{"id":1070,"date":"2025-06-20T10:29:01","date_gmt":"2025-06-20T15:29:01","guid":{"rendered":"https:\/\/www.unalm.edu.pe\/?p=1070"},"modified":"2026-06-05T11:47:13","modified_gmt":"2026-06-05T16:47:13","slug":"especializacion-haccp-avanzado-sistema-de-analisis-de-peligros-y-puntos-criticos-de-control-haccp-programas-pre-requisitos-bpm-poes-ley-fsma-ee-uu-global-g-a-p-esquema-de-inocuidad-fssc-22","status":"publish","type":"post","link":"https:\/\/www.unalm.edu.pe\/?p=1070","title":{"rendered":"ESPECIALIZACI\u00d3N HACCP AVANZADO. SISTEMA DE AN\u00c1LISIS DE PELIGROS Y PUNTOS CR\u00cdTICOS DE CONTROL (HACCP), PROGRAMAS PRE-REQUISITOS (BPM, POES), LEY FSMA EE.UU., GLOBAL G.A.P., ESQUEMA DE INOCUIDAD FSSC 22000, ISO 22000 E ISO 9001, BRCGS FOOD SAFETY V.9, LEGISLACI\u00d3N SANITARIA NACIONAL E INTERNACIONAL"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"1070\" class=\"elementor elementor-1070\">\n\t\t\t\t<div class=\"elementor-element elementor-element-1afd1c1 e-con-full e-flex e-con e-parent\" data-id=\"1afd1c1\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7b6f92c elementor-widget elementor-widget-html\" data-id=\"7b6f92c\" data-element_type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t\t<div class=\"landing-epa-wrapper\">\r\n    <style>\r\n        \/* --- RESET Y ESTILOS GENERALES (Aislados para WordPress) --- *\/\r\n        .landing-epa-wrapper * {\r\n            box-sizing: border-box;\r\n            margin: 0;\r\n  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10px;\r\n            overflow: hidden;\r\n        }\r\n\r\n        .landing-epa-wrapper .accordion-header {\r\n            background-color: var(--color-bg-light);\r\n            padding: 15px 20px;\r\n            cursor: pointer;\r\n            position: relative;\r\n            transition: background-color 0.2s ease;\r\n            user-select: none;\r\n        }\r\n\r\n        .landing-epa-wrapper .accordion-header:hover {\r\n            background-color: #f0f6f2;\r\n        }\r\n\r\n        .landing-epa-wrapper .accordion-header-title {\r\n            font-size: 11pt;\r\n            font-weight: 700;\r\n            color: var(--color-primary-dark);\r\n            padding-right: 30px;\r\n        }\r\n\r\n        .landing-epa-wrapper .accordion-header-meta {\r\n            font-size: 9.5pt;\r\n            color: var(--color-primary);\r\n            font-weight: 600;\r\n            margin-top: 4px;\r\n        }\r\n\r\n        .landing-epa-wrapper .accordion-icon {\r\n            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.landing-epa-wrapper .btn-whatsapp:hover {\r\n            background-color: #20ba5a;\r\n            transform: translateY(-1px);\r\n            box-shadow: 0 5px 12px rgba(37, 211, 102, 0.3);\r\n        }\r\n\r\n        .landing-epa-wrapper .btn-whatsapp-2 {\r\n            background-color: var(--color-primary);\r\n        }\r\n\r\n        .landing-epa-wrapper .btn-whatsapp-2:hover {\r\n            background-color: var(--color-primary-dark);\r\n        }\r\n\r\n        .landing-epa-wrapper .sidebar-info-text {\r\n            font-size: 9.5pt;\r\n            color: #777777;\r\n            text-align: center;\r\n            margin-top: 12px;\r\n            line-height: 1.4;\r\n        }\r\n\r\n        \/* --- CALL TO ACTION FOOTER (CTA FINAL) --- *\/\r\n        .landing-epa-wrapper .cta-footer {\r\n            background-color: var(--color-primary-dark);\r\n            color: #ffffff;\r\n            border-radius: var(--border-radius);\r\n            padding: 40px;\r\n            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margin: 20px auto;\r\n            }\r\n            \r\n            .landing-epa-wrapper .hero-section,\r\n            .landing-epa-wrapper .hero-column-img,\r\n            .landing-epa-wrapper .hero-column-text,\r\n            .landing-epa-wrapper .grid-highlights,\r\n            .landing-epa-wrapper .highlight-card,\r\n            .landing-epa-wrapper .layout-two-columns,\r\n            .landing-epa-wrapper .column-main,\r\n            .landing-epa-wrapper .column-sidebar {\r\n                display: block;\r\n                width: 100%;\r\n                padding-right: 0;\r\n                