required for the restoration of the productive process, as determined in the quality plan.

CR 4.4 final report is produced, incorporating data from the title, number of report, dates, purpose of study, identification of the sample, detail of the shot's sample, summary of the analytical method followed, calibration and control the standard used, results, interpretation of results and signature of the responsible.

CR 4.5 records and documentation are kept and updated on the assigned stand.

5 RP: Perform the sensory analysis of consumption of milk and other dairy products to determine the rheological and organoleptic characteristics.

CR 5.1 the organoleptic characteristics of the products and dairy are determined, through sensory analysis required, according to the product subject to study, using statistics as a system of analysis of the results, giving reliability to the results.

CR 5.2 sensory analysis is performed by panels of tasting, using material of tasting that complies with provisions of the sensory analysis procedure.

CR 5.3 the sensory evaluation is used in the development of new products and dairy, in the comparison of products, 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 ranges established in the specifications for specific sensory analysis.

CR 5.5 sensory measures are correlated with those obtained by chemical or physical methods.

CR 5.6 statistics relative to the sensory analysis of the milk from dairy products and consumption, is used as a system of analysis of the results, obtaining the appropriate conclusions.

Professional context: means of production: instruments and apparatus for measuring the physical and physico-chemical parameters of substances: shaping, hydrometer, Refractometer, viscometer, pH meter, polarimeter, scales, termo-balanzas, instruments for measuring hardness of the curd. Equipment and instruments for sampling. Standard operation procedures. Equipment of instrumental techniques. Computer applications and programs required. Material for basic operations. Volumetric material. Digesters, Titrators manual or automatic. Hood. General microbiology laboratory material. Instrumental seed. Incubation and sterilization equipment. Optical equipment. Material of microbial count. Computer equipment. Laminar flow. Water analysis (physical, chemical and bacteriological) equipment.

Products and results: dairy products identified or measured parameters and substances. Records of the measures. Solutions, reagents, results identification and measurement of analytical components. Analysis records. Samples, finished products: microscopic preparations. Culture media. Micro-organisms identified and recounted. Registration documents of data and results of measurement and identification in the unit and required precision. Sampling form. Historical product. Records and reports of trials and analysis of milk and products dairy. Effluent disposal conditions.

Used or generated information: operating instructions written for each instrument. Methods of physical and physicochemical testing of milk and milk products. Method of calibration. Procedure of registration of data. Safety rules and environmental. Methods of sampling and sample preparation techniques. Statistical methods of presentation of the results. Standard operating procedures of trial for milk and dairy products. Analytical chemical methods of qualitative and quantitative type. Optical methods. Acting methods. Standard operation procedures. Sampling procedures. Computer methods of data processing, statistical methods. Rules, regulations and official methods of testing and analysis. Protocols. Registration, test bulletins and analysis documentation. Reports. Information: standardized written procedures, equipment manual. Official test. Registration of microbiological analysis. With applicable rules of prevention of occupational risks, environmental protection and food security. Use of individual protective equipment manuals. Manual use of prevention and attack on the emergency teams. Rules of handling chemicals. Manual of quality, Autocontrol system, hazard analysis and critical Control points, traceability system. Instructions for setting up the tasting panel. Manual of procedures for sensory analysis. Instructions for the registration of sensory analysis.

TRAINING module 1: management of the warehouse and marketing in the industry food level: 3 code: MF0556_3 associated with UC: manage supplies, warehouse and expeditions in the food industry and marketing life support activities: 90 hours capabilities and evaluation criteria: C1: Scan programs of purchasing and supply, according to a plan of logistics.

CE1.1 expressed the points to take into account in the elaboration of a plan of supply of goods in accordance with the logistics plan established by the company.

CE1.2 use the calculation systems needs of provisioning of different materials from the expected consumption.

CE1.3 estimate the pace of procurement suitable for different materials, depending on their characteristics and consumptions and of the procurement plan.

CE1.4 specify the conditions of presentation and information on orders, according to the procurement procedure, to avoid errors and confusions in the reception.

CE1.5 identify the factors to consider in the selection of the raw materials, auxiliary and other materials to buy, according to the established procedure.

CE1.6 in a practical course of production needs, where an order is made:-calculate the quantities of each commodity to a production cycle.

-Detailing the characteristics that must comply with the materials.

-Calculate the optimal order size.

-Estimate the price of the order.

-Make calendars purchases and goods receipts.

-Fill out order forms to providers of budgets, as well as conditions for inside the company.

C2: Evaluating systems of management of stocks of raw materials, auxiliary and foodstuffs semi and produced according to the plan of logistics.

CE2.1 determine the overall results of an inventory, in accordance with the criteria established for the preparation of inventories. From the data of stock in warehouse (number, quantity, kinds, prices).

CE2.2 analyze possible causes for discrepancy between registered stocks and made counts.

CE2.3 describe the procedures of management and inventory control.

CE2.4 describe the various systems of cataloging of products, in order to enable its proper rear location.

CE2.5 describe the variables that determine the cost of storage, in accordance with the established ratios.

CE2.6 rating movements and stocks of raw materials, consumables and finished products according to accepted accounting methods (average price, weighted average price, LIFO (Last Input First Output), FIFO (first input first output).

CE2.7 recognize and handle methods of calculation and representation of different levels of stock (minimum, security, medium and maximum), as well as indexes of the same rotation.

CE2.8 in a practical course which provides the initial value of different types of inventories, cost of storage, rhythms and cost of operations of production and sale, scrap boards and a physical count data:-sort inventory by applying one of the most common methods.

-Calculate the average period of storage and manufacturing.

-Identify points from intermediate storage, volumes and conditions.

-Identify differences of stocks according to the estimated balance count, arguing its possible causes.

-Develop timely control documentation.

C3: Analyze the process of storage, internal distribution and handling of different supplies of the food industry, in accordance with the established operating procedure.

CE3.1 identify different areas of a store type and describe the characteristics of each of them.

CE3.2 describe phases that are essential in the process of storage of goods and supplies, according to the operational plan, identifying the tasks necessary to carry out properly the storage cycle, grouping them around jobs.

CE3.3 characterize the variables that affect the Organization of a warehouse, by deducting the effects of each of them in the spatial planning.

CE3.4 recognize the means of manipulation used in the storage of food products, their applications and capabilities, by specifying the applicable health and safety measures.
CE3.5 associate means and procedures of handling goods to different types of products, taking into account the physical characteristics of the same, as well as spaces, easements and warehouse and plant tours.

CE3.6 describe the conditions and precautions to take in food storage and others (cleaning products, by-products, waste, packaging, packaging), according to the plan of good handling practices.

CE3.7 determine the environmental conditions for the storage of the products, according to the labels and the guides to good practice.

CE3.8 determine, through sketches, the internal distribution of the various products based on the guidelines of internal distribution.

CE3.9 represent possible flows and internal routes of products to optimize the space, time and usage of them.

C4: Characterize models of plans receiving, forwarding and transport, food industry, based on established guidelines.

CE4.1 identify the characteristics of the different means of transport and the environmental conditions necessary to move food products.

CE4.2 recognize and interpret regulations on protection in the transport of products of the food industry.

CE4.3 identify and specify the different types of packaging used, according to the types and means of transport.

CE4.4 list the most relevant data to be included in the labeling, relating them with the identification of the goods or the recommended handling conditions.

CE4.5 describe the information that must or can appear on a label, relating it to their purposes regarding the identification, qualification, and guidance on the composition and conditions of food product consumption.

CE4.6 recognize and interpret the trade rules governing contracts for the transport of foodstuffs.

CE4.7 differentiate the responsibilities of each of the parties involved in the transport of goods (vendor, carrier, buyer, possible intermediaries), as well as the terms and conditions for claim of deficiencies.

CE4.8 relate means and procedures for loading, unloading and handling of goods with characteristics and care required by the different types of products, as well as with the safety standards applicable to the operations.

CE4.9 list and describe the checks to be carried out on raw materials and other consumables, to give the go-ahead to receipt and accept provisionally or definitively the merchandise, as well as the presentation of finished products to be able to give the go-ahead to dispatch.

CE4.10 noted the possibilities for response, before cases of receipt of incorrect batch.

CE4.11 in a practical course, food products to issue or receive, detailing the means of transportation available:-calculate the necessary volume of the means of transport.

-Identify and quantify the most important conditions to take into account in the choice of means of transport and select the most appropriate one.

-Make according to the destination of the goods transport routes.

-Determine the flow and itineraries, the media used and the measures of safety and hygiene applicable in the loading/unloading of lots.

-Point guidelines to follow in the reception and/or delivery of lots (documentation to complete or revise, verifications and tests to be done to give the conformity).

-Calculate periods, means to the full attention of a request, from its notification to store.

C5: Apply the techniques in the negotiation of the conditions of sale and in the selection and evaluation of clients/suppliers, in accordance with the approval procedure.

CE5.1 explain the different stages of a process of negotiation of conditions of sale.

CE5.2 identify and describe negotiation techniques commonly used in the sale.

CE5.3 interpret the trade rules governing contracts for sale.

CE5.4 describe the most important points to keep in mind on a petition for the sale.

CE5.5 identify types of frequent sales contracts, distinguishing and recognizing the general clauses of the facultative and describing the commitments made by each party.

CE5.6 describe the communication techniques applied in situations of information and assistance to suppliers/customers.

CE5.7 detail the phases that compose a personal interview for commercial purposes.

CE5.8 identify methods for collecting information about customers/suppliers and provide essential data to be included in a master file on them.

CE5.9 recognize the essential criteria applied in the selection of offers/demands for suppliers/customers.

CE5.10 in a mock telephone interview and/or personal contact with a customer/supplier, to start negotiations:-characterize the interlocutor to establish patterns of behaviour during the communication/negotiation process.

-Obtain accurate information for mutual personal identification and the needs/possibilities of contracts.

CE5.11 in a practical course of recruitment, establish a plan that includes the following aspects:-estimate the needs, strengths and respective weaknesses.

-Identification of the main aspects of the negotiation and the most appropriate technique.

-Exhibition of the characteristics of the product and its adaptation to the needs of the client.

-Exhibition of the departure of the contract in a clear and precise conditions.

-Estimation of possible concessions, valuing its cost and limits in the negotiation.

CE5.12 in a practical course, with different options, which are expressed terms of sale, warranty and service level, conditions or recommendations of the company:-assess the degree of compliance.

-Select which best fits the defined objectives.

-Describe points of the offer could be negotiated to estimating the cost of the changes.

-Develop a counteroffer justified as a basis for further negotiations.

C6: Analyze the various forms of sales in food industry and trade and its importance, according to the market plan.

CE6.1 list the objectives aiming to the sales function.

CE6.2 explain and differentiate the various types of sales in certain products, on the basis of style, product, or customer.

CE6.3 link lines of food products with employees selling styles, highlighting the advantages and disadvantages in each case.

CE6.4 identify products which are adapted especially to the type of personal selling, arguing its inclusion.

CE6.5 describe the functions that a sales agent can develop.

CE6.6 types of contractual relationships that can be attached to a vendor with an entrepreneur.

CE6.7 list the methods used to calculate the sales function and the part corresponding to each vendor.

CE6.8 underline the most important skills for a sales agent, pointing out some techniques for its improvement.

CE6.9 describe the after-sales services more common in the food industry, its evolution over time and the role representing sales agent in them.

C7: Information about products and markets in the food sector, making a first interpretation based on the established instructions.

CE7.1 interpret information about campaigns of price regulation, regulations on marketing and international markets of raw materials and food products.

CE7.2 specify information gathering techniques most used in commercial research.

CE7.3 describe the principal guidelines to be observed by pollsters in the development of their work.

CE7.4 identify and describe the main statistical data used in commercial research and subsequent interpretation of the results.

C8: Characterize the advertising campaigns, promotion and animation of the point of sale and objectives aimed, according to the policy and strategy of the food business.

CE8.1 describe the types, media and advertising and promotional supports most commonly used in commercial practice.

CE8.2 explain the overall objectives of the advertising and promotion and the implications might be in business.

CE8.3 define the variables to control advertising or promotional campaigns to evaluate the results.

CE8.4 describe the methods most commonly used in relations to public and its objectives.

CE8.5 differentiate between buyer and consumer and its influence in setting up a campaign.

CE8.6 characterize the main classifications of needs and motivations and ways to cover them.

CE8.7 distinguish between different types of purchase (by impulse, rational and suggested) and the influence exerted on them various factors, like fashion, the bells publipromocionales, point of sale and the prescriber.

CE8.8 explain the functions and objectives that may have a showcase and the influence sought consumer by window dressing techniques.

CE8.9 identify and explain the main 'merchandising' techniques used in commercial food establishments.

CE8.10 identify the parameters that are used in the calculation of the optimal linear and how to control them for the benefit of the products.

CE8.11 in a practical course, on details of the sale in an establishment:
-Calculate the yield per square metre and per linear metre of shelf.

-Calculate the efficiency of the implementation of products in different places of the local, taking into account its character of food product.

-Get the linear minimum and optimal for a given food item.

-Indicate the hot and cold points.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.6; C2 regarding CE2.8; C4 on CE4.11; C5 CE5.10, CE5.11 and CE5.12; C8 to CE8.11.

Other capabilities: act quickly in problematic situations and not just waiting.

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

Demonstrate flexibility to understand changes.

Participate and collaborate actively in the task force.

Responsible for the work developed and the fulfilment of the objectives.

Be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and its implementation in the food sector, not only technical but also ethical criteria.

Update permanently, in assessing, technique or technology employed and to propose new techniques in accordance with the criteria of best available techniques.

Contents: 1. logistics in food industry, applicable to the food industry basics inventory management techniques.

Parts that make it up.

Logistics activities: sourcing of products. Procurement cycle. Cycle expedition. Qualitative determination of the order.

Quantitative determination of the order: continuous review systems. Systems for periodic review. Deterministic models. Probabilistic models.

Demand forecasting: constant-level models. Trend models. Seasonal models. Regression models.

MRP I material requirements planning.

Distribution requirements planning. DRP.

(Supply Chain Management) supply chain management.

2. transportation of food goods external transport: means of transport. Types. Features.

Conditions of transport of food products: protection of shipping. Environmental conditions. Packing according to the type of transport. Lettering. Symbols. Meaning. Minimum indications.

Contract transportation: participants. Responsibilities of the parties.

Internal transport and distribution: route planning. Loading and unloading of goods. Organization of the internal distribution.

3. Organization of stores in the food industry. Management of stocks in the food industry planning of the Organization's stores.

Inventory management techniques.

Distribution of work and instructions for working in the warehouse.

Planning of the needs of materials (MRP).

Planning of the needs of distribution (DRP).

The warehouse Division. Zoning. Conditions.

Storage of food products. Environmental conditions.

Other non-food goods storage.

Incompatibilities.

Damage and defects resulting from storage.

Distribution and handling of goods in warehouse.

Safety and health in the storage processes.

Types of stocks. Controls. Causes of discrepancies.

Raw and auxiliary materials, finished products, packaging and course.

Valuation of stocks. Methods. Prices: average, weighted, LIFO, FIFO.

ABC analysis of products.

The inventory control documentation.

Management tools for the production order.

Detection and search for information deemed interesting to order production.

The compilation of information kits to ensure or improve the production plan.

Methods and measurement and control of the production ratios.

The measurement of effectiveness and efficiency ratios control plan for people and products.

4. the process of trade negotiation and sales in the food industry, the market, consumer and distribution in the food industry survey and preparation.

The process of negotiation.

The process of buying and selling.

Communication in the process of negotiation and sale: communication function. The process of communication. The communication plan. Barriers in communication.

Development of the negotiation. Negotiating techniques.

Conditions of sale. The contract. With rules.

Control of the processes of negotiation and purchase.

Bargaining power of customers and suppliers. Factors that influence.

Types of customers and suppliers.

Selection of customers and suppliers.

Concept of sale: types of sale. Personal selling. Elements.

The market, their classes.

The consumer/purchaser.

Advertising and promotion: advertising and advertising media. Sales promotion. Public relations. Advertising and promotion at the point of sale.

Concept and objectives.

Distribution channels.

The product and the channel.

Relationships with distributors.

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

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the management of supplies, warehouse and expeditions in the food industry and activities of marketing support, which will be using one of the following ways:-academic training of level 2 (Spanish higher education qualifications framework) , Diploma or other upper level related to the professional field.

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

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

TRAINING module 2: Organization of a unit of production food level: 3 code: MF0557_3 associated with UC: schedule and manage production in food industry duration: 90 hours capabilities and evaluation criteria: C1: classify the different methods of planning and programming of production in relation to the different techniques of management according to the policy of the company.

CE1.1 analyze the production objectives required by the policy of the company.

CE1.2 analyze different cases of programming production methods using PERT, CPM (Critycal Point Method), ROY type and according to the established objectives.

CE1.3 in a so-called practical of a production line, scheduled according to the objectives set, the following aspects:-analyse the risks and uncertainties associated with the process.

-Determine the production activities covered.

-Define corresponding rhythms of work and production for each unit of time.

-Establish priorities and relationships between activities.

-Perform the graphic representation of the production program.

In a so-called CE1.4, define and classify the overall costs and costos-proyecto, according to the corresponding operating procedure.

CE1.5 analyze the different programming methods of production designed jointly with other areas involved, in accordance with the policy of the company.

C2: Evaluating different programs of calculation of quantities and flows of raw materials and materials according to the manufacturing program.

CE2.1 analyze and study the needs of raw materials, products and materials on the line of production according to the production schedule.

CE2.2 classified with respect to the product manufacturing orders to manufacture according to the calendar of expeditions.

CE2.3 analyze the various machines, equipment and facilities used in the production in the food industry in accordance with the corresponding manufacturing program.

CE2.4 analyze different records of manufacturing orders using different models of records according to the production schedule.

CE2.5 in a practical course of production needs, according to the production program:-calculate the quantities of product and raw materials into the production line.

-Detailing the characteristics to fulfil the necessary materials.

-Carry out a calendar of entries in the production line.

C3: Classify different management methods of the production of agreement to patterns established in the production program.

CE3.1 identify and analyse the different areas of work of the production process according to the program of manufacturing.

CE3.2 analyze the different strata of human resources according to their characteristics, functions and powers within a production unit in accordance with the operating procedure of management of human resources in manufacturing.

CE3.3 describe the characteristics of the machinery, equipment, and facilities with respect to their inclusion in the line of production according to the operating procedures.

CE3.4 collect, manage and analyze the documents and records relating to the planning, management and control unit of production according to the working procedures.
CE3.5 associated with ways and means of making different types of products, taking into account the physical characteristics of the same and the spaces, easements and plant tours.

CE3.6 describe the conditions and precautions required in the processing of food and non-food products (cleaning products, by-products, waste, packaging, packaging) according to the plan of good handling practices.

CE3.7 determine the environmental conditions necessary for the products according to the production plan.

CE3.8 determine, through sketches, the internal distribution of the various machines, equipment and installations based on guidelines for internal distribution of manufacturing lines.

CE3.9 represent the flow and the internal travels of finished products, semi-finished products and raw materials to optimize space, time, and use of them.

CE3.10 in a practical course, in accordance with the established production program:-define the ratios of online production control.

-Analyze controls ratios set out in the production line.

C4: Identify systems of allocation of tasks for areas, equipment, and people of a production unit.

CE4.1 analyze different methods of sensitization and awareness-raising of human equipment of production in accordance with the procedure of formation.

CE4.2 evaluate different methods in management of the staff following the guidelines in the training procedure.

CE4.3 classify human teams in relation to the unit of production in accordance with the management procedure.

CE4.4 list the features aptitude and attitudinal which must meet a team in relation to a unit of production characteristic.

CE4.5 explain the methods to evaluate the staff based on follow-up instructions, the initiative, participation and other attitudes of the worker.

CE4.6 define constants and parameters to take into account in the preparation of a planning of preventive maintenance of machines in production line.

C5: Examine the program of production control ratios established according to the program.

CE5.1 analyze the different types of control based on bibliography specialized according to the production schedule.

CE5.2 evaluate the different types of production standards made of patterns of reference in accordance with the production schedule.

CE5.3 classify the different types of measurement of standards, systems and information ahead according to the schedule of production.

CE5.4 list the characteristics that staff must meet with responsibility in the control of production according to the manufacturing process.

In a practical case of a production line CE5.5 analyze the following aspects:-determine appearance likely errors.

-Establish the methodology for the analysis of errors.

-Determine the type of preventive control.

C6: Evaluating manufacturing costs on a unit of production according to established operating procedures.

CE6.1 calculate the costs of raw materials, equipment and facilities in a production unit subsequently proceeding to its analysis and classification according to the production schedule.

CE6.2 analyze the different types of costs of labour fixed and eventually on a unit of production according to the program of manufacturing.

CE6.3 calculate the fixed costs and variables of production of foods according to their typology in a unit of production according to the manufacturing program.

CE6.4 rating overall production costs in a characteristic unit in accordance with the established technical instructions.

CE6.5 define measures of contrast to reduce the different production costs identified in a unit in accordance with the objectives set by the company.

CE6.6 generate, collect and archive documents of production costs in a production unit in accordance with the procedure of data management and different inventories.

C7: Analyze the occupational risk prevention plan implemented in a production unit in the food industry according to the production plan.

CE7.1 characterize the different risks of a unit of production type of food industry.

CE7.2 recognize the typology of the risks identified and listed specific measures to minimize them or eliminate them, according to the company's security policy.

CE7.3 analyze a plan of a unit of production of the food industry occupational health and safety and define corrective and/or preventive actions where appropriate, according to the production plan.

CE7.4 classify different diseases and occupational accidents, their causes and solutions in accordance with the security plan.

CE7.5 classify and characterize different programs and individual protection emergency teams according to the schedule of production.

CE7.6 explain an emergency programme and the possible response capacity in a production unit of the food industry, according to the applicable regulations.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.3; C2 regarding CE2.5; C3 on CE3.10; C5 regarding CE5.5.

Other capabilities: adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Learn new concepts or procedures and to effectively leverage the training using the knowledge acquired.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

Be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and its implementation in the food sector, not only technical but also ethical criteria.

Update permanently, in assessing, technique or technology employed and to propose new techniques in accordance with the criteria of best available techniques.

Contents: 1. productive structure of the food industry sectors.

Types of companies. Size.

Production systems.

Organization: Functional Areas and departments.

2. planning, organization and control of the production in the food industry basics: definitions, evolution and parts that compose it.

Importance and objectives: differences between planificacion-organizacion and control.

Distribution of powers and functions.

Production scheduling: programming objectives. Programming techniques: PERT, CPM, ROY.

Terminology and symbolism in the programming. Scheduling of production a random examples.

Risk and uncertainty. Programming of projects according to costs.

Management and production control: information needs. Materials needs.

Human resources: classification and measurement methods. Management and direction of teams: relationships, assignment of tasks, counseling, motivation and appraisal of staff.

Equipment, machinery and facilities in the food industry. Ability to work.

Areas of work: jobs and functions. Launch of the production.

3. control of the process, costing in the food industry. Applicable standard in the food industry control types.

Preparation of standards.

Measurement standards and patterns.

Error correction: responsibilities.

Analysis of errors. Preventive control.

Elements, parameters and constants to produce a preventive maintenance of production machines.

General concepts of costs.

Costs of goods and equipment. Calculation.

Costs of labor.

Costs of production and of the final product. Calculation.

Control of production costs.

Audits of occupational risk prevention.

Plans of prevention of occupational risks according to applicable regulations.

Preventive maintenance plans. Construction of the same.

Safety in the food industry and emergency situations, according to the applicable regulations.

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

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the programming and management of the production in the food industry, which will be using one of the following ways:-academic training level 2 (Spanish of qualifications framework for higher education), diploma or other upper level related to the professional field.

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

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

TRAINING module 3: management of the quality and environment in industry food level: 3 code: MF0558_3 associated with UC: cooperate in the implementation and development of the plan of quality and environmental management in the food industry duration: 150 hours capabilities and evaluation criteria:
C1: Acknowledge the quality plan of the company and its relationship with the quality of this policy.

CE1.1 describe the main techniques and tools used in quality management.

CE1.2 relate objectives of quality with possible techniques to be used.

CE1.3 identify and implement the statistical tools most used in quality control.

CE1.4 recognize the main models of quality systems, identifying the elements that make them and the necessary steps for its implementation and development.

CE1.5 in a practical course of development of the company, according to the established model of management quality objectives:-describe the objectives of quality, ensuring the flow of information between departments.

-Establish strategies of motivation for the personnel of the company in order to achieve the targets set in the quality policy of the company.

-Check existing enterprise quality management documents, checking their degree of definition and that the language used is accessible to all members of the organization.

-Assess the proposed plan and make suggestions for improvement, according to the system of quality management of the company and the reality of this.

C2: Analyzing the plan of environmental management of the company, in accordance with the established environmental management system.

CE2.1 classify food industries with respect to the impact of their activities on the environment.

CE2.2 group and sort the types of landfilled waste and other impacts generated by the food industry on the basis of its characteristics, the amount produced and the harmfulness for the environment.

CE2.3 regulations on environmental protection, the points related to the various environmental risks of food industry identify and interpret its content.

CE2.4 rating the incidence that company has the adoption of compulsory protection measures provided for in the environmental legislation, recognizing the influence of the environmental management in the technological evolution of some procedures of the food industry.

CE2.5 describe prevention and environmental control methods used in the food industry.

CE2.6 in a practical course of implementation of the plan of environmental management in the enterprise:-define the environmental objectives of the company, according to the environmental management of the system and verify the flows of information between departments.

-Establish strategies of motivation for the personnel of the company in order to achieve the targets set in the environmental policy of the company.

-Check existing enterprise quality management documents, checking their degree of definition and that the language used is accessible to all members of the organization.

-Assess the proposed plan and make suggestions for improvement, according to the system of quality management of the company and the reality of this.

-Describe the systems, commonly used in companies, in the treatment of residues, by-products and waste.

C3: Elaborate records of quality and environmental, by proposing actions for the improvement of the process and the product.

CE3.1 in a practical course of process of making the technical information of product and process, and by the company's quality objectives:-to determine the basic requirements and the characteristics of general type of supplies and the procedures for their control, such as sampling, test equipment, modes of operation, criteria for acceptance or rejection, records of results and frequency of testing.

-Develop a process control plan, identifying: the control points and variables or parameters will be control, such as the procedures of inspection for each point of control, conditions and the frequency of sampling, equipments or necessary inspection tools, as well as operate mode and the log of the results.

-Identify those responsible for the decisions of action in each of the more probable cases of deviation from the conditions of manufacture.

-Develop for a certain point of inspection a record of results of control cards.

-Determine the treatments of materials and non-compliant products.

-To determine the mechanisms that guarantee the flow of information.

-Select the suitable operations concerning waste recycling.

CE3.2 in a practical case of a certain stage of the manufacturing process with the technical information and characteristics of the products of inputs and outputs:-identify quality indicators key to the realization of the self-assessment process.

-Define proposals for the measurement and evaluation of the quality and environmental impact indicators identified.

-Define the basic characteristics for continuous improvement and its application to the practical course characterized.

-Interpret the results made with the same report, and proposed corrective measures.

-List the types of environmental problems that must face at this stage and evaluate the results on measures to minimize the impact.

C4: Characterize and apply procedures for the control of operations where there are potential risks of food contamination, as well as the system of hazard analysis and control points (HACCP) critics.

CE4.1 explain the critical general hazard analysis and control points system concepts and detail the steps followed to consider a possible failure as a critical point.

CE4.2 identify and manage the methodology used in the detection of critical points, valuing the transcendence that food for the processing industry is the existence and control of critical points.

CE4.3 develop and evaluate a plan of risk analysis, identification and control of critical points for a food product specific, fulfilling the established generic measures.

CE4.4 determine how carries out the resolution and follow-up of non-compliances or incidents.

CE4.5 in a so-called practical production, packaging and packing:-recognize the dangers associated with the sequences of operations that make up the process and determine whether they are critical control points, according to the decision tree.

-Assess the dangers and to propose preventive measures for their control.

-Make a picture of management where all the dangers, critical control points and preventive measures of control, surveillance and inspections are identified.

-Determine the critical limits associated with each hazard depending on the operations that make up the process.

-Check the existing enterprise management of hygiene papers, checking their degree of definition and that the language used is accessible to all members of the organization.

-Check the general hygiene plans (use of drinking water, cleaning and disinfection, pest control, maintenance of facilities and equipment, traceability of products, food handling, certification of suppliers, good handling and management of waste and wastewater practices).

-Assess the implementation and follow-up of corrective and preventive actions.

C5: Analyze the legal requirements and standards of quality and food safety that must meet a specific product to ensure the safety of the consumer.

CE5.1 verify and check compliance with the legislation in force affecting the product.

CE5.2 identify voluntary standards and mandatory affecting product.

CE5.3 check that he has been broadcast to all the jobs of the company, in accordance with the legislation in force affecting the product.

CE5.4 Verify the implementation of the policy voluntary and mandatory, operating on the basis of the same and ensuring the certification.

