{"id":3135,"date":"2021-07-12T08:26:47","date_gmt":"2021-07-12T08:26:47","guid":{"rendered":"https:\/\/convet.net\/formacio\/"},"modified":"2022-06-08T13:01:27","modified_gmt":"2022-06-08T13:01:27","slug":"formacio","status":"publish","type":"page","link":"https:\/\/convet.net\/ca\/formacio\/","title":{"rendered":"Formaci\u00f3"},"content":{"rendered":"

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Formaci\u00f3<\/h2>\n

Convet posa a la vostra disposici\u00f3 una \u00e0mplia gamma de cursos de formaci\u00f3 amb gran flexibilitat en el disseny i desenvolupament de cursos a mida.<\/p>\n

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Formaci\u00f3<\/h2>\n

Convet posa a la vostra disposici\u00f3 una \u00e0mplia gamma de cursos de formaci\u00f3 amb gran flexibilitat en el disseny i desenvolupament de cursos a mida.<\/p>\n

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ETIQUETAT DE PRODUCTES ALIMENTARIS.<\/h4>\n

Reglament 1169\/2011 i Reial decret 126\/2015<\/p>\n<\/div>\n<\/div>\n

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El Reglament d’Etiquetatge Alimentari de productes envasats 1169\/2011, que va entrar en vigor el 13\/12\/2014 juntament amb el Reial decret 126\/2015 per a productes no envasats, encara avui continua generant dubtes a les empreses aliment\u00e0ries.<\/p>\n

L’etiquetatge dels productes alimentaris es converteix en un element imprescindible per aportar al consumidor les garanties sanit\u00e0ries i la informaci\u00f3 necess\u00e0ria al consumidor.<\/p>\n

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CONTAMINACI\u00d3 CREUADA I ETIQUETAT. CONTROL D’AL\u00b7L\u00c8RGENS<\/h4>\n<\/div>\n<\/div>\n

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Entendre les difer\u00e8ncies entre al\u00b7l\u00e8rgies i intoler\u00e0ncies aliment\u00e0ries estudiant-ne els tipus, els factors i l’an\u00e0lisi de causes i tractaments.<\/p>\n

Con\u00e8ixer la normativa i el control d’\u00fas d’al\u00b7l\u00e8rgens a la ind\u00fastria aliment\u00e0ria.<\/p>\n

Sensibilitzar els professionals de la ind\u00fastria aliment\u00e0ria sobre la necessitat del control dels al\u00b7l\u00e8rgens i assessorar a l’hora de decidir que han d’informar les etiquetes dels nostres productes.<\/p>\n

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CURS PER A RESPONSABLES DE QUALITAT EN SISTEMES D’AUTOCONTROL APPCC<\/h4>\n<\/div>\n

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Capacitaci\u00f3 dels participants responsables de satisfer els requisits legals en seguretat i higiene aliment\u00e0ria, a trav\u00e9s del disseny, la implantaci\u00f3 i el seguiment del sistema d’autocontrol. Implantaci\u00f3 i seguiment de Prerequisits i del Sistema d’An\u00e0lisi de Perills i Punts de Control Cr\u00edtics (APPCC) associats a la producci\u00f3, processament, venda i consum d’aliments.<\/p>\n

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TALLER PER CONSCIENCIACI\u00d3 DE MANIPULADORS D’ALIMENTS<\/h4>\n

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En acabar el curs l’alumne haur\u00e0 adquirit els coneixements, destreses i actituds necess\u00e0ries per aplicar al seu lloc de treball un comportament correcte i les t\u00e8cniques adequades d’higiene i sanitat aliment\u00e0ria en manipulaci\u00f3 d’aliments, per impedir-ne la contaminaci\u00f3 i prevenir possibles alteracions aliment\u00e0ries en aquelles. especialitats d’ind\u00fastries aliment\u00e0ries, hostaleria i aquelles altres per a l’exercici professional de les quals es necessiti.<\/p>\n

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AN\u00c0LISI I CONTROL D’AIG\u00dcES<\/strong><\/h4>\n

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Con\u00e8ixer amb un enfocament integral les caracter\u00edstiques fisicoqu\u00edmiques i biol\u00f2giques de les aig\u00fces i la seva problem\u00e0tica, aprofundint en l’\u00fas de l’aigua per a l’abastament, la gesti\u00f3 i el control de qualitat.<\/p>\n

