{"id":3328,"date":"2021-07-12T08:26:47","date_gmt":"2021-07-12T08:26:47","guid":{"rendered":"https:\/\/convet.net\/training\/"},"modified":"2022-06-08T12:32:02","modified_gmt":"2022-06-08T12:32:02","slug":"training","status":"publish","type":"page","link":"https:\/\/convet.net\/en\/training\/","title":{"rendered":"Training"},"content":{"rendered":"

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Training<\/h2>\n

Convet puts at your disposal a wide range of training courses with great flexibility in the design and development of customized courses.<\/p>\n

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Training<\/h2>\n

Convet puts at your disposal a wide range of training courses with great flexibility in the design and development of customized courses.<\/p>\n

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LABELING OF FOOD PRODUCTS.<\/h4>\n

Regulation 1169\/2011 and Royal Decree 126\/2015<\/p>\n<\/div>\n<\/div>\n

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The Food Labeling Regulation for packaged products 1169\/2011, which entered into force on 12\/13\/2014 together with Royal Decree 126\/2015 for non-packaged products, still today continues to generate doubts in food companies.<\/p>\n

The labeling of food products becomes an essential element to provide the consumer with health guarantees and the necessary information to the consumer.<\/p>\n

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CROSS CONTAMINATION AND LABELING. ALLERGEN CONTROL<\/h4>\n<\/div>\n<\/div>\n

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Understand the differences between allergies and food intolerances studying their types, factors and the analysis of causes and treatments.<\/p>\n

Know the regulations and control of the use of allergens in the food industry.<\/p>\n

Raise awareness among professionals in the food industry about the need to control allergens and advise when deciding what should be reported on the labels of our products.<\/p>\n

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COURSE FOR QUALITY MANAGERS IN HACCP SELF-CONTROL SYSTEMS<\/h4>\n<\/div>\n

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Training of the participants responsible for satisfying the legal requirements in food safety and hygiene, through the design, implementation and monitoring of the self-control system. Implementation and monitoring of Prerequisites and the Hazard Analysis and Critical Control Points System (HACCP) associated with the production, processing, sale and consumption of food.<\/p>\n

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WORKSHOP FOR AWARENESS OF FOOD HANDLERS<\/h4>\n

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At the end of the course, the student will have acquired the knowledge, skills and attitudes necessary to apply correct behavior and the appropriate food hygiene and sanitation techniques in food handling in their workplace, to prevent contamination and prevent possible food alterations in those areas. specialties of Food Industries, Hospitality and those others for whose professional exercise is needed.<\/p>\n

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WATER ANALYSIS AND CONTROL<\/strong><\/h4>\n

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Know with a comprehensive approach the physical-chemical and biological characteristics of water and its problems, delving into the use of water for supply, its management and quality control.<\/p>\n

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DETECTION OF PATHOGENS IN THE FOOD INDUSTRY<\/strong><\/h4>\n<\/div>\n<\/div>\n

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Detection of pathogens in agri-food industries. Rapid pathogen detection method to apply immediate corrective measures in case of incidents.<\/p>\n

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CROSS-CONTAMINATION AND FEED UNIFORMITY CONTROL<\/strong><\/h4>\n<\/div>\n

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Establish the requirements for analysis and sampling of feed to detect the presence of contaminating analytes and their correct homogeneity in their feed.<\/p>\n<\/div>\n<\/div>\n

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CONTROL OF MYCOTOXINS IN FEED AND RAW MATERIALS<\/strong><\/h4>\n

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Know the current legislation and regulations, as well as the values of bibliographic references for those not legislated. Repercussion of the presence of mycotoxins in animal feed. Control and prevention.<\/p>\n

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WASTEWATER TREATMENT AND TREATMENT PLANT MANAGEMENT<\/strong><\/h4>\n<\/div>\n<\/div>\n

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Describe the operation of a treatment plant, take samples and measures for the adjustment of the process, as well as the cleaning of the equipment that operates in it. The objective of the course is to carry out the appropriate operation and maintenance work, following the instructions of the technician, which guarantee the continuous operation of the station.<\/p>\n

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GM FOOD CULTIVATION<\/strong><\/h4>\n<\/div>\n<\/div>\n

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Know the basic definitions in order to achieve a good development of the topic to be treated. We will learn how transgenics are created, which are the most frequent and how they can be detected in the laboratory. Know the current European labeling legislation for products derived from transgenic crops, regardless of the presence of DNA or ‘transgenic’ protein in the final product.<\/p>\n

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LABELING OF FOOD PRODUCTS.<\/h4>\n

Regulation 1169\/2011 and Royal Decree 126\/2015<\/p>\n<\/div>\n<\/div>\n

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The Food Labeling Regulation for packaged products 1169\/2011, which entered into force on 12\/13\/2014 together with Royal Decree 126\/2015 for non-packaged products, still today continues to generate doubts in food companies.<\/p>\n

