COMPREHENSIVE PROFESSIONAL TRAINING MANAGEMENT

CURRICULUM DEVELOPMENT PROCEDURE

LEARNING GUIDE

1. IDENTIFICATION OF THE LEARNING GUIDE

Denominación del Programa de Formación: Técnico en Agroindustria Alimentaria

Training Program Code: 936161
Nombre del Proyecto: Estandarización de Procesos Agroindustriales para la Elaboración de
Food Products Applying GMP, Encouraging the Generation of Orange Ideas in the
Municipalities of Influence of the CDA CHIA
Project Phase: Control
Project Activity: Storing food while controlling the variables involved in the process
according to technical parameters and regulations

Competence: Store Food Products According to Nature and Storage Techniques

Learning Outcomes Achieved:

Store raw materials, supplies, and finished products with environmental responsibility.
according to current regulations.

Handle damaged, altered, or resulting products from operations

storage, according to the organization's policies.

List the teams and materials necessary for the verification of the conditions of the materials.
raw materials, supplies, and finished products according to operation manuals and regulations.

Register the news and records manually and systematically according to manuals of
operation.

Monitor the stored products, in accordance with the company's regulations and policy.

Duration of the Guide: 140 Hours

2. PRESENTATION

This learning guide seeks to develop in the learner attitudes and skills that will allow them to be ethical in
the handling of raw materials, inputs, in-process products, and finished products, as their proper
Operational action depends on the final outcome in the quality of the product and the safety for the consumer.
final.

GFPI-F-019 V3
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Food can deteriorate and become unsafe for consumption if not stored properly or
they are not consumed within the established time. Incorrect storage procedures can
make the food contaminated. When the storage temperature is not appropriate, it
makes possible the growth of bacteria that are naturally present in potentially hazardous foods
dangerous. When food is not stored properly, bacteria can be
transferred from one product to another. The facilities must comply with a design that guarantees the
adequate technical and hygienic-sanitary treatment of raw materials, products and that facilitates the
correct application of good storage practices.

3. FORMULATION OF LEARNING ACTIVITIES

1. Identify raw material, input, and finished product, their optimal storage conditions.
according to current regulations.
2. Identify and properly handle products that have deteriorated during storage according to
company policy.
3. Properly organize the raw materials, supplies, equipment, and tools needed for the
production process.
4. Know and apply the regulations as a foundation for the correct identification of novelties.
existing in storage.

3.1 Initial Reflection Activities.

Conduct a thorough analysis of the topic 'FOOD STORAGE' found in the

annex support document (RECEPTION AND STORAGE OF FOOD), identifies the shortcomings
that can be caused by incorrect storage processes. The supporting document the
you will find on the blackboard platform, in Project Activities in the folder named
Storing food by controlling the variables involved in the process according to technical parameters and
normatives

I finally submitted the work for evaluation.

3.2 Contextualization activities and identification of necessary knowledge for learning.

In order to bring the information obtained in the reflection activities closer to everyday life, review in your
house the refrigerator and/or the pantry where perishable and non-perishable food is stored and complete the
next checklist:

Share it with your colleagues and write in the recommendations the observations that the group would give you.
to solve bad storage practices found.

FOOD REQUIRES MEETING THE HAS SHELVES HOW BAD RECOMMENDATIONS

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REFRIGERATION? SOME PLACE FOR THE PRACTICES OF THE GROUP

FOOD THIS STORAGE? IDENTIFY?
BROKEN? CLEAN?

YES NO YES NO YES NO YES NO

Submit the work for evaluation.

3.3 Knowledge appropriation activities (Conceptualization and Theorization).

In order for you to contextualize and identify the knowledge, it is proposed that you carry out an analysis and a
reflection on the theme that the tutor, instructor, or lead teacher has organized according to the
knowledge of both concepts and principles as well as processes to achieve results
corresponding to the competency 'STORING FOOD PRODUCTS ACCORDING TO NATURE OF
PRODUCT AND STORAGE TECHNIQUES

GOOD LOGISTICS PRACTICES: concept, product location, coding, condition, handling

information.

GOOD MANUFACTURING PRACTICES: sanitation programs, signage, and industrial safety,

manuals and protocols.

CURRENT REGULATIONS: Health legislation, occupational health,

MARKING AND LABELING.

INDUSTRIAL SECURITY: concept, regulations, provision

[Link]: preparation, updating, and maintenance.

INVENTARIOS: concepto, manejo, métodos de rotación, conteo, registros.

MOBILIZATION EQUIPMENT: types.

Once the apprentice has the information provided by the lead teacher and/or instructor,
will carry out the following activities:

Actvidad [Link] un glosario técnico de 30 términos de la temátca estudiada, entrégasela al docente

to be evaluated.
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Activity 2. With the help of a checklist that you design yourself, make a diagnosis of the area.
of the storage of the processing plant of your institution, evaluate whether it complies with the regulations or not.
basic storage and make some recommendations that will allow you to improve certain aspects
relevant identified.

3.4 Knowledge transfer activities.

The apprentice with their collaborative workgroup identified and taken as a reference the project of
The next class will develop a document that consists of three parts:

A proposal for the management of raw materials, supplies, and finished products of your project.
class, taking into account the technical standard and the studied contents.
2. Create a layout design for the area designated for storing raw materials and supplies.
products completed according to the necessary requirements of your classroom project, which
allows for good space utilization and provides efficiency in processes
handling of goods within it
3. A proposal for the implementation of a technology (equipment, software, method, etc.) applied to
the processes of handling and storage of raw materials, supplies, and finished products
that they manage in their classroom project that provides alternatives for improvement, efficiency, security
and control of internal processes.