padding-left: 0;\r\n            }\r\n\r\n            .landing-epa-wrapper .hero-column-img {\r\n                text-align: center;\r\n                margin-bottom: 25px;\r\n            }\r\n\r\n            .landing-epa-wrapper .hero-poster {\r\n                max-width: 260px;\r\n            }\r\n\r\n            .landing-epa-wrapper .grid-highlights {\r\n                border-spacing: 0;\r\n            }\r\n\r\n            .landing-epa-wrapper .highlight-card {\r\n                margin-bottom: 12px;\r\n            }\r\n\r\n            .landing-epa-wrapper .highlight-card:last-child {\r\n                margin-bottom: 0;\r\n            }\r\n\r\n            .landing-epa-wrapper .column-sidebar {\r\n                margin-top: 40px;\r\n            }\r\n\r\n            .landing-epa-wrapper .btn-brochure {\r\n                margin-left: 0;\r\n                margin-top: 12px;\r\n                display: block;\r\n            }\r\n            \r\n            .landing-epa-wrapper .btn-inscription {\r\n                display: block;\r\n                width: 100%;\r\n            }\r\n        }\r\n    <\/style>\r\n\r\n    <!-- ================================================================= -->\r\n    <!-- 1. HERO SECTION                                                   -->\r\n    <!-- ================================================================= -->\r\n    <section class=\"hero-section\">\r\n        <div class=\"hero-column-img\">\r\n            <img decoding=\"async\" src=\"https:\/\/www.unalm.edu.pe\/wp-content\/uploads\/2026\/06\/02-ESP-HACCP-2026_84x98-scaled.jpg\" alt=\"P\u00f3ster Especializaci\u00f3n HACCP Avanzado UNALM\" class=\"hero-poster\">\r\n        <\/div>\r\n        <div class=\"hero-column-text\">\r\n            <div class=\"hero-institution\">Universidad Nacional Agraria La Molina<\/div>\r\n            <div class=\"hero-institution\" style=\"color: #777; font-size: 9pt; margin-top: -6px;\">Facultad de Pesquer\u00eda<\/div>\r\n            <h1 class=\"hero-title\">Especializaci\u00f3n: HACCP Avanzado<\/h1>\r\n            <div class=\"hero-subtitle\">\r\n                Sistema de An\u00e1lisis de Peligros y Puntos Cr\u00edticos de Control (HACCP), Programas Pre-requisitos, BPM, POES (SSOP), Ley FSMA EEUU (HARPC), GLOBALG.A.P., ISO 9011, Esquema de Inocuidad FSSC 22000, ISO 22000 e ISO 17020, BRCGS Food Safety, Inspecci\u00f3n y Muestreo, Legislaci\u00f3n Sanitaria Nacional e Internacional, Defensa Alimentaria y Mitigaci\u00f3n del Fraude Alimentario.\r\n            <\/div>\r\n            <div class=\"hero-cta-group\">\r\n                <a href=\"https:\/\/forms.gle\/fzmViFYp97BHP4Ho7\" target=\"_blank\" class=\"btn-inscription\">Inscribirme con mi Voucher<\/a>\r\n                <a href=\"https:\/\/extension.lamolina.edu.pe\/facultades\/pesqueria\/29753\/29753_b.pdf\" target=\"_blank\" class=\"btn-brochure\">Descargar Brochure<\/a>\r\n            <\/div>\r\n        <\/div>\r\n    <\/section>\r\n\r\n    <!-- ================================================================= -->\r\n    <!-- 2. GRID HIGHLIGHTS (TARJETAS DE DATOS CLAVE)                      -->\r\n    <!-- ================================================================= -->\r\n    <section class=\"grid-highlights\">\r\n        <div class=\"highlight-card\">\r\n            <div class=\"highlight-icon\">\ud83d\udcc5<\/div>\r\n            <div class=\"highlight-title\">Duraci\u00f3n<\/div>\r\n            <div class=\"highlight-value\">Del 20 de Junio al 12 de Septiembre del 2026<\/div>\r\n        <\/div>\r\n        <div class=\"highlight-card\">\r\n            <div class=\"highlight-icon\">\u23f1\ufe0f<\/div>\r\n            <div class=\"highlight-title\">Horarios (\"En Vivo\")<\/div>\r\n            <div class=\"highlight-value\">S\u00e1b. 5:00 a 10:00 PM<br>Dom. 8:00 AM a 1:00 PM<\/div>\r\n        <\/div>\r\n        <div class=\"highlight-card\">\r\n            <div class=\"highlight-icon\">\ud83c\udf93<\/div>\r\n            <div class=\"highlight-title\">Carga Horaria<\/div>\r\n            <div class=\"highlight-value\">288 Horas Acad\u00e9micas<\/div>\r\n        <\/div>\r\n        <div class=\"highlight-card\">\r\n            <div class=\"highlight-icon\">\ud83d\udcbb<\/div>\r\n            <div class=\"highlight-title\">Modalidad<\/div>\r\n            <div class=\"highlight-value\">Virtual \"En Vivo\" (Soporte Zoom \/ Aula 24h)<\/div>\r\n        <\/div>\r\n    <\/section>\r\n\r\n    <!