CE5.5 distinguish procedures and documentation used for the approval, certification and standardization in quality issues.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.5; C2 regarding CE2.6; Complete C3; C4 on CE4.4; C5 CE5.1 and CE5.4.

Other capabilities: adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Learn new concepts or procedures and to effectively leverage the training using the knowledge acquired.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

Be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and its implementation in the food sector, not only technical but also ethical criteria.

Update permanently, in assessing, technique or technology employed and to propose new techniques in accordance with the criteria of best available techniques.

Contents: 1. quality and productivity in the food industry fundamentals: perceived quality, process quality and product quality. Quality of service. TQM. The PDCA cycle. Continuous improvement. Kaizen. 5s. mechanisms for the improvement of food quality. Corrective and preventive actions.

The formulation «Improvement plans» and «annual objectives».

2. system of management of quality in the food industry planning, organization and control.
Documentary support of the quality management system (QMS): quality manual. Quality procedures. Certification of quality management systems.

Cost of quality: quality cost structure. Valuation cost data.

Standardisation, certification and approval.

Applicable international standards in terms of quality.

Applicable international standard in environmental management.

Assurance systems of quality in Europe and Spain.

(Malcom Baldrige excellence models; EFQM). National and international quality awards. (EFQM).

Principles of management by processes.

Internal and external audits.

The quality of shopping.

The quality of production and services.

Quality in logistics and the aftermarket: claims of internal and external customers. Evaluation of customer satisfaction.

Traceability.

Integration of quality systems.

List frame for exporting food products.

3. Tools for the management of the integral quality in the food industry quality indicators.

Determination of indicators of quality: identification of factors and quality problems: problem analysis techniques. Cause and effect diagrams. Histograms. Pareto analysis. Scatter diagrams.

Statistical process control: causes of variability. Common causes and special causes. The process in control state. I show. Tables of show. Analysis of capacity. Control charts. Management of statistical process control software packages.

Reliability.

4. environmental management in the food industry introduction to environmental management.

The environment: evaluation and current situation.

Planning, organization and control of environmental management.

Documentary system of environmental management (EMS) support: determination of environmental aspects. Certification of the EMS.

Environmental non-quality costs: cost of non-quality structure. Valuation cost data.

Standardisation, certification and approval.

European, national, regional and local, existing legislation on environmental quality.

(Malcom Baldrige excellence models; EFQM). International and national environmental quality awards. (EFQM).

5 tools for the management of environmental quality in the food industry indicators of environmental aspects.

Determination of indicators: identification of environmental aspects: analysis of environmental aspects. Cause and effect diagrams. Histograms. Pareto analysis. Scatter diagrams.

Statistical process control: causes of variability. Common causes and special causes. The process in control state. Show: tables of show. Analysis of capacity. Control charts. Management of statistical process control software packages.

Statement of non-conformities.

Reliability.

Implementation and development of EMS: structure of responsibilities. Diagnosis of the situation of departure. Necessary information. Planning of activities.

Description and characterization of waste, effluents and emissions and other environmental aspects. Equipment and facilities for the treatment of waste, effluents and emissions and other environmental aspects. Best available techniques.

Environmental education: objectives. Information and training activities. Methodology and support resources.

Monitoring and evaluation of a training plan.

Suggestions for improvement.

Emergency plans.

EMS audits and evaluation: audit of the environmental management system. Planning.

Detection of non-conformities and suggestions for improvement. Certification process.

Methodology for the preparation of an environmental Manual (policy and commitment of the company).

6 hazard analysis and critical Control in the food industry points. Legislation regulations applicable in the field of food safety.

Legal framework in the European Union.

Legal framework in Spain.

Manual of self-control.

Plans general hygiene (prerequisites): use of potable water suitable for human consumption.

Control of allergens, foreign bodies and control of genetically modified organisms (GMOs).

Cleaning and disinfection. Pest control. Maintenance of facilities and equipment.

Traceability, traceability of products. Training of handlers.

Certification providers. Guide to good practices of manufacture or handling.

Management of waste and by-products.

Hazard analysis and critical control points.

Preparation of documentation.

Warning system, or removal of the product.

The integration of the HACCP in the company's quality systems.

Designations of origin, current regulation and other internal documents of application.

Identifying protected geographical, current regulation and other internal documents of application.

Obtaining the final product according to integrated production practices.

Obtaining the final product according to organic production practices.

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

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to cooperation in the implementation and the development of the plan of quality and environmental management in the food industry, which will be using one of the following ways:-academic training level 2 (Spanish of qualifications framework for higher education), diploma or other upper level related to the professional field.

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

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

TRAINING module 4: processes in the industry of milk consumption and milk products level: 3 code: MF0571_3 associated with UC: develop processes and determine the operating procedures for the preparation of milk consumption and milk products duration: 90 hours capabilities and evaluation criteria: C1: analyze characteristics and properties of the raw materials auxiliary products and its influence on the processes of the dairy industry.

CE1.1 differentiate the concepts of raw materials, ancillary, materials, in progress and completed in the dairy industry.

CE1.2 interpret the regulations that defines the composition of the different products, the use of the different raw and auxiliary materials and packaging and labelling.

CE1.3 recognize procedures, parameters, and the most commonly used techniques in the identification and specific classification of raw materials, auxiliary materials and packaging, other supplies, in progress and completed the milk consumption and milk derivatives industry.

CE1.4 relate products finished with the characteristics of the different raw materials, auxiliaries, additives and materials involved in their preparation and packaging.

CE1.5 describe the evolution and transformations that occur or may occur in the different raw materials and products during their processes for storage or processing.

CE1.6 identify the requirements and incompatibilities of storage and expiration dates of the different raw materials, auxiliary materials and products ongoing and completed and relate them with conditions that must meet locals and care and checks to be carried out.

CE1.7 in a practical course of developing dairy products in which the characteristics of the final product are provided:-the relationship and specifications of raw materials, auxiliaries, additives, packaging and packing materials and other necessary.

-Establish the methods and means for identification.

-Determine your suitability discovering and claiming the deviations and relating application possibilities.

-Establish conditions, care and calendar controls during both raw product storage.

C2: Analyze the fundamentals, operations and basic treatments used in the processes of consumption milk and dairy products.

CE2.1 identify the physico-chemical principles that are based on different operations and basic treatments used in the industry of milk consumption and derived milk.

CE2.2 describe different types of operations and basic treatments and their application in the processes in the milk from consumption and derivatives industry dairy.

CE2.3 associated with basic treatments and various operations teams and machines involved in them.

CE2.4 identify the elemental composition and the capabilities of the machines and equipment used in the execution of operations and basic treatments.

CE2.5 linking requirements and consumption of machines and equipments of basic operations with services or auxiliary facilities and their potential.
CE2.6 establish the conditions of hygiene and cleanliness to be observed for areas them, equipment and machines involved in the processes of elaboration and envasado-embalaje in the manufacture of milk consumption and milk products.

C3: Identify and develop the industrial processes of consumption milk and derivatives dairy.

CE3.1 describe, pointing out the stages and basic operations that consist the main processes and procedures used in the:-reception, storage and preparation of raw materials.

-Preparation of liquid consumption concentrated or powdered milk.

-Preparation of yoghurt, acidified milk and spreadable pasta.

-Preparation of dairy and ice cream desserts.

-Cheese making.

-Preparation of butter.

-Packing, packaging and storage products manufactured.

CE3.2 identify the purposes of each stage and operation and relate them to the transformations suffered by raw materials and products.

CE3.3 associated with each stage and operation machines and equipment needed, execution conditions and parameters for its control.

CE3.4 identify the specific characteristics of the processing of products covered to designation of origin or protected geographical identification.

CE3.5 in a practical course of development of a process of manufacture of products dairy products, from established conditions:-break down the process into phases and operations necessary, determine its sequence and establish the product flow.

-Enumerate the machinery, equipment and supplies required, set conditions and employment regulations and incorporate the first level to carry out peacekeeping operations and security measures to respect.

-Propose the distribution in plant equipment taking into account the sequence of operations and the outputs and inputs of products.

-Establish conditions of cleaning the area, equipment and machines.

-Detailing for each operation times, development conditions, parameters and its margins to control.

-Specify the characteristics and tolerances of quality that must be controlled.

C4: Analyze the processes of milk used in milk consumption and derivatives industries packaging and packing relating them to the product and destination.

CE4.1 describe the processes and procedures of packaging that are made from containers educated abroad, characterizing the machines and equipment used in container packaging and own packaging.

CE4.2 explain processes and procedures of packaging with training simultaneous container during the process, characterizing the machines and equipment used in each case.

CE4.3 describe the main packing processes carried out in the dairy industry relating them with the product to protect and the fate of it, characterizing the machines and equipment used in each case.

CE4.4 relate the influence of changes in conditions or materials container, with the subsequent conservation and security of products.

CE4.5 in a practical course of development of a process of envasado-embalaje, in which data are expressed over a batch of products, your type of destination and consumption:-identify the type of packaging to be used and operations to be carried out in the process.

-Set the sequence of operations, enumerate machines and equipment to be used, and their spatial distribution.

-Establish conditions of handling, the adjustments to be carried out, the parameters to control and checks to be performed.

-Incorporate first level to carry out maintenance operations and security measures to respect.

-Establish conditions of cleaning the area, equipment and envasado-embalaje machines, including the auxiliary equipment.

C5: Specify the processes of hygienic alteration of the corresponding milk from consumption and dairy products, root causes, the consequences, and preventive measures.

CE5.1 identify and compare the basic composition of milk consumption and milk derivatives and differentiate their specific components and their particular properties.

CE5.2 calculate and compare the value and the nutritional quality of milk consumption and major derivatives dairy.

CE5.3 characterize the main types of microorganisms present in consumption of milk and dairy derivatives, their conditions of life and reproduction and transmission mechanisms and transformations that cause.

Dairy CE5.4 recognize physical and chemical agents capable of causing alterations in consumption of milk and derivatives.

CE5.5 relate changes in the composition or properties of milk for consumption and derivatives dairy with the loss or decline of its quality and its nutritive value and, where appropriate, with the poisoning or disease that could cause.

CE5.6 justify the hygiene requirements that imposed or recommended for installations, equipment and persons involved in the processing or handling of milk consumption and the derivatives legislation dairy.

CE5.7 interpret the regulations and improvements in guidelines of good hygienic practice for milk industries.

CE5.8 establish inspection guidelines for analyzing the effectiveness of the measures of personal and general hygiene.

C6: Analyze the systems of cleaning, disinfection, disinsectization and deratization in the dairy industry.

CE6.1 relate different types of products and systems with the characteristics of the waste to delete in the different production processes.

CE6.2 identify the conditions of cleaning, disinfection, insect and rodent control required in the areas of storage and processing.

CE6.3 establish the conditions of cleaning the area, equipment and envasado-embalaje machines, including auxiliary facilities.

CE6.4 in a practical course of development of a process of dairy industry, from established conditions:-identify the most suitable application system and cleaning products.

-Establish the cleanup plan and responsabilizase of its fulfillment.

-Disinfection plans determine insect and rodent control of areas and facilities, dairies.

CE6.5 justify the hygiene requirements imposed by regulations to facilities, equipment and persons involved in the preparation and handling of products dairy.

CE6.6 establish inspection guidelines for analyzing the effectiveness of the measures of personal and general hygiene.

C7: Draw up the technical documentation relating to the product and the process of milk consumption and milk derivatives.

CE7.1 identify terminology and symbols, and their meaning, used in documents related to the product or processes.

CE7.2 recognize and interpret documentation referred to products made in the dairy industry.

CE7.3 specify and complete the documentation used in the development of processes and the establishment of procedures.

CE7.4 graph diagrams of phases, blocks, bars, product flows, and others, referred to various processes.

CE7.5 complete and monitor the records corresponding to the monitoring of the systems of traceability and hazard analysis and critical Control points.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.7; C3 on CE3.1 and CE3.5; C4 on CE4.5; C6 with respect to CE6.4.

Other capabilities: act quickly in problematic situations and not just waiting.

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

Demonstrate flexibility to understand changes.

Participate and collaborate actively in the task force.

Responsible for the work that develops.

Convey information with clarity, in an orderly manner, structured, clear and precise respecting the channels established in the organization.

Contents: 1. characteristics of raw materials, auxiliary materials products dairy. Bromatology milk consumption, milk, ice cream desserts, butter, cheese, whey, fermented milks. Classification and characteristics.

Organic and inorganic components in milk consumption and products dairy. Other components.

Nutritious properties and quality.

Features: chemical. Microbiological.

Organoleptic characteristics of milk consumption and products dairy.

Influence specified in the characteristics of the final product: milk (AGRI) technology. Conservation.

Alteration and transformation of products derived from milk: causative agents, mechanisms of transmission and infestation.

Physical and chemical changes. Contamination.

Health risks: infection and intoxication. Risks for processes.

Additives, adjuvants and other auxiliaries: classification and identification. Features. Performance in processes and products: applicable rules of use. Conservation.

In progress / completed: types, denominations. Qualities. Regulations. Conservation.

Containers and packaging, labelling and packing materials: properties and utilities. Formats. With rules.

Other supplies of milk industry.

2. processes in the dairy industry basics: importance and goals. General types of industrial processes.
Techniques and documentation: documentation of the product.

Analysis of the process. Documentation of the process, elaboration.

Diagrams, schemas of flows, procedure manuals.

Management of documentation.

Physico-chemical principles for the transfer of material, fluid and heat.

Transfer of matter. Fluid transfer.

Heat transfers.

Basic operations. Equipment and machinery used. Principles of operation.

Evaporation, drying: freeze drying. Separation by membrane.

Heat treatments: heat; by cold.

Making processes. Transformations and procedures.

Phases or stages.

Foundations and objectives of each phase.

Tampering or failure of production.

Process of reception, conditioning and storage of raw materials.

Manufacturing processes of liquid, concentrated and powdered milk for consumption.

Manufacturing of yoghurt milk fermented and spreadable pasta.

Processes of manufacture of dairy products and ice cream desserts.

Cheese manufacturing processes.

Butter manufacturing processes.

Heat treatments: heat: sterilization, pasteurization, UHT. Teams.

Freezing: freezing, refrigeration. Mechanical and cryogenic systems.

Teams.

Planning in the elaboration of canned milk products.

Used computers that are involved in the development of production processes. Autoclaves, production lines, fillers, among others.

Packaging processes: preparation of packaging, packaging «in situ» formation. Filled and closed.

Processes of packed: formation of the unit package. Regrouping, palletizing.

Labelling and lettering: basic concepts. Importance. Objectives. Types of tags. Interpretation. Data to reflect. Coding. Types of labels. Interpretation. Data to reflect. Coding.

Graphical representation of the different production processes. Procedures.

Phase diagrams.

Blocks, bars.

Flows of products.

3. basic operations in procedures operating of consumption of milk and derivative dairy industrial processes of derivatives of cereals and sweets.

Flowchart of the different manufacturing processes.

Machinery, equipment and control parameters.

Deviations in production processes and their appropriate corrections.

Specifications of incoming and outgoing products.

Control parameters. Tolerances, measuring systems and corrections, times of operation.

Commissioning and planned incidents times: treatments, methods of application, frequency of cleaning.

Way of management. Features.

Channelling of information.

Identification of potential incidents in the industrial processes for obtaining of milk consumption and products dairy.

Corrections in the different industrial processes to more frequent occurrences.

Elimination of any type of contamination or defect.

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

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the development of processes and determination of the operating procedures for the preparation of milk consumption and milk products, which will be using one of the following ways:-academic training of level 2 (Spanish higher education qualifications framework) , Bachelor's degree or other upper level related to the professional field.

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

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

TRAINING module 5: preparation of milk consumption and milk products level: 3 code: MF0572_3 associated with UC: control the preparation of milk consumption and milk products and their automated systems of production duration: 150 hours capabilities and evaluation criteria: C1: identify and perform the tasks of reception, selection, conservation and internal distribution of the raw and auxiliary materials in the dairy industry.

CE1.1 describe the basic operations of the processing of raw milk and apply physical and thermal treatments to milk liquid, cream and similar products, achieving the required levels of conservation and quality.

CE1.2 carried out, according to the formulation, the necessary calculations, the operations of preparation, dosage and mixing ingredients to achieve the standardized milk, semi-finished products or mixed base.

CE1.3 analyze and systematize the techniques of sampling for the verification of the quality of raw materials, mixing base and ancillary products.

CE1.4 in a practical course from reception of raw and auxiliary materials for subsequent processing, from established conditions:-supervise the tasks of reception, selection, conservation and distribution internal milk and dairy commodities.

-Check filling in the documentation, and its content, that it should be equipped with raw materials and auxiliary inbound.

-Use the methods of appreciation, determination and calculation of amounts.

-Check the conditions of the means of transport.

-Interpret symbols and coding systems of labels and most common tags in the sector and carried out the marking of incoming goods to facilitate subsequent identification or location.

-Perform correctly unpacking or removing received materials.

CE1.5 in a practical course of control of the reception of raw materials and auxiliaries, from established conditions:-identify and assess errors or discrepancies in the State, quantity or quality of incoming raw materials and issuing report on their acceptance, raised reservations or rejection.

-Handle the unloading of goods from means of transport external elements and if necessary place them correctly in store.

-Fix and monitor the conditions of storage and conservation of incoming materials.

-Apply the methods of selection, cleaning, preparation or pretreatment to raw materials to enable their incorporation into the process to operate the corresponding computers.

-Attend internal supplies warehouse, development and internal transfers in the plant.

-Carry out the records of inputs and outputs corresponding to the warehouse of raw and auxiliary materials and justify stock levels.

-The specific measures of hygiene and safety in the handling of the raw and auxiliary materials and handling equipment.

C2: Analyzing the performance and needs of the machines and production equipment and oversee the operations of maintenance of first level.

CE2.1 classify the different types of machinery and equipment used in the production or packaging of milk consumption and derived milk according to the principles and basic elements that govern its operation.

CE2.2 describe the elemental composition of the general types of machines and equipment used in the food industry.

CE2.3 distinguish between components of machines and equipment which require routine maintenance or periodic replacement.

CE2.4 distinguish between the operations that can be considered of repairs and maintenance within these which are classified in tier.

CE2.5 interpret the instructions of use and maintenance of machines and equipment available and recognize the documentation and data to be completed for the control of its operation.

CE2.6 identify and manage the tools and helpful employees first level maintenance operations, preventive and corrective whenever possible.

CE2.7 describe anomalies, and their frequent signs that occur during the normal use of machines and most representative teams, discriminating against those that require the intervention of specialized services in its correction.

CE2.8 in a practical course of first level of equipment, machines or their components, available or described, from established conditions:-recognize tier maintenance requirements.

-Select tools or most suitable materials to carry out peacekeeping operations.

-Perform or explain the various operations, which may be considered world-class, planned or not in the corresponding maintenance schedule.

-Perform, if necessary, after the intervention, the checks of performance.

C3: Specify the requirements of water, air, cold, heat and electricity, machines and processes and monitor the operation and maintenance of auxiliary services that ensure their supply.

CE3.1 describe different parts, performance and capabilities of systems and equipment for the production of heat, air, cold, treatment and transport of water, transmission of mechanical power, distribution and use of electrical energy, pneumatic and hydraulic systems.
The CE3.2 is associated with different applications and needs of ancillary services to the requirements of the machinery and processes of a plant.

CE3.3 relate the needs and consumption of production with the capabilities of the services auxiliary and deduct the measures for the rationalization in their use, optimising both energy and water resources.

CE3.4 identify devices and safety measures for the use of the General and auxiliary services.

CE3.5 recognize and carry out peacekeeping operations teams including auxiliary services user-level.

CE3.6 operations of start/stop of the auxiliary facilities in the expected sequence, taking into account their role in the whole of the production process.

CE3.7 differentiate the operability of the elements of control and regulation of the auxiliary services teams.

CE3.8 identify signals (alarms, inappropriate sounds wrong rhythms, among others) that may indicate a malfunctioning auxiliary services, identify the causes and assess measures to adopt.

C4: Apply the techniques of consumer milk and dairy products operating properly the machinery and production equipment available.

CE4.1 in a practical course of manufacture of milk consumption and derivative dairy products, from established conditions:-recognize the sequence of operations that make up the process and associated with each the machines and equipment.

-Identify for each operation execution conditions, parameters to control, their appropriate values and the actions to be carried out in the event of deviations.

-Check the characteristics of the raw and auxiliary materials or semitransformados products, entering to form part of the process to verify their suitability.

-Performing or controlling the feeding of the process in the points, moments and correct amounts.

-Carry out the start and stop of the process following the established sequence of operations.

-Check the smooth running of the process carrying out relevant checks and tests and performing properly in response to the obtained measurements.

-Collect, or monitor the disposal of by-products and waste products in quality controls, is made properly avoiding accumulations or undesirable contamination.

-The specific measures of hygiene and safety in the handling of the products and in the management of machines and equipment.

Dairy CE4.2 in a practical course of manufacture of milk consumption and derivatives and on the basis of quality, from established conditions instructions:-identify the activities and equipment required to carry out specified quality tests.

-Take samples at points, with the frequency and marked conditions.

-Prepare samples for direct reading or send to lab.

-Compare the results obtained with the expected, interpreting the deviations and carried out, where appropriate, appropriate actions.

-Check with the established frequency operation and accuracy of measurement and control equipment.

-To properly document the tests carried out and the results obtained.

-Carry out filling in all the corresponding analysis of hazards and critical Control points systems and traceability records.

-Maintain all records of disinsection, deratting and disinfection plan.

-Check that the products correspond to specifications that determine quality instructions.

CE4.3 in a practical course of milk consumption and derivatives processing dairy and the plan development and program maintenance, from established conditions:-check the State of the elements of the measure and its response.

-Make adjustments in item setpoint and drivers necessary for production within the allowed range.

-Check the levels of lubricant, pressure, flow rates, etc. and performed the lubrication, purges, and other maintenance tasks prior to the commissioning of production equipment and auxiliary.

-To develop machines and equipment that are involved in the process carrying out cleaning, adjustments and necessary tooling changes.

-Perform the corrective maintenance where it is possible to do it using the correct tools.

C5: Control the operations of packaging and packing of milk for consumption and derivatives dairy produced verifying equipment management and the storage of the intermediate and/or finished products.

CE5.1 in a practical course of wrapping and packing of milk consumption or dairy derivative, from established conditions:-recognize the sequence of operations that make up the process and associated each with the necessary equipment.

-List the parameters to control, their appropriate values and actions to be carried out in the event of deviations.

-Tune the machines involved in the process by carrying out cleaning, adjustment and changes in required formats.

-Review characteristics of packaging, packaging materials and packaging and packing materials that become part of the process to verify their suitability.

-Check the characteristics of the products that become part of the process to verify their suitability.

-Carry out the start-up and shutdown of the line or equipment, following the established sequence of operations.

-Check the smooth running of the process carrying out tests and checks, filling, closing, labeling, shaped, and presentation. Established, performing properly in response to the obtained measurements.

-Check the remains of materials and products discarded in the quality controls so as to prevent undesirable accumulations.

-The specific measures of hygiene and safety in the handling of products and management of machines and equipment.

CE5.2 in a practical course of storage of products finished from established conditions:-check that the transfer of the finished store or from the warehouse products is driving means available.

-Check carrying inbound finished products to warehouse all indications and trademarks established for identification.

-Order the finished products, in function of the lots, codes and brands, in the appropriate space, and in the correct position for its subsequent location and management.

-Attach and control the environmental conditions to be fulfilled by different areas, deposits or chambers of the warehouse in accordance with the requirements of the products to be stored.

-Periodically check the State and shelf life of stored products, detect alterations, deducing the causes and establish measures for their elimination or reduction.

-The specific measures of hygiene and safety in the handling of the products and in the management of machines and equipment.

-Recognize and complete documentation, and its content, that it must be equipped with the finished products for your expedition.

-Check of stocks registering the movements, justifying the stocking and performing counts and contrasts of the inventory.

C6: Control production from central panels automated, by varying the parameters required for the production in quantity and quality preset.

CE6.1 analyze automated production systems used in the dairy industry, linking the different elements that compose them with their intervention in the process.

CE6.2 differentiate different process control (manual, automatic, distributed) systems and their applications in the dairy industry, interpreting the nomenclature, symbols and codes used in process control.

CE6.3 recognize the main devices and elements that are required for the manufacturing automation and describe its function and explain the concept and applications of the automats programmable and manipulative.

CE6.4 know most common programming languages used with controllers and manipulators.

CE6.5 interpret and elaborate (basic form) programs of manipulators and programmable automata for the manufacture of products dairy from the manufacturing, technical information and production process.

CE6.6 in a practical course of automated production from established conditions:-develop the program (Basic), performing the required configuration for its subsequent performance parameters.

-Insert data using keyboard / computer or console programming, using appropriate language.

-Carry out program on display and machine (vacuum) simulation, determining existing bugs.

-Carry out the corrections and adjustments to the program.

-File / save the program to the mounting bracket.

CE6.7 determine the operations of preparation and maintenance of the elements of measurement, transmission and regulation and automatisms.

CE6.8 in a practical course of approach to new production requirements, change of product or format, from established conditions:-list the conditions and parameters required for the same.

-List changes to enter the system to adapt to the new conditions.

-Carry out the adaptation by setting new conditions.

-Check the correct uptake of instructions and startup program and process.
-Check the subsequent operation of the.

Skills whose acquisition must be completed in a real work environment: C1 with regard to CE1.5 and CE1.6; C2 regarding CE2.8; Complete C4; C5 complete; C6 CE6.6 and CE6.8.

Other capabilities: act quickly in problematic situations and not just waiting.

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

Demonstrate flexibility to understand changes.

Participate and collaborate actively in the task force.

Responsible for the work developed and the fulfilment of the objectives.

Contents: 1. operations of reception, storage and delivery of goods in dairies documentation of entry and exit of goods, filling: document types. Minimum indications.

General checks in reception and expedition: types. Elements and methods of measurement. Handling. Composition and preparation of an order.

Cataloguing of goods in dairies.

Coding. Features.

Signage systems: identification, symbols and codes on labeling, identification and interpretation.

Marks more currents used in the management of food goods.

Checks of parameters.

The inspection of received products.

Transport of raw milk and auxiliary materials: means of transport.

The incidences on transport.

Transport conditions: regulations.

Implementation of the internal transfer of goods in the dairy industry.

Optimization of transfer routes.

Control of inventory in the dairy industry.

Records of inputs and outputs.

Inventory counts.

Calculations of deviations.

Production amounts, times of departure.

Characteristics of the points of destination of the finished products.

By-products and residues obtained.

Location of goods in warehouse.

Setting and control of conditions for the conservation of raw materials and products.

Checks on receipt of packaging and auxiliary materials.

Regulations for the handling of milk and dairy products.

2. maintenance and machinery and equipment in the industry of milk consumption and milk derivatives operation and basic elements.

Classification and general types: mechanical fundamentals. Electrical fundamentals. Electro-mechanical fundamentals. Hydraulic fundamentals. Pneumatic foundations.

Heat exchange.

Electronic components.

Automation: automation technologies. Concept and types of automation. Elements and functions. Symbology. Control of processes. Control systems. Components of a control system. Variables measuring instruments. Signal transmitters and converters. Transducers. Actuators or controllers. Automatic production systems. Programmable controllers. Virtual manipulatives. Programming. Languages and systems of programming development. Simulation.

Maintenance in dairies: types. Levels. Objectives.

Tools and tooling.

Peacekeeping operations more frequent in the industry's consumption of milk and derivative dairy. Execution.

Maintenance schedule: clothing. Operations, frequency, conditions and precautions.

Documentation related to maintenance: data to collect. Documents to be filled in. Interpretation.

Verification and inspection guidelines: official control.

Prevention and protection measures: in installations, in use of personal computers and machinery.

3. auxiliary facilities in the milk from consumption and derivatives industry dairy: maintenance, management and regulation measures of prevention and protection: in installations and use of machinery and personal equipment.

Auxiliary facilities: maintenance, management and regulation.

Control of the process.

Facilities and electric motors: operation and type. Connection and stop.

Protection. Electrical panels.

Mechanical power transmission: pulley, reducers, gears, variable speed drives and axes.

Production and transmission of heat in the dairy industry: generation of hot water and steam boilers.

Distribution, circuits: heat exchangers.

Production and distribution of air in the dairy industry.

Air and gases. Features.

Production and transport of compressed air, compressors.

Air conditioning.

Production of cold in the dairy industry.

Fluid refrigerants.

Compressor, condenser, evaporator, valve expansion, circuit.

Water conditioning. Treatments for different applications. Conduction of water.

4. elaboration of milk consumption and products control dairy Control of previous treatments in dairy products: characteristics.

Facilities of previous treatments of the milk and normalization.

Heat treatments: thermal treatment objectives.

Physical treatments.

Previous heat treatments.

Standardization of dry extract.

Standardization in milk fat.

Control of operations in obtaining products dairy: features.

Deaeration.

Control of process parameters. Features.

Parameters of control systems for manufacturing or for automated installations. Times, temperatures, relative humidity, values required in the business plan of production. Features.