Required Environment: Classroom, Production Plant

Materials:

DEVELOPMENT (Tool - equipment)

Video Beam
Computers with Internet access.
Equipos y herramientas de la planta de producción

CONSUMIBLE (unidades empleadas durante el programa)

Markers
Pencils
Sheets of paper
Raw materials for their transformation according to the training project

Taking as a reference the pedagogical planning and the guidelines for preparing learning guides
cited in the curricular development guide

4. EVALUATION ACTIVITIES
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Evidence of Learning Evaluation Criteria Techniques and Instruments of

Evaluation

Evidence of Identify the conditions of *Glosario Técnico de 30 palabras.

Knowledge: storage according to the
nature of the raw material,
supplies and finished products.
interprets the procedures of
storage for the materials
raw materials, supplies, and product

completed according to regulations

in force.

Arranges and maintains the equipment and

necessary materials for the
maintenance according to
established [Link]
raw materials, supplies or the
processed products in the areas
assigned according to techniques of
storage, nature of
product, and current regulations
for storage of
foods.

Register the location of the

Diagnosis, analysis and
stored products according to
Performance Evidence observations on the area of
established procedure by the
storage of the plant of
company. maintains the quality of
process of the institution
the stored products,
educative.
agreement with the useful life cycle.
Monitor and record the variables
of temperature, temperature of
dry bulb and wet bulb, and/or
relative humidity of the environment
according to established procedure.

Sample and inspect the

stored products of
agreement with the procedure
established. labels the products in
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the storage according to

the current food legislation.

Rotate raw materials, supplies

or processed products, from
agreement with the useful life cycle and to the
peps or fifo method (first in
to win, first to leave).
store the products that
generate safety risks or
quality in assigned areas of
in accordance with current legislation.

Identify and locate the products not

compliant and/or in quarantine, in
the assigned areas according to

Product Evidence: established procedure. Written work where it

sanitize the areas of identify the shortcomings that are
storage and equipment of they can occur due to incorrect ones
agreement with the program of
Storage processes.
cleaning and disinfection.

Follow the safety regulations and

hygiene according to the Contextualization activity:
current legislation. report the checklist according to format
news presented during the established in this guide.
storage of products
according to established procedure
for the company. It has the
A management proposal of
products and areas to carry out the raw materials, supplies and
inventory according to procedure finished products of your
established. classroom project, taking into
count the technical standard and the
Execute the inventory tomafsica studied contents.
according to frequency and procedure
established by the [Link] A layout design of the area
and report the inconsistencies in the destined for storage of
inventory according to procedure raw materials, supplies and
finished products accordingly
established by the company.
to the necessary requirements
of your classroom project, which
Provide and maintain resources
allow a good
necessary for processing
utilization of space and
of food according to the program
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established. operates the equipment for providing efficiency in the

product loading according to manual management processes of
of equipment operation. complies goods inside it.
with safety standards and
A proposal of
hygiene according to the
implementation of a
health legislation for food technology (equipment, software,
in force. method, etc.) applied to the
management processes and
Identify and dispose of the waste storage of materials
generated in the process of raw materials, supplies and products
agreement with the procedures finished that handle in your
[Link] the news classroom project that provides
of the process according to the procedure alternatives for improvement, efficiency,
established.
security and control of the
internal processes.

5. GLOSSARY OF TERMS

Materials Administrator Manages the inventory of raw materials and/or necessary parts
para la producción. Responsable de los niveles del inventario de insumos.
Coordination with purchasing, production, and suppliers to ensure reliability and efficiency
from the provision of inputs so that it allows for production planning. Frequently
responsible for the reception, the deposit, the supply program, and the movements
internals.
Aisle width is the measure of the distance between pallets, empty or loaded, or between batches of
merchandise situated face to face with each other, resting or not on shelves, forming between
the corridors and whose lots of goods and pallets are the subject of manipulations by
one or more forklift trucks, namely: depositing or retrieving goods and merchandise.
This aisle width must be the minimum required to handle such loads while turning.
the cart or the fork placing them at a right angle to the axis of the aisle - direction
normal operation of the forklift, namely: to deposit or retract goods and
merchandise.
Shelf height. It is the height of a shelf set, measured to the upper edge.
the highest level of that. This height will depend on the useful height of elevation that it has.
stacking cart that is used, from the ceiling height and the heights that are desired to be reached for
the storage. The useful height of elevation of the stacker used must exceed by,
less than 200 mm. At the height of the shelf in order to facilitate the placement of the pallet without
difficulties.
Block storage system for direct stacking of loads, without supports
the elements of the constitution of unit loads.
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Direct stacking Block stacking, in which the pallets are placed directly on top of each other
others. It is not suitable for compression-sensitive goods (see below).
Stacked in block In general, this expression also refers to direct stacking (on top), it is
to say, one pallet on top of another or one container on top of another forming blocks without the intercalation of
shelves etc., with which system it is certainly not possible to directly take a pallet or
a container. When dealing with pressure-sensitive materials, block stacking is only possible
with the help of drive-in shelving.
Free stacking Block stacking (see above). Stock area Zone of the Platform over which it
they carry out the tasks of storing loads not intended for picking in the daily activity of
the installation.

6. BIBLIOGRAPHIC REFERENCES

[Link]
[Link]
[Link]..com
[Link]

7. DOCUMENT CONTROL

Name Cargo Dependency Date

Author(s) Wilton Favio Urbano Instructor Agroindustry 16/04/2017

Training
Titled

8. CHANGE CONTROL (fill out only if adjustments are made to the guide)

Nombre Cargo Dependency Date Reason for Change

Author(s)