| TÉCNICO MANIPULADOR DE ALIMENTOS (FOOD HANDLER) (HOTR_C328) |
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| Duración en horas: 57 |
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| OBJETIVOS |
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General objectives:
- Knowing the basic concepts
about food safety.
- Mastering the properties of
food and the factors that cause its modification due to the alteration or
contamination of it.
- Acquiring good food handling
practices at the professional and personal level.
- Obtaining the necessary
knowledge to ensure the safety of food in each of the stages in the food chain.
Specific objectives:
- Knowing the types of toxin
infections as well as their effects, modes of appearance and control, etc.
- Mastering the mechanisms of
food preservation.
- Learning the measures to
prevent food contamination.
- Becoming aware of the
importance of taking preventive measures in the moment of food handling.
- Acquiring the general and
specific rules of hygiene in the handling of foods.
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| CONTENIDOS |
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Learning unit 1. Food security
- Introduction
- 1.Food and food
chain
- 1.1.Production
- 1.2.Food industry
- 1.3.Commercialisation
or sale
- 1.4.Consumers
- 2.Food security
- 3.The food handler
- 3.1.Obligations of the
food handler
- 3.2.Personal hygiene
requirements
- 3.3.Training
- 3.4.Training
accreditation
- 4.History of food
security
- 5.Impact of food
security
- 5.1.Consequences of
inadequate hygienic practices
- 5.2.Advantages of
correct hygienic practices
- Key points
Learning unit 2. Alteration
and contamination of food
- Introduction
- 1.Alteration of food
- 1.1.Physical causes
- 1.2.Chemical causes
- 1.3.Biological causes
- 2.Contamination of
food
- 2.1.Foodborne diseases
- 2.2.Most frequent
causes of contamination
- 3.Chemical and
physical contamination
- 4.Biological
contamination
- 4.1.Factors that
favour the development of microorganisms
- 4.2.Whic
microorganisms cause toxic infections?
- 5.Food preservation
- 5.1.Physical
preservation methods
- 5.2.Chemical
preservation methods
- 5.3.Other methods of
preservation
- 6.Basic measures in
prevention
- Key points
Learning unit 3. Correct practices of
hygiene
- Introduction
- 1.Hygiene of the
handler
- 1.1.Bad hygienic
habits
- 1.2.Good hygienic
habits
- 2.Hygiene of
premises, facilities and equipment
- 2.1.Cleaning and
disinfection
- 2.2.Where, when and
with what to clean
- 2.3.The responsibility
for the cleaning and what to clean
- 2.4.Material and
equipment used in cleaning
- 2.5.General cleaning
recommendations
- 2.6.Factors that may
affect a defective cleaning and disinfection
- 3.Pest control:
anti-rat and fumigation
- 3.1.Anti-rat control
- 3.2.Fumigation
- 4.Potable water
control
- 4.1.Characteristics of
the installation
- 4.2.Periodic checks
- 4.3.Verification
procedure
- 5.Waste control
- 5.1.Good practices in
waste management
- 5.2.Food handling and
the environment
- 6.Maintenance of
facilities
- 7.Traceability and
suppliers
- 7.1.Raw materials and
suppliers
- Key points
Learning unit 4.
The self – control systems. The HACCP
- Introduction
- 1.General concepts
- 2.Structure of
self-control systems
- 3.Legal requirements
- Key points
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