INTEGRATION TRAINING MEDIA
OCCUPATIONAL PROFILE
TECHNICAL PROFESSIONAL FOOD PROCESSING
(PROFILE OF DEPARTURE)
NAME OF SECTOR: primary and extractive
CURRICULAR STRUCTURE NAME: Professional Technical Food Processing.
OCCUPATION NAME THAT WILL PLAY: Processing Supervisor.
MAIN function that runs :
· organizes and plans the receipt and storage of raw materials and inputs
· Apply techniques most appropriate storage according to the product
· organizes and directs the implementation of the most appropriate conservation method according to the product
· controls and checks process variables
· directs, organizes and controls the variable control reports
· Orienta steady implementation of quality standards
· organizes and directs the management of inventory management
· Receives, identifies and controls the materials in the food processing
· Apply, Check and control the technological processes in food processing
· monitor and control production lines for milk and dairy products, meat and meat products, production of fruit and vegetables, and processing of grain and fat.
· interprets and applies national and international technical standards in the manufacture of food products
· Apply methods of physical analysis, chemical, microbiological and sensory evaluation of food quality
· Evaluate and apply techniques of packaging and packaging in accordance with product specifications.
· management, control and personal program
· Verifies and controls operation of equipment used in the food industry
· Plans and controls production in food industry
· innovation plans and develops new products
· Develops plans for cleaning and disinfection in food plant
· Apply quality management systems in food industries
TECHNICAL KNOWLEDGE - TECHNOLOGY:
· know and identify the food subsector. industry and agribusiness
· Knows and identifies the components of food and its relation to food spoilage
· Learn about the principles of receipt, storage food and applied according to product
· know the main methods of marketing and marketing of food products
· Knows and applies Good manufacturing practices in the food industry
· Knows and identifies the principles of occupational health in industry and food industry
· Meet identifies and applies the principles of food preservation in a process
· Knows and applies the principles of quality control in food industry
· Conoce y aplica los procesos básicos de administración en una empresa de alimentos
· Conoce y aplica los métodos de análisis físicos, químicos, microbiologicos y sensoriales para el control de calidad de los alimentos
· Conoce, maneja y controla empaques y envases utilizados en la industria de alimentos
· Conoce y maneja los equipos utilizados en la industria de alimentos
· Knows and identifies the types of production used in industry
· know and manage the technological processes used in processing food industry
· identify, interpret and apply quality control standards
physical conditions required
Good general health
No limitation of visual or auditory
Tips complete upper and lower healthy
No lumbar pathology
normal Strength and
ASPECTS OF PROFESSIONAL ETHICS
(attitudes and values \u200b\u200brequired for worker performance)
- responsible in carrying out their duties
- Aware of the importance of caring for the environment
- Positive against teamwork
- behavior assumes ethics in the performance of functions
- records management and controls with prudence and reliability
- makes sense of belonging to the company and its work
- Punctual and consistent in carrying out their duties
- teamwork capacity
- respectful and tolerant relations interpersonal
- appropriate communication with peers
- obey orders
- Esteem
- Proactive
- Creative
- Tolerant
