This training action is publicly funded and completely free of charge for participants.
The call for proposals for this training plan is an initiative of the Ministry of Work and Social Economy (MTES) and the Public Employment Service (SEPE), with the State Foundation for Training in Employment (FUNDAE) responsible for its control and oversight.
Target audience:
Training program intended for self-employed workers.
Upon completion of this course, participants will be able to:
- Identify sources and routes of food contamination.
- Apply current food safety and hygiene regulations.
- Master food preservation, packaging, and labeling methods.
- Implement rigorous cleaning and disinfection protocols.
- Meet the mandatory requirements to work in the sector.
To identify sources of food contamination and apply current food safety and hygiene regulations throughout the preparation, manufacturing, processing, production, packaging, storage, transportation, distribution, sale, supply, and serving of food.
Content
Knowledge / Cognitive and Practical Skills
1. Classification of Food Products
- Concept of food / definition of food.
- Types of food products.
- Quality criteria.
2. Identification of Sources of Food Contamination
- Concept of food contamination.
- Types, pathways, and sources of contamination.
3. Recognition of Microbial Growth Factors in Food
- Types of microorganisms.
- Growth factors.
- High-risk and low-risk foods for microbial contamination.
- Foodborne diseases / Foodborne illnesses.
4. Distinction of Food Preservation Methods
- Physical methods: temperature and water content.
- Chemical methods.
- Packaging: specialized packaging and non-packaged products.
- Labeling.
- Storage and warehousing.
5. Implementation of Cleaning and Hygiene Measures in Food Handling
- Personal hygiene.
- Premises and facilities.
- Waste management and recycling.
- Cleaning and disinfection of facilities and equipment.
- Pest control.
6. Recognition of Applicable Food Handling Regulations
- HACCP self-control system (Hazard Analysis and Critical Control Points).
- European Regulation (EC) No 852/2004 (on the hygiene of foodstuffs).
- European Regulation (EU) No 1169/2011 (on the provision of food information to consumers / allergens).
- Spanish Royal Decree 109/2010.
- Current legislative measures and updates.
Management, Personal, and Social Skills
- Awareness of the importance of adopting personal hygiene and cleaning measures during food handling.
- Understanding the necessity of correctly applying food preservation and storage methods to prevent foodborne illnesses.
- Assimilation of the value of strict compliance with applicable food handling regulations.
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