Apropia los conceptos relacionados al Sistema APPCC y aplica sus beneficios en pro de mejorar el análisis de riesgos y tener mayor control sobre los procesos de producción alimentaria”

El presente Postgraduate certificate en HACCP System Implementation es una oportunidad única para que los estudiantes adquirirán conocimientos especializados en el campo de la producción y procesamiento de alimentos, así como de las particularidades que cada clase de alimento tiene al momento de su manipulación. Con esto en mente, los participantes explorarán los fundamentos técnicos sobre la realización de un buen Análisis de Peligros dentro de la cadena de producción alimentaria, con la finalidad de garantizar la seguridad y calidad de la misma. 

Esto será posible gracias al completo temario del programa, el cual proporcionará la definición de los conceptos relacionadas a la composición cada clase de alimentos de origen vegetal y animal, con el objetivo de reconocer los riesgos a los que se pueden someter y la aplicar la técnica adecuada para mitigarlos. Además, se ahondará en materia de la seguridad alimentaria, la cual se trabajará a partir del reconocimiento de los puntos críticos de la cadena de producción, ya que estos permitirán al estudiante integrar las estrategias adecuadas de prevención de accidentes o malas prácticas de manipulación. 

Este programa se ofrece a través de la innovadora metodología del Relearning, que permite el estudio en línea al 100%, otorgando a los estudiantes la flexibilidad de aprender desde cualquier lugar y en el horario que más les convenga. Además, tendrán acceso a recursos multimedia las 24 horas del día, lo que les permitirá asimilar a su propio ritmo los contenidos. Además, a través del análisis de casos prácticos, los participantes desarrollarán habilidades resolutivas al enfrentarse a situaciones simuladas en un entorno realista. 

Una titulación diseñada para aquellos profesionales que están buscando alcanzar el éxito dentro de la Industria Alimentaria”

Este Postgraduate certificate enHACCP System Implementation contiene el programa educativo más completo y actualizado del mercado. Sus características más destacadas son:  

• El desarrollo de casos prácticos presentados por expertos en Implantación de Sistema APPCC 
• Los contenidos gráficos, esquemáticos y eminentemente prácticos con los que está concebido recogen una información científica y práctica sobre aquellas disciplinas indispensables para el ejercicio profesional 
• Los ejercicios prácticos donde realizar el proceso de autoevaluación para mejorar el aprendizaje 
• Su especial hincapié en metodologías innovadoras  
• Las lecciones teóricas, preguntas al experto, foros de discusión de temas controvertidos y trabajos de reflexión individual 
• La disponibilidad de acceso a los contenidos desde cualquier dispositivo fijo o portátil con conexión a internet 

Aprender a tu propio ritmo es una realidad gracias a la metodología de este programa. Inicia ahora y forma parte de los profesionales del futuro”

El programa incluye en su cuadro docente a profesionales del sector que vierten en esta capacitación la experiencia de su trabajo, además de reconocidos especialistas de sociedades de referencia y universidades de prestigio.  

Su contenido multimedia, elaborado con la última tecnología educativa, permitirá al profesional un aprendizaje situado y contextual, es decir, un entorno simulado que proporcionará una capacitación inmersiva programada para entrenarse ante situaciones reales.  

El diseño de este programa se centra en el Aprendizaje Basado en Problemas, mediante el cual el profesional deberá tratar de resolver las distintas situaciones de práctica profesional que se le planteen a lo largo del curso académico. Para ello, contará con la ayuda de un novedoso sistema de vídeo interactivo realizado por reconocidos expertos.

Una vez culmines el estudio de esta titulación, lograrás abrirte paso a nuevas oportunidades laborales y aumentar tus expectativas económicas"

Asegura tu éxito profesional matriculándote en este Curso Universitario y destaca en la Industria Alimentaria"

The study itinerary of this Postgraduate certificate has been designed by recognized experts in the Food Industry, with the objective of providing students with a first class education. In this way, participants will have the opportunity to learn in depth about the integration of HACCP into food production. This will be achieved through the study of multimedia resources and the analysis of case studies, which will allow our students to develop outstanding professional skills in this field.

These two modules will allow you to gain a more comprehensive knowledge of HACCP application"

Module 1. Food Industry

1.1. Cereals and by-products I

1.1.1. Cereals: production and consumption

1.1.1.1.Classification of cereals
1.1.1.2.Current state of research and industrial situation

1.1.2. Cereal grain basics

1.1.2.1.Methods and equipment for the characterization of flours and doughs Rheological properties during kneading, proofing and baking

1.1.3. Cereal products: Ingredients, additives and coadjuvants. Classification and effects

1.2. Cereals and by-products II

1.2.1. Baking process: Stages, changes produced and equipment used
1.2.2. Instrumental, sensory and nutritional characterization of cereal-derived products from cereals
1.2.3. Application of cold in the bakery. Frozen precooked breads. Process and product quality
1.2.4. Gluten-free products derived from cereals. Formulation, process and quality characteristics
1.2.5. Food pastes. Ingredients and process. Types of pastes
1.2.6. Innovation in bakery products. Trends in product design