The labeling of food products becomes an essential element to provide the consumer with health guarantees and the necessary information to the consumer.<\/p>\n

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CROSS CONTAMINATION AND LABELING. ALLERGEN CONTROL<\/h4>\n<\/div>\n<\/div>\n

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[vc_column_text css=”.vc_custom_1632375236063{padding-right: 30px !important;padding-left: 30px !important;}”]<\/p>\n

Understand the differences between allergies and food intolerances studying their types, factors and the analysis of causes and treatments.<\/p>\n

Know the regulations and control of the use of allergens in the food industry.<\/p>\n

Raise awareness among professionals in the food industry about the need to control allergens and advise when deciding what should be reported on the labels of our products.<\/p>\n

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[contact-form-7 id=”1102″ title=”formacion_mv”]<\/p>\n

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COURSE FOR QUALITY MANAGERS IN HACCP SELF-CONTROL SYSTEMS<\/h4>\n

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Training of the participants responsible for satisfying the legal requirements in food safety and hygiene, through the design, implementation and monitoring of the self-control system. Implementation and monitoring of Prerequisites and the Hazard Analysis and Critical Control Points System (HACCP) associated with the production, processing, sale and consumption of food.<\/p>\n

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[contact-form-7 id=”1102″ title=”formacion_mv”]<\/p>\n

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WORKSHOP FOR AWARENESS OF FOOD HANDLERS<\/strong><\/h4>\n<\/div>\n<\/div>\n

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[vc_column_text css=”.vc_custom_1632413206367{padding-right: 30px !important;padding-left: 30px !important;}”]<\/p>\n

At the end of the course, the student will have acquired the knowledge, skills and attitudes necessary to apply correct behavior and the appropriate food hygiene and sanitation techniques in food handling in their workplace, to prevent contamination and prevent possible food alterations in those areas. specialties of Food Industries, Hospitality and those others for whose professional exercise is needed.<\/p>\n

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WATER ANALYSIS AND CONTROL<\/strong><\/h4>\n

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[vc_column_text css=”.vc_custom_1632377163546{padding-right: 30px !important;padding-left: 30px !important;}”]<\/p>\n

Know with a comprehensive approach the physical-chemical and biological characteristics of water and its problems, delving into the use of water for supply, its management and quality control.<\/p>\n

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[contact-form-7 id=”1102″ title=”formacion_mv”]<\/p>\n

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DETECTION OF PATHOGENS IN THE FOOD INDUSTRY<\/strong><\/h4>\n<\/div>\n<\/div>\n

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[vc_column_text css=”.vc_custom_1632377220237{padding-right: 30px !important;padding-left: 30px !important;}”]<\/p>\n

Detection of pathogens in agri-food industries. Rapid pathogen detection method to apply immediate corrective measures in case of incidents.<\/p>\n

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CROSS-CONTAMINATION AND FEED UNIFORMITY CONTROL<\/strong><\/h4>\n

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Establish the requirements for analysis and sampling of feed to detect the presence of contaminating analytes and their correct homogeneity in their feed.<\/p>\n<\/div>\n<\/div>\n

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[contact-form-7 id=”1102″ title=”formacion_mv”]<\/p>\n

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CONTROL OF MYCOTOXINS IN FEED AND RAW MATERIALS<\/strong><\/h4>\n<\/div>\n<\/div>\n

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[vc_column_text css=”.vc_custom_1632377319714{padding-right: 30px !important;padding-left: 30px !important;}”]<\/p>\n

Know the current legislation and regulations, as well as the values of bibliographic references for those not legislated. Repercussion of the presence of mycotoxins in animal feed. Control and prevention.<\/p>\n

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[contact-form-7 id=”1102″ title=”formacion_mv”]<\/p>\n

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WASTEWATER TREATMENT AND TREATMENT PLANT MANAGEMENT<\/strong><\/h4>\n

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Describe the operation of a treatment plant, take samples and measures for the adjustment of the process, as well as the cleaning of the equipment that operates in it. The objective of the course is to carry out the appropriate operation and maintenance work, following the instructions of the technician, which guarantee the continuous operation of the station.<\/p>\n

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[contact-form-7 id=”1102″ title=”formacion_mv”]<\/p>\n

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GM FOOD CULTIVATION<\/strong><\/h4>\n<\/div>\n<\/div>\n

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Know the basic definitions in order to achieve a good development of the topic to be treated. We will learn how transgenics are created, which are the most frequent and how they can be detected in the laboratory. Know the current European labeling legislation for products derived from transgenic crops, regardless of the presence of DNA or ‘transgenic’ protein in the final product.<\/p>\n

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[contact-form-7 id=”1102″ title=”formacion_mv”]<\/p>\n

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To receive more information, fill out the form<\/strong><\/span><\/h3>\n

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