Quality control parameters. Proteins, fat extract, dry extract and others.

The process of reception and previous treatments of the milk flow.

Sanitizing.

Skimming.

Thermization pasteurization.

Cooling, homogenization, concentration.

Equipment used in obtaining products dairy.

Management and features.

Classification.

Equipment and software applied to the Organization and scheduling of production.

Industrial process control systems.

Transport of fluid and solid equipment.

Mixed teams: solids, digesters, mixing tanks, carbonators, dispensers and injectors.

Machinery for the formation of Pasty and the agglomeration of solids: kneaders and molders.

Membranes, tanks of coagulation and drainage, aspirator and centrifugal dishes. Homogenizers.

Extraction facilities: freeze dryers, presses, evaporators, atomizers and diffusers.

Facilities and equipment for heat treatment of heat: thermization, UHT pasteurization and sterilization.

5. control of indicators yields Control of the performance of the production in the manufacture of products dairy.

Through analysis of the documentary record of the actions undertaken.

Flowchart and phase or stage of the production process in the manufacture of dairy products.

Characteristics and conditions of execution of the production processes.

Control of production in the manufacture of dairy products.

Verification of quantity and quality performance ratios.

Times and consumption.

Planned costs.

Causes of possible anomalies.

Corrections in the distribution of resources and allocation of work.

6 operations of packaging and packing of milk consumption and milk products packaging operations and packing of milk consumption and products dairy.

Packaging. Vacuum packed.

Packaged in protective atmosphere.

Controlled atmosphere. Modified atmosphere. Skin.

Packing. Primary, secondary and tertiary levels.

Characteristics of the packaging materials.

Preformed.

«In situ» formed.

Closures.

Decoration.

Characteristics of materials: strength, permeability, capacity of sealing.

Choice of the type of packaging: bags, cans and cardboard.

Choice of packaging material: paper, plastic (types), metal and other materials.

Packing materials in the industry in the dairy industry.

Characteristics of materials: strength, permeability, capacity of sealing.

Choice of the type of packaging material: carton, plastic films and other materials.

Tagged in the dairy industry.

Contents.

Types of tags.

Tagged product, container, packing.

Sequence of wrapping and packing.

Input, output format, materials needed product.

Identification.

Power.

Alterations and consequences.

Machinery and equipment for the packaging, labeling and packing: machines. Preparation, cleaning, handling and safety. Facilities and necessary ancillary services. Use. Lines of envasado-embalaje type.

Realization or the fill, closed, labeled, packaged, and labeled control.

Packaging legislation.

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

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the control of the processing of milk consumption and milk products and their automatic production systems, which will be using one of the following ways:-academic training level 2 (Spanish of qualifications framework for higher education), diploma or other upper level related to the professional field.

-Professional experience of minimum 3 years in the field of skills related to this training module.
2. accredited educational competition in accordance with it to establish the competent administrations.

TRAINING module 6: CONTROL analytical and sensory of milk consumption and of products dairy level: 3 code: MF0573_3 associated with UC: apply techniques of analytical and sensory control of the process of elaboration of milk consumption and milk products duration: 90 hours capabilities and evaluation criteria: C1: check correct taking of samples of raw milk auxiliary materials, intermediate and end, explaining its phases, the identification and the adequacy of the same conditions initial process control.

CE1.1 describe the techniques of sample preparation of raw milk, dairy products and auxiliary materials for the analysis, by means of a sequential and orderly scheme.

CE1.2 control the representativeness and homogeneity of sampling through the application of quality standards for milk and products dairy.

CE1.3 on case studies adequately characterized: make taking representative samples aseptically if necessary and suitable instruments, encoding them according to quality standards.

CE1.4 in a practical course of sampling, from established conditions:-establish sampling points.

-Keep samples in such a way that all sorts of contamination to avoid both in transport and in storage.

-Prepare the sample through the operations, adapting the sample to the technique or instrument that will be used in the trials of milk and products milk.

-Calculate on the samples, the dilutions that allow to carry out the final evaluation of microorganisms present in the initial sample.

CE1.5 explain the possible types of pollution that can produce, take, transport and storage of samples of milk and dairy products and raw materials, and choose the methods that is appropriate in a given case.

C2: Applied instrumental techniques of measurement of physical and chemical parameters related to the characteristics of quality of milk and dairy products.

CE2.1 interpret instructions of use of instruments of measurement of parameters physico - chemical related to milk and products dairy.

CE2.2 describe the fundamentals of various apparatuses of instrumental analysis using diagrams, determining the function of each of the above parties.

CE2.3 define the parameters to control / optimize for the correct use of the instrument required with regard to milk and milk products.

CE2.4 in a practical course of sensory analysis, from established conditions:-the analysis of air-tightness, linings and other qualities of the container according to the rules official for milk and products milk packed.

-Prepare the sample of milk and other raw materials, intermediate products, final product, according to the method to be used and most widely used in dairy industries control protocol.

-Perform the routine controls of milk and other raw materials, auxiliary materials, product in process and finished product, using instrumental methods: chromatographic, optical and electrochemical (as appropriate), obtaining the results with the required precision.

-Interpret records and performing numerical calculations and charts, recording the results of adequate support.

-Relate by means of numeric calculations and/or graphics methods parameters measured and analyzed dairy properties.

-Perform the operations for instrumental measuring equipment preventive maintenance.

-Identify the techniques of calibration for simple analysis of milk and dairy products, qualitative and quantitative instruments, applying uncertainty estimates associated with each case.

C3: Apply qualitative and quantitative techniques for the control of the process of elaboration of milk consumption and milk products.

CE3.1 prepare and evaluate solutions of chemicals, making the necessary calculations, using volumetric material and the appropriate instruments, following the correct procedure.

Dairy CE3.2 interpret and implement written procedures to the physical and chemical analysis of milk and products.

CE3.3 describe the procedures for physical and chemical analysis of dairy products, identifying the type of method and its scientific basis, laboratory use, reagents to be used, sequential procedure of analysis and justified description of the calculations to perform.

CE3.4 in a practical case of physicochemical analysis of control of the process of elaboration of milk consumption and products milk, from established conditions:-perform qualitative and quantitative controls of milk and other raw materials, auxiliary materials, intermediate dairy product and finished product, using the laboratory equipment and reagents required.

-Carry out the graphical and/or numerical calculations for results.

-Analyse the results obtained by determining its consistency and validity, if they are in the appropriate units, if you have to despise any abnormal results or give average values of a series of results on the same parameter.

-Relate the results obtained with the characteristics of the milk product controlled, justifying such relations through the application of theoretical chemical concepts.

-Register the results in the appropriate brackets, analyzing the results and making the corresponding report.

-Cleaning of the material used in the chemical analysis of milk and dairy products in order to have it available and ready for later use.

C4: Relate the microbiological bases with the techniques used for the control of milk consumption and processed dairy products.

CE4.1 describe the biological, morphological and metabolic characteristics of bacteria common in milk and dairy products.

CE4.2 associated with environmental conditions and physico-chemical characteristics of milk and products dairy with the presence, multiplication or elimination of microorganisms.

CE4.3 differentiate the main families of microorganisms, explaining its main features and what effects they produce.

CE4.4 associated with the main families of microorganisms with the hygiene status of cottage, farm or installation of the sample proceeds it.

CE4.5 describe the General characteristics of the families of microorganisms, justifying selective and differential components of culture media employees in its analysis, with special reference to products dairy.

CE4.6 relate different types of microbiological analysis of milk and products dairy products, with its usefulness in the prevention of foodborne diseases, evaluation of hygienic state and prevention of potential disruptions of food in general and of products dairy in particular.

CE4.7 define marker organism, explaining the criteria for their choice and justify its division in indices and indicators.

C5: Apply the techniques of microbiological analysis of milk and milk products.

CE5.1 describe and perform basic techniques work in microbiology, for milk and products dairy:-handling of microbiological specimens.

-Preparation of culture media.

-Preparation of sample decimal dilutions.

-Sowing and isolation.

-Incubation.

-Staining and microscope observation.

-Tipacion biochemistry.

CE5.2 describe the key parts of the optical microscope, explaining the function and its application to the observation of microorganisms.

CE5.3 describe and use the techniques of waste derived from the microbiological analysis of milk and products milk: cleaning, disinfection and sterilization of materials and culture media.

CE5.4 interpret and apply standardized written procedures for the microbiological analysis of milk and products dairy.

CE5.5 describe and carry out procedures and calculations necessary for counts of microorganisms.

CE5.6 describe and carry out procedures and calculations necessary for testing of presence/absence of microorganisms: coliforms, Escherichia coli, Staphylococcus, Streptococcus D, sulphite reducing germs and fungi.

CE5.7 rating the importance of applying microbiological under sterility measures analysis process, to avoid contamination and unnecessary risks.

CE5.8 in a practical course of microbiological control of products dairy products, from established conditions:-record the results obtained in appropriate brackets, analyzing the results and performing the corresponding report and putting them in relationship, for the purposes of traceability, with the sanitary hygienic state of cottage, farm or installation from which it comes the sample.

-Check that the analytical reports of milk and milk products correspond to order requests made by and for the different departments.

-Check the records and results obtained from the analysis of milk and milk products, verifying its location and support.
-Check the reports about the limits of acceptance and rejection of the production process and the corrective measures associated in case of deviation.

-Check the documentation on the follow-up of the process through the resolution of the corrective measures derived from the arising deviations.

C6: Characterizing and applying the sensory and instrumental methods for the determination of the organoleptic characteristics of milk and products dairy.

CE6.1 State and describe the sensory attributes of milk and products dairy.

CE6.2 relate the sensory attributes of these foods with their physiological basis.

CE6.3 describe the types of tests and the phases of preparation, implementation and evaluation of a sensory analysis (tasting) of special milk and products dairy.

CE6.4 describe the basis scientific - techniques for the measurement of physico - chemical parameters related to sensory attributes of milk and products processed milk.

CE6.5 relate through calculations numerical and/or graphical parameters physico - chemical sensory characteristics of milk and products with dairy.

CE6.6 sort of consumption milk and products milk, depending on their organoleptic characteristics.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.4; C2 regarding CE2.4; C3 on CE3.4; C5 regarding CE5.8.

Other capabilities: act quickly in problematic situations and not just waiting.

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

Demonstrate flexibility to understand changes.

Participate and collaborate actively in the task force.

Responsible for the work developed and the fulfilment of the objectives.

Contents: 1. Sampling Plan: sampling characteristics in the dairy industry.

Techniques of direct taking of samples.

Types of sampling in surfaces.

Types of sampling in liquid samples.

Types of sampling in solid samples.

Conditions of handling, storage, transport and storage for various exhibitions.

Sampling programmes.

Levels of inspection.

Single, double and multiple sampling.

Table handling.

Level of acceptable quality (NCA).

Prevention of errors.

Calculation of uncertainties in sampling.

Determination of the frequency of the controls.

Preparation of reagents.

Basic calculations of concentrations.

Preparation of mixtures and associated calculations.

Conditioning of materials.

Control of the samplers equipment: cleaning, disinfection, or sterilization of materials.

Equipment used in sampling.

Coding of milk samples.

Types of coding samples. Features.

Labeling systems.

Identification.

Symbols and codes on lettering.

Identification and interpretation.

Implementation of the transfer of samples in the dairy industry.

Handling equipment.

Methods of sampling and sample preparation techniques.

Statistical methods of presentation of the results.

Standardized test procedures.

Sampling procedure.

Computer methods of data processing, statistical methods.

Cleaning and sterilization methods.

Hazard analysis and critical Control points.

Traceability systems.

2 trials chemical, physical, or physicochemical acidity expressed as lactic acid.

Added water.

Ash.

Fat in milk (natural, sanitized, sterilized, skimmed, concentrated).

Lactose.

Protein.

Fat in cheese.

Dry extract in cheese.

Nitrates and nitrites.

Sucrose in condensed milk.

Phosphatase activity.

Sodio-Cloruro in butter.

Water, dry lean and fat in a single sample of butter extract.

Dry matter in yoghurts and dairy desserts.

Fat in yogurt.

Index of refraction for the curd.

Control of packaging: sealing, porosity, varnish coating, degree of repletion in plastics.

3. microbiology of milk and dairy bacteria: basic concepts.

Characteristics, growth, taxonomy and action of the 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: main beneficial and harmful yeasts in foods. Classification and identification.

Mold: characteristics, development and relationships with food: differentiation of the main types. Changes or alterations that cause.

Parasites that can affect milk and dairy products.

Other microorganisms present in foods in general, and the milk and products milk in particular.

Pathways of contamination.

Foci of infection. Favorable and adverse conditions.

Changes not desired by microorganisms.

Types of degradation.

Microbiological analysis of milk and dairy products.

Basic principles of Microbiology Laboratory.

Concepts of disinfection and sterilization.

Techniques and media used.

Preparation of the material according to the technique to develop.

Preparation of culture media selective and non-selective.

Preparation of solutions mother and solutions from a sample of the Food Bank.

The processes of revitalization and cultivation in non-selective media.

Staining and microscopy.

Counts.

Methods selected and recommended by the National Center for food and nutrition.

Determination of markers and hygienic indexes. Count and shelf life.

Determination of aerobic, enterobacteria, molds and yeasts by specific techniques.

Identification of pathogens. Presence/absence testing.

Coliform count: Escherichia coli. Staphylococcus aureus. Streptococcus D. germs sulfite reducing.

Determination of the microbiological quality based on results.

4. sensory analysis of milk and products dairy basics of sensory analysis: concept. Objectives. Importance, perception by the senses.

The view and the visual examination.

The sense of smell and odors.

The taste and flavors.

Touch, hearing and somato-sensory perception.

Perception thresholds.

Memory and education of the senses.

Sensory attributes.

Circle of Kramer: appearance, flavor, and kinesthetic sensations.

Sensory evaluation of color, smell and taste.

Sensory evaluation of texture.

Sensory analysis terminology. Importance and usefulness.

General terms. Terms related to the senses, sensory attributes and methods of evaluation.

Tasting room.

General specifications of the installation.

Description of the cabins. Complementary premises.

Environmental conditions.

Utensils.

Sensory analysis Panel.

General characteristics. Type of panels.

Selection and training of personnel.

Optimal conditions of the tests.

Affective sensory tests.

Interest. Preference tests. Acceptance tests.

Sensory discriminative tests: paired comparisons.

Try triangular. Try duo-trio.

Multiple comparisons.

Ordering tests.

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

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the application of techniques of analytical and sensory control of the process of elaboration of milk consumption and milk products, which will be using one of the following ways:-academic training level 2 (Spanish framework for higher education qualifications), Bachelor's degree or other upper level related to the professional field.

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

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

Annex V professional qualification: Manufacture of products of Browning of snacks EXTRUDED family professional and: industries food level: 2 code: INA237_2 competition general operations of preparation of raw materials and production of roasted nuts and extruded snacks, in the conditions laid down in the procedure and quality manuals, complying with the applicable rules.

Competition UC0760_2 units: receiving, storing, and issuing raw materials, auxiliary materials and finished products in roast and extruded snacks UC0761_2 products industry: dried fruit UC0762_2 processing operations: operations of the process of elaboration of extruded products bound for snacks and breakfast treats environment professional scope professional
He develops his professional activity in the production area in contact with the maintenance, quality and logistics, dedicated to dried fruit processing and manufacture of extruded snacks in large and medium-sized enterprises. It develops its activity depending on, where appropriate, functional and/or hierarchical from a superior. You may have staff occasionally, seasonally or stable. In the development of the professional activity apply the principles of universal accessibility in accordance with the applicable legislation.

Sectors production is located in the sector of various foods, dried fruit sub-sector. Extruded industries.

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

Elaboradores-tostadores of dried fruit producers of extruded snacks workers of the production of nuts, appetizers and snacks associated training (270 hours) training modules MF0760_2: operations and control of warehouse of Browning and extruded snacks (150 hours) MF0761_2 products: production of dried fruits (60 hours) MF0762_2: preparation of extruded food (60 hours) unit of competition 1: receive , Storing and ISSUING commodities, materials auxiliary and products finished in the industry of products of toast and snacks EXTRUDED level: 2 code: UC0760_2 realizations professionals and completion criteria: RP 1: prepare the workspace of reception of raw materials, storage, delivery and processing of roasted and extruded snacks, controlling cleaning installations, machines, supplies and tools to avoid contamination meeting the occupational risk prevention, environmental and food safety regulations.

CR 1.1 information about products, planning the procedures of receiving, storage and dispatch of products of roasted and extruded snacks is obtained from sheet of different products to develop.

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

CR 1.3 cleaning of the areas of reception, storage and dispatch of products of roasted and extruded snacks is indicated where required, placing regulatory signals, in accordance with established safety requirements.

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

1.5 CR machines, useful, tools and internal means of transportation required in the receipt, storage and production of roasted and extruded snacks (internal transport: worm, elevators, ribbons, trucks, small self-propelled vehicles, scales, among others), are prepared, regulating elements, operators of the same, according to specifications of the technical details of production.

2 RP: Carry out the operations of first level, maintenance of machines and equipment for reception of raw materials, storage and dispatch of products of roasted and extruded snacks, to have availability of equipment and there are no unproductive cuts, meeting the occupational risk prevention, environmental and food safety regulations.

CR 2.1 the operation of equipment and auxiliary means required checks, following the guidelines marked on the instructions of maintenance of equipment.

CR 2.2 the possible malfunctions in the equipment used in production of toast and snacks extruded products (internal transport: worm, elevators, ribbons, trucks, small self-propelled vehicles, scales, among others), are detected, acting according to instructions of maintenance of equipment.

CR 2.3 possible simple detected anomalies affecting the operation of equipment used in toast and snacks extruded products are corrected, following maintenance instructions or alerting service.

CR 2.4 elements, spare parts specified as first rate shall be replaced, as well as adjustments and oil changes in equipment used in the production of products of roasted and extruded snacks such as internal transport: worm, elevators, tapes, forklift scales, among others, in accordance with the applicable maintenance plan.

CR 2.5 documentation concerning the maintenance performed is completed, according to indications from the production process.

3 RP: Receive the raw materials and auxiliaries, controlling its quality and correspondence as requested to start the production process with the established procurement, fulfilling the occupational risk prevention, environmental and food safety regulations.

CR 3.1 transportation of raw materials (green coffee, nuts in shells, cereals among others) and material auxiliary products of toast and snacks extruded checks, verifying compliance in accordance with established, technical and hygienic conditions concerning physical parameters of temperature of cooling, freezing, and moisture, and vehicles, rejecting those which do not comply with the requirements of homologation of suppliers.

CR 3.2 packaging and containers that protect the raw and auxiliary materials of Browning products and snacks extruded is checked to verify that they are in good condition, without damage that can influence the quality of the product.

CR 3.3 raw material and auxiliary material received, is checked, concerning: quality, quantity and weight, checking batch, date of expiry, among others, comparing with specified in the order and the delivery note accompanying the goods to begin traceability.

CR 3.4 possible damages and losses in the reception of raw materials and auxiliary material received, are recorded on the preset tab, deleting or rejecting non-conformities.

CR 3.5 raw materials and auxiliaries of toast and snacks extruded products apply to suppliers, taking into account: forecasts of production, stocks and minimum and maximum of previously determined stocks and delivery date.

CR 3.6 the entrance of the supply of raw and auxiliary materials is recorded in accordance with the established system, taking into account the receipt form that accompanies the goods.

CR 3.7 download raw materials and auxiliaries of toast and snacks extruded products is carried out at the place and in accordance with the production process, so that the goods do not suffer alterations or be deposited directly in the soil.

CR 3.8 report of acceptance or rejection of the goods after discharge is emitted, in the established support.

4 RP: Check the quality of raw materials (green coffee, nuts in shell, cereals among others) in the industry of products of roasted and extruded snacks, according to specifications established to prevent deviations.

4.1 CR samples of raw materials (green coffee, nuts in shells, cereals among others) are taken up with probes in the amount, in accordance with the manuals of procedure.

CR 4.2 samples of raw materials are identified in accordance with the codes and methods established by the quality Department, transferring them to the laboratory.

CR 4.3 immediate tests of raw materials quality control are performed, with the units of rapid determination of parameters of quality, following the protocols established by the quality Department for results with the precision required.

CR 4.4 interpretation of results of quality testing is performed according to quality parameters.

CR 4.5 shelling of those raw materials that need it according to the technical specifications is performed, adjusting machinery shelling in case of alterations or defects in workmanship, quality checking, by testing «in situ».

CR 4.6 the report of acceptance or rejection of the goods after discharge is issued, following the established method.

RP 5: Storing raw materials (green coffee, dried fruit shell, cereals among others) and finished products of roasted and extruded snacks for their preservation and availability, complying with the rules applicable in occupational, safety, environmental and food.

CR 5.1 raw materials (green coffee, nuts in shells, cereals among others) and auxiliary products of toast and snacks received extruded are distributed in stores, bins, or cameras, according to their characteristics (type, category, batch and expiry) and following the established criteria to achieve optimum use of the available storage volume.

CR 5.2 raw materials (green coffee, nuts in shells, cereals among others) and auxiliary products of toast and snacks extruded are placed so as to ensure its integrity and facilitate their identification and manipulation.
CR 5.3 storage of raw materials (green coffee, dried fruit shell, cereals among others) and auxiliary products of Browning and extruded snacks is carried out, whereas the physical space, equipment and media used comply with the current legal regulations on occupational safety and health.

5.4 CR parameters physical (temperature, relative humidity, light, and ventilation, among others) of warehouses, deposits and chambers of raw materials and products of roasted and extruded snacks are controlled, in accordance with the requirements or demands of preservation of products, depending on whether raw materials dry, refrigerated or frozen.

5.5 CR raw materials (green coffee, nuts in shells, cereals and toast and snacks extruded products are transported internally established media, in such a way that the products are not damaged, nor the conditions of work and safety is alters.

CR 5.6 warehouse management is done by filling in the registration of stocks, store cards, supplies internal and pending documents, using computer or manual applications laid down in the production process.

CR 5.7 the physical count of the stored goods, is carried out in accordance with the instructions received, with the established periodicity, perishable products and whereas the status and the expiration of other stocks.

CR 5.8 inventories, relating to raw and auxiliary materials of toast and snacks extruded products, will invent as determined, with respect to the time and period, after the count effected, incorporating the data derived from it, in support according to established inventory model.

CR 5.9 the fulfillment of the critical limits of the control measures of the HACCP (hazard analysis and critical control points), the storage is carried out to identify and maintain controlled the dangers, as determined in the production process, fulfilling food security.

RP 6: Provision of materials raw (green coffee, coffee, dried fruit shell substitutes, cereals) and other ancillary products to the production lines of products of roasted and extruded snacks to ensure the continuity of the production process.

CR 6.1 applications for raw materials (green coffee, nuts in shells, 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 form and the deadline established, not to alter the pace of production or the continuity of the process.

CR 6.3 outputs of raw material to the production lines are recorded in accordance with the established system.

CR 6.4 outputs of raw material to the production lines are archived in accordance with the established system.

CR 6.5 handling and internal transport of raw materials with the required media is controlled in such a way that the products are not damaged or alter the conditions of work and security.

7 RP: Control external orders for finished products in the industry of products of roasted and extruded snacks, through verification of quality, quantity, and transport vehicles to meet the demands of customers in time and form.

CR 7.1 the customer orders are controlled, so that they can attend, according to the quantity, quality and time requested.

CR 7.2 the output, such as document: sheet, order, delivery note, among others is completed, according to the order specifications, available stocks and the expiration date.

CR 7.3 the characteristics of products and their preparation, wrapping, identification and information, checks, verifying which include all its elements according to the order of output.

CR 7.4 handling and internal transport operations are carried out in such a way that the products are not damaged, nor will alter the conditions of work and security.

CR 7.5 the adequacy of transport vehicles is checked in accordance with the terms of use.

CR 7.6 the goods are placed in means of transport, ensuring the health and integrity of the products.

CR 7.7 outputs of Browning products are archived in accordance with the established system.

8 RP: Control stocks of finished products in its various forms, through elaboration of the inventory, to meet orders.

8.1 CR status and the expiration date of the stored product is checked with the periodicity required to ensure a rotation of the same.

CR 8.2 inventory of stored products review, checking documents (orders, delivery notes) of inputs and warehouse outlets are required in each case, controlling the availability of stocks to cover orders.

CR 8.3 the amount and characteristics of the stocks is reported according to defined levels, requesting and justifying the corresponding increases.

CR 8.4 stored goods are counted, detecting existing deviations, by issuing the report.

CR 8.5 existing deviations from the last inventory control register in accordance with the instructions received.

Professional context: means of production: Silos, hoppers, warehouses, deposits and coldrooms. Pesacamiones, continuous and precision scales. Means of transport: worm, elevators, ribbons, trucks. Small self-propelled vehicles. Instrumental sampling, probes. Apparatus for rapid determination of parameters of quality. Portable data transmission equipment. Computer equipment and warehouse control programs. Husker yields. Big-bags, containers. Cleaning of nuts and dryers. Moisture meters. Guillotines. Protection equipment.

Products and results: Areas prepared for the reception of raw materials work (green coffee, dried fruit with husk, cereals, condiments and other products), storage, delivery and processing of toast and snacks extruded products. First level of machines and equipment, carried out maintenance. Materials premiums received and stored. Verification of quality of raw materials. Supply of raw materials to the different lines of production made. External orders prepared and controlled.

Used or generated information: input and output delivery. Purchase orders. Internal notes. Documentation (receipts) of supplies. Control of warehouse documents. Tickets. Outputs. Instructions for use (reception, storage, expedition). Quality specifications. External orders. Order of internal supply. Control of input documents. Outputs. Reports on stocks. Inventories. Documentation of the expedition. Official regulations governing cafés. Dried fruit. Substitutes coffee and similar products. Technical instructions for drying. Technical regulations for the sampling of nuts and green coffee. With applicable rules of prevention of labour risks, safety, environment and food security. PGH (General plans of hygiene) records and records of the HACCP (hazard analysis and critical control points) system.

Unit 2 competition: Perform the operations of processed fruits dry level: 2 code: UC0761_2 realizations professionals and implementation criteria: RP 1: husking the nuts, prior to wet it to ensure the Elimination of the foil according to directions of the production process, complying with the applicable rules of occupational risk prevention and environmental.

CR 1.1 the process of wet fruit before shelling is controlled, check parameters of the water temperature, time and moisture content of the fruit for easy shelling.

CR 1.2 the process of hulling is done with the husking equipment, adjusting the gauge to the kinds of nuts to be processed, according to indications from the production process, complying with the applicable rules.

CR 1.3 vessels intended to contain the shelling fruit are controlled, verifying that they are under hygienic conditions required and identified, proceeding to their packaging in case of anomalies.

CR 1.4 shell storage is carried out according to specifications of process, for later use.

CR 1.5 download the dehulling product is made, by controlling the conditions, so that cracks do not occur in the fruit.

2 RP: Electronically select nuts in grain, to ensure the first removal of grain in bad conditions and foreign matter, reviewing later manually, complying with the applicable rules.

CR 2.1 equipment electronic coach is adjusted according to the species and variety of the fruit dry beans.

CR 2.2 the electronic selection process is carried out according to specifications, ensuring the first elimination of grain in bad conditions and foreign matter.

CR 2.3 vessels intended to contain product electronically selected grain and those intended to contain the waste grain are controlled, verifying that they are in terms of use and identified, the process of preparation in the event of anomalies.

CR 2.4 speed Bank of manual selection of nuts, fits to ensure the second elimination of grain in bad conditions and foreign matter, complying with the applicable rules.

2.5 CR store selected beads, controlling time and temperature.
3 RP: Calibrate by size from storing nuts, following the instructions of the Department of quality, to ensure the subsequent processes.

3.1 CR team of calibration is controlled, verifying that it meets the technical conditions required, the technical conditions required for the nuts.

CR 3.2 nuts are calibrated, using gauges, verifying the species and variety, according to product specifications and indications of quality and regulating speed machine, absence of fruit breaks, adjusting to the marked technical instructions.

CR 3.3 calibration occurs, through two roll sets for selection of thickness of product to how short or classification by length along.

CR 3.4 the conditions of vessels intended to contain the product calibration is checked, verifying the conditions of hygiene and identification by gauges.

CR 3.5 download the product calibration is performed, avoiding damage to the calibration result, ensuring hygienic conditions.

4 RP: Repel nuts for your manual selection and subsequent storage, guaranteeing its freshness and lack complete skin, according to specifications of process.

CR 4.1 State of the containers used to store the grain is controlled, ensuring that they meet the sanitary conditions laid down, proceeding to their packaging in case of anomalies.

CR 4.2 repel machine is adjusted according to the species and variety of the type of dried fruit.

4.3 CR blanching the fruit (almonds, pistachios, among others) is carried out in water hot, controlling time and temperature for easy operation of blanching.

CR 4.4 product, previously scalded, is repels by using rollers and a stream of forced air, achieving an improvement in the appearance.

CR 4.5 containers intended to contain the blanched product are conditioned, proceeding to the cleaning and disposal of waste, in case of containing impurities.