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DETECCI\u00d3 DE PAT\u00d2GENS A LA IND\u00daSTRIA ALIMENT\u00c0RIA<\/strong><\/h4>\n<\/div>\n<\/div>\n

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Detecci\u00f3 de pat\u00f2gens a les ind\u00fastries agroaliment\u00e0ries. M\u00e8tode r\u00e0pid de detecci\u00f3 de pat\u00f2gens per aplicar mesures correctores immediates en cas dincid\u00e8ncies.<\/p>\n

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CONTAMINACI\u00d3 CREUADA I CONTROL D’HOMOGENE\u00cfTAT DE PENSOS<\/strong><\/h4>\n<\/div>\n

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Establir els requisits d’an\u00e0lisi i mostratge dels pinsos per detectar la pres\u00e8ncia d’analits contaminants i la seva homogene\u00eftat correcta en els seus pinsos.<\/p>\n<\/div>\n<\/div>\n

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CONTROL DE MICOTOXINES EN PENSOS I PRIMERES MAT\u00c8RIES<\/strong><\/h4>\n

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Con\u00e8ixer la legislaci\u00f3 i la normativa vigent, aix\u00ed com els valors de refer\u00e8ncies bibliogr\u00e0fics per a les no legislades. Repercussi\u00f3 de la pres\u00e8ncia de micotoxines en alimentaci\u00f3 animal. Control i prevenci\u00f3.<\/p>\n

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TRACTAMENT D’AIG\u00dcES RESIDUALS I GESTI\u00d3 DE PLANTES DEPURADORES<\/strong><\/h4>\n<\/div>\n<\/div>\n

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Descriure el funcionament d’una planta depuradora, prendre mostres i mesures per a l’ajustament del proc\u00e9s, aix\u00ed com la neteja dels equips que hi operen. L’objectiu del curs \u00e9s efectuar els treballs d’explotaci\u00f3 i el manteniment adequats, seguint instruccions del t\u00e8cnic, que garanteixin el funcionament continu de l’estaci\u00f3.<\/p>\n

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CULTIU D’ALIMENTS TRANSG\u00c8NICS<\/strong><\/h4>\n<\/div>\n<\/div>\n

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Con\u00e8ixer les definicions b\u00e0siques per aconseguir un bon desenvolupament del tema que cal tractar. Coneixerem com es creen els transg\u00e8nics, quins s\u00f3n els m\u00e9s freq\u00fcents i com es poden detectar al laboratori. Con\u00e8ixer l’actual legislaci\u00f3 europea d’etiquetatge per als productes que derivin de collites transg\u00e8niques, independentment de la pres\u00e8ncia d’ADN o de prote\u00efna transg\u00e8nica al producte final.<\/p>\n

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ETIQUETAT DE PRODUCTES ALIMENTARIS.<\/h4>\n

Reglament 1169\/2011 i Reial decret 126\/2015<\/p>\n<\/div>\n<\/div>\n

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El Reglament d’Etiquetatge Alimentari de productes envasats 1169\/2011, que va entrar en vigor el 13\/12\/2014 juntament amb el Reial decret 126\/2015 per a productes no envasats, encara avui continua generant dubtes a les empreses aliment\u00e0ries.<\/p>\n

L’etiquetatge dels productes alimentaris es converteix en un element imprescindible per aportar al consumidor les garanties sanit\u00e0ries i la informaci\u00f3 necess\u00e0ria al consumidor.<\/p>\n

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CONTAMINACI\u00d3 CREUADA I ETIQUETAT. CONTROL D’AL\u00b7L\u00c8RGENS<\/h4>\n<\/div>\n<\/div>\n

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Entendre les difer\u00e8ncies entre al\u00b7l\u00e8rgies i intoler\u00e0ncies aliment\u00e0ries estudiant-ne els tipus, els factors i l’an\u00e0lisi de causes i tractaments.<\/p>\n

Con\u00e8ixer la normativa i el control d’\u00fas d’al\u00b7l\u00e8rgens a la ind\u00fastria aliment\u00e0ria.<\/p>\n

Sensibilitzar els professionals de la ind\u00fastria aliment\u00e0ria sobre la necessitat del control dels al\u00b7l\u00e8rgens i assessorar a l’hora de decidir que han d’informar les etiquetes dels nostres productes.<\/p>\n

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CURS PER A RESPONSABLES DE QUALITAT EN SISTEMES D’AUTOCONTROL APPCC<\/h4>\n

