{"id":2669,"date":"2022-11-15T10:14:18","date_gmt":"2022-11-15T16:14:18","guid":{"rendered":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/?p=2669"},"modified":"2022-11-15T10:32:33","modified_gmt":"2022-11-15T16:32:33","slug":"claves-para-una-capacitacion-efectiva","status":"publish","type":"post","link":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/sistema-de-gestion-y-generalidades\/claves-para-una-capacitacion-efectiva\/","title":{"rendered":"Claves para una capacitaci\u00f3n efectiva"},"content":{"rendered":"\n\n[et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_row _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.18.0&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p style=\"text-align: center;\"><strong>C\u00f3mo lograr una capacitaci\u00f3n en inocuidad efectiva para el personal operativo<\/strong><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb3_4,1_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb3_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.18.0&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]La importancia de brindar al consumidor alimentos inocuos debe ser una prioridad para las empresas de alimentos.  \n\nLa inocuidad alimentaria es responsabilidad de todo el personal que labora en la empresa.[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/11\/nina-ensalada.jpg\u00bb title_text=\u00bbnina-ensalada\u00bb _builder_version=\u00bb4.18.0&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.18.0&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]Un factor crucial para lograr la implementaci\u00f3n de un Sistema de Inocuidad en tu planta es una capacitaci\u00f3n completa y efectiva, y con un alcance total, es decir, que abarque a todo el personal, en todos los niveles.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.18.0&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb column_structure=\u00bb1_4,3_4&#8243; theme_builder_area=\u00bbpost_content\u00bb background_color=\u00bb#5c255c\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb1_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/11\/empleada-ok.png\u00bb _builder_version=\u00bb4.18.0&#8243; _module_preset=\u00bbdefault\u00bb theme_builder_area=\u00bbpost_content\u00bb title_text=\u00bbempleada-ok\u00bb hover_enabled=\u00bb0&#8243; sticky_enabled=\u00bb0&#8243; max_width=\u00bb55%\u00bb align=\u00bbcenter\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb3_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.18.0&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; text_text_color=\u00bb#FFFFFF\u00bb custom_padding=\u00bb|20px||20px|false|true\u00bb]<p>Uno de los retos a los que se enfrenta la empresa cuando capacita a su personal operativo, espec\u00edficamente en inocuidad, es reconocer que el conocimiento por s\u00ed mismo, no necesariamente lleva a un cambio de actitud o de comportamiento.<\/p>\n<p>Para que la capacitaci\u00f3n en inocuidad sea efectiva, esta debe buscar aumentar el grado de concientizaci\u00f3n del personal y motivar a cambiar sus h\u00e1bitos y su forma de trabajar.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.18.0&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]Una capacitaci\u00f3n integral en inocuidad puede lograrse al incluir varias t\u00e9cnicas de aprendizaje, como las que se muestran a continuaci\u00f3n:[\/et_pb_text][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/11\/diagrama.jpg\u00bb _builder_version=\u00bb4.18.0&#8243; _module_preset=\u00bbdefault\u00bb theme_builder_area=\u00bbpost_content\u00bb title_text=\u00bbdiagrama\u00bb max_width=\u00bb68%\u00bb align=\u00bbcenter\u00bb hover_enabled=\u00bb0&#8243; sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.18.0&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p><strong>CAPACITACI\u00d3N TE\u00d3RICA<\/strong><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.18.0&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||||||\u00bb background_color=\u00bb#5c255c\u00bb custom_padding=\u00bb20px|20px|20px|20px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb text_text_color=\u00bb#FFFFFF\u00bb sticky_enabled=\u00bb0&#8243;]<p>CAPACITACI\u00d3N TE\u00d3RICA EN INOCUIDAD:<\/p>\n<p>Debe estar dise\u00f1ada utilizando materiales completos, din\u00e1micos, sencillos, y encaminados a entender y crear conciencia de la importancia de manejar los alimentos de manera higi\u00e9nica.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.18.0&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||||||\u00bb background_color=\u00bb#5c255c\u00bb custom_padding=\u00bb20px|20px|20px|20px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb text_text_color=\u00bb#FFFFFF\u00bb sticky_enabled=\u00bb0&#8243;]CAPACITACI\u00d3N TE\u00d3RICA EN PROCESOS Y FUNCIONES ESPEC\u00cdFICAS DE LA PLANTA:\n\nEs muy importante que los conceptos de inocuidad aprendidos durante la capacitaci\u00f3n se apliquen a los procesos espec\u00edficos de la empresa, en los productos que se elaboran y a la funci\u00f3n que desempe\u00f1a el personal. Entender a la perfecci\u00f3n el proceso permitir\u00e1 al personal detectar desviaciones y reaccionar ante situaciones que pudieran poner en riesgo la inocuidad del producto.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.18.0&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||||||\u00bb background_color=\u00bb#5c255c\u00bb custom_padding=\u00bb20px|20px|20px|20px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb text_text_color=\u00bb#FFFFFF\u00bb sticky_enabled=\u00bb0&#8243;]MATERIAL DID\u00c1CTICO (CASOS REALES \/ VIDEOS \/ JUEGOS):\n\n \n\nReforzar la capacitaci\u00f3n con otro tipo de material did\u00e1ctico es de gran ayuda para crear conciencia.