CR 4.6 blanched product is subjected to a manual selection, removing those who do not meet the characteristics established in different containers identified.

CR 4.7 the time and the temperature of the grain storage, are controlled so that it retain their organoleptic properties, correcting them in case of deviation, according to work instructions.

RP 5: Control operations of chipping of the fruit blanching, laminated or floured according to established procedure, to ensure the fineness of the grind and the pieces or slices obtained.

CR 5.1 the peeled fruits are selected, devoting them to the chipping, laminated or floured, according to indications of quality, according to the type of product to obtain, species and variety.

CR 5.2 peeled fruits destined for the chop are subjected to this process in cutting machines of nuts, controlling physical parameters of speed of cutting and time, among others, prior heating of the fruit to remove breaks, achieving uniformity of the pieces.

CR 5.3 undergo this process in machines the peeled fruits intended for laminate laminators, controlling speed and time parameters, obtaining films with the required thickness.

CR 5.4 peeled fruits to the floured are subjected to the pressure of rollers refiners, regulating the separation between them, obtaining flours of different thickness.

CR 5.5 vessels intended to contain the products obtained are kept in hygienic conditions established, proceeding to their packaging in case of anomalies.

CR 5.6 taking samples of the dried fruit chopped, laminated or floured, it occurs in the form, amount and instruments required, according to the manuals of procedure.

CR 5.7 identification of the sample and transfer to the laboratory, are carried out in accordance with the codes and established methods, on instructions from the quality assurance Department.

6 RP: Toast the blanching fruit or without Peel, making at the same time the salt to ensure its correspondence with the specifications of the final product.

CR 6.1 type of nut roasting and salting is controlled, verifying that it meets the requirements in relation to the species and variety, according to specifications of the final product.

CR 6.2 nuts roasting is done in machines, toasters, controlling temperature and humidity level required to process specifications.

CR 6.3 salting is controlled by Salters machines of nuts, controlling the point of salt required.

6.4 CR team roasted and salted is checked, proceeding to the set-up and resolution of simple faults, according to the applicable maintenance plan.

CR 6.5 containers intended to contain the product obtained, are checked, making sure they are in a position to required health.

CR 6.6 download of the product obtained is checked, verifying that damage does not occur in the fruit.

7 RP: Packaged dried fruit, according to conditions laid down for subsequent packed, preserving the organoleptic properties and complying with the applicable rules.

CR 7.1 equipment packaging and closure of nuts are adjusted according to the characteristics of each product to achieve the goal in weight and volume required per container.

CR 7.2 food gas injection equipment are adjusted according to the characteristics of each product to achieve the objective in concentration by container.

CR 7.3 the weight of the contents of each package is checked, verifying that it corresponds to the values stated in the specifications of the final product, in case of deviation rectifying.

7.4 CR food gas concentration and the injection timing control, verifying that the organoleptic properties of packaged nuts are preserved, patching them in case of deviation, process specifications.

CR 7.5 deviations (Middleweight, sealing, filling volume, compactness of the closing and others) are identified, corrected and recorded.

CR 7.6 nuts packaging equipment are kept in perfect mechanical condition that would ensure the safety of the operation of sealing / closing.

CR 7.7 product is encoded by complying with regulations and traceability requirements.

CR 7.8 unfit product is detected and is rejected, according to established sampling criteria set by the quality assurance Department.

8 RP: Pack nuts packed for storage and expedition, preserving the organoleptic and properties of presentation, according to conditions laid down in the manual of procedure, compliance with the applicable rules.

CR 8.1 sourcing of packaging materials and products of dried fruits is carried out to the line of packed, in the amount, time, place and way accurate, as set out in the manual of procedure.

8.2 CR format or type of mounting of boxes of cardboard, paper or plastic, if you make it «in situ» is checked, verifying that it meets established requirements.

CR 8.3 packing of packages of dried fruit is controlled, checking their correspondence with specified in relation to the lot, indicating the size, shape, weight and number of packages.

CR 8.4 closed, lined, sealing and labelling of nuts is controlled, verifying that it meets the requirements established for the lot and his expedition.

CR 8.5 palletization of packaged dried fruit is carried out in the form and with the materials specified in the manual of procedure.

CR 8.6 lettering is located in shape and established place of packing nuts, making sure that the text is complete and is required for the identification and subsequent control.

CR 8.7 deviations in the process of packing of nuts are corrected or reported if they are outside the scope of competence, as set out in the manual of procedure.

CR 8.8 the transfer of materials from waste packaging and products of dried fruits packed that do not meet the specifications are controlled in the manner and places suitable for recycling or treatment.

CR 8.9 packaged nuts are transferred to the designated place for storage or shipment, in accordance with established work instructions.

CR 8.10 consumed dried fruit products and packing materials are recorded throughout the process of packing, modifying, if necessary, requests for delivery, having materials packing and surplus products of nuts for later use.

CR 8.11 information on outcomes or incidences of packing of nuts is recorded in shape and support established, then filing it.

Professional context: means of production: continuous scales. Forklift trucks. Reception hoppers. Elevators. Conveyors. Conveyor worm. Storage silos. Big-Bags. Gauge. Hull. Cutting machines. Laminators. Grinding mills. Packaging machines. Nozzles of gas analyzers gas, Packers, Packers and palletisers. Envasado-empaquetado material. Containers. Electronic sorting. Banks of manual selection. Coldrooms. Roasters. Salt applicators. Repeladoras.

Products and results: chipped dried fruits. Shells. Nuts beans, selected, calibrated and peeled. Skins for livestock. Nuts roasted, salted, sliced and rolled. Flour of dried fruit. Nuts, packaged and labelled.

Used or generated information:
Information of the production process of: cleaning. Electronic selection. Calibrated. Wet. Shelling. Blanching. Toast. Salty. Chipping. Laminated and floured. Process control sheets. Record storage sheets. Sheets of quality control of the blanched, toasted, salt, chopped, laminated. Applicable law of prevention of occupational risks, environmental, food safety and packaging.

Unit 3 competition: Perform the operations of the process of elaboration of products EXTRUDED with destination to APPETIZERS, breakfast and snacks level: 2 code: UC0762_2 realizations professionals and completion criteria: RP 1: driving the process of extrusion direct to prepare snacks fluffy products or child use, following the procedures established by the Department of quality, complying with the applicable rules.

CR 1.1 immediate tests of quality control of the ingredients (meal of corn, rice, wheat and other cereals), are conducted according to established protocols and comparing the results with the specifications required for the product.

1.2 CR mixing equipments, extrusion and baking, are prepared according to the production schedule, checking its correct operation and cleaning.

CR 1.3 different ground ingredients, mix with water in the mixer, checking that the homogenization and moistening is required, as indicated in the manual of manufacture.

CR 1.4 mixture is introduced into the oilseed extruder, regulating pressure and temperature, obtaining a plastic mass with flexibility and adaptability required characteristics, preventing extreme values that cause the mix fader are achieved.

CR 1.5 mass exit by mold is controlled, checking its expansion to the disappearance of pressure, acting in case of deviation, following the guidelines set in the work instructions.

CR 1.6 the final product is baked after exiting the extruder, verifying that the moisture has been reduced to specified levels and the structure has lightened conveniently, getting a light and crunchy texture.

CR 1.7 the aromas, flavours and salt, are applied, using spray oil, checking that it meets the specifications listed in the manual of manufacture and quality, getting products with the characteristics established (worms, popcorn, tejitas, among others).

CR 1.8 packaging is controlled, making sure it is done at the right time, with the machinery, format and type of container pointing manufacturing manual.

2 RP: Driving the process of extrusion Semidirect to prepare snacks semiesponjosos products or child use, according to procedure manuals and instructions of work and the regulations issued by the Department of quality, complying with the applicable rules.

CR 2.1 characteristics of the raw materials are selected according to specifications established, rejecting those lots that do not reach the required levels of quality.

CR 2.2 equipment (mixers, extruder of friction, Fryer and others), are regulated according to the raw materials, to obtain product and destination, following work instructions.

CR 2.3 different ingredients mixed mashed and crushed once with water, checking that takes place the homogenization and moistening of the mixture.

CR 2.4 product is cooked in the extruder, making sure that the plates are regulated in such a way that mixture is expelled to the contact with the bumpers and produce the characteristic shape of the required product.

CR 2.5 frying is done at a temperature and in the conditions laid down in the manual of manufacture, verifying that the cheese, flavors and other ingredients are applied according to established formulation.

CR 2.6 product packaging takes place at the required time, with machinery, format and type of container pointing manufacturing manual.

3 RP: Control the process of indirect extrusion (manufacture of pellets) to prepare snacks compact products or child use, according to the work instructions and quality complying with the applicable rules.

3.1 CR types and qualities of selected products (flours and meal of maize, wheat, rice, starches, legumes and other) they are verified, checking that they comply with the required specifications, discarding those who are not suitable.

CR 3.2 equipment and machines used in the indirect extrusion as mixers, extruder adjustable bodies, shaping machine, dryer, deep Fryer and others, are maintained and regulated, taking into account the raw materials and the product to obtain, according to the guidelines set in the work instructions.

CR 3.3 the blend of ingredients with water is carried out with the degree of homogenization and moistening indicating manual manufacture, correcting for deviation.

CR 3.4 mixture enters the extruder of adjustable bodies at different temperatures, by verifying that the combined effects of temperature and pressure are required.

CR 3.5 product of the extruder's output is controlled, verifying that it is low, in order to avoid the expansion of the product and thus have required quality characteristics, correcting for deviation.

CR 3.6 molding is performed following the designated procedure, verify that the forms, (rings, triangles, squares, sticks and others), are kept whole, without fail, within the limits of established bugs.

CR 3.7 operations of drying, continuous frying and application of aromas, flavours and salt, is carried out according to technical manufacturing specifications, checking that the resulting products, presents the semiesponjosa and crisp structure that characterizes it.

CR 3.8 product packaging takes place at the required time with the machinery, format and type of packaging that designates the manual of manufacture, correcting for variation according to instructions.

4 RP: Sampling to perform during the process, the trials/testing with the precision required, verifying that the quality of the product is in accordance with established specifications.

CR 4.1 samples are taken at the time, place, form and amount listed, identifying them and ensuring its durability until receipt at the laboratory.

CR 4.2 instruments required for the accomplishment of tests and quick and elementary is calibrated according to the instructions for use and the operation to perform.

CR 4.3 established protocols are followed for the preparation of samples and carrying out tests or trials «in situ», obtaining the results with the required precision.

CR 4.4 practiced «in situ» or in laboratory tests results are valued, verifying that the quality features are within the required specifications.

CR 4.5 the organoleptic properties of the different 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 report.

CR 4.7 controls and quality testing results are recorded in accordance with the system and support established, then filing them.

RP 5: Control the process of packaging of products, extruded for its subsequent packaging, according to manual of procedure, compliance with the applicable rules.

CR 5.1 sourcing of packaging materials and extruded products is carried out to the packaging line, verifying that the quantity, time, place and form, are required in the production process.

CR 5.2 dosage of extruded product is controlled, through sampling and heavy rear; taking into account the limits.

CR 5.3 the closed and sealed container of the extruded product is controlled, verifying that it meets the specifications for each product.

CR 5.4 corrective measures are applied to the process of packaging of products of extruded, in case of deviations, as set out in the manual of procedure.

CR 5.5 extruded packaged products are stored in the form and at the place required the process of storage, exhibition, or subsequent expedition.

CR 5.6 materials waste and products extruded which do not meet the specifications are transferred form and places designated for recycling or treatment.

CR 5.7 consumed extruded products and packaging materials are accounted for through the process of packaging, modifying, if necessary, requests for supply; having materials packaging and surplus products of extruded for later use.

5.8 CR operations and information on outcomes or incidences of the extruded product packaging process are recorded in the established form and support.

6 RP: Control the process of packaging of products extruded for storage as an end product, according to manual of procedures, complying with the applicable rules.

CR 6.1 provision of packaging materials and products extruded line of packed occurs in the amount, time, place and manner laid down in the manual of procedure, precise.

CR 6.2 format or boxes of cardboard, paper or plastic Assembly is checked do «in situ», verifying that it meets established requirements.
CR 6.3 packing bundles of extruded products is controlled, checking the correspondence with specified in the batch; indicating the size, shape, weight and number of packages.

CR 6.4 closed, lined, sealing and labelling of extruded products, is carried out by verifying compliance with the requirements established for the lot and his expedition.

CR 6.5 palletization of the packaged extruded products is carried out in the form and with the materials set forth in the manual of procedure.

CR 6.6 the labeling of the extruded product packaging is checked, verifying that the legend is complete and that required for the identification and subsequent control.

CR 6.7 the deviations in the process of extruded product packaging are corrected if observed deficiencies, or notified if they are outside the scope of competition.

CR 6.8 controlling the transfer of materials from waste packaging and products of extruded packaged that does not meet the specifications, verifying that it carries out in the form and places established for recycling or treatment.

CR 6.9 packed extruded products are transferred to the designated place for storage or shipment, in accordance with established work instructions.

6.10 CR materials products extruded consumed throughout the process of packing and packing are accounted, modifying, if necessary, requests for delivery.

CR 6.11 surplus extruded products and packing materials are arranged for later use.

CR 6.12 information on outcomes or incidences of the extruded product packaging process is recorded in the form and support established, archiving it then.

Professional context: means of production: flours and meal of corn, rice, wheat or other cereals. Flours of legumes. Starches. Mixing equipment. (Direct, indirect) extrusion equipment. Teams of baking. Scents, flavorings, salt and water. Edible oils. Packaging machines and packaging machines. Fryers. Molders. Dryers. Team of sampling and quick determination of parameters. Personal protective equipment.

Products and results: spongy products snacks and goodies (worms, hooks, other). Semiesponjosos products. Pellets in its various forms: rings, triangles, squares, sticks, and others. Barks, fritters and the like. Derived from potato and corn, among others. Storage of products ready for dispatch and sale extruded.

Used or generated information: work instructions. Parts of the work. Records of operations and incidents. Manuals manufacture of extruded wrapped and packaged. Legislation applicable hygiene and quality, environmental and food security. Occupational health and safety regulations. PGH (General plans of hygiene) records and records of the HACCP (hazard analysis and critical control points) system.

TRAINING module 1: operations and CONTROL of warehouse of products of toast and snacks EXTRUDED level: 2 code: MF0760_2 associated with UC: receiving, storing, and issuing raw materials, auxiliary materials and finished products in toast and snacks extruded long products industry: 150 hours capabilities and evaluation criteria: C1: carry out the operations of maintenance of first level of machinery and equipment of reception storage and delivery of raw materials from products of roasted and extruded snacks, identifying performance equipment, and possible anomalies during operation.

CE1.1 recognize performance, Constitution and safety devices on machinery and equipment used in the reception, storage and delivery of raw materials from products of roasted and extruded snacks.

CE1.2 identify first-level equipment maintenance operations and execute them according to relevant manuals or instructions.

CE1.3 cleaning of machines, equipment and areas, achieving levels required by the development.

CE1.4 adapt the equipment used in the reception, storage and delivery of raw materials from products of roasted and extruded snacks to the requirements of the process to run.

CE1.5 explain anomalies or major operating problems more frequently during the use of the machines used in obtaining of identifying the correction indicated in each case.

C2: Apply implementation techniques to the point of toast and snacks extruded products machines, identifying and explaining the adjustment and maintenance operations of first level of the equipment used, depending on the type of product to get.

CE2.1 identify the techniques of cleaning and drying and the type of machinery used according to the type of variety.

CE2.2 explain parts and essential constituent elements and machines used in the cleaning and drying performance.

CE2.3 list and justify the operation, set-up, first level maintenance and cleaning of machines.

CE2.4 identify different harms that may occur in these products by cleaning and drying operations.

CE2.5 in a practical course from the instructions to carry out the cleaning and drying of nuts in shell and green coffee:-describe the operations of first-level maintenance of cleaners and secaderas.

-Carry out lubrication, replacements and routine spare parts and adjustments.

-Cleaning of cleaning and drying equipment to achieve the required safety and hygiene levels.

-Recognize and explain anomalies more frequent that occur during the normal use of cleaning equipment and dried.

C3: Control the conditions of arrival or departure of the necessary goods for the industry of roasted and extruded snacks in relation to its composition, quantities, protection and external transport.

CE3.1 recognize the documentation which must accompany incoming goods and expeditions.

CE3.2 analyze the content of contracts for the supply of raw materials or products and relate it to the checks to be in reception or expedition.

CE3.3 analyzing the methods of assessment, measurement and calculation of amounts.

CE3.4 characterize systems of protection of the goods.

CE3.5 list the various existing means of external transport and describe their characteristics and conditions of use.

CE3.6 in a practical course of reception or shipment of goods for products of Browning or extruded snacks industry:-determine the composition of the lot.

-Specify the checks to be carried out at the front desk or prior to the expedition.

-Contrast documents and associated information.

-Detailing protection that must provide to the batch.

-Fix the conditions that must meet the means of transport, and describe the correct placement of the goods.

C4: Perform sampling in order to verify the types and qualities of the raw materials used in the manufacture of products of roasted and extruded snacks.

CE4.1 recognize types and qualities of the raw materials involved in the manufacture of products of roasted and extruded snacks.

CE4.2 describe sampling procedures.

CE4.3 specify the parameters that must be analyzed.

CE4.4 identify and manage the equipment necessary to carry out the corresponding analysis.

CE4.5 compare the results of the samples with the agreed quality specifications.

CE4.6 complete and register documentation relating to sampling and analysis of raw materials.

C5: Classify the goods according to the characteristics of the products to develop, encoding them in storage.

CE5.1 describe classification procedures of food goods necessary for the preparation of toast and snacks extruded products.

CE5.2 apply the criteria of classification according to the expiration, utility, size, resistance and other characteristics set by the brand or manufacturer.

CE5.3 interpret coding systems assigned to the preparation of toast and snacks extruded products.

CE5.4 assign codes in accordance with the established system and carry out the marking of goods.

CE5.5 complete files and records of goods according to the characteristics of the final product.

C6: Apply storage procedures, identifying: locations, times, media e itineraries and techniques of manipulation of processed products.

CE6.1 characterize different storage systems used in the remanufacturing of toast and snacks extruded products industry and explain advantages and disadvantages of each of them.

CE6.2 describe the basic characteristics, benefits and management and maintenance of equipment for loading, unloading, transportation and internal handling of goods used in food stores.

CE6.3 relate the media manipulation with goods type, justifying such a relationship according to the physical and technical characteristics of both.

CE6.4 describe the General security measures that must meet in a warehouse in accordance with the regulations.

CE6.5 in a practical course in which the characteristics of a warehouse, space and the resources available and the types of products are provided to store or supply:
-Identify the areas where you will be receiving, warehousing, delivery time and waits.

-To determine the location of each type of product.

-Determine the routes of internal transfer of the products.

-To determine the means of loading, unloading, transportation and handling.

-Determine the necessary care to ensure the integrity and preservation of products.

-Determine the applicable security measures during the handling of the goods.

C7: Complete documentation of receipt, dispatch and internal use of warehouse of Browning and products of extruded snacks, identifying and prosecuting the documentation on the basis of the received products.

CE7.1 explain the administrative procedures relating to the reception, storage, internal distribution and delivery time.

CE7.2 specify the function, source and target and understand the content of the documents used in this regard.

CE7.3 interpret internal procurement orders and manage adequate means for its implementation.

CE7.4 in a practical course which provides information about incoming and outgoing goods referred to toast and snacks extruded products:-manage the order and purchase orders.

-Manage requests for internal supply, delivery notes.

-Manage the reception cards, check.

-Manage orders of output and forwarding, output records.

-Manage the delivery notes.

-Manage documents claim and return.

C8: Apply the procedures of inventory control and inventory in relation to toast and snacks stored extruded products.

CE8.1 compare and relate systems and warehouse control supports more characteristic of the industry of products of roasted and extruded snacks, with their applications.

CE8.2 relate the information generated by the control of warehouse with the needs of other units or departments of the company.

CE8.3 explain concepts stock maximum, optimum, minimum, and safety by identifying the variables involved in their calculation.

CE8.4 describe and characterize different types of inventory and explain the purpose of each of them.

CE8.5 in a practical course that provides information about the movements of a warehouse of goods and products of roasted and extruded snacks:-get the stocking of goods and products available, evaluating the data.

-Obtain the pending supplies data.

-Information on ongoing customer orders.

-Get the data served domestic supplies.

-Get the data products issued.

-Get the data returns.

CE8.6 compare the State of the physical count of inventory stock and appreciate differences and their causes.

C9: Using equipment and warehouse control computer programs, identifying movements of stored materials.

CE9.1 manage software applications according to the established specifications.

CE9.2 interpret the fundamental procedures of the installed applications and functions.

CE9.3 in a practical course which provides information about movements in a warehouse:-define the initial parameters of the application according to the proposed data.

-Make high, low, and modifications in the files of clients, suppliers and products.

-Register entries and exits from stock, update the corresponding files.

-Produce, archive, and print the resulting control of warehouse documents.

-Draw up, archive and print the inventory of stocks.

Skills whose acquisition must be completed in a real work environment: C2 with respect to CE2.5; C3 on CE3.6; C6 regarding CE6.5; C7 regarding CE7.4; C8 to CE8.5; C9 with respect to CE9.3.

Other capabilities: comply with the rules of production set by the organization.

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

Recognize the productive process of the organization.

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

Demonstrate flexibility to understand changes.

Respect the procedures and internal rules of the organization.

Contents: 1. types and qualities of roasted and green coffee snacks extruded products.

Coffee substitutes.

Nuts in shell.

Cereals and other materials for the manufacture of extruded products.

2 concept and levels of cleaning installations for reception, storage and delivery of raw materials from products of roasted and extruded snacks, food general hygiene requirements for buildings and equipment handling: types of cleaning installations for reception, storage and delivery of raw materials from products of roasted and extruded snacks. Physical, chemical, microbiological cleaning.

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

Stages and sequences of operations of cleaning.

Cleaning solutions: properties, utility, incompatibilities and precautions.

Techniques for signaling and isolation areas or equipment.

Characteristics of the surfaces, distribution of spaces.

Ventilation, lighting, toilets.

Cleaning equipment: systems and equipment for cleaning and CIP system.

Cleaning systems (centralized or not).

Iluminometros. Features.

Elements of notice and signage.

Disposal of waste equipment.

Preservation of foods: causes of food spoilage. Environment and manipulation of the media.

Bacteria, fungi, yeast, toxins and other external factors that alter foods.

Internal factors.

Basic precautions and prevention of contamination.

Management of supplies, clothing and equipment.

Official food handling regulations.

3. maintenance of first-level equipment for reception, storage and delivery of raw materials from products of roasted and extruded snacks technical documentation of the maintenance of the equipment and machines.

Technical data sheets.

Operation and maintenance of machines and equipment manuals.

The company maintenance manual.

Reports the status of machines and tools.

Reports of revision or maintenance needs.

Types of maintenance machinery, utensils and equipment.

Composition, performance and handling equipment for reception, storage and delivery of raw materials from products of roasted and extruded snacks.

Preventive and corrective maintenance.

Applicable techniques and procedures.

Assembly and disassembly operations.

Lubrication and cleaning; Regulation, adjusting and programming.

Start-up procedures: regulation of equipment for reception, storage and delivery of raw materials from products of roasted and extruded snacks.

Management and stop of the equipment. Fundamentals and characteristics.

Composition, regulation, management, influence on the characteristics of the final product.

4 reception and forwarding of toast and snacks finished extruded products and raw materials. Quality control of raw materials and products of toast and snacks finished extruded materials bonuses for making toast and snacks extruded products: green coffee, coffee substitutes.

Nuts in shell, cereals.

Auxiliary materials.

Operations from receipt of raw materials: interpretation of purchase orders.

Measuring and weighing of quantities.

Inspection of transport.

Inspection of containers and packaging.

Reporting of non-compliance.

Input of the raw and auxiliary materials.

Techniques for products received.

Visual inspection of the goods received.

Sampling. Features.

Sampling of raw materials. Methods.

Sampling techniques.

Codes for identification of samples of raw materials.

Transfer of samples of raw materials. Precautions.

Rapid quality control tests: types of trials or tests upon fast raw materials.

Features of the trials: methods.

5 storage of raw materials and finished products of materials raw (green coffee, coffee, dried fruit shell substitutes, cereals), warehouse of raw materials control (green coffee, artificial coffee, nuts in shells, cereal) storage systems, types of warehouse.

Classification and coding of goods: classification criteria. Techniques and media encoding.

Procedures and internal transport and handling equipment: methods of discharge, load. Internal handling and transport systems.

Location of goods: placement methods, limitations. Optimal use. Signaling.

General conditions of conservation.

Specific rules on control of quality, conservation of the environment and security measures.

Systems of signs in stores.

Specifications for the determination of the environmental conditions of storage areas.

Control of the environmental conditions of storage areas.

Maintenance of warehouse: procedures for the maintenance and preservation of the physical space.

Internal documentation.

Records of inputs and outputs.

Control stocks, stocks of safety, minimum stocking, rotations.

Installation of computer applications.

Management of warehouse management programs.

Completion of records of entry and reception cards.
Control of stock, storage security, minimum and rotations.

Applications to the control of the warehouse: database management.

High, low, and modifications in the files of clients, suppliers and products.

Registration of incidents or deviations in stock control.

File and print the control of warehouse documents. Control of tunnels and Chambers.

6. procurement of materials raw (green coffee, coffee, dried fruit shell substitutes, cereals), control of external orders of products finished (green coffee, coffee, dried fruit shell substitutes, cereals) internal supply of raw materials and auxiliary materials operations: documentation of application of raw materials and auxiliary materials control.

Systematic preparation of internal orders of raw materials and materials auxiliary.

Systematic for the handling and transport of domestic raw materials and material orders auxiliary.

Procedure of internal delivery of supplies to the production lines.

Control of internal order delivery records.

General checks in the external dispatch and operations: documentation of the external dispatch of products output.

Composition and preparation of an order.

Measurement calculation and weighing for issued quantities.

The meat goods in external transit protection: conditions and means of transport used in external forwarding.

Different types of issued materials distribution: bulk and packaged.

Placement of the goods on the means of transport.

Classification and coding of goods in external forwarding.

Criteria used in the classification of goods in the external expedition: expiration, utility, size, strength and others.

Techniques and means of encoding used in external forwarding.

Marking of meat goods in external forwarding.

Procedures and equipment transfer in external forwarding: methods of unloading and reloading of the goods internally in the external expedition.

Itineraries in the external forwarding.

Transport and handling in the external delivery systems.

External forwarding transportation management.

Used internal documents. Arrivals records.

Orders to output and dispatch.

Computer application in the control of goods at the external forwarding.

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

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to reception, storage and delivery of raw materials, auxiliary materials and finished products in the industry of products of roasted and extruded snacks, which will be using one of the following ways:-academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

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

TRAINING module 2: elaboration of nuts level: 2 code: MF0761_2 associated with UC: perform the operations processing nuts duration: 60 hours capabilities and evaluation criteria: C1: techniques of calibration of nuts, getting the required uniformity by sizes.

CE1.1 identify the techniques of calibration and the type of machine gauges, depending on the type and variety of the nut to calibrate.

CE1.2 explain the parts and essential constituent elements and functioning of machines used in the calibration of dried fruit.

CE1.3 list and justify the operation, set-up, first level maintenance and cleaning of the gauge.

CE1.4 in a practical course of calibration of dried fruits, from established conditions:-identify the possible damage that may occur to the nuts in the operation of calibration.

-Describe the operations of first-level maintenance of the gauge.

-Perform fatliquors, replacements and routine spare parts, repair of sieves and adjustment.

-Operate skilfully the gauge to get the size and uniformity required.

-Cleaning of the gauge to achieve the required levels of hygiene.

-Explain the most frequent anomalies that occur during the normal use of the gauge.

-Evaluate the results with respect to the established specifications and make its assessment and registration.

C2: Apply the techniques of shelled nuts.

CE2.1 describe the process of wet, justifying the time control and temperature of water.

CE2.2 iDEN­tify the techniques of shelling and the type of descascaradoras machines, depending on the type and variety of dried fruit peeling.

CE2.3 explain the parts and essential constituent elements and functioning of machines used in shelling nuts.

CE2.4 list and justify the operation, set-up, first level maintenance and cleaning of the hull.

CE2.5 identify the possible damage that may occur to the nuts in the operation of shelling.

CE2.6 describe the operations of first-level maintenance of the hull.

CE2.7 on case studies adequately characterized: perform lubrication, replacements and routine spare parts, repair of sieves and adjustment.

CE2.8 explain the frequent anomalies that occur during the normal use of the hull.

CE2.9 in a practical course of shelling nuts, from established conditions:-identify the characteristics and state that must find the beads at the end of the shelling and the various types and destinations from by-products obtained.

-Assess the State of the resulting grain.

-Select and assign the required parameters and operating skillfully the Husker.

-Contrast characteristics of the shelling fruit and by-products obtained with your specifications.

