{"id":6632,"date":"2022-03-08T09:49:56","date_gmt":"2022-03-08T08:49:56","guid":{"rendered":"https:\/\/fraisoroeskola.eus\/formation\/technician-in-food-product-preparation\/"},"modified":"2026-04-26T14:25:38","modified_gmt":"2026-04-26T12:25:38","slug":"technician-in-food-product-preparation","status":"publish","type":"page","link":"https:\/\/fraisoroeskola.eus\/en\/formation\/technician-in-food-product-preparation\/","title":{"rendered":"Food Processing Technician"},"content":{"rendered":"\n\n\t\n\t\t\n\t\t\t

Process and package<\/strong> food<\/strong> according to production and quality plans, carrying out primary maintenance of equipment and applying current legislation<\/strong> in the field of food hygiene and safety, environmental protection and occupational risk prevention.<\/p>\t\t\n\t\t\t\t\t\t

ORGANIZATION<\/h4>\t\t\t\t\t\n\t\t\t\t\t

2000 hours of training, 2 academic years (in the 1st level, 1000 hours of theoretical\/practical training at school and in the 2nd level, 620 hours of T\/P at school and 380 internships in companies or Erasmus + scholarships abroad or dual VET). In the “D” language model. <\/p>\t\t\t\t\n\t\t\t\t\t\t

PROFESSIONAL OPPORTUNITIES<\/h4>\t\t\t\t\t\n\t\t\t\t\t

They work in small, medium or large companies, at various levels, and in both the technological and organizational aspects of these companies.Food processor \/ Food processing and processing machine and equipment operator \/ Packaging and packaging line operator and controller \/ Receptionist and warehouse worker \/ Raw material and material collector for production lines \/ Doser \/ Line inspector.<\/p>\t\t\t\t\n

\n\t\t\t\t\"slide2-elikagaiak-eraldatzeko-teknikaria-zikloa\"\n\t<\/figure>\n\n\t\t\t\n\t\t\n\t\t\t\n\t\t
\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\tHELBURU OROKORRAK\t\t\t\t\t\n\t\t\t\t\t<\/th>\t\t<\/tr>\n\t<\/thead>\n\t\t
Identify and select raw materials and complementary materials, and describe their characteristics and properties for supply.<\/td><\/tr>
Verifying and classifying raw materials and ancillary materials, and examining the documentation associated with them, in order to store these materials<\/td><\/tr>
Knowing and handling the control elements of the equipment, and linking them to the process variables, to regulate and\/or program the equipment.<\/td><\/tr>
Define and apply adaptation, formulation and transformation operations, and relate them to the characteristics of foods, always to obtain foods<\/td><\/tr>
Identify and analyze conservation treatments, and describe the principles and control parameters of these treatments.<\/td><\/tr>
Carrying out packaging, labeling and wrapping operations, and linking them to food preservation, distribution and traceability<\/td><\/tr>
Organizing and classifying finished products, analyzing preservation requirements and storage space needs.<\/td><\/tr>
Identify and measure product quality parameters, and relate them to product and process requirements to verify product quality.<\/td><\/tr>
Identify and apply cleaning and disinfection techniques for equipment and facilities, and know the products and techniques applied to ensure their hygiene.<\/td><\/tr>
Describe and apply techniques for maintaining equipment, machines and installations, and justify the requirements for their preparation and maintenance.<\/td><\/tr>
Analyzing documentation related to processes and linking it to production and commercial activities<\/td><\/tr>
Identify and select advertising techniques, and assess their adaptation to the products and company characteristics, to promote and market the products developed.<\/td><\/tr>
Describe food safety regulations and identify risk factors and situations for applying these regulations.<\/td><\/tr>
Identify the environmental aspects associated with the activity, and know the procedures and operations for collecting waste, in order to apply the regulations.<\/td><\/tr>
Identifying risks associated with professional activity and associating them with protective measures to comply with the rules established in occupational risk prevention plans<\/td><\/tr>
Describe the roles of each team member and identify responsibility for each case, in order to organize the team.<\/td><\/tr>
Identify and assess learning opportunities and their connection to the world of work, analyzing labor market offers and demands, to maintain a culture of updating and innovation.<\/td><\/tr>
Identifying business opportunities, identifying and analyzing market demands, and creating and managing a small business<\/td><\/tr>
Assessing work activities in a production process and identifying their contribution to the overall process, in order to participate in work teams and achieve production goals<\/td><\/tr>
Regulating social and working conditions<\/td><\/tr>
Identifying the opportunities offered by the surrounding socio-economic reality, and analyzing the chances of success for oneself and others, in order to maintain an entrepreneurial spirit throughout life.<\/td><\/tr>
Identify ways to intervene in collective situations and analyze the decision-making process, after analyzing the legal framework to be a guide in them, knowing what are the rights and obligations as an active agent in society, to participate as a democratic citizen.<\/td><\/tr>\t<\/tbody>\n<\/table>\n

\n\t\t\tList of vocational modules, time allocation and course\t<\/h2>\n\n\t\t\t\n\t\t\n\t\t\t\n\t\t
\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\tLANBIDE MODULOA\t\t\t\t\t\n\t\t\t\t\t<\/th>\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\tORDUAK\t\t\t\t\t\n\t\t\t\t\t<\/th>\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\tKURTSOA\t\t\t\t\t\n\t\t\t\t\t<\/th>\t\t<\/tr>\n\t<\/thead>\n\t\t
Raw materials for the food industry<\/td>132<\/td>1<\/td><\/tr>
Technological processes in the food industry<\/td>198<\/td>2<\/td><\/tr>
Food handling safety and hygiene<\/td>66<\/td>1<\/td><\/tr>
Food sales and marketing<\/td>63<\/td>2<\/td><\/tr>
Raw material adaptation operations<\/td>198<\/td>1<\/td><\/tr>
Transformation and conservation treatments<\/td>297<\/td>1<\/td><\/tr>
Food processing<\/td>273<\/td>2<\/td><\/tr>
Warehouse work and control in food industries<\/td>66<\/td>1<\/td><\/tr>
Principles of electromechanical maintenance<\/td>126<\/td>2<\/td><\/tr>
Professional English<\/td>60<\/td>1<\/td><\/tr>
Personal career path to employability I<\/td>120<\/td>1<\/td><\/tr>
Personal career path to employability II<\/td>63<\/td>2<\/td><\/tr>
Digitalization applied to production sectors<\/td>60<\/td>1<\/td><\/tr>
Sustainability applied to the production system<\/td>42<\/td>2<\/td><\/tr>
Intermodular project<\/td>50<\/td><\/tr>
Dual<\/td><\/tr>\t<\/tbody>\n<\/table>\n\t

*<\/strong> Modules may be subject to change<\/p>\n\t\t

\n\t\t\tIf you want more information, do not hesitate to contact us:\n\t\t<\/h3>\n\t\t\t\t\t\t

CONTACT US<\/h4>\t\t\t\t\t\n\t\t\t\t\t\t\t"*" indicates required fields\n
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Name and Surname*<\/legend>\n \n