1.3. Milk and dairy products. Eggs and egg products I

1.3.1. Hygienic-sanitary milk quality

1.3.1.1. Origin and levels of contamination. Initial and contaminating microbiota
1.3.1.2.Presence of chemical contaminants: residues and pollutants
1.3.1.3.Influence of hygiene in the milk production and marketing chain of milk

1.3.2. Dairy production. Milk synthesis

1.3.2.1.Factors influencing milk composition: extrinsic and intrinsic factors
1.3.2.2.Milking: good process practices

1.3.3. On-farm milk pretreatment: filtration, refrigeration and alternative preservation methods
1.3.4. Treatments in the dairy industry: clarification and bactofugation, skimming, standardization, homogenization, deaeration. Pasteurization. Definition. Definition

1.3.4.1.Types of pasteurizers. Packaging. Quality Control Sterilization. Definition
1.3.4.2.Methods: conventional, UHT, other systems. Packaging. Quality control Manufacturing defects
1.3.4.3. Types of pasteurized and sterilized milk. Milk selection. Milkshakes and flavored milks. Mixing process. Enriched milks. Enrichment process
1.3.4.4. Evaporated milk. Condensed milk

1.3.5. Preservation and packaging systems
1.3.6. Quality control of powdered milk
1.3.7. Milk packaging and quality control systems

1.4. Milk and dairy products. Eggs and egg products I

1.4.1. Dairy Derivatives. Creams and Butters
1.4.2. Elaboration process. Continuous manufacturing methods. Packaging and preservation. Manufacturing defects and alterations
1.4.3. Fermented milks: Yogurt. Milk preparatory treatments. Manufacturing processes and systems

1.4.3.1.Tipos de yogurt. Problems in the elaboration. Quality Control
1.4.3.2.BIO products and other acidophilic milks

1.4.4. Cheese making technology: preparatory milk treatments

1.4.4.1.Obtaining the curd: syneresis. Pressed. Salado
1.4.4.2.Water activity in cheese. Brine control and conservation
1.4.4.3.Cheese ripening: agents involved. Factors that determine maturation. Effects of contaminating biota
1.4.4.4.Toxicological problems of cheese

1.4.5. Additives and antifungal treatments
1.4.6. Ice cream. Features. Types of ice cream. Elaboration processes
1.4.7. Eggs and egg products

1.4.7.1.Fresh egg: processing of fresh egg as a raw material for the production of egg products
1.4.7.2.Egg products: liquid, frozen and dehydrated

1.5. Vegetable products I

1.5.1. Physiology and postharvest technology. Introduction
1.5.2. Fruit and vegetable production, the need for postharvest conservation
1.5.3. Respiration: respiratory metabolism and its influence on postharvest preservation and deterioration of vegetables
1.5.4. Ethylene: synthesis and metabolism. Involvement of ethylene in the regulation of fruit ripening
1.5.5. Fruit ripening: The maturation process, generalities and its contro

1.5.5.1.Climacteric and non-climacteric maturation
1.5.5.2.Compositional changes: physiological and biochemical changes during ripening and preservation of fruits and vegetables

1.6. Vegetable Products II

1.6.1. Principle of fruit and vegetable preservation by the control of ambient gases Mode of action and its applications in the preservation of fruits and vegetables
1.6.2. Refrigerated storage. Temperature control in the preservation of fruits and vegetables

1.6.2.1.Technological methods and applications
1.6.2.2.Cold damage and its control

1.6.3. Transpiration: control of water loss in fruit and vegetable preservation

1.6.3.1.Physical principles. Control systems

1.6.4. Postharvest pathology: main deteriorations and rots during fruit and vegetable preservation. Control systems and methods
1.6.5. IV Range Products

1.6.5.1.Physiology of plant products: handling and preservation technologies and conservation

1.7. Vegetable Products III

1.7.1. Preparation of canned vegetables: Overview of a typical canning line for vegetables

1.7.1.1.Examples of the main types of canned vegetables and legumes
1.7.1.2.New products of vegetable origin: cold soups
1.7.1.4.General description of a typical fruit packaging line

1.7.2. Juice and nectar processing: juice extraction and juice treatments

1.7.2.1.Aseptic processing, storage and packaging systems
1.7.2.2.Examples of production lines for the main types of juices
1.7.2.3.Obtaining and preserving semi-finished products: cremogenates

1.7.3. Production of jams, jellies and jams: production and packaging process

1.7.3.1. examples of characteristic processing lines
1.7.3.2.Additives used in the manufacture of jams and marmalades

1.8. Alcoholic beverages and oils

1.8.1. Alcoholic beverages: Wine. Elaboration process

1.8.1.1.Beer: brewing process. Types
1.8.1.2. Spirits and liquors: Manufacturing processes and types