-Propose, and if necessary, implement corrective measures on the flow of the products, the composition of the teams or operating conditions.

-Operate skilfully the grater and get the product according to the requirements.

-Calculate the results achieved with the expected, justifying deviations.

C3: Apply methods of selection of dried fruits in grain for processing, according to established criteria.

CE3.1 describe the various operations of selection of dried fruits in grain, noting in each case, its utility, the necessary machines, conditions of execution and control parameters.

CE3.2 explain parts and essential constituent elements and functioning of machines used in the selection of dried fruits.

CE3.3 list and justify the operation, set-up, first level maintenance and cleaning of the sorting machines.

CE3.4 identify the possible damage that may occur to the nuts in the select operation.

CE3.5 describe the operations of first-level maintenance of the potato, replacements and routine spare parts, repair of sieves and adjustment.

CE3.6 explain most frequent anomalies that occur during the normal use selection teams.

CE3.7 on case studies adequately characterized: cleaning of equipment selection to achieve the required levels of hygiene.

CE3.8 justify the need for applying selection techniques.

CE3.9 identify the features and state that the fruit must be dry beans at the end of the selection process, and the different types and destinations from by-products obtained.

CE3.10 in a practical course of selection of dried fruits in grain, from established conditions:-assess the status of the dried fruit in the resulting grain.

-Assign the parameters and operating skillfully the sorting.

-Contrast characteristics of the dried fruit in grain, selected in relation to the specifications of the process and deduct the necessary corrective action.

C4: Apply techniques of blanching, guaranteeing the quality of the dried fruit blanching.

CE4.1 describe the process of blanching, justifying the time and temperature control.

CE4.2 justify the need to apply the techniques of blanching.

CE4.3 identify the parameters of blanching and apply them, correcting them in case of deviation.

CE4.4 justify the degree of cleaning of tanks intended to contain the peeled fruits.

CE4.5 explain the parts and essential constituent elements and functioning of machines used in the Blanching of nuts.

CE4.6 in a practical course of Blanching of nuts, from established conditions:-justify setting operations, tuning, first level maintenance and cleaning of the repeladoras.

-Perform the operations of first-level maintenance of the repeladoras.
-Perform fatliquors, replacements and routine spare parts, repair of sieves and adjustment.

-Operate the repeladoras, getting the fruit with the required quality.

-Cleaning of the repeladoras, to achieve the required levels of hygiene.

-Identify the possible damage that may occur to the nuts in the operation of blanching.

-Explain the most frequent anomalies that occur during the normal use of the repeladoras.

C5: Apply the techniques of cutting and floured, taking into account the specifications of the product and operating the equipment required.

CE5.1 identify the type of dry fruit in grain, flour or cut into pieces, and that these meet the sanitary conditions laid down.

CE5.2 explain the parts and essential constituent elements; the operation of machines (circular, enharinadoras) used in the chop and floured nuts.

CE5.3 list and justify the start-up operations, first level maintenance and cleaning of the earlier machines.

CE5.4 in a so-called practice chipping and floured pan, from established conditions:-select machinery, cleaning, preparation and operational maintenance.

-Carry out the load and power of the machines.

-Regulate the machines so that the size of the pieces and the fineness of the flour obtained comply with the marked specifications, and deduct adjustments.

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

C6: Make the roasted and salted nuts, taking into account the specifications of the product.

CE6.1 identify the techniques of roasting and salting and the type of machinery, depending on the type and variety of dried fruit.

CE6.2 explain the parties and essential constituent elements, and the operation of machines used in the toasted and salted nuts.

CE6.3 identify the possible damage that may occur in the operation of toasted nuts and salted.

CE6.4 in a so-called practical of roasted and salted nuts, from established conditions:-ensure the adjustment, tuning, first level maintenance and cleaning of equipment roasting and salting.

-Perform fatliquors, replacements and routine spare parts, repair of sieves and adjustment.

-Cleaning of team roasted and salted, achieving the required levels of hygiene.

-Operate skilfully toasters and Salters, in order to obtain the dry fruit characteristics and quality required.

-Explain anomalies more frequent that arise during normal use teams of toast and salted.

C7: Identify requirements, carrying out peacekeeping operations of first level and preparation machines and equipment for packaging and packaging of dried fruit.

CE7.1 interpret maintenance manuals of the teams of wrapping and packaging, discriminated against the operations of first level.

CE7.2 identify and describe the first level of a line or wrapping and packaging equipment operations.

CE7.3 specify the controls to be carried out before a change of format on the container or packaging.

CE7.4 list and explain the significance of the revisions to carry out before putting in motion or stopped a line or equipment.

CE7.5 recognize the frequent incidents arising in a line or envasado-embalaje equipment, and deduce possible causes and preventive and remedial measures to be adopted.

CE7.6 order and characterize the sequence of operations of a line-cleaning or packaging equipment at the end of each batch, taking into account the processed products.

CE7.7 in practical course of preparation of a line or equipment envasado-embalaje of nuts, from established conditions:-the tasks of maintenance of first level required.

-Launch to point to put different machines and auxiliary elements.

-Perform cleaning tasks at the times and conditions.

-Apply personal safety measures.

-Make the packaging of nuts and back packing in conditions which guarantee the quality of the product.

C8: Apply techniques of packaging and packaging of dried fruit, guaranteeing its preservation, presentation and maintenance of its properties.

CE8.1 identify the equipment for filling and closing which conform to the characteristics of each product to achieve the objective, in weight and volume required per container.

CE8.2 classify containers and wrapping and packaging materials used in the dried fruits industry.

CE8.3 identify materials for labeling and associate them with packaging and suitable food products.

CE8.4 encode the product meeting the requirements of traceability and the regulations.

CE8.5 in a practical course of packaging of dried fruit from established conditions:-check that the weight per package corresponds to the values stated in the specifications of the final product.

-Controlling the process parameters (capacity of dosage, speed of filling height of heads, stamping, sealing temperature, vacuum, temperature of the sauce, closing conditions) and quality according to work instructions, while maintaining the highest efficiency of means and materials used.

-Detect unfit product, according to the sampling criteria set out by the quality Plan.

-Register deviations (Middleweight, sealing, filling volume, compactness of the closure, and others).

CE8.6 in a practical course of packing of nuts, from established conditions:-check the correspondence of the obtained as specified in the batch, indicating the size, shape, weight and number of packages.

-Check the closed, lined, sealing and labelling of extruded products and its correspondence with the established.

-Perform the palletization of the products packed in the form and with the established material extruded.

-Check the labeling of the extruded product packaging.

-Check that the legend of the lettering is complete and required, for the identification and subsequent control.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.4; C2 regarding CE2.9; C3 on CE3.10; C4 on CE4.6; C5 regarding CE5.4; C6 regarding CE6.4; C7 regarding CE7.7; C8 CE8.5 and CE8.6.

Other capabilities: comply with the rules of production set by the organization.

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

Recognize the productive process of the organization.

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

Demonstrate flexibility to understand changes.

Respect the procedures and internal rules of the organization.

Contents: 1. basic characteristics of the dried fruit dried fruit processing operations: origin and market, types and varieties, qualities and productions, identification and valuation.

Qualities and productions.

Identification and valuation.

Preparation of the raw material operations.

Conditioning of the grain.

Wet operations and shelling nuts.

Operations of calibration of dried fruit: cleaning, calibration and selection of dried fruit, packaging containers of product, unloading calibrated dry fruit.

Shelling.

Operations of electronic selection of dried fruit: selected electronic nuts.

Selected manual of nuts (review).

The containers of the product packaging.

Download of the dry fruit selected electronically.

Blanching.

Chopped and floured.

Toasted.

Salt as a finishing technique.

2 machinery and equipment maintenance of user or first level nuts processing.

Basic principles for the implementation, regulation and management.

Cleaning operations.

Safety in the use of machinery and equipment.

Machinery and equipment for calibration of dried fruit: classification, performance and applications.

Machinery and equipment of wet and peeling of nuts: classification, performance and applications.

Machinery and equipment of electronic selection of dried fruit: classification, performance and applications.

Teams of scalding of nuts: classification, performance and applications.

Machinery and equipment for chipping or floured peeled nuts: classification, performance and applications.

Specific legislation on control of quality, conservation of the environment and security measures.

3 packaging and packing of dry fruits machinery and equipment for packaging of nuts: classification, performance and applications.

Dried fruit packing process: control of the supply of packaging materials.

Techniques of composition of packages.

Methods of grouping. Palletizing.

Equipment: types and performance.

Control of the closed, sealing and labelling of packaged nuts.

Sampling.

Techniques and equipment for measurement and identification of errors. Valorisation of by-products.

Distribution of waste generated in the processing and packaging of nuts, according to applicable regulations.

Acceptance criteria.

Labeling techniques.

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

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the operations of processing of dried fruit, which will be using one of the following ways:-academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

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

TRAINING module 3: preparation of EXTRUDED food level: 2 code: MF0762_2 associated with UC: operations of the process of elaboration of extruded products bound for snacks and breakfast treats duration: 60 hours capabilities and evaluation criteria: C1: analyze the procedures of extrusion and moulding mixtures of flour or semolina, relating operations with products of input and output and the means employed.

CE1.1 interpret the technical documentation on the implementation of the process (block, the product flow diagrams), the technical specifications of the products and the procedure and quality manuals.

CE1.2 to recognize and classify the commodities (cereals, semolinas, pulses, oils, flavors, and others) in relation to their characteristics and skills to achieve the final product.

CE1.3 identify and characterize the final products obtained by extrusion and related procedures, machinery and equipment and raw materials employed.

CE1.4 identify the preparation and maintenance of machines and equipment requirements and describe the technological bases of operation for the various products of extrusion (constituent parts, application and regulation and control elements).

CE1.5 in a practical course from instructions for operation and maintenance of extrusion equipment:-carry out the operations manual or automatic cleaning machines and equipment, to achieve the required levels.

-Make changes to elements (screens, cylinders, moulds, plates) to adapt the equipment to each process and product.

-Identify and explain the operations of maintenance of first level (lubrication, replacement, routine spare parts, correction tapes, small repairs).

-Identify the dispositivitos and security measures in the handling equipment.

-Recognize the levels of energy consumption of machinery and equipment and the main causes of deviation.

C2: Applied techniques the process of extrusion direct to prepare snacks fluffy products or child use, operating with skill and safety equipment required.

CE2.1 distinguish direct extrusion of other methods of extrusion method, relating it to the type of product obtained.

CE2.2 identify and describe necessary for the preparation of the required spongy extruded flour, semolina and other ingredients of the dough and spray.

CE2.3 explain the process and the parties and constituent elements of the equipment and machines employed, as well as in operation and precautions and measures of security to consider.

CE2.4 classify residue and by-products caused in the process of direct extrusion, according to characteristics and utilities and justify the control or the reuse of the same to avoid environmental deterioration.

CE2.5 in a practical course of preparation of a fluffy product by direct extrusion, from established conditions:-select the flour, semolina and other raw materials in relation to the product to be obtained.

-Prepare the mixing equipment, extrusion and baking, checking cleaning and starting to point.

-Grind the ingredients and mix with water, checking the homogenization and moistening of the mass.

-Operate the oilseed extruder, controlling (high) pressure and temperature necessary to provide suitable for a proper mold and expanded mix of plasticity and adaptability.

-Bake the extruded product and is applied by spray, oils, aromas and flavors that characterize him.

-Pack the product, once final, with appropriate equipment and treatment in the commercial forms established by the manufacturer.

-Maintain specific measures of hygiene and quality food in the handling of products and equipment management.

C3: Apply the techniques of the Semidirect extrusion process to develop semiesponjosos products for snacks, breakfast or use child, operating with skill and safety equipment required.

CE3.1 distinguish the Semidirect extrusion of other methods of extrusion method, relating it to the type of product obtained.

CE3.2 identify and describe raw materials and ingredients for the preparation of the required semiesponjoso extruded.

CE3.3 explain the process and the parties and constituent elements of the equipment and machinery employed (mixers, extruders of friction, shaping machine, deep Fryer, other); as well as its operation and precautions and safety measures to take into account.

CE3.4 classify residue and by-products caused in the process of extrusion Semidirect, according to characteristics and utilities and justify the control or the reuse of the same to avoid environmental deterioration.

CE3.5 in a practical course of preparation of a semiesponjoso product, from established conditions:-select raw materials, rejecting those lots that do not submit the required quality.

-Regular teams grinding, mixer and extruder of friction, Fryer and others involved in the production, by checking cleaning and starting to point.

-Carry out the operations of: milling, grinding and mixing of the ingredients, kneading with water, achieving correct the homogenization and moistening.

-Operate the extruder, regulating plates and bumpers, in order to obtain the required semiesponjoso product.

-Make frying, using other ingredients flavors, according to the final characteristics of the product.

-Keep the measures of hygiene and quality food in the handling of products and equipment management.

C4: Apply the techniques of the extrusion process indirectly, to produce compact products (pellets) for appetizers, breakfast or child use.

CE4.1 describe indirect extrusion method, differentiating it from other methods of extrusion and recognize the type of product obtained.

CE4.2 rating the types and qualities of the raw materials involved in the process (flours, cereals, starches, legumes, semolina aromas, oils, flavors, salt, and others).

CE4.3 explain the process and the parties and constituent elements of the equipment and machines used (mills, mixers, extruders of adjustable bodies, shaping machine, dryer, deep Fryer, other); as well as its operation and precautions and safety measures to take into account.

CE4.4 classify residue and by-products resulting in indirect extrusion, according to characteristics and utilities and justify control or the reuse of the same process to prevent environmental deterioration.

CE4.5 in a practical course of preparation of pellets, from established conditions:-control raw materials, rejecting those items or lots that do not have the required quality.

-Regular teams involved in developing checking cleaning and starting to point.

-Perform basic ingredients mixed in the proper proportions and mixing with water, controlling the degree of homogenization and moistening required.

-Operate the extruder adjustable bodies at different temperatures, making sure that you get the desired pellet.

-Perform molding with shapes and figures characteristic of the finished product, making sure that the operation will not be failures above the established limits.

-Treat the final product (dried, fried, application of aromas, flavors, salt, cooled) verifying that you product features the semiesponjosa and crispy configuration feature.

-Pack the product with the appropriate equipment and formats and commercial packaging set by the manufacturer.

C5: Systematize the techniques of sampling to verify the quality of flour, meal, starch, legumes and soy products.

CE5.1 explain the different procedures of samples used in the industry of products extruded and recognize and handle the appropriate instruments.

CE5.2 identify the systems of Constitution, marking, transfer and preservation of samples.

CE5.3 relate the form of sampling (number, frequency, location, size) with the need to obtain a homogeneous and representative sample.

CE5.4 in a practical course of quality control, from established conditions:-define the physical, chemical and microbiological concepts necessary to apply simple methods of flour, meal, starch and derived products website.
CE5.5 in a practical case of samples, making testing during the production process of extruded, from established conditions:-interpret the sampling protocol.

-Choose, prepare and use the appropriate instruments.

-Perform the operations for obtaining samples in places, manner and appropriate times.

-Identify and transfer samples.

-Manage instruments and reagents that are involved in the determination of basic parameters of quality.

-Prepare the sample for further analysis.

-Carry out routine measurements of physical parameters and testing visco-elastic on raw materials and products, using the procedures outlined in each case.

-Apply the routine methods of analysis for the determination of the basic parameters of quality flour, semolina, starches and derived products.

-Perform simple chemical determinations and microbiological test simple, using stated procedures and instruments.

-Validate and document the results and report on deviations.

C6: Analyze factors and situations of risk to security, and the measures of prevention and protection applicable in industry of extruded products.

CE6.1 identify the factors and most common risk situations in the industry of extruded food products.

CE6.2 interpret the most relevant aspects of legislation and workplace safety plans: rights and duties of the worker and the company, Division of roles and responsibilities, preventive measures, signals, specific rules in the industry of extruded, performances in case of accident and emergency.

CE6.3 recognize the purpose, characteristics and symbolism of the signs and indications of areas or situations of risk or emergency.

CE6.4 explain properties and how to use of clothing and personal protection items.

CE6.5 describe the conditions and General and specific safety devices on equipment and machines used in the industry of snacks, breakfast and children's extruded.

CE6.6 recognize the risks about toxicity or danger of the products and the handling of equipment and machines made, respecting with proper precautions and safety devices.

CE6.7 explain the procedures in case of emergency or accident and first aid to perform.

CE6.8 identify the environmental conditions at work assessing its adequacy or defect; taking measures that fulfil their maintenance or correction, respectively.

C7: Perform the wrapping and packaging of extruded products, ensuring their conservation, presentation and maintenance of its properties.

CE7.1 identify the equipment for filling and closing which conform to the characteristics of each product, to achieve the goal in weight and volume required per container.

CE7.2 classify containers and packaging materials used in the industry of extruded products.

CE7.3 identify materials for labelling, and associate them with packaging and suitable food products.

CE7.4 encode the product, complying with the requirements of traceability and the regulations.

CE7.5 in a practical course of packaging of wet products for animal feed:-check that the weight per package corresponds to the values stated in the specifications of the final product.

-Check and keep the process parameters (capacity of dosage, speed of filling height of heads, stamping, sealing temperature, vacuum, temperature of the sauce, closing conditions) and quality, according to work instructions, while maintaining the highest efficiency of means and materials used.

-Detect and reject unsuitable product, according to the sampling criteria set out by the quality Plan.

-Register deviations (Middleweight, sealing, filling volume, compactness of the closure, and others).

CE7.6 in a practical course of packing of products extruded from established conditions:-check the correspondence of the obtained as specified in the batch, indicating the size, shape, weight and number of packages.

-Check the closed, lined, sealing and labelling of extruded products, and its correspondence with the established.

-Perform the palletizing of products packaged extruded, in the form and with the established materials.

-Check the labeling of the extruded product packaging.

-Check that the legend of the lettering is complete, and is required for the identification and subsequent control.

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

Other capabilities: comply with the rules of production set by the organization.

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

Recognize the productive process of the organization.

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

Demonstrate flexibility to understand changes.

Respect the procedures and internal rules of the organization.

Contents: 1. maintenance of equipment, auxiliary means and facilities of extruded food maintenance of equipment for the production of extruded products.

Preparation and maintenance of first-level operations.

Cleaning and lubrication of equipment.

Put on the verge of equipment.

Classification, performance and applications.

User or first level maintenance operations.

Basic principles for the implementation, regulation and management.

Facilities and equipment for the manufacture of extruded products: distribution of space in rooms of extruded products.

Equipment for the production of extruded products: composition and functioning.

Extruder: types and operation, use and management of equipment used in the extruded.

Mills, dryers, mixers, Molders, fryers, among others.

First level in equipment maintenance and extrusion machinery procedures: identification of points of control of general maintenance.

The energy control procedures.

Cleaning solutions: properties, utility, incompatibilities and precautions.

Systems and equipment for cleaning. CIP system.

Techniques for signaling and isolation areas or equipment.

Cleaning and maintenance of tanks and containers.

Cleaning and hygiene and maintenance of altered wood and deposits.

General hygiene requirements for facilities and equipment for the manufacture of extruded snacks products: characteristics of the surfaces, distribution of spaces, ventilation, lighting, toilets, cleaning products, safety in the use of machinery and equipment stores.

2 extrusion process direct and Semidirect materials raw for the manufacture of foam products snacks or children: identification of raw materials (meal of corn, rice, wheat and other cereals).

Characteristics of the raw materials.

Control of quality of ingredients.

Initial operations of direct extrusion process: mixed mashed ingredients. Features.

Homogenization and moistening: features.

The addition of the mixture of ingredients to the oilseed extruder control.

Typology of products marketed with the technique of direct extrusion and commercial characteristics.

Application of extruded processes in human nutrition: processed cereals.

Preparation of sweets.

Application of the processes of extruded breakfast cereals: raw materials and industrial processes.

Snacks: raw materials and industrial processes.

Baby food: raw materials and industrial processes.

Operations of direct extruded to make fluffy products snacks or children: process of direct extrusion, control parameters.

Control of mixing equipment, extruded and baked.

Control of the process of mixing of ingredients.

Control of the process of expansion of the mass.

Control of the process of baking.

Application of aromas, flavours and salt.

Operations of Semidirect extruded to make semiesponjosos and snacks products or children: Semidirect extrusion process. Control parameters.

Control equipment: mixers, crushers, friction, Fryer and other extruder.

Control of the process of grinding and crushing of ingredients.

Control of the process of mixing of ingredients.

Control of the process of regulation of the plates of the extruder.

The frying process control.

Application of cheese, flavors and other ingredients.

Valorisation of by-products.

Distribution of waste generated in the processes of direct and semi-direct extrusion and the packaging of extruded food, according to applicable regulations.

3. indirect extrusion (manufacture of pellets) indirect extruded (pellet manufacturing) to develop compact and snacks products or operations use child; control equipment: mixer, adjustable bodies extruder, moulding, dryer, deep Fryer and others.

The process of mixing of ingredients.

Regulation of the bodies of the extruder process.

Product resulting from the oilseed extruder.

Mix molding process.

Frying process.

Application of aromas, flavours and salt.
Packaging process.

4 take samples and trials/testing of products extruded sampling in the various processes of extruded. Features.

Sampling equipment: classification, performance and applications.

Extraction of samples for the production of extruded.

Identification of samples.

Marking of specimens.

Transfer of samples.

Relevant tests/tests during the process of extruded: physical and chemical parameters.

Testing visco-elastic.

Characterization of the simple chemical determinations and microbiological test simple.

Equipment for carrying out tests and trials to extruded products: classification, performance and applications.

Calibration of instrumentation, sample preparation.

Organoleptic properties of products.

Assessment of results.

5 packaging and packing of products of extruded products extruded packaging operations: procurement of packaging materials and extruded products.

Handling and preparation of containers.

Filling procedure and closed containers.

Errors during the packaging process: corrective measures.

Consumption of materials of packaging and products of extruded in the process.

Dosage, closed and sealed containers of extruded products.

Products extruded packing process: techniques of composition of packages.

Methods of grouping.

Equipment: types and performance.

Control of the closed, sealing and labelling of packaged products for pastry and confectionery.

Sampling.

Techniques and equipment for measurement and identification of errors.

Acceptance criteria.

Labeling techniques.

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

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the operations of the process of developing products extruded bound for snacks and breakfast treats, which will be using one of the following ways:-academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

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

Annex VI professional qualification: Industries derived from the grape and wine family professional: industries food level: 3 code: INA240_3 competition general manage a unit or section in the industry of distillates, concentrated musts, Vinegars and other products derived from grape and wine, programming, preparing and supervising the available material and human resources, as well as the work needed to achieve the objectives set out in the production plans quality and environmental protection.

Competition UC0556_3 units: manage supplies, warehouse and expeditions in the food industry and marketing UC0557_3 support activities: program and manage production in food industry UC0558_3: cooperate in the implementation and development of the quality and environmental management in the food industry UC0768_3 plan: develop processes and control the production of distillates , concentrated grape juice, vinegar and soy products UC0314_2: control the process of packaging and packaging of beverages UC0769_3: apply the laws of wine-sector products and its derivatives and manage the books register environment professional scope professional develops his professional activity in the area of management in industries food, beverage, dedicated to industries derived from grape and wine in private entities , sized businesses small, medium or large, both on their own and others, mainly in cooperative mercantile society. It develops its activity depending on, where appropriate, functional and/or hierarchical from a superior. You may have staff occasionally, seasonally or stable. His professional activity is subject to Regulation by the competent administration. In the development of the professional activity apply the principles of universal accessibility in accordance with the applicable legislation.

Productive sectors lies in the productive sector of drinks, in the subsector relating to derivative of wine and spirits, concentrating of musts and vinegar industries.

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

Enforcement of distillation and rectification process responsible for receiving fresh musts and sulphited distillation and concentration columns supervisors responsible for distillates packaging line, concentrates and Vinegars.

Responsible for aging and aging of spirits and Vinegars.

Technicians in quality control in food industries laboratory of food industries responsible for food industries training associate (570 hours) training modules MF0556_3: management of the warehouse and marketing in the food industry (90 hours) MF0557_3: organisation of a food production (90 hours) MF0558_3 unit: management of quality and environment in food industry (150 hours) MF0768_3 : Products of grape and wine (120 hours) MF0314_2: packaging and packaging of beverages (60 hours) MF0769_3: wine legislation (60 hours) unit of competition 1: managing the supply chain, the store and the expeditions in the industry food and perform activities of support the marketing level: 3 code: UC0556_3 realizations professionals and completion criteria: RP 1 : Set the supply of raw materials, auxiliaries and materials in the food industry, obtaining information from the relevant departments, to ensure the production, according to the production plan of the company.

CR 1.1 the supply of raw and auxiliary materials is determined, according to needs, using information from the departments of production over: stocks, suppliers, costs and other needs, according to company policy.

CR 1.2 the vendor offerings are selected, depending on the quality, price, warranty, delivery of products and approval procedure.

CR 1.3 the external orders are handled, according to deadlines and timing of provisioning.

2 RP: Manage the reception in the warehouse of external supplies and finished products, in food industry, verifying the input controls of each good according to the production company plan to ensure the distribution of the same.

CR 2.1 supplies and finished to receive each day or period information is transmitted, to the staff of the warehouse receipt, giving the corresponding documentation, according to work instructions, controls, and logs to make.

CR 2.2 the controls in the acceptance of supplies are made, checking their implementation and compliance with the instructions of the company's production plan.

CR 2.3 data regarding a: quantities, features, dates, provider and carrier, are determined through check of each good, being required by the warehouse control system.

CR 2.4 documentation of each batch of finished products is elaborated, considering the results of the checks carried out in the warehouse, in such a way that its characteristics correspond, fulfilling the plan of quality.

CR 2.5 before the reception in the warehouse supplies are controlled, assessing the results of the controls: amounts, dates, provider, features, among others and the approval procedure, depending on the quality of the business plan.

CR 2.6 external supplies are monitored by controlling the degree of compliance of providers in the delivery of supplies, comparing the conditions and deadlines agreed with the plan of quality.

3 RP: Manage the storage and preservation of finished products, raw and auxiliary materials, as well as the supply of products to ensure the operation of the production plant in the food industry, according to the production plan of the company.

CR 3.1 cleaning and operation of stores and equipment conditions are monitored, according to the plan of cleaning and maintenance, and in case of deviations observed, restoring the anomaly, according to guidelines set in the production plan.

CR 3.2 criteria for the location of the goods at the warehouse, are determined, taking into account the characteristics of the products, the identification and the optimal use of resources, in accordance with the technical instructions for storage.
CR 3.3 conditions of preservation of perishable products and the system of control of expiration dates, are incorporated into the work instructions, to avoid the losses according to the quality plan.

CR 3.4 characteristics, quantities, as well as flows, times, destinations and intermediate products to be dispensed, stores are established, according to production programmes.

CR 3.5 on the ground and inside the warehouse, transportation is organized, setting conditions, with respect to the movement of vehicles, itineraries, intermediate points and end, respecting the conditions of security and minimizing the costs, in accordance with the procedure of internal goods traffic.

CR 3.6 filling in registration of production supplies outlets, is verified, according to the outputs system determined in the production plan.

CR 3.7 instructions of the works for the management of the store are produced, whereas needs, staff characteristics and conditions of work, according to the quality plan.

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

CR 3.9 systematics to check inventory in the warehouse management is established, investigating possible differences in relation to inventory controls.

4 RP: Manage the issue of external orders in the food industry, fulfilling the specifications and claims received, to ensure the conditions of transfer, according to the production plan of the company.

CR 4.1 the issue of external orders is scheduled based on characteristics of the request, (stock in warehouse, time, distance, itineraries, costs), according to the contractual document.

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

CR 4.3 storage and, where appropriate, transfer of expired or rejected products, is available, informing the departments involved to decide on their fate in accordance with the procedure laid down.

CR 4.4 external orders expedition is organized, supervising lots, the same protection, check-out and the documentation accompanying it, in accordance with the operating procedures of the company.

CR 4.5 transport both supplies and expeditions is organized, whereas costs and according to programmes and timetables set forth in the company's production plan.

5 RP: Make purchases, selecting suppliers/customers, negotiating conditions and closing operations in the food industry, according to the received specifications, to ensure that orders or purchases are the ideal, according to the production plan of the company.

CR 5.1 the arguments for the sale of goods are defined, using goals and the image of the company, the characteristics and qualities of products and the market situation.

CR 5.2 new suppliers/customers are selected, fulfill the requirements for certification established by the company.

CR 5.3 plan visits to suppliers or customers is set, organising the programme of visits.

CR 5.4 visits plan concluded with suppliers and/or customers takes place, by means of structured interviews, applying technical sales, depending on the characteristics of the supplier or customer, demand and supply, own the company and this policy.

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

CR 5.6 purchases are negotiated with flexibility, subject to conditions established by the company and the type of customer/vendor concerned.

CR 5.7 the closure of operations of purchase and sale is controlled by controlling the conditions and characteristics of the order or purchase, (prices, discounts, transport, shipping, delivery, payment and other conditions), are within the range set by the company, subject to the customer/supplier and clearly specified in the contract.