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Capacitaci\u00f3 dels participants responsables de satisfer els requisits legals en seguretat i higiene aliment\u00e0ria, a trav\u00e9s del disseny, la implantaci\u00f3 i el seguiment del sistema d’autocontrol. Implantaci\u00f3 i seguiment de Prerequisits i del Sistema d’An\u00e0lisi de Perills i Punts de Control Cr\u00edtics (APPCC) associats a la producci\u00f3, processament, venda i consum d’aliments.<\/p>\n

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TALLER PER CONSCIENCIACI\u00d3 DE MANIPULADORS D’ALIMENTS<\/strong><\/h4>\n<\/div>\n<\/div>\n

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En acabar el curs l’alumne haur\u00e0 adquirit els coneixements, destreses i actituds necess\u00e0ries per aplicar al seu lloc de treball un comportament correcte i les t\u00e8cniques adequades d’higiene i sanitat aliment\u00e0ria en manipulaci\u00f3 d’aliments, per impedir-ne la contaminaci\u00f3 i prevenir possibles alteracions aliment\u00e0ries en aquelles. especialitats d’ind\u00fastries aliment\u00e0ries, hostaleria i aquelles altres per a l’exercici professional de les quals es necessiti.<\/p>\n

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AN\u00c0LISI I CONTROL D’AIG\u00dcES<\/strong><\/h4>\n

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Con\u00e8ixer amb un enfocament integral les caracter\u00edstiques fisicoqu\u00edmiques i biol\u00f2giques de les aig\u00fces i la seva problem\u00e0tica, aprofundint en l’\u00fas de l’aigua per a l’abastament, la gesti\u00f3 i el control de qualitat.<\/p>\n

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DETECCI\u00d3 DE PAT\u00d2GENS A LA IND\u00daSTRIA ALIMENT\u00c0RIA<\/strong><\/h4>\n<\/div>\n<\/div>\n

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Detecci\u00f3 de pat\u00f2gens a les ind\u00fastries agroaliment\u00e0ries. M\u00e8tode r\u00e0pid de detecci\u00f3 de pat\u00f2gens per aplicar mesures correctores immediates en cas dincid\u00e8ncies.<\/p>\n

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CONTAMINACI\u00d3 CREUADA I CONTROL D’HOMOGENE\u00cfTAT DE PENSOS<\/strong><\/h4>\n

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Establir els requisits d’an\u00e0lisi i mostratge dels pinsos per detectar la pres\u00e8ncia d’analits contaminants i la seva homogene\u00eftat correcta en els seus pinsos.<\/p>\n<\/div>\n<\/div>\n

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CONTROL DE MICOTOXINES EN PENSOS I PRIMERES MAT\u00c8RIES<\/strong><\/h4>\n<\/div>\n<\/div>\n

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Con\u00e8ixer la legislaci\u00f3 i la normativa vigent, aix\u00ed com els valors de refer\u00e8ncies bibliogr\u00e0fics per a les no legislades. Repercussi\u00f3 de la pres\u00e8ncia de micotoxines en alimentaci\u00f3 animal. Control i prevenci\u00f3.<\/p>\n

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TRACTAMENT D’AIG\u00dcES RESIDUALS I GESTI\u00d3 DE PLANTES DEPURADORES<\/strong><\/h4>\n

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Descriure el funcionament d’una planta depuradora, prendre mostres i mesures per a l’ajustament del proc\u00e9s, aix\u00ed com la neteja dels equips que hi operen. L’objectiu del curs \u00e9s efectuar els treballs d’explotaci\u00f3 i el manteniment adequats, seguint instruccions del t\u00e8cnic, que garanteixin el funcionament continu de l’estaci\u00f3.<\/p>\n

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CULTIU D’ALIMENTS TRANSG\u00c8NICS<\/strong><\/h4>\n<\/div>\n<\/div>\n

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Con\u00e8ixer les definicions b\u00e0siques per aconseguir un bon desenvolupament del tema que cal tractar. Coneixerem com es creen els transg\u00e8nics, quins s\u00f3n els m\u00e9s freq\u00fcents i com es poden detectar al laboratori. Con\u00e8ixer l’actual legislaci\u00f3 europea d’etiquetatge per als productes que derivin de collites transg\u00e8niques, independentment de la pres\u00e8ncia d’ADN o de prote\u00efna transg\u00e8nica al producte final.<\/p>\n

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Per rebre m\u00e9s informaci\u00f3, ompliu el formulari<\/strong><\/span><\/h3>\n

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