1.8.2. Oils and fats: Introduction

1.8.2.1. Olive oil: Olive oil extraction system
1.8.2.2. Oilseed oils. Extraction

1.8.3. Animal fats: Refining of fats and oils

1.9. Meat and meat by-products

1.9.1. Meat industry: Production and consumption
1.9.2. Classification and functional properties of muscle proteins: Myofibrillar, sarcoplasmic and stromal proteins

1.9.2.1.Muscle to meat conversion: porcine stress syndrome

1.9.3. Maturation of meat. factors affecting the quality of meat for direct consumption and industrialization
1.9.4. Curing chemistry: ingredients, additives and curing aids

1.9.4.1.Industrial curing processes: dry and wet curing process
1.9.4.2. Nitrite Alternatives

1.9.5. Raw and raw marinated meat products: fundamentals and problems of preservation. Characteristics of raw materials

1.9.5.1.Types of products. Manufacturing operations
1.9.5.2.Alterations and defects

1.9.6. Cooked sausages and cooked hams: basic principles of meat emulsion preparation. Characteristics and selection of raw materials

1.9.6.1.Technological manufacturing operations. Industrial systems
1.9.6.2. Alterations and defects

1.10. Seafood

1.10.1. Fish and seafood. Features of technological interest
1.10.2. Main industrial fishing and shellfishing gears

1.10.2.1.Unit operations in fish technology
1.10.2.2.Cold storage of fish

1.10.3. Salting, pickling, drying and smoking: technological aspects of manufacture

1.10.3.1.Final product characteristics. Performance

1.10.4. Marketing

Module 2. Quality and Food Safety Management

2.1. Food Safety and Consumer Protection

2.1.1. Definition and Basic Concepts
2.1.2. Quality and Food Safety Evolution
2.1.3. Situation in Developing and Developed Countries
2.1.4. Key agencies and authorities for food safety: structures and functions
2.1.5. Food fraud and food hoaxes: the role of the media of the media

2.2. Facilities, Premises and Equipment

2.2.1. Site Selection: Design and Construction and Materials
2.2.2. Premises, Facilities and Equipment Maintenance Plan
2.2.3. Applicable Regulations

2.3. Cleaning and Disinfection Plan (L + D)

2.3.1. Components of the dirt
2.3.2. Detergents and Disinfectants: Composition and Functions
2.3.3. Cleaning and Disinfection Stages
2.3.4. Cleaning and Disinfection Programming
2.3.5. Current Regulations

2.4. Pest Control

2.4.1. Pest Control and Disinfestation (Plan D + D)
2.4.2. Pests Associated with the Food Chain
2.4.3. Preventive Measures for Pest Control

2.4.3.1.Traps and traps for mammals and ground insects
2.4.3.2.Traps and traps for flying insects

2.5. Traceability Plan and Good Manipulation Practices (GMP)

2.5.1. Structure of a Traceability Plan
2.5.2. Current regulations associated with traceability
2.5.3. GMP Associated with Food Processing

2.5.3.1.Food handlers
2.5.3.2.Requirements that must be met
2.5.3.3.3. Hygiene Training Plans

2.6. Components of Food Safety Management

2.6.1. Water as an Essential Element in the Food Chain
2.6.2. Biological and Chemical Agents Associated with Water
2.6.3. Quantifiable Elements of Water Quality, Safety and Use
2.6.4. Supplier Certification

2.6.4.1. Supplier Control Plan
2.6.4.2.Associated regulations in force

2.6.5. Food Labeling

2.6.5.1.Consumer information and allergen labeling
2.6.5.2.Labeling of Genetically Modified Organisms

2.7. Food Crisis and Associated Policies

2.7.1. Food Crisis Causes
2.7.2. Food Security Crisis Scope, Management, and Response
2.7.3. Alert Communication Systems
2.7.4. Policies and Strategies for Improving Food Quality and Safety

2.8. HACCP plan design

2.8.1. General Guidelines to be Followed for its Implementation: Underlying Principles and Prerequisite Program
2.8.2. Management Commitment
2.8.3. HACCP equipment configuration
2.8.4. Description of the Product and Identification of its Intended Use
2.8.5. Flow Diagrams

2.9. Development of the HACCP plan

2.9.1. Defining Critical Control Points (CCPs)
2.9.2. The seven basic principles of the HACCP plan

2.9.2.1.Hazard identification and analysis
2.9.2.2.Establishment of control measures for identified hazards Determination of critical control points (CCP)
2.9.2.4.Characterization of critical control points
2.9.2.5. Establishment of critical limits
2.9.2.6.Determination of corrective actions
2.9.2.7.HACCP System Verification

2.10. ISO 22000

2.10.1. ISO 22000 Principles
2.10.2. Purpose and Field of Application
2.10.3. Market Situation and Position in Relation to Other Applicable Standards in the Food Chain
2.10.4. Application Requirements
2.10.5. Food Safety Management Policy

Achieve excellence in your professional field through this Postgraduate certificate and stand out in the Food Industry"