CR 5.8 characteristics of trading operations already closed, are transmitted to the corresponding Department, according to the procedure laid down.

CR 5.9 suppliers/clients file stays updated periodically evaluating the executed operation, in accordance with the plan of production of the company.

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

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

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

CR 6.3 features and benefits of products, informs the present and potential customers in accordance with the communication plan.

CR 6.4 the launch of new products is established, applying test and market tests, with the specific r & d Department.

CR 6.5 information of application of test, remembrance and recognition of samples is obtained, according to the Department of Marketing, on the launch of new products.

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

7 RP: Collaborate in the control over the distribution network of the company, according to the contractual document, to ensure compliance with the objectives of the conditions contracted with distributors in relation to the characteristics of the raw and auxiliary materials, fulfilling the production plan of the company.

CR 7.1 chips with features of the raw and auxiliary materials of each supplier are updated, incorporating changes in the approval procedure.

CR 7.2 information on the conditions of storage and handling of products is transmitted to dealers to avoid damage.

CR 7.3 distributor exclusives, the raw and auxiliary materials concerning checks, verifying compliance in relation to the: prices of sale, realization of promotional campaigns, delivery and services post-sale.

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

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

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

CR 8.2 variations in prices, characteristics or commercial conditions of competition discussed, in accordance with the established ratios, according to the operative procedure.

CR 8.3 new trends in tastes or needs of the market of food products are detected, elaborating the report, according to the established procedure.

CR 8.4 sampling of the products of the competition takes place, in accordance with the plan of market established by the company.

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

CR 8.6 evaluation of the competing products is carried out, analyzing price changes, features and terms of trade, among others.

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

Professional context: means of production: general access and access restricted in documentary and computer support files. «Software» basis and specific applications of management and control of warehouse. Computer control and data transmission, barcode scanner devices and equipment. Equipment and storage facilities.

Products and results: procurement of raw materials, auxiliaries and materials in the food industry. Monitoring of the reception of external supplies and finished products warehouse. Managing the storage and conservation of finished products, raw and auxiliary materials. Organisation of the issue of external orders in the food industry. Selection of suppliers/customers and sales. Action advertising and promotion of products throughout the distribution channel. Control over the distribution network of the company in the food industry. Transmission of the information demanded by the company about the product and the market in the food industry.

Used or generated information:
Objectives of direction for stores. Stock and inventory controls. Criteria for classification, storage and conservation of goods (supplies, finished products, rejects). Cost data relating to storage. Production needs of procurement programs. External orders. Relations of suppliers, distributors, customers and carriers. Recommended types of goods transport systems. Manual operation of machinery and equipment used in the store. Detail of sales area. Forecasts of sales and purchases established by the company. Market studies on the sector, brands, prices, preferences, and others. Positioning of the brand. PGH (General plans of hygiene) records and records of HACCP (hazard analysis and control points critical).

Unit 2 competition: Schedule and manage the production in the industry food level: 3 code: UC0557_3 realizations professionals and completion criteria: RP 1: set different lines of production, in collaboration with other areas involved, whereas costs to ensure the continuity of production processes, complying with the production plan.

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

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

1.3 CR risk and uncertainty in different lines of production scheduled, are evaluated, using the techniques required in accordance with the production plan.

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

CR 1.5 made production programmes are subjected to contrast (or account) with other areas involved in accordance with the policy of production.

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

CR 2.1 quantities, characteristics and the flow of raw materials, auxiliary materials, required in the manufacture of foodstuffs are scheduled from the Department of production according to the production schedule.

CR 2.2 production programme is carried out, taking into account needs and stock, customer orders and the reduction of costs of production according to the policy of the company.

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

CR 2.4 manufacturing orders are handled, taking into account the needs of production and delivery according to the calendar of expeditions.

3 RP: Control the production in food industry, whereas human resources, using management tools, in accordance with the plan of programmed control to ensure the production plan.

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

CR 3.2 human resources are selected and classified within the areas of work of the production line, according to the management of human resources for the manufacturing procedure.

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

CR 3.4 information needs for the management of the production in the food industry are detected and collected in accordance with the established plan.

CR 3.5 production control is set, using tools of management according to the specific plan.

CR 3.6 control measurement tools established in accordance with the plan of programmed control ratios of effectiveness and efficiency of production in the food industry.

CR 3.7 production in food industry is run under the supervision of the areas involved in accordance with the needs of manufacturing.

CR 3.8 preventive maintenance of production line machines is controlled, developing a planning of maintenance, in order to ensure their availability.

4 RP: Coordinate the Working Group in the food industry according to the programmed control plan, taking into account the process operations, resources and performance, to follow the plan's functions and powers established in the company.

4.1 CR sensitization and awareness of personnel develops with techniques that meet the company's human resources management policy.

4.2 CR allocation of tasks and responsibilities of each employee are performed by allowing the group to run and completed operations serving the designated objectives.

CR 4.3 training and training of the team needs are detected and set a record in accordance with the specific plan of the company.

CR 4.4 team directs and coordinates with established management tools, taking into account the required characteristics.

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

CR 4.6 the channels of promotion and incentives are considered evaluating this attitudes of participation, initiative and creativity of the workers in charge.

RP 5: Control the production process in different phases in the food industry, in accordance with the plan of programmed control to ensure the production schedule.

CR 5.1 types of control in the inspection points are determined, in accordance with the plan of production control.

CR 5.2 on-line process and according to the production schedule, production standards are ensured.

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

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

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

CR 6.1 materials, products and equipment costs are set, using the systems of assessment and necessary inventory in accordance with the production program.

CR 6.2 labour costs are set, using systems of valuation of inventories in accordance with the production schedule.

CR 6.3 the costs of final products are set using the systems of assessment and necessary inventories according to the production schedule.

CR 6.4 undergo valuation established production costs with other areas involved in accordance with the production schedule.

CR 6.5 identified costs inventories are managed in its entirety and sent to the Department involved for approval in accordance with the production program.

7 RP: Participate in the Organization of activities of prevention of occupational risks in the food industry, in the specific production unit in accordance with the policy of the company and the applicable regulations to preserve security.

CR 7.1 management of occupational risk prevention is supporting other departments responsible for and/or involved and according to the schedule of production.

CR 7.2 management of the prevention activities is given to staff involved through work in accordance with the production program sessions.

CR 7.3 necessary in the management of the prevention of occupational risks, the effectiveness and efficiency is participating in checking with the responsible Department.

CR 7.4 plan is subject to evaluation and periodic review by internal or external audits in accordance with safety and health, working in the same policy providing much information and/or documentation deemed accurate.

Professional context: means of production: general access and access restricted in documentary and computer support files. 'Software' base and specific applications of management and programming of the production in the food industry. Computer control and data transmission, barcode scanner devices and equipment. Equipment and production facilities and food engineering. 'Software' for the processing of data on record for machine maintenance.

Products and results: manufacturing lines in collaboration with other areas involved scheduled according to production plan. Programming the quantities and flow of raw materials. Controlled, attending to the needs of manufacturing production. Coordination of working groups. Control of the production process. Collaboration in the management of production costs. Participation in the Organization of activities of prevention of occupational risks in the production unit, in accordance with the policy of the company.

Used or generated information:
Address for the production objectives. Production controls. Classification criteria and priorities of production. Cost data relating to production. Production needs of procurement programs. Features and prices of raw and auxiliary materials. Catalogues and information about machinery and production equipment. Technical product information: features, production process and their influence. Characteristics of the finished products. Recommended types of food production systems. Manual operation of machinery and equipment used in the production. Listings corresponding to the State of the machines. PGH (General plans of hygiene) records and records of HACCP (hazard analysis and control points critical).

Unit 3 competition: Cooperate in implementation and development of the PLAN of quality and management environmental in the industry food level: 3 code: UC0558_3 realizations professionals and completion criteria: RP 1: collaborate in activities of management of the quality plan (GPC) in the food industry, according to the production plan of the company, for its application.

CR 1.1 collaboration in the management of the quality plan is carried out in the determination of information flows with involvement of the entire organization, ensuring compliance, to promote functional relationships and transmission of organisational processes to achieve a level of quality that is competitive on the market, rationality of costs and continuous improvement of the process.

CR 1.2 collaboration in the management of the quality plan is carried out on the basis of the development of documentary support, referring to forms and formats of instruction of work or specific processes, in such a way that once completed, constitute records of traceability, compliance with the objectives and activities set by the company.

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

CR 1.4 collaboration in the management of the quality plan is based on the development of internal and/or external audit according to the quality of the business plan.

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

CR 1.6 collaboration on quality and food safety management plan is established in relation to development of activities of certification of the results of tests carried out on the ground and in other departments, ensuring the transparency of the certification schemes.

2 RP: Collaborate in activities of organization in the development of the Plan of environmental management (PGM) in the food industry, to achieve a sustainable development of the activity, complying with the objectives and activities set by the company.

CR 2.1 collaboration in the management of the environmental management Plan is carried out in relation to the production of the documentary support referred to forms and formats of the instructions work or specific processes, in such a way that, once completed, are records of traceability, according to the objectives and activities set by the company.

CR 2.2 collaboration in the management of the environmental management Plan is carried out in the development of the processes of internal and/or external audit according to the integral system of quality, complying with the objectives and activities set by the company.

CR 2.3 collaboration in the management of the environmental management Plan is carried out in relation to the elaboration of proposals for improving the management of the compliance with the objectives and activities set by the company.

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

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

CR 2.6 collaboration in the environmental management Plan is established in relation to the development of activities of certification of the results of tests carried out on the ground and in other departments, ensuring the transparency of the certification schemes.

3 PR: Propose actions for the improvement of process and product in the food industry, through the analysis of indicators of quality, control and evaluation of results, fulfilling the production plan of the company according to the objectives and activities set forth.

CR 3.1 process improvements, referred a: quality, environmental management, cost reduction or reduction of forces, among others, are established from the information obtained in the diagnosis of the causes that motivate the non-conformities, of situations beyond control and the deviations detected in established control values.

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

CR 3.3 deviations or changes detected in the quality of the product are transmitted to the Department or responsible interested.

CR 3.4 documentation on monitoring of the management of quality, environmental and personnel is made, conforming to the established standards, allowing easy interpretation in accordance with the objectives and activities set by the company.

CR 3.5 flow of information that will allow the participation of the staff in the improvements of the quality and environmental management system is established, according to the rules laid down, in accordance with the objectives and activities set by the company.

CR 3.6 develops document management that ensures conservation, update, access and dissemination of information concerning quality and environment, according to the rules laid down, in accordance with the objectives and activities set by the company.

4 RP: Collaborate in the elaboration of a system of monitoring and control of critical control points (HACCP) for food safety throughout the production process in the food industry to maintain the wholesomeness of foods, according to the production plan of the company, according to established guidelines.

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

CR 4.2 corrective measures are determined, to manage the dangers of food contamination identified.

CR 4.3 preventive measures established for each potential hazard are controlled, following the guidelines established by the company.

CR 4.4 periodic inspections of the food hazard analysis and critical control (HACCP) points are made, watching corrections and verifications whenever operations are modified or new operating conditions, established following the guidelines established by the company.

CR 4.5 information from the analysis of the data and reports from the production process of food industry register, by archiving them to order to ensure the quality of product, following the procedure laid down, in order to ensure the traceability and improvements in process and product.

CR 4.6 periodic training plan in hygiene and food safety checks that it is regularly taught to all operators.

RP 5: Monitor compliance with legal requirements and quality standards of the product, according to established guidelines to ensure the safety of the consumer.

CR 5.1 applies the legislation of the different administrations that affects the food industry, to ensure compliance with the required specifications.

CR 5.2 consequences of the application of the legislation, spread and made known to the staff of the company for its correct performance.

CR 5.3 the degree of compliance with voluntary standards adopted by the company, are identified, studying possible changes or improvements.

CR 5.4 selected, voluntary standards are implemented and operated on the basis of them, requesting its possible certification.

5.5 CR provisions and standards established and certified are kept updated and continuous revision in those phases of the process affected by the rule.

6 RP: Carry out the activities of information and/or training for the improvement of the development of the management system of quality (SGC) and the management system environmental (EMS), in the food industry, according to the production plan of the company, according to established guidelines.

CR 6.1 objectives training and information, in the implementation, development and maintenance of integrated quality system are defined, involving staff in the food industry.
CR 6.2 information/training for the achievement of objectives are set selecting material and personal resources and identifying materials capable of producing impact in the food industry.

CR 6.3 actions of training/information for the improvement of the development of the management system of quality (QMS) and management environmental (EMS) system, are defined, by means of instruments and evaluation criteria, adjusting them to the functional needs of the personnel in charge, resetting performances measures, and evaluating the results of the plans of training/information given.

CR 6.4 compliance (SGC) and (SGCM) in the food industry, sure, developing a participatory and atmosphere of collaboration, by raising the awareness of the workers in charge of and the establishment of application protocols.

Professional context: means of production: food security management software. Computer programs of prevention and environmental control.

Products and results: activities carried out the Plan of quality management (GPC) and food safety in the food industry. Carried out activities of organization in the development of the Plan of environmental management (PCGM). Process and product improvements in the food industry. Control of compliance with legal requirements and standards of quality of the product. Carried out activities of information and/or training for the improvement of the development of the management system of quality (QMS) and management environmental (EMS) system.

Used or generated information: legislation, regulations and technical regulations which apply to the sector. Planes of the facilities for the implementation of the programs L+D and d + d (cleaning, disinfection and disinsectization, deratization). Hygiene audit reports. Relationship of human resources. Quality manual. General, operating procedures and work instructions. Quality control records. Letters of service. Parameters to analyze, limits them and influence on the final product. Result of analysis and testing of quality (internal and external). Instruction manuals for appliances and equipment of quality control. Characteristics and formats of final products, including information collected in tags and signs. Other certificates. Regulations and environmental regulations applicable to the sector. Control plan and waste minimisation. Analytical reports of control of environmental parameters. Reports of audits, Diagnostics, and environmental audits. Relationship of human resources. Food, Community directives, regulations and Royal Decrees. Ministerial orders, applicable laws. Environmental regulations, applicable food safety and occupational risk prevention. PGH (General plans of hygiene) records and records of HACCP (hazard analysis and control points critical).

Unit 4 competition: Develop processes and control the production of distillates, concentrated grape juice, vinegar and soy products level: 3 code: UC0768_3 realizations professionals and completion criteria: RP 1: indicate the physicochemical characteristics, suppliers of the raw materials, auxiliaries and materials that will intervene in the production of wine distillates, concentrated musts and Vinegars other derivatives and by-products of wine-making products such as Marc, Lee and Lees, among others, to ensure the fulfillment of the production and the quality required by the applicable regulations; as well as in the area of occupational risk prevention, environmental and food security.

1.1 CR enforceable quality with applicable regulations of the raw materials, semi-finished fresh musts, sulfited grape juice, wine, Marc, distillates, concentrated musts, vinegar Lees, among others, stated, reporting features, types of control, analytical techniques and values of products.

CR 1.2 possible physicochemical and microbiological alterations are specified, indicating the alterations that can be developed and manipulation to develop in raw materials, semi-finished products of fresh grape juice, sulfited grape juice, wine, Marc, distillates, concentrated musts, vinegar Lees, among others, due to handling or storage.

1.3 CR margins or tolerances allowable on the characteristics of raw materials and materials are established, whereas the physico-chemical parameters, determined both in raw materials as the final product.

CR 1.4 relationship of suppliers of raw and auxiliary materials is determined, taking into account the criteria predetermined by the company, whereas the alternatives offered by the suppliers and respecting established costs.

2 RP: Develop processes of distillates, concentrated grape juice, vinegar and other products to secure to each operation equipment, required tooling and control parameters, as set out in the general production plan and the applicable regulations of prevention of occupational risks, environmental quality and food safety.

CR 2.1 procedure manuals and technical production of wine distillates, concentrated musts and Vinegars instructions and other products from grape and wine are made, checking that they comply with established formats, using language and terminology, accurate and easily understandable for the production staff.

CR 2.2 production manuals are defined, incorporating the specifications of products, control parameters, time of operation, checks and tests to be carried out, establishing corrective measures for processed products of grape and wine.

CR 2.3 the process of obtaining of distillates of wine and by-products of wine-making, of concentrated musts and Vinegars is established verifying the stages or phases that will ensure the completion of the product, in accordance with the established requirements.

CR 2.4 manuals, technical preparation instructions and product specifications are transmitted, ensuring that each operator available in this material.

CR 2.5 technical instructions of distillation, redistillation and rectification are set, whereas times and required quantities, ensuring safety and quality required in obtaining alcohol and spirits, as set out in the business plan of production.

CR 2.6 technical instructions desulfitado, vacuum and ion exchange are determined to obtain concentrated musts, setting times, quantities, temperature and qualities, as set out in the business plan of production.

2.7 CR ageing and ageing of vinegar and distilled products is determined, by setting conditions, such as time, racking, barrels, among others, following the criteria established in the business plan of production.

2.8 CR machines and equipments of distillation, concentration, vacuum, air generators, and others, are supervised, by regulating the rhythm required by the instructions of production.

CR 2.9 operating procedures of distillates of wine, concentrated musts, Vinegars and other products derived from grape and wine are determined, whereas the stages of elaboration.

CR 2.10 settles for transport to the designated place, the transfer of obtained by-products, residues and waste which do not comply with the recycling or treatment.

CR 2.11 ratios yield of distillates of wine and by-products of wine-making (Marc, Lee, Lees), concentrated musts and Vinegars are controlled, keeping the margins provided for in work instructions.

3 RP: Establish criteria and tests required in the preparation, cleaning and maintenance of machines and equipment for production of spirits from wine and by-products of wine-making, concentrated musts and vinegar to ensure the proper functioning of the process, as set out in the business plan of production.

CR 3.1 the provision of machines and equipments in the obtaining of wine distillates and by-products of wine-making (Marc, Lee, Lees), concentrated musts and vinegar is set, getting the sequence and timing of operations and use of space.

CR 3.2 programs first level maintenance and changes of tooling, sizes, adjustments and operating condition of the machines and equipment are determined in the work unit, corresponding to the established in the business plan of production.

CR 3.3 checks and controls on the auxiliary, general services of plant, such as steam, water, vacuum are established, ensuring the characteristics and continuity of supply required by the equipment and processes.

CR 3.4 determines the cleaning and disinfection of areas, equipment and machinery, controlling the calendars, schedules and personnel, avoiding incompatibilities between different products that are processed on the same computer, ensuring conditions of cleaning, parameters, and levels of cleaning, disinfection and sterilization, by controlling the stop conditions, emptied and dismantled at the beginning and at the end of the operation.
4 RP: Track the process of production of wine distillates and by-products of wine-making, concentrated musts, Vinegars and other products of diversification, through the determination of sampling, incorporation of improvements in the process and application of analytical and sensory control techniques, to obtain the final product quality as set out in the business plan of production.

CR 4.1 monitoring of the process of obtaining of distillates, concentrates, Vinegars and other derivatives, is made, verifying the incorporation of improvements in the processing of products.

CR 4.2 points in making lots of random sampling, determine, considering that they are representative points, complying with the provisions of the general plan of production.

CR 4.3 the analysis of parameters of alcohols, such as sugar, dyestuff, tartaric acid samples, among others is done according to the applicable official regulations for each product.

CR 4.4 the analytical report is carried out, including details of title, number of report, dates, purpose of study, identification of the sample, detail of the shot's sample, summary of the analytical method followed, results, interpretation of results and signature of the responsible.

CR 4.5 teams of instrumental analysis (hydrometers, turbidity meters, Phmeters, spectrophotometer and gas chromatographs, among others), used in chemical analysis are calibrated with standard patterns.

CR 4.6 microbiological techniques for the control of musts, concentrated musts and Vinegars are determined depending on the product and the micro-organism to study.

CR 4.7 sensory analysis is performed according to organoleptic characteristics to determine, in the processes of distillates of wine and by-products of wine-making (Marc, Lee, Lees), concentrated musts and vinegar.

CR 4.8 safety in cleaning and maintenance measures are applied in the use of instruments, equipment and appliances in the trials and tests of production of wine distillates, concentrated musts and Vinegars, fulfilling and monitoring the good laboratory practice.

Professional context: means of production: technical instructions and manuals of reception of musts, wines, Marc, Lee, Lees and other by-products of wine-making. Technical specifications of raw materials and auxiliary materials, technical instructions and manuals of classification and preparation of raw materials, records of receipt of raw and auxiliary materials. Treatment equipment such as stills, distillation columns, stills, evaporators, acetificacion tanks, reactors for the production of vinegar, transfer pumps, filtration equipment, steam boilers. Manuals for equipment such as spectrophotometer, gas chromatograph, pH meter, team assessment, scales, thermometers, different consumables and standard tasting glasses.

Products and results: relation of characteristics of raw materials and auxiliary materials. Processing programs. Development of operating procedures. Technical documentation for the development and control of processes. Holandas, brandy, spirits, phlegm, Marc; musts, rectified concentrated musts, Vinegars. By-products. Raw material, intermediate and end product sample to analyze. By-products to analyze. Analytical reports of results.

Used or generated information: production plans. Manual of use of equipment, procedure manuals and instructions for obtaining spirits, concentrated musts and Vinegars. References of raw materials and products. Products, good hygiene practices and handling guides safety data sheets. Guides of good environmental practices. Parts and production reports, reports and analytical storage and expedition. Machinery records. Sampling procedures. Individual procedure of calibration of each team. Manual of analytical techniques. Instruction manual and maintenance of equipment and laboratory materials. Safety and occupational health of the laboratory program. The title of technician in food industry, established by the Royal Decree 2050 be required pursuant to article 102.2 of law 50/1998, of December 30, for the exercise of the profession of technical specialist in viticulture / 1995, of 22 December, the teachings of higher vocational training, or the title of specialist in viticulture and Enotecnia established in the Royal Decree 2329 / 1977, of 29 July, corresponding to vocational training of second grade.

Unit 5 competition: Control the process of packaging and packaging of beverages level: 2 code: UC0314_2 realizations professionals and completion criteria: RP 1: prepare the product for its packaging, following the specifications of the technical data in the event of refermentation in the bottle, complying with the applicable rules of prevention of occupational risks, environmental, packaging and food safety.

CR 1.1 mixture of grape juice or water with the yeast from re-fermentation is performed according to the quantities and the temperature of the recipe.

CR 1.2 sugary syrup or the required amount of grape juice to add prepares, serve as a substrate to the yeast from re-fermentation.

1.3 CR syrup and yeast from re-fermentation are inoculated in drink packaging, by controlling the quantities of dissolved oxygen, carbon dioxide and other parameters set forth in the technical data.

CR 1.4 the homogeneity of the mixture of yeast, syrup and beverage packaging is checked, carrying out the tests laid down in the technical specifications.

RP 2: Perform product treatment before, during and after packaging, to ensure its organoleptic characteristics and stability, following the specifications of the technical file.

CR 2.1 the necessary controls are carried out to drink (turbidity and filterability clogging among others), making sure that they meet the conditions laid down in the technical specifications for further treatment.

CR 2.2 doses of additives are in accordance with the levels set, ensuring the stability of the product.

CR 2.3 thermal treatment parameters are controlled for each type of drink.

CR 2.4 conditions of pressure and flow, among others, are checked during the filtration process amicrobiotica, regulating them within the set values for each type of drink.

CR 2.5 taking samples periodically, and transferring them to the laboratory to be subjected to the tests specified, the efficacy of the treatment is checked.

CR 2.6 the corrective measures provided for in the procedure manuals are applied, in the event of deviations.

3 RP: Carry out the operations of first level of machines, equipment and auxiliary means necessary for the packaging of drinks, as specified in the rules of production.

CR 3.1 operation of the equipment, machines and the auxiliary instruments used (fillers, tanks, cannulae and others) were found, as well as its variables (temperature, pressure and others), according to the technical documentation and instructions of the company.

3.2 CR specified as first rate, damaged or worn out items and operating anomalies are detected, observing equipment and machines used.

CR 3.3 parts or elements specified as first rate, damaged or defective equipment and machines are replaced, restoring its operation.

CR 3.4 documentation referred to first made level is recorded in the history of incidents, transmitting to personnel responsible for the report of detected anomalies that exceed their level of competition.

CR 3.5 the area of production and the packaging/bottling line pipes cleans and disinfects following the deadlines set out in the operating instructions, using steam or detergent or disinfectant solution.

3.6 CR equipment, machines and auxiliary instruments are selected and prepared following the production program.

4 RP: Prepare the machines, equipment and auxiliary means necessary for the packaging of beverages, adjusting them according to the requirements laid down in the procedure manuals, to ensure the compliance with the specifications of quality of the final product, complying with the applicable rules of prevention of occupational risks, environmental, packaging and food safety.

CR 4.1 required information about the product and packaging specifications is obtained as provided for in the relevant technical specifications production.

4.2 CR parameters of the process (temperature, cycle and speed, among other times) of machines and equipment (cleaning, moldeadora-sopladora of preforms and welders, among others) are regulated by buttons, touch screens or buttons, timing and rhythm required by the instructions of production.

CR 4.3 State of cartridges and other filtering elements is checked in the bottling of liquids that require a filtration prior to performing the specified tests (test point of bubble and test of integrity, among others).

CR 4.4 provision of supplies (bottles, caps, capsules, labels, among others) are requested to store according to the rate of production.

CR 4.5 containers or packaging materials (glass, plastic, metal and brik, among others) are prepared, placing them in their positions and adapting to the lot where he goes to work.
CR 4.6 the products are identified, determine if they are in conformity with respect to lot and if they are prepared, mixed or combined to be processed.

CR 4.7 labels required to the container and the inscriptions of identification correspond to the batch processing.

CR 4.8 containers not formed «in situ» cleaning is carried out in conditions marked by the job specifications.

CR 4.9 materials scrap and finished products that do not comply with the move to recycling or treatment in the manner and at the place designated.

RP 5: Monitor line of drinks packaging, following the technical specifications required to ensure compliance with the specifications of quality of the final product.

CR 5.1 temperature and level of concentration of detergent product are controlled washers glass packaging, verifying tags pumps performance.

5.2 the formation of containers made of «in situ» CR (moldeadora-sopladora of preforms, among others) is controlled, ensuring that its characteristics (shape, size, thickness, welding and layers) are which are specified in the manual process.

CR 5.3 filling carbonated drinks that need to maintain gas pressure is performed under isobarometricas conditions, ensuring the carbon dioxide content and preventing the dissolution of dissolved oxygen.

CR 5.4 the automatic process for filling bottles or other containers is controlled, through the system of regulation and corresponding posting, and keeping within the limits established by sampling and heavy dosage.

CR 5.5 closing and sealing of the container are in accordance with specified for each product in the operating instructions manual.

CR 5.6 legend required on labels is checked, ensuring their identification and subsequent control and ensuring that it adheres to the container in the form and place.

CR 5.7 witnesses who verify the control equipment online (especially electronic inspectors of empty/full container) are passed according to the established rules.

CR 5.8 packaging product moves in the form and at the right place, on the basis of processes or subsequent storage.

CR 5.9 materials and products consumed during the packaging process are recorded, having leftovers for use and if necessary, modify requests for supplies.

6 RP: Control the process of beverage packaging, following the technical specifications required, to ensure the quality and the final characteristics of the lot, complying with the applicable rules of prevention of occupational risks, environmental, packaging and food safety.

CR 6.1 characteristics of the environment or atmosphere of packaging are kept within levels marked in the operating instructions.

CR 6.2 the corrective measures to restore balance or stop the process, apply in situations of incidence or deviation request, where appropriate, technical assistance.

CR 6.3 performance ratios are kept within the margins laid down in the working instructions.

CR 6.4 taking samples of the final product, your ID and your transfer, they are conducted according to established procedures.

CR 6.5 information concerning the results of the work, produced incidents and corrective action, references to materials and products used is recorded in brackets and in the indicated detail.

CR 6.6 detected anomalies in the equipment performance, assessing whether its correctness or alerting service for being you were within its competence.

Professional context: means of production: thermal beverage treatment equipment: plate exchangers, tubular, pasteurizers (flash, tunnel), autoclaves. Sterile filtration equipment. Preparation and formation of packaging equipment: despaletizadoras, cleaning (blowing machine, washer, rinser). Moldeadora-sopladora of preforms, thermoforming. Packaging lines: rinser, dosificadora-llenadora, baggers, seamers, capping, sealing, welders, banding, Cappers, markers, labeling machines, Palletizers. Machines and equipment protective devices.

Products and results: packaging, prepared Area. Packaging equipment, maintained operations. Bottled drinks ready for storage, marketing and delivery. Reports of anomalies and non-conformities. Documentation of traceability on lots.

Used or generated information: equipment, procedure manuals, and packaging work instructions instruction manuals. References for materials and products. Final documentation of the lot. Parts of work and issues. «In situ» quality test results. With applicable rules on the packaging and bottling of drinks. Applicable regulations state and community on the labelling of foodstuffs. Applicable law of prevention of occupational hazards, environment and food safety.