\n\nEs recomendable utilizar fotograf\u00edas, gr\u00e1ficos, juegos, videos motivacionales o educativos para que el personal comprenda mejor los conceptos y el objetivo del manejo higi\u00e9nico de los alimentos. En internet se puede encontrar materiales de este tipo.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.18.0&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<strong>CAP\u00c1CITACI\u00d3N PR\u00c1CTICA<\/strong>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.18.0&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||||||\u00bb background_color=\u00bb#5c255c\u00bb custom_padding=\u00bb20px|20px|20px|20px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb text_text_color=\u00bb#FFFFFF\u00bb sticky_enabled=\u00bb0&#8243;]La pr\u00e1ctica de los conceptos que se aprenden durante la capacitaci\u00f3n te\u00f3rica es fundamental.\n\nEs importante ensayar con demostraciones y pr\u00e1cticas, por ejemplo, el lavado de manos correcto, los procedimientos de limpieza, las buenas pr\u00e1cticas de higiene dentro de las \u00e1reas.  \n\nEs importante involucrar al personal operativo en las auditor\u00edas internas o recorridos que se realicen en la planta. Durante estos recorridos es muy \u00fatil hacer observaciones de los hallazgos al momento, permitiendo que el personal proponga medidas preventivas y acciones correctivas. As\u00ed mismo, es importante el uso de ayudas visuales en las \u00e1reas de trabajo.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.18.0&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p style=\"text-align: center;\"><strong>CLAVES PARA UNA CAPACITACI\u00d3N EFECTIVA<\/strong><\/p>\n<p>IDEA FSI recomienda cumplir con los siguientes puntos claves que te ayudar\u00e1n a lograr una capacitaci\u00f3n efectiva del personal operativo:<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb2_3,1_3&#8243; _builder_version=\u00bb4.18.0&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb2_3&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.18.0&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<ul>\n<li>Considerar el perfil y nivel de escolaridad del personal que se est\u00e1 capacitando.<\/li>\n<li>Definir la capacitaci\u00f3n que requieren de acuerdo a la funci\u00f3n que desempe\u00f1an.<\/li>\n<\/ul>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/11\/empleados-recipientes.png\u00bb title_text=\u00bbempleados-recipientes\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.18.0&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,2_3&#8243; _builder_version=\u00bb4.18.0&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/11\/checked.png\u00bb title_text=\u00bbchecked\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.18.0&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb2_3&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.18.0&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<ul>\n<li>Hacer un programa con objetivos claros de lo que se pretende lograr con la capacitaci\u00f3n.<\/li>\n<li>Hacer una evaluaci\u00f3n del aprendizaje. Tomar acciones correctivas si los resultados de la evaluaci\u00f3n no son satisfactorios.<\/li>\n<\/ul>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb2_3,1_3&#8243; _builder_version=\u00bb4.18.0&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb2_3&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.18.0&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<ul>\n<li>Dedicar tiempo suficiente y hacer actividades de capacitaci\u00f3n constantes durante el a\u00f1o.<\/li>\n<li>Asegurar que el personal cuente con los materiales que requiere para cumplir con lo que se le ense\u00f1\u00f3 en la capacitaci\u00f3n.<\/li>\n<\/ul>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/11\/atomizador.png\u00bb title_text=\u00bbatomizador\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.18.0&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.18.0&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]Por otra parte es muy significativo para el personal que la alta direcci\u00f3n o la gerencia se involucren en algunas de las actividades de capacitaci\u00f3n.\n\nPara facilitar la capacitaci\u00f3n te\u00f3rica de tu personal, IDEA FSI cuenta con un curso b\u00e1sico creado especialmente para el personal operativo. Este curso es impartido por instructores con amplia experiencia y el contenido es muy sencillo e ilustrativo.[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n\n","protected":false},"excerpt":{"rendered":"<p>C\u00f3mo lograr una capacitaci\u00f3n en inocuidad efectiva para el personal operativoLa importancia de brindar al consumidor alimentos inocuos debe ser una prioridad para las empresas de alimentos. La inocuidad alimentaria es responsabilidad de todo el personal que labora en la empresa.Un factor crucial para lograr la implementaci\u00f3n de un Sistema de Inocuidad en tu planta [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":2680,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"1080","footnotes":""},"categories":[38],"tags":[],"class_list":["post-2669","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sistema-de-gestion-y-generalidades"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.3.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Claves para una capacitaci\u00f3n efectiva - FSI<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/sistema-de-gestion-y-generalidades\/claves-para-una-capacitacion-efectiva\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Claves para una capacitaci\u00f3n efectiva - FSI\" \/>\n<meta property=\"og:description\" content=\"C\u00f3mo lograr una capacitaci\u00f3n en inocuidad efectiva para el personal operativoLa importancia de brindar al consumidor alimentos inocuos debe ser una prioridad para las empresas de alimentos. 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