Unit 6 competition: Apply the legislation of products wine and its derivatives and manage LOS books registry level: 3 code: UC0769_3 realizations professionals and completion criteria: RP 1: monitor compliance with the regulations of the common agricultural policy (Cap) and the common organizations of market (CMO) in wine cellar for the production and commercial management of the company.

CR-1.1 the General aspects of the European wine sector are reviewed, checking its compliance in the field of the wine company, as well as the implementation in the corresponding departments in the winery, reform of the common organisation of market in wine of wine products (com).

CR 1.2 the vineyard restructuring and conversion systems are applied, adapting production to the demands of the market.

CR 1.3 intervention mechanisms laid down by the European Union on the wine market are determined, depending on the product that is produced in the winery.

CR 1.4 the different categories of wine table, VQPRD (quality wine produced in specified regions) and others, are set for each product, according to their final destination and the geographical location of the winery.

CR 1.5 documentation related to the agricultural policy of the market in wine is stored so that it can be operational with easy access to the productive and commercial management of the company.

2 RP: Apply different regulations and the Codex on wine, to guarantee the quality and hygiene of the operations carried out.

CR 2.1 Community regulations, legislation, regional and the denominación de origen regulations are revised, updating them and applying them in the company.

CR 2.2 the international oenological Codex applies to oenological products used in the wine cellar.

2.3 CR designation, designation and presentation of wines, spirits and other products is established in accordance with the rules laid down for each country of destination.

2.4 CR treatments and oenological practices is determined for each type of wine, spirits and other products according to the applicable regulations.

3 RP: Manage the winery log books and the handling of aid for the sector, checking that conform to the movements and oenological practices as well as attend the Administration inspectors, to keep all the documents completed according to applicable regulations.

CR 3.1 inputs and outputs in the logbooks of wines, alcohols and other products, are made in the time and form established, checking the accuracy of the reported data to contrast with stocks of products in warehouse.

CR 3.2 oenological practices subject to registration are recorded promptly according to the method implemented, indicating quantity and treated product.

CR 3.3 registry books are checked periodically to prevent differences distorting real stocks of the winery with the related in the books.

CR 3.4 the Declaration of stocks held annually in the autonomous community corresponding to each type of wine and packaging (bulk, bottling), according to set rules.

CR 3.5 harvest declaration, if any, will be held in the form and terms established by the Central Government or regional.

4 RP: Make statements relevant to production and sale of wine according to the registered information, to keep all the documents completed according to applicable regulations.

CR 4.1 accompanying documents in the intra-Community transport of wine products subjected to circulation procedures are completed, according to the applicable regulations.

CR 4.2 accompanying transport documents to third countries of wine-sector products is completed, according to the applicable regulations.

CR 4.3 the accompanying documents takes place, classifying them according to their date of issue.

CR 4.4 entries and exits of wine and other products, excise, are declared in the time and form established by the applicable regulations in the appropriate tax agencies.

CR 4.5 intra accompanying documents are checked, in order to make their weekly relationship according to the model established by the legislation.

CR 4.6 the quarterly statement of entries and exits of wine is organized and reviewed, prior to your presentation; comparing it with the recordings made in the corresponding books.

Professional background:
Means of production: personal computers, jobs from local network. Books Registration: inputs and outputs, bottling, IRS, oenological practices, products for oenological use. Software: spreadsheets, databases, word processors. Community legislation. Law on vine and wine. Denominations of origin regulations.

Products and results: information organized, detailed, complete and up-to-date legislation. Reports on the wine sector regulatory systems. Records of inputs and outputs of products. Registration of oenological practices. Quarterly statement of input and output of wine, spirits and other derived products. Annual statement of existence of bulk and bottled wine. Declaration of harvest. Registration statements. All made records file.

Used or generated information: legislation/documentation from different levels (International, community, State, denomination of origin). International Codex of practices and oenological products. Codex Alimentario. Balance sheets. Documents of inputs and outputs. Transportation guides. Accompanying documents. Statement of holdings. Statement payment of excise duties of manufacturing and transport models.

TRAINING module 1: management of the warehouse and marketing in the industry food level: 3 code: MF0556_3 associated with UC: manage supplies, warehouse and expeditions in the food industry and marketing life support activities: 90 hours capabilities and evaluation criteria: C1: Scan programs of purchasing and supply, according to a plan of logistics.

CE1.1 expressed the points to take into account in the elaboration of a plan of supply of goods in accordance with the logistics plan established by the company.

CE1.2 use the calculation systems needs of provisioning of different materials from the expected consumption.

CE1.3 estimate the pace of procurement suitable for different materials, depending on their characteristics and consumptions and of the procurement plan.

CE1.4 specify the conditions of presentation and information on orders, according to the procurement procedure, to avoid errors and confusions in the reception.

CE1.5 identify the factors to consider in the selection of the raw materials, auxiliary and other materials to buy, according to the established procedure.

CE1.6 in a practical course of production needs, where an order is made:-calculate the quantities of each commodity to a production cycle.

-Detailing the characteristics that must comply with the materials.

-Calculate the optimal order size.

-Estimate the price of the order.

-Make calendars purchases and goods receipts.

-Fill out order forms to providers of budgets, as well as conditions for inside the company.

C2: Evaluating systems of management of stocks of raw materials, auxiliary and foodstuffs semi and produced according to the plan of logistics.

CE2.1 determine the overall results of an inventory, in accordance with the criteria established for the preparation of inventories. From the data of stock in warehouse (number, quantity, kinds, prices).

CE2.2 analyze possible causes for discrepancy between registered stocks and made counts.

CE2.3 describe the procedures of management and inventory control.

CE2.4 describe the various systems of cataloging of products, in order to enable its proper rear location.

CE2.5 describe the variables that determine the cost of storage, in accordance with the established ratios.

CE2.6 rating movements and stocks of raw materials, consumables and finished products according to accepted accounting methods (average price, weighted average price, LIFO (Last Input First Output), FIFO (first input first output).

CE2.7 recognize and handle methods of calculation and representation of different levels of stock (minimum, security, medium and maximum), as well as indexes of the same rotation.

CE2.8 in a practical course which provides the initial value of different types of inventories, cost of storage, rhythms and cost of operations of production and sale, scrap boards and a physical count data:-sort inventory by applying one of the most common methods.

-Calculate the average period of storage and manufacturing.

-Identify points from intermediate storage, volumes and conditions.

-Identify differences of stocks according to the estimated balance count, arguing its possible causes.

-Develop timely control documentation.

C3: Analyze the process of storage, internal distribution and handling of different supplies of the food industry, in accordance with the established operating procedure.

CE3.1 identify different areas of a store type and describe the characteristics of each of them.

CE3.2 describe phases that are essential in the process of storage of goods and supplies, according to the operational plan, identifying the tasks necessary to carry out properly the storage cycle, grouping them around jobs.

CE3.3 characterize the variables that affect the Organization of a warehouse, by deducting the effects of each of them in the spatial planning.

CE3.4 recognize the means of manipulation used in the storage of food products, their applications and capabilities, by specifying the applicable health and safety measures.

CE3.5 associate means and procedures of handling goods to different types of products, taking into account the physical characteristics of the same, as well as spaces, easements and warehouse and plant tours.

CE3.6 describe the conditions and precautions to take in food storage and others (cleaning products, by-products, waste, packaging, packaging), according to the plan of good handling practices.

CE3.7 determine the environmental conditions for the storage of the products, according to the labels and the guides to good practice.

CE3.8 determine, through sketches, the internal distribution of the various products based on the guidelines of internal distribution.

CE3.9 represent possible flows and internal routes of products to optimize the space, time and usage of them.

C4: Characterize models of plans receiving, forwarding and transport, food industry, based on established guidelines.

CE4.1 identify the characteristics of the different means of transport and the environmental conditions necessary to move food products.

CE4.2 recognize and interpret regulations on protection in the transport of products of the food industry.

CE4.3 identify and specify the different types of packaging used, according to the types and means of transport.

CE4.4 list the most relevant data to be included in the labeling, relating them with the identification of the goods or the recommended handling conditions.

CE4.5 describe the information that must or can appear on a label, relating it to their purposes regarding the identification, qualification, and guidance on the composition and conditions of food product consumption.

CE4.6 recognize and interpret the trade rules governing contracts for the transport of foodstuffs.

CE4.7 differentiate the responsibilities of each of the parties involved in the transport of goods (vendor, carrier, buyer, possible intermediaries), as well as the terms and conditions for claim of deficiencies.

CE4.8 relate means and procedures for loading, unloading and handling of goods with characteristics and care required by the different types of products, as well as with the safety standards applicable to the operations.

CE4.9 list and describe the checks to be carried out on raw materials and other consumables, to give the go-ahead to receipt and accept provisionally or definitively the merchandise, as well as the presentation of finished products to be able to give the go-ahead to dispatch.

CE4.10 noted the possibilities for response, before cases of receipt of incorrect batch.

CE4.11 in a practical course, food products to issue or receive, detailing the means of transportation available:-calculate the necessary volume of the means of transport.

-Identify and quantify the most important conditions to take into account in the choice of means of transport and select the most appropriate one.

-Make according to the destination of the goods transport routes.

-Determine the flow and itineraries, the media used and the measures of safety and hygiene applicable in the loading/unloading of lots.

-Point guidelines to follow in the reception and/or delivery of lots (documentation to complete or revise, verifications and tests to be done to give the conformity).

-Calculate periods, means to the full attention of a request, from its notification to store.

C5: Apply the techniques in the negotiation of the conditions of sale and in the selection and evaluation of clients/suppliers, in accordance with the approval procedure.
CE5.1 explain the different stages of a process of negotiation of conditions of sale.

CE5.2 identify and describe negotiation techniques commonly used in the sale.

CE5.3 interpret the trade rules governing contracts for sale.

CE5.4 describe the most important points to keep in mind on a petition for the sale.

CE5.5 identify types of frequent sales contracts, distinguishing and recognizing the general clauses of the facultative and describing the commitments made by each party.

CE5.6 describe the communication techniques applied in situations of information and assistance to suppliers/customers.

CE5.7 detail the phases that compose a personal interview for commercial purposes.

CE5.8 identify methods for collecting information about customers/suppliers and provide essential data to be included in a master file on them.

CE5.9 recognize the essential criteria applied in the selection of offers/demands for suppliers/customers.

CE5.10 in a mock telephone interview and/or personal contact with a customer/supplier, to start negotiations:-characterize the interlocutor to establish patterns of behaviour during the communication/negotiation process.

-Obtain accurate information for mutual personal identification and the needs/possibilities of contracts.

CE5.11 in a practical course of recruitment, establish a plan that includes the following aspects:-estimate the needs, strengths and respective weaknesses.

-Identification of the main aspects of the negotiation and the most appropriate technique.

-Exhibition of the characteristics of the product and its adaptation to the needs of the client.

-Exhibition of the departure of the contract in a clear and precise conditions.

-Estimation of possible concessions, valuing its cost and limits in the negotiation.

CE5.12 in a practical course, with different options, which are expressed terms of sale, warranty and service level, conditions or recommendations of the company:-assess the degree of compliance.

-Select which best fits the defined objectives.

-Describe points of the offer could be negotiated to estimating the cost of the changes.

-Develop a counteroffer justified as a basis for further negotiations.

C6: Analyze the various forms of sales in food industry and trade and its importance, according to the market plan.

CE6.1 list the objectives aiming to the sales function.

CE6.2 explain and differentiate the various types of sales in certain products, on the basis of style, product, or customer.

CE6.3 link lines of food products with employees selling styles, highlighting the advantages and disadvantages in each case.

CE6.4 identify products which are adapted especially to the type of personal selling, arguing its inclusion.

CE6.5 describe the functions that a sales agent can develop.

CE6.6 types of contractual relationships that can be attached to a vendor with an entrepreneur.

CE6.7 list the methods used to calculate the sales function and the part corresponding to each vendor.

CE6.8 underline the most important skills for a sales agent, pointing out some techniques for its improvement.

CE6.9 describe the after-sales services more common in the food industry, its evolution over time and the role representing sales agent in them.

C7: Information about products and markets in the food sector, making a first interpretation based on the established instructions.

CE7.1 interpret information about campaigns of price regulation, regulations on marketing and international markets of raw materials and food products.

CE7.2 specify information gathering techniques most used in commercial research.

CE7.3 describe the principal guidelines to be observed by pollsters in the development of their work.

CE7.4 identify and describe the main statistical data used in commercial research and subsequent interpretation of the results.

C8: Characterize the advertising campaigns, promotion and animation of the point of sale and objectives aimed, according to the policy and strategy of the food business.

CE8.1 describe the types, media and advertising and promotional supports most commonly used in commercial practice.

CE8.2 explain the overall objectives of the advertising and promotion and the implications might be in business.

CE8.3 define the variables to control advertising or promotional campaigns to evaluate the results.

CE8.4 describe the methods most commonly used in relations to public and its objectives.

CE8.5 differentiate between buyer and consumer and its influence in setting up a campaign.

CE8.6 characterize the main classifications of needs and motivations and ways to cover them.

CE8.7 distinguish between different types of purchase (by impulse, rational and suggested) and the influence exerted on them various factors, like fashion, the bells publipromocionales, point of sale and the prescriber.

CE8.8 explain the functions and objectives that may have a showcase and the influence sought consumer by window dressing techniques.

CE8.9 identify and explain the main 'merchandising' techniques used in commercial food establishments.

CE8.10 identify the parameters that are used in the calculation of the optimal linear and how to control them for the benefit of the products.

CE8.11 in a practical course, on details of the sale in a settlement:-calculate the yield per square metre and per linear metre of shelf.

-Calculate the efficiency of the implementation of products in different places of the local, taking into account its character of food product.

-Get the linear minimum and optimal for a given food item.

-Indicate the hot and cold points.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.6; C2 regarding CE2.8; C4 on CE4.11; C5 CE5.10, CE5.11 and CE5.12; C8 to CE8.11.

Other capabilities: act quickly in problematic situations and not just waiting.

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

Demonstrate flexibility to understand changes.

Participate and collaborate actively in the task force.

Responsible for the work developed and the fulfilment of the objectives.

Be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and its implementation in the food sector, not only technical but also ethical criteria.

Update permanently, in assessing, technique or technology employed and to propose new techniques in accordance with the criteria of best available techniques.

Contents: 1. logistics in food industry, applicable to the food industry basics inventory management techniques.

Parts that make it up.

Logistics activities: sourcing of products. Procurement cycle. Cycle expedition. Qualitative determination of the order.

Quantitative determination of the order: continuous review systems. Systems for periodic review. Deterministic models. Probabilistic models.

Demand forecasting: constant-level models. Trend models. Seasonal models. Regression models.

MRP I material requirements planning.

Distribution requirements planning. DRP.

(Supply Chain Management) supply chain management.

2. transportation of food goods external transport: means of transport. Types. Features.

Conditions of transport of food products: protection of shipping. Environmental conditions. Packing according to the type of transport. Lettering. Symbols. Meaning. Minimum indications.

Contract transportation: participants. Responsibilities of the parties.

Internal transport and distribution: route planning. Loading and unloading of goods. Organization of the internal distribution.

3. Organization of stores in the food industry. Management of stocks in the food industry planning of the Organization's stores.

Inventory management techniques.

Distribution of work and instructions for working in the warehouse.

Planning of the needs of materials (MRP).

Planning of the needs of distribution (DRP).

The warehouse Division. Zoning. Conditions.

Storage of food products. Environmental conditions.

Other non-food goods storage.

Incompatibilities.

Damage and defects resulting from storage.

Distribution and handling of goods in warehouse.

Safety and health in the storage processes.

Types of stocks. Controls. Causes of discrepancies.

Raw and auxiliary materials, finished products, packaging and course.

Valuation of stocks. Methods. Prices: average, weighted, LIFO, FIFO.

ABC analysis of products.

The inventory control documentation.

Management tools for the production order.

Detection and search for information deemed interesting to order production.
The compilation of information kits to ensure or improve the production plan.

Methods and measurement and control of the production ratios.

The measurement of effectiveness and efficiency ratios control plan for people and products.

4. the process of trade negotiation and sales in the food industry, the market, consumer and distribution in the food industry survey and preparation.

The process of negotiation.

The process of buying and selling.

Communication in the process of negotiation and sale: communication function. The process of communication. The communication plan. Barriers in communication.

Development of the negotiation. Negotiating techniques.

Conditions of sale. The contract. With rules.

Control of the processes of negotiation and purchase.

Bargaining power of customers and suppliers. Factors that influence.

Types of customers and suppliers.

Selection of customers and suppliers.

Concept of sale: types of sale. Personal selling. Elements.

The market, their classes.

The consumer/purchaser.

Advertising and promotion: advertising and advertising media. Sales promotion. Public relations. Advertising and promotion at the point of sale.

Concept and objectives.

Distribution channels.

The product and the channel.

Relationships with distributors.

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

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the management of supplies, warehouse and expeditions in the food industry and activities of marketing support, which will be using one of the following ways:-academic training of level 2 (Spanish higher education qualifications framework) , Diploma or other upper level related to the professional field.

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

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

TRAINING module 2: Organization of a unit of production food level: 3 code: MF0557_3 associated with UC: schedule and manage production in food industry duration: 90 hours capabilities and evaluation criteria: C1: classify the different methods of planning and programming of production in relation to the different techniques of management according to the policy of the company.

CE1.1 analyze the production objectives required by the policy of the company.

CE1.2 analyze different cases of programming production methods using PERT, CPM (Critycal Point Method), ROY type and according to the established objectives.

CE1.3 in a so-called practical of a production line, scheduled according to the objectives set, the following aspects:-analyse the risks and uncertainties associated with the process.

-Determine the production activities covered.

-Define corresponding rhythms of work and production for each unit of time.

-Establish priorities and relationships between activities.

-Perform the graphic representation of the production program.

In a so-called CE1.4, define and classify the overall costs and costos-proyecto, according to the corresponding operating procedure.

CE1.5 analyze the different programming methods of production designed jointly with other areas involved, in accordance with the policy of the company.

C2: Evaluating different programs of calculation of quantities and flows of raw materials and materials according to the manufacturing program.

CE2.1 analyze and study the needs of raw materials, products and materials on the line of production according to the production schedule.

CE2.2 classified with respect to the product manufacturing orders to manufacture according to the calendar of expeditions.

CE2.3 analyze the various machines, equipment and facilities used in the production in the food industry in accordance with the corresponding manufacturing program.

CE2.4 analyze different records of manufacturing orders using different models of records according to the production schedule.

CE2.5 in a practical course of production needs, according to the production program:-calculate the quantities of product and raw materials into the production line.

-Detailing the characteristics to fulfil the necessary materials.

-Carry out a calendar of entries in the production line.

C3: Classify different management methods of the production of agreement to patterns established in the production program.

CE3.1 identify and analyse the different areas of work of the production process according to the program of manufacturing.

CE3.2 analyze the different strata of human resources according to their characteristics, functions and powers within a production unit in accordance with the operating procedure of management of human resources in manufacturing.

CE3.3 describe the characteristics of the machinery, equipment, and facilities with respect to their inclusion in the line of production according to the operating procedures.

CE3.4 collect, manage and analyze the documents and records relating to the planning, management and control unit of production according to the working procedures.

CE3.5 associated with ways and means of making different types of products, taking into account the physical characteristics of the same and the spaces, easements and plant tours.

CE3.6 describe the conditions and precautions required in the processing of food and non-food products (cleaning products, by-products, waste, packaging, packaging) according to the plan of good handling practices.

CE3.7 determine the environmental conditions necessary for the products according to the production plan.

CE3.8 determine, through sketches, the internal distribution of the various machines, equipment and installations based on guidelines for internal distribution of manufacturing lines.

CE3.9 represent the flow and the internal travels of finished products, semi-finished products and raw materials to optimize space, time, and use of them.

CE3.10 in a practical course, in accordance with the established production program:-define the ratios of online production control.

-Analyze controls ratios set out in the production line.

C4: Identify systems of allocation of tasks for areas, equipment, and people of a production unit.

CE4.1 analyze different methods of sensitization and awareness-raising of human equipment of production in accordance with the procedure of formation.

CE4.2 evaluate different methods in management of the staff following the guidelines in the training procedure.

CE4.3 classify human teams in relation to the unit of production in accordance with the management procedure.

CE4.4 list the features aptitude and attitudinal which must meet a team in relation to a unit of production characteristic.

CE4.5 explain the methods to evaluate the staff based on follow-up instructions, the initiative, participation and other attitudes of the worker.

CE4.6 define constants and parameters to take into account in the preparation of a planning of preventive maintenance of machines in production line.

C5: Examine the program of production control ratios established according to the program.

CE5.1 analyze the different types of control based on bibliography specialized according to the production schedule.

CE5.2 evaluate the different types of production standards made of patterns of reference in accordance with the production schedule.

CE5.3 classify the different types of measurement of standards, systems and information ahead according to the schedule of production.

CE5.4 list the characteristics that staff must meet with responsibility in the control of production according to the manufacturing process.

In a practical case of a production line CE5.5 analyze the following aspects:-determine appearance likely errors.

-Establish the methodology for the analysis of errors.

-Determine the type of preventive control.

C6: Evaluating manufacturing costs on a unit of production according to established operating procedures.

CE6.1 calculate the costs of raw materials, equipment and facilities in a production unit subsequently proceeding to its analysis and classification according to the production schedule.

CE6.2 analyze the different types of costs of labour fixed and eventually on a unit of production according to the program of manufacturing.

CE6.3 calculate the fixed costs and variables of production of foods according to their typology in a unit of production according to the manufacturing program.

CE6.4 rating overall production costs in a characteristic unit in accordance with the established technical instructions.
CE6.5 define measures of contrast to reduce the different production costs identified in a unit in accordance with the objectives set by the company.

CE6.6 generate, collect and archive documents of production costs in a production unit in accordance with the procedure of data management and different inventories.

C7: Analyze the occupational risk prevention plan implemented in a production unit in the food industry according to the production plan.

CE7.1 characterize the different risks of a unit of production type of food industry.

CE7.2 recognize the typology of the risks identified and listed specific measures to minimize them or eliminate them, according to the company's security policy.

CE7.3 analyze a plan of a unit of production of the food industry occupational health and safety and define corrective and/or preventive actions where appropriate, according to the production plan.

CE7.4 classify different diseases and occupational accidents, their causes and solutions in accordance with the security plan.

CE7.5 classify and characterize different programs and individual protection emergency teams according to the schedule of production.

CE7.6 explain an emergency programme and the possible response capacity in a production unit of the food industry, according to the applicable regulations.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.3; C2 regarding CE2.5; C3 on CE3.10; C5 regarding CE5.5.

Other capabilities: adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Learn new concepts or procedures and to effectively leverage the training using the knowledge acquired.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

Be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and its implementation in the food sector, not only technical but also ethical criteria.

Update permanently, in assessing, technique or technology employed and to propose new techniques in accordance with the criteria of best available techniques.

Contents: 1. productive structure of the food industry sectors.

Types of companies. Size.

Production systems.

Organization: Functional Areas and departments.

2. planning, organization and control of the production in the food industry basics: definitions, evolution and parts that compose it.

Importance and objectives: differences between planificacion-organizacion and control.

Distribution of powers and functions.

Production scheduling: programming objectives. Programming techniques: PERT, CPM, ROY.

Terminology and symbolism in the programming. Scheduling of production a random examples.

Risk and uncertainty. Programming of projects according to costs.

Management and production control: information needs. Materials needs.

Human resources: classification and measurement methods. Management and direction of teams: relationships, assignment of tasks, counseling, motivation and appraisal of staff.

Equipment, machinery and facilities in the food industry. Ability to work.

Areas of work: jobs and functions. Launch of the production.

3. control of the process, costing in the food industry. Applicable standard in the food industry control types.

Preparation of standards.

Measurement standards and patterns.

Error correction: responsibilities.

Analysis of errors. Preventive control.

Elements, parameters and constants to produce a preventive maintenance of production machines.

General concepts of costs.

Costs of goods and equipment. Calculation.

Costs of labor.

Costs of production and of the final product. Calculation.

Control of production costs.

Audits of occupational risk prevention.

Plans of prevention of occupational risks according to applicable regulations.

Preventive maintenance plans. Construction of the same.

Safety in the food industry and emergency situations, according to the applicable regulations.

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

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the programming and management of the production in the food industry, which will be using one of the following ways:-academic training level 2 (Spanish of qualifications framework for higher education), diploma or other upper level related to the professional field.

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

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

TRAINING module 3: management of the quality and environment in industry food level: 3 code: MF0558_3 associated with UC: cooperate in the implementation and development of the plan of quality and environmental management in the food industry duration: 150 hours capabilities and evaluation criteria: C1: recognize the quality plan of the company and its relationship with the quality of this policy.

CE1.1 describe the main techniques and tools used in quality management.

CE1.2 relate objectives of quality with possible techniques to be used.

CE1.3 identify and implement the statistical tools most used in quality control.

CE1.4 recognize the main models of quality systems, identifying the elements that make them and the necessary steps for its implementation and development.

CE1.5 in a practical course of development of the company, according to the established model of management quality objectives:-describe the objectives of quality, ensuring the flow of information between departments.

-Establish strategies of motivation for the personnel of the company in order to achieve the targets set in the quality policy of the company.

-Check existing enterprise quality management documents, checking their degree of definition and that the language used is accessible to all members of the organization.

-Assess the proposed plan and make suggestions for improvement, according to the system of quality management of the company and the reality of this.

C2: Analyzing the plan of environmental management of the company, in accordance with the established environmental management system.

CE2.1 classify food industries with respect to the impact of their activities on the environment.

CE2.2 group and sort the types of landfilled waste and other impacts generated by the food industry on the basis of its characteristics, the amount produced and the harmfulness for the environment.

CE2.3 regulations on environmental protection, the points related to the various environmental risks of food industry identify and interpret its content.

CE2.4 rating the incidence that company has the adoption of compulsory protection measures provided for in the environmental legislation, recognizing the influence of the environmental management in the technological evolution of some procedures of the food industry.

CE2.5 describe prevention and environmental control methods used in the food industry.

CE2.6 in a practical course of implementation of the plan of environmental management in the enterprise:-define the environmental objectives of the company, according to the environmental management of the system and verify the flows of information between departments.

-Establish strategies of motivation for the personnel of the company in order to achieve the targets set in the environmental policy of the company.

-Check existing enterprise quality management documents, checking their degree of definition and that the language used is accessible to all members of the organization.

-Assess the proposed plan and make suggestions for improvement, according to the system of quality management of the company and the reality of this.

-Describe the systems, commonly used in companies, in the treatment of residues, by-products and waste.

C3: Elaborate records of quality and environmental, by proposing actions for the improvement of the process and the product.

CE3.1 in a practical course of process of making the technical information of product and process, and by the company's quality objectives:-to determine the basic requirements and the characteristics of general type of supplies and the procedures for their control, such as sampling, test equipment, modes of operation, criteria for acceptance or rejection, records of results and frequency of testing.
-Develop a process control plan, identifying: the control points and variables or parameters will be control, such as the procedures of inspection for each point of control, conditions and the frequency of sampling, equipments or necessary inspection tools, as well as operate mode and the log of the results.

-Identify those responsible for the decisions of action in each of the more probable cases of deviation from the conditions of manufacture.

-Develop for a certain point of inspection a record of results of control cards.

-Determine the treatments of materials and non-compliant products.

-To determine the mechanisms that guarantee the flow of information.

-Select the suitable operations concerning waste recycling.

CE3.2 in a practical case of a certain stage of the manufacturing process with the technical information and characteristics of the products of inputs and outputs:-identify quality indicators key to the realization of the self-assessment process.

-Define proposals for the measurement and evaluation of the quality and environmental impact indicators identified.

-Define the basic characteristics for continuous improvement and its application to the practical course characterized.

-Interpret the results made with the same report, and proposed corrective measures.

-List the types of environmental problems that must face at this stage and evaluate the results on measures to minimize the impact.

C4: Characterize and apply procedures for the control of operations where there are potential risks of food contamination, as well as the system of hazard analysis and control points (HACCP) critics.

CE4.1 explain the critical general hazard analysis and control points system concepts and detail the steps followed to consider a possible failure as a critical point.

CE4.2 identify and manage the methodology used in the detection of critical points, valuing the transcendence that food for the processing industry is the existence and control of critical points.

CE4.3 develop and evaluate a plan of risk analysis, identification and control of critical points for a food product specific, fulfilling the established generic measures.

CE4.4 determine how carries out the resolution and follow-up of non-compliances or incidents.

CE4.5 in a so-called practical production, packaging and packing:-recognize the dangers associated with the sequences of operations that make up the process and determine whether they are critical control points, according to the decision tree.

-Assess the dangers and to propose preventive measures for their control.

-Make a picture of management where all the dangers, critical control points and preventive measures of control, surveillance and inspections are identified.

-Determine the critical limits associated with each hazard depending on the operations that make up the process.

-Check the existing enterprise management of hygiene papers, checking their degree of definition and that the language used is accessible to all members of the organization.

-Check the general hygiene plans (use of drinking water, cleaning and disinfection, pest control, maintenance of facilities and equipment, traceability of products, food handling, certification of suppliers, good handling and management of waste and wastewater practices).

-Assess the implementation and follow-up of corrective and preventive actions.

C5: Analyze the legal requirements and standards of quality and food safety that must meet a specific product to ensure the safety of the consumer.

CE5.1 verify and check compliance with the legislation in force affecting the product.

CE5.2 identify voluntary standards and mandatory affecting product.

CE5.3 check that he has been broadcast to all the jobs of the company, in accordance with the legislation in force affecting the product.

CE5.4 Verify the implementation of the policy voluntary and mandatory, operating on the basis of the same and ensuring the certification.

CE5.5 distinguish procedures and documentation used for the approval, certification and standardization in quality issues.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.5; C2 regarding CE2.6; Complete C3; C4 on CE4.4; C5 CE5.1 and CE5.4.

Other capabilities: adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Learn new concepts or procedures and to effectively leverage the training using the knowledge acquired.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

Be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and its implementation in the food sector, not only technical but also ethical criteria.

Update permanently, in assessing, technique or technology employed and to propose new techniques in accordance with the criteria of best available techniques.

Contents: 1. quality and productivity in the food industry fundamentals: perceived quality, process quality and product quality. Quality of service. TQM. The PDCA cycle. Continuous improvement. Kaizen. 5s. mechanisms for the improvement of food quality. Corrective and preventive actions.

The formulation «Improvement plans» and «annual objectives».

2. system of management of quality in the food industry planning, organization and control.

Documentary support of the quality management system (QMS): quality manual. Quality procedures. Certification of quality management systems.

Cost of quality: quality cost structure. Valuation cost data.

Standardisation, certification and approval.

Applicable international standards in terms of quality.

Applicable international standard in environmental management.

Assurance systems of quality in Europe and Spain.

(Malcom Baldrige excellence models; EFQM). National and international quality awards. (EFQM).

Principles of management by processes.

Internal and external audits.

The quality of shopping.

The quality of production and services.

Quality in logistics and the aftermarket: claims of internal and external customers. Evaluation of customer satisfaction.

Traceability.

Integration of quality systems.

List frame for exporting food products.

3. Tools for the management of the integral quality in the food industry quality indicators.

Determination of indicators of quality: identification of factors and quality problems: problem analysis techniques. Cause and effect diagrams. Histograms. Pareto analysis. Scatter diagrams.

Statistical process control: causes of variability. Common causes and special causes. The process in control state. I show. Tables of show. Analysis of capacity. Control charts. Management of statistical process control software packages.

Reliability.

4. environmental management in the food industry introduction to environmental management.

The environment: evaluation and current situation.

Planning, organization and control of environmental management.

Documentary system of environmental management (EMS) support: determination of environmental aspects. Certification of the EMS.

Environmental non-quality costs: cost of non-quality structure. Valuation cost data.

Standardisation, certification and approval.

European, national, regional and local, existing legislation on environmental quality.

(Malcom Baldrige excellence models; EFQM). International and national environmental quality awards. (EFQM).

5 tools for the management of environmental quality in the food industry indicators of environmental aspects.

Determination of indicators: identification of environmental aspects: analysis of environmental aspects. Cause and effect diagrams. Histograms. Pareto analysis. Scatter diagrams.

Statistical process control: causes of variability. Common causes and special causes. The process in control state. Show: tables of show. Analysis of capacity. Control charts. Management of statistical process control software packages.

Statement of non-conformities.

Reliability.

Implementation and development of EMS: structure of responsibilities. Diagnosis of the situation of departure. Necessary information. Planning of activities.

Description and characterization of waste, effluents and emissions and other environmental aspects. Equipment and facilities for the treatment of waste, effluents and emissions and other environmental aspects. Best available techniques.

Environmental education: objectives. Information and training activities. Methodology and support resources.

Monitoring and evaluation of a training plan.

Suggestions for improvement.

Emergency plans.

EMS audits and evaluation: audit of the environmental management system. Planning.

Detection of non-conformities and suggestions for improvement. Certification process.
Methodology for the preparation of an environmental Manual (policy and commitment of the company).

6 hazard analysis and critical Control in the food industry points. Legislation regulations applicable in the field of food safety.

Legal framework in the European Union.

Legal framework in Spain.

Manual of self-control.

Plans general hygiene (prerequisites): use of potable water suitable for human consumption.

Control of allergens, foreign bodies and control of genetically modified organisms (GMOs).

Cleaning and disinfection. Pest control. Maintenance of facilities and equipment.

Traceability, traceability of products. Training of handlers.

Certification providers. Guide to good practices of manufacture or handling.

Management of waste and by-products.

Hazard analysis and critical control points.

Preparation of documentation.

Warning system, or removal of the product.

The integration of the HACCP in the company's quality systems.

Designations of origin, current regulation and other internal documents of application.

Identifying protected geographical, current regulation and other internal documents of application.

Obtaining the final product according to integrated production practices.

Obtaining the final product according to organic production practices.

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

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to cooperation in the implementation and the development of the plan of quality and environmental management in the food industry, which will be using one of the following ways:-academic training level 2 (Spanish of qualifications framework for higher education), diploma or other upper level related to the professional field.

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

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

TRAINING module 4: products of grape and wine level: 3 code: MF0768_3 associated with UC: develop processes and control the production of distillates, concentrated grape juice, vinegar and soy products duration: 120 hours capabilities and evaluation criteria: C1: analyze characteristics and properties of the raw materials, auxiliary and products, and its influence on the processes of distillation concentration of musts, elaboration of Vinegars and others derived from grapes and wine.

CE1.1 differentiate different types of raw materials, ancillary, materials, in progress and completed in distillates, concentrated musts, vinegar and by-products of wine-making industry.

CE1.2 identify and interpret legislation that defines the composition of the different products and the use of the different raw and auxiliary materials.

CE1.3 recognize procedures, parameters, and the most commonly used techniques in the identification and specific classification of raw materials, auxiliary materials and packaging, other supplies, in progress and completed distillates, concentrated musts, vinegar and by-products of wine-making industry.

CE1.4 describe the evolution and transformations that occur or may occur in the different raw materials and products during their processes for storage or processing.

CE1.5 identify the requirements and incompatibilities of storage and expiration dates of the different raw materials, auxiliary materials and products ongoing and completed and relate them with conditions that must meet locals and care and checks to be carried out.

CE1.6 in a practical course of characteristics of the product to obtain, from a project and given materials:-related raw materials, auxiliaries, additives and other necessary specifications.

-Use methods and means necessary for its identification.

-Justify their suitability discovering and claiming the deviations and relating application possibilities.

-Establish conditions, care and calendar controls during both raw product storage.

C2: Identify and develop the processes of wine distillates and by-products of wine-making, concentrated musts and vinegar, describing the product flow, stages, sequencing and the technological underpinnings that justify the process.

CE2.1 interpret manuals and technical instructions for obtaining and processing of distillates, concentrated musts and Vinegars, handling the language and terminology of accurate and comprehensive way.

CE2.2 set, clear and substantiated, the specifications of the products in the process.

CE2.3 describe the main processes and procedures used for the preparation and obtaining of:-distilled wine and pomace.

-Concentrated musts and rectified concentrated musts.

-Vinegar of wine and other fermented products.

-By-products of wine-making: potassium bitartrate, tartaric acid, colouring matter, oil seeds among others.

CE2.4 recognize the sequence of operations that make up the process of distillation, concentration and acetic fermentation, and associate with each process machines and equipment.

CE2.5 detail the parameters of control, operation times, regulations of machines, measures corrective and tests to be carried out, based on the requirements of the final product.

CE2.6 identified in the distillation process execution conditions, parameters to control, the most suitable temperature values and actions to be carried out in the event of deviations.

CE2.7 assess the characteristics of the grape juice (fresh or sulfides) and establish the production parameters (temperature, vacuum, steam quantity, flow) to obtain concentrated musts.

CE2.8 in a practical course for obtaining and aging of spirits, from a project and given materials:-check the characteristics and preparation of the samples.

-Set the parameters of the process.

-Apply hygiene and safety measures in the management of equipment.

-Separating the different fractions of the distillate.

-Analyze and adjust the spirits to the characteristics established.

-Submit simple spirits to the aging process.

CE2.9 explain the different (Orleans, Frings) methods for obtaining of Vinegars and establish which ones are most suitable in each kind of industry, depending on the origin of the raw material and the final destination of the vinegar.

CE2.10 in a practical course for obtaining by-products, from a project and given materials:-calculate the percentage of Marc and Lees obtained.

-Calculate the amount of tartar recovered after the processes of vinification and tartaric stabilization.

-Calculate the wealth of retrieved tartaric acid.

CE2.11 analyze residues and discharges obtained in the process of obtaining alcohol, concentrated musts and other derivative products, establishing their fate and treatments to be used in each of them.

C3: Identify and check the operation and needs of the machines and production equipment and perform the first level maintenance operations.

CE3.1 classify the different types of machinery and equipment used in distillation, concentration and acetic fermentation, according to the principles and basic elements that govern its operation.

CE3.2 describe the elemental composition of the types of machines and equipment used in the industry of the vinegary, distillery and concentration.

CE3.3 differentiate which of the components of the machinery and equipment require routine maintenance or periodic replacement.

CE3.4 distinguish between operations that qualify as repairs and maintenance and, within these, which are first rate.

CE3.5 interpret the instructions of use, maintenance of machines and equipment available; recognize the documentation and data to be completed for the control of its operation.

CE3.6 identify and manage the tools employed in operations of first level.

CE3.7 describe anomalies and more frequent symptoms that occur during the normal use of the equipment used in the industry of the vinegary, distillery and concentration; discriminating against those that require the intervention of specialized services in its correction.

CE3.8 in a practical course of machinery, equipment and components of the distilling industry, the vinegary and the concentration of musts, from a project and given materials:-recognize your first level maintenance needs.

-Select tools or more suitable materials to carry out peacekeeping operations.

-Perform after the intervention appropriate performance checks.

CE3.9 in a practical course of preparation of concentrated musts or Vinegars, from a project and given materials:
-Recognize the sequence of operations that make up the process.

-Machines and equipment associated with each operation.

-Identify for each operation execution conditions, parameters to control, their appropriate values and actions to control in case of deviations.

C4: Describe and carry out processes of distillation, concentration of musts and vinegar production, ensuring the required quality.

CE4.1 in a practical course of distillation, from a project and given materials:-recognize the sequence of operations that make up the process.

-Machines and equipment associated with each operation.

-Identify for each operation execution conditions, parameters to control, their appropriate values and actions to control in case of deviations.

CE4.2 explain the different methods of concentration of musts and the stages that comprise.

CE4.3 in a practical course, from a project and given materials:-use the most appropriate methods of conservation of concentrates, spirits and Vinegars to prevent its decline in quality or alteration.

CE4.4 identify the basic operations of environmental control and recovery, purification and waste obtained from the by-products of the grape and wine.

CE4.5, validate, and document the results, reports on the process and the possible deviations.

C5: Apply control techniques in the workplace, the necessary protective measures to ensure the safety and food hygiene in the processes for obtaining of distillates, concentrated musts and Vinegars and soy products.

CE5.1 in a practical course of obtaining products (distillates, concentrated musts, vinegar, and other derivatives of the grape and wine), from a project and given materials:-apply the useful measures of personal hygiene, equipment and machines necessary to ensure food security in intermediate and final products.

-Recognize the protective measures that will guarantee security in the work area.

-Verify the effectiveness of protection measures installed at the work area.

-Check that you there are personal protective equipment necessary to ensure the personal safety.

-Apply first aid, using established methods.

CE5.2 identify and implement standards of occupational safety in the workplace, according to the applicable regulations.

CE5.3 determine the protective measures that are installed in the industries, the personal protective equipment that must lead and recognize its binding.

CE5.4 interpret and apply the regulations established in the field of hygiene for food handling products of grape and wine production.

CE5.5 interpretation possible situations of emergency and describe the expected answers, using the means and actions for these contingencies.

C6: Apply techniques of checking in the definition of the analytical and sensory controls in distillates, concentrated musts, Vinegars and other products from grape and wine, complying with the applicable rules.

CE6.1 check the documentation on the follow-up to the process, through the resolution of the corrective measures derived from the arising deviations.

CE6.2 check the reports about the limits of acceptance and rejection of the production process, and the corrective measures associated in case of deviation.

CE6.3 check that analytical reports correspond with order requests made by and for the different departments, and which have been carried out according to regulations.

CE6.4 check the point-to-point daily implementation of the gas chromatographs (gas, liquid), for the analysis of distillates (alcohols, esters) and their calibration with suitable patterns.

CE6.5 describe the fundamental techniques of analysis of musts, concentrated musts and rectified concentrated musts.

CE6.6 describe the key parts of the optical microscope, explaining the function and its application to the observation of organisms responsible for fermentation (alcoholic, acetic).

CE6.7 microbiological under sterility measures analysis process, to avoid contamination and unnecessary risks.

CE6.8 interpret and implement written procedures to the physical and chemical analysis of distillates, concentrated musts and Vinegars and soy products.

CE6.9 describe the procedures for physical and chemical analysis of distilled, concentrated and Vinegars, identifying the type of method and its scientific basis, laboratory use, reagents to be used, sequential test procedure and calculations to perform.

CE6.10 control records and results obtained from the analysis of the distillates, concentrated musts, Vinegars and soy products, verifying its proper placement and support.

CE6.11 verify that it is has easy access to the documentation of good practices of oenological laboratory work, safety measures and environmental protection measures.

CE6.12 verify that the staff knows and understands the rules, safety measures and measures for environmental protection, as well as good practices of laboratory work.

CE6.13 in a practical course of implementation of legislation in the workplace with staff in charge, starting from a few conditions, make the following checks:-check the safety (personal protective equipment).

-Check the handling of toxic products.

-Check the cleaning of the workplace in the laboratory.

-Check the compliance with rules on the maintenance of instruments and equipment.

-Check the action spills of chemicals.

-Check the performance in case of accident or emergency.

CE6.14 check that the personnel in charge, carry out measures required for effective environmental management of waste generated in the testing of concentrated musts, distillates and other wine derivatives.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.6; C2 CE2.3, CE2.8 and CE2.10; C3 on CE3.8 and CE3.9; C4 CE4.1 and CE4.3; C5 regarding CE5.1; C6 with respect to CE6.13.

Other capabilities: adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Learn new concepts or procedures and to effectively leverage the training, using the knowledge acquired.

Demonstrate a degree of autonomy in the resolution of contingencies related to its activity.

Use of time and effort in expanding knowledge and information for use in their work.

Act quickly in problematic situations and not just waiting.

Demonstrate flexibility to understand changes.

Contents: 1. characteristics of materials raw, auxiliaries and materials of production of wine distillates and by-products of wine-making (such as Marc, Lee, Lees), concentrated musts and Vinegars characteristics of raw materials: physicochemical properties: alcohol content, total acidity, volatile acidity, pH, ethyl acetate, ethanol, color, density, dry extract, concentration of sulfur free, concentration of total sulphur.

Characteristics of auxiliary material: degree of purity, absence or presence of heavy metals.

Origin: natural or synthetic.

Alterations in raw: lactic acid changes, turn or fermentation of the lactic acid tartaric, chopped, fermentation of glycerol, lactic fermentation.

Acetic acid alterations: chopped acetic ethyl acetate formation, the presence of flower.

By-products of wine-making.

Applications in the industry.

Economic importance within the wine sector.

Juices, musts and rectified concentrated musts, 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 oenocyanin.

Extraction of tartaric acid.

Tannin extraction processes.

Applications to new consumer products.

2 processes of distillates of wine and by-products of wine-making types of distillates: alcohols, mucus, holandas.

Simple distillation process: Hennessy, Martell method, method Renny Martin.

Differences according to the characteristics of the raw material.

Differences in relation to the treatment of distillate fractions: head, body and tails.

Treatment of unsuitable for distilled beverages distillate fractions: redistillation, rectification, sale as by-products.

Diagrams of flow, application, and modification, if any.

Continuous distillation process: still patent.

Recycling of distillate fractions.

Aging of spirits: the winery's aging, temperature and humidity conditions.

Barrels of oak (225 L, 350 L, among others).

Origin of the wood, American (quercus alba), French (quercus robur and quercus petraea), among others.

Intensity of toasted wood. Light, medium, and high.

Extraction of compounds from the wood.

Chemical processes such as oxidation and hydrolysis.

Losses by evaporation.

3 equipment in the production of distillates of wine and by-products of wine-making, concentrated musts and vinegar still: still type: Charentais. Armaganais, column, containers.
Still parts: boiler, hat, neck of Swan, refrigerant, calientavinos.

Heating system: steam, gas, firewood and coal.

Service needs: water, electricity, compressed air.

Evaporators: generator of steam for recovery of sulphur dioxide.

Service needs: water, electricity, compressed air.

Deposits of vinegar production: cooling: water or coolant.

Oxygen diffusers.

Service needs: water, electricity, compressed air.

Pump type: impeller. Piston. You centrifugal. Peristaltic.

Filtration equipment: plates. Membranes. You centrifugal. Vacuum. Diatomaceous earth. Tangential.

4. techniques of analytical and sensory control in the process of elaboration of by-products of wine-making, concentrated musts and wine distillates.

Sampling methods: random or non-random.

Sample transport.

Statistical treatment of the data: average, variance, median, standard deviation, maximum, standard deviation, minimum.

Analytical techniques of physical and chemical parameters: regulation where we gather the official methods of analysis.

Determination of alcohol: distillation, boiling.

Determination of acids: valuation, spectrophotometry, chromatography, enzymatic methods.

Determination of sugars: spectrophotometry, enzymatic method, refractometry, distillation.

Determination of sulphur: iodometrically, boiling.

Determination of salts: chromatography, enzymatic methods.

Determination of aromatic compounds: chromatography.

Colorimetric analysis: spectrophotometry.

Analytical techniques of microbiological parameters: staining. Observation under a microscope.

Sowing in culture media.

Counts of total microorganisms.

Counting of viable and non-viable micro-organism.

Organoleptic analysis techniques.

Preparation of samples for tasting.

The tasting place conditioning.

Tasting methodology.

5. management of waste of grapes, musts and wines types of waste produced by secondary industries.

Winary process wastewater treatment.

Depuration of wastewater.

Legislation on waste from polluting industries.

With applicable rules of food safety in the production of distillates, concentrated musts and Vinegars and soy products.

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

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the development of processes and the control of the production of distillates, concentrated musts, Vinegars and soy products, which will be using one of the following ways:-academic training level 2 (Spanish of qualifications framework for higher education), diploma or other upper level related to the professional field.

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

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

TRAINING module 5: packaging and packaging of beverages level: 2 code: MF0314_2 associated with UC: control the process of packaging and packaging of beverages duration: 60 hours capabilities and evaluation criteria: C1: describing the processes of preparing the product, preserving its organoleptic properties, stability or sterility.

CE1.1 distinguish the main causes of alteration of drinks and their treatments.

CE1.2 classify the additives used in the beverage industry for its stability.

CE1.3 describe methods of heat treatment to achieve stability of the different types of beverages.

CE1.4 describe the aseptic packaging systems, used in the beverage industry.

CE1.5 identify the parameters that should be monitored in the heat treatment of drinks.

CE1.6 describe the processes of filtration finishes and checks carried out to ensure its effectiveness.

C2: Characterize the materials and containers for packaging and labelling, and to relate their characteristics to their conditions of use.

CE2.1 classify containers and packaging materials used in the beverage industry.

CE2.2 describe the characteristics and conditions of employment of different containers and packaging materials.

CE2.3 list properties and describe the characteristics of plugs and other auxiliary elements of packaging.

CE2.4 point out existing incompatibilities between materials and containers and products.

CE2.5 identify materials for labeling and associate them with the packaging and the most suitable products.

C3: Identify requirements and ensure the maintenance of first level and preparation machines and packaging equipment.

CE3.1 interpret manuals for maintenance of the equipment and packaging machines, selecting first-level operations.

CE3.2 specify the controls to be carried out before a change of format in the container.

CE3.3 list and explain the significance of the revisions to be carried out before starting in March or on a line or packaging equipment.

CE3.4 recognize the frequent incidents arising in a line or packaging equipment and deduce possible causes and preventive and remedial measures to be adopted.

CE3.5 order and characterize the sequence of operations of a line-cleaning or packaging equipment at the end of each batch taking into account processed products.

CE3.6 in a practical course of preparation of a line or packaging, from given conditions equipment:-the tasks of maintenance of first level required.

-Launch to point to put different machines and auxiliary elements.

-Perform cleaning tasks at the times and conditions.

-Personal safety measures apply to the job.

C4: Carry out the management of equipment and lines for packaging and labelling used in the beverage industry, and to assess the conformity of products and packaged lots.

CE4.1 distinguish the different types of packaging used in food industry.

CE4.2 identify and characterize packaging «in situ», forming operations preparation packaging, llenado-cerrado and labelling.

CE4.3 describe the parts and operation of machines, equipment and packaging lines.

CE4.4 Note the order and the correct sequence of various machines and equipment that make up a line of packaging.

CE4.5 in a practical course of packaging, from given conditions:-recognize and assess the fitness of packaging and packaging and labelling materials to use.

-Calculate the amounts of different materials and products needed.

-Manage machines monitoring its correct functioning and maintaining packaging within the margins set parameters.

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

CE4.6 in a practical course of packaging starting from a project and given materials:-relate the parameters to be monitored during the process, its admissible values and control points.

-Carry out the filling, closing and other systematic controls.

-Calculate the deviation levels and compare them with references to admit or reject products and deduct remedies.

Skills whose acquisition must be completed in a real work environment: C3 with respect to CE3.6; C4 on CE4.5 and CE4.6.

Other capabilities: comply with the rules of production set by the organization.

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

Recognize the productive process of the organization.

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

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

Respect the procedures and internal rules of the organization.

Contents: 1. preparation of beverages for the alteration of the beverage packaging: types, causes and factors involved.

Conservation through heat.

Heat treatment systems: pasteurizer, autoclave.

Sterile filtration systems.

Characteristics of the additives used in the beverage industry.

Processing systems aseptic.

2. features of the packaging and labelling types and characteristics of the packaging materials.

Container: materials, properties, qualities, incompatibilities formats, closures, normative.

Classification, formats, names, utilities, elements of closed, its conservation and storage.

Formed packaging «in situ»: materials used, their identification and qualities.

Systems and equipment for forming.

Closed system.

Final characteristics.

Glass containers: regulations on bottling.

Types of glass.

Types of bottle.

Systems, equipment and materials from closing or plugged.

Cork Stoppers: properties, characteristics.

Cork capping machines.

Systems, equipment and materials of capping.

Metal containers: used metals.
Properties of containers and closures.

Coatings.

Plastic packaging: materials and properties. Locking systems.

Labels and other auxiliaries: labelling regulations: information to be included.

Types of tags, its location.

Other markings, signals and codes.

Adhesive products and other auxiliaries.

3. operations of packaging and machinery used in the packaging handling and preparation of containers: containers, cleaning methods management techniques.

Filling procedures: dosage, vacuum, aseptic, isobaric.

Tagged: placement and fixation techniques.

Types of machinery: composition and functioning, auxiliaries, management and regulation.

First level maintenance.

Manual packaging machines: types and features.

Automatic packaging machines: types and features.

Comprehensive automated packaging lines.

Self-control of the packaging quality: levels of rejection, testing of materials.

Checks during the process and the final product.

Controls for filling, closing, other controls to the product.

Good hygienic practices.

Good handling practices.

Legislation on safety and health at the packaging plant.

The packaging plant monitoring and control systems.

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

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

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

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

TRAINING module 6: wine legislation level: 3 code: MF0769_3 associated with UC: law of wine-sector products and its derivatives and manage books record duration: 60 hours capabilities and evaluation criteria: C1: analyze the common agricultural policy in relation to the wine industry.

CE1.1 list the General objectives that aims to the common organization of the wine market.

CE1.2 explain the common organisation of the market in wine, and indicate how influences in our immediate environment.

CE1.3 point out and comment on the influence of the restructuring and conversion of vineyards on the improvements in the new viticulture.

CE1.4 name the wine market regulation mechanisms and their influence on the sector.

CE1.5 list the different categories of wines and spirits which can be, as established by Community legislation.

C2: Analyze the different regulations in the wine sector and its importance in the protection of consumers.

CE2.1 periodically review the Community regulations, the possible changes and adapt to them.

CE2.2 check that the oenological products used have their registration, and meet the specifications laid down in the international oenological Codex.

CE2.3 distinguish and interpret the various legislations and regulations applicable in the wine sector.

CE2.4 in a practical course of labelling and monitoring, based on a project and given materials:-know the degree of compliance with the analytical characteristics of the product.

-To know the description of the product and agrees with its content.

-Set the barcode.

-Apply the rules on labelling of the country of destination.

CE2.5 describe the different treatments and oenological practices employed in Winery.

CE2.6 in a practical course of oenological practices (acidification/deacidification, sweetening, and others), from a project and given materials:-indicate the geographical area where the treatments are performed.

-Analyze and interpret the results.

-Make a report about the treatments carried out.

C3: The information necessary to complete the cellar log books.

CE3.1 explain and differentiate the different books record that must be mandatorily Winery.

CE3.2 describe oenological practices which are subject to registration.

CE3.3 in a practical course of line of bottling and sale of wines, from a project and given materials:-record output in the book register of wines with a designation of origin.

-Register entries and exits in the book of bottling.

CE3.4 describe and fill out an official model of Declaration of stocks of wines, alcohols and other derived products.

CE3.5 in a practical course of wine in the cellar, from a project and given materials:-perform the corresponding notes in the book register of wines with a designation of origin.

-Fill out an official declaration of harvest model.

-Complete models for AIDS such as: export refunds, distillations fixed assets.

C4: Analyze the registered information of products, as well as documents and carried out periodic statements.

CE4.1 describe how accompanying documents required in intra-Community transport of wine or alcohol are filled.

CE4.2 in a practical course for registration of accompanying documents for the sale of wine, from a project and given materials:-carry out the seats in the corresponding book.

-Classify documents according to entry order.

-Explain the movements made in the book of inputs and outputs.

CE4.3 make the Declaration of entries and exits of wines and spirits, in suspension regime, according to established official model.

CE4.4 complete an official model of Declaration highlights of movements suspensive, wine and alcohol, in regime made for a week.

CE4.5 make an official model of quarterly statement of movements of wines, alcohols and other products made in the winery.

Skills whose acquisition must be completed in a real work environment: C2 with regard to CE2.4 and CE2.6; C3 on CE3.3 and CE3.5; C4 regarding CE4.2.

Other capabilities: adapt to the Organization, to its organisational and technological changes; as well as to new contexts or situations.

Learn new concepts or procedures and to effectively leverage the training, using the knowledge acquired.

Demonstrate a degree of autonomy in the resolution of contingencies related to its activity.

Use of time and effort in expanding knowledge and information for use in their work.

Act quickly in problematic situations and not just waiting.

Demonstrate flexibility to understand changes.

Contents: 1. applicable regulations of the common agricultural policy (Cap) and the common organizations of market (CMO) in the legal regime of the Vineyard Winery: historical references on the regulation of the vine and the wine.

Policy of plantations of vineyards in the European Community.

Common organisation of the market in wine: main aspects of the development of the COM (common organization of the wine market).

Plantations and replanting of vines.

Restructuring and conversion.

Control of wine production.

Regularization of surfaces. Abandonment premiums.

Control of wine production.

Market regulation mechanisms.

2. applicable regulations on applicable normative wine wine Codex Codex.

The international oenological Codex: products used in winemaking.

Law on vine and wine: indications relating to the characteristics of the wines.

Plantations and replanting rights. The Spanish wine industry Council.

Protection of the origin and the quality of the wines: documentation required to apply for a level of protection.

National, community and international protection.

Description, designation and presentation of wine-sector products.

Designations of origin.

Oenological practices and.

Presentation of wine-sector products.

The international organisation of vine and wine (OIV).

Main aspects of the development of the COM (common organization of the wine market).

Plantations and replanting of vines.

Restructuring and conversion.

Control of wine production.

Regularization of surfaces. Abandonment premiums.

Control of wine production.

Market regulation mechanisms.

3. documentation. Regulations and Winery books log books log Winery.

Records and declarations: Declaration of alcohol.

Harvest, production and stock declarations.

Applicable regulations: Spanish legislation. European legislation relating to quality wines produced in specified regions (QWPSR).

Documentation and legislation: in the transport of goods accompanying documents.

Registration of accompanying documents.

Statements: inputs and outputs of wines and other products.

Quarterly statement.

Applicable law of tax agencies.
Winery log books.

Documents accompanying the transport of products.

Records and statements.

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

Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the application of wine-sector products and its derivatives legislation and management of log books, which will be credited by using one of the following ways:-academic training level 2 (Spanish of qualifications framework for higher education), diploma or other upper level related to the professional field.

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

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