-- ================================================================= -->\r\n    <!-- 3. LAYOUT PRINCIPAL DE DOS COLUMNAS                               -->\r\n    <!-- ================================================================= -->\r\n    <div class=\"layout-two-columns\">\r\n        \r\n        <!-- COLUMNA IZQUIERDA (CONTENIDO ACAD\u00c9MICO) -->\r\n        <div class=\"column-main\">\r\n            \r\n            <!-- SECCI\u00d3N: DIRIGIDO A -->\r\n            <div class=\"section-box\">\r\n                <h2 class=\"section-title\">Dirigido a<\/h2>\r\n                <p>Profesionales dedicados a brindar servicios en la <span class=\"keyword\">industria de alimentos<\/span>. Gerentes, jefes, responsables del \u00e1rea de calidad y personal en general de empresas suministradoras y exportadoras de productos alimenticios, bachilleres, personal encargado de la <span class=\"keyword\">calidad e inocuidad alimentaria<\/span> y cualquier persona o actor del sector interesado.<\/p>\r\n            <\/div>\r\n\r\n            <!-- SECCI\u00d3N: BENEFICIOS INCLUIDOS -->\r\n            <div class=\"section-box\">\r\n                <h2 class=\"section-title\">Beneficios del Programa<\/h2>\r\n                <ul class=\"styled-list\">\r\n                    <li><span class=\"keyword\">Clases online en vivo<\/span> por la plataforma Zoom, din\u00e1micas y enfocadas en talleres y casos reales de la industria.<\/li>\r\n                    <li><span class=\"keyword\">Aula virtual disponible las 24 horas<\/span> para descarga de materiales informativos, evaluaciones independientes y repaso de clases grabadas.<\/li>\r\n                    <li><span class=\"keyword\">Plana docente de primer nivel<\/span> con amplia experiencia en la implementaci\u00f3n y auditor\u00eda de los Sistemas de Gesti\u00f3n modernos.<\/li>\r\n                    <li>Acceso completo a un <span class=\"keyword\">banco de informaci\u00f3n editable<\/span> con m\u00e1s de 100 Planes HACCP, Manuales de BPM, POES, modelos de defensa y cultura de inocuidad en Word para distintos rubros (l\u00e1cteos, pesca, harinas, chocolates, etc.).<\/li>\r\n                    <li>Constancia oficial de encontrarse participando activamente en la Especializaci\u00f3n, si es solicitado.<\/li>\r\n                <\/ul>\r\n                \r\n                <div style=\"background-color: #fafbfc; border: 1px solid #e1ebe3; padding: 15px; border-radius: 6px; margin-top: 15px;\">\r\n                    <p style=\"margin-bottom: 8px; font-weight: 700; color: var(--color-primary-dark);\">\ud83d\udcda Obsequio Exclusivo de 5 Libros Digitales:<\/p>\r\n                    <p style=\"font-size: 10pt; margin-bottom: 0;\">Elaborados por el destacado expositor Dr. Daniel Rojas Hurtado: 1. Sistema HACCP y sus Programas Pre-requisitos; 2. Plan de Defensa y Fraude Alimentario; 3. Plan de Cultura de la Calidad e Inocuidad; 4. Manual de Normas Sanitarias Peruanas; 5. Programas Pre-requisitos del Sistema HACCP, BRCGS e IFS.<\/p>\r\n                <\/div>\r\n            <\/div>\r\n\r\n            <!-- SECCI\u00d3N: DOBLE CERTIFICACI\u00d3N -->\r\n            <div class=\"section-box\">\r\n                <h2 class=\"section-title\">Certificaci\u00f3n Oficial<\/h2>\r\n                <p>El participante que apruebe la totalidad de las materias virtuales y sustente con \u00e9xito el trabajo integral programado, recibir\u00e1 una <span class=\"keyword\">Doble Certificaci\u00f3n a Nombre de la Universidad Nacional Agraria La Molina<\/span>:<\/p>\r\n                \r\n                <div class=\"certification-card\">\r\n                    <div class=\"cert-item\">\r\n                        <strong style=\"color: var(--color-primary-dark);\">Certificado 1:<\/strong> \r\n                        Especializaci\u00f3n en HACCP Avanzado: Sistema de An\u00e1lisis de Peligros y Puntos Cr\u00edticos de Control, Programas Pre-requisitos, BPM, POES (SSOP), Ley FSMA EEUU (HARPC), GLOBALG.A.P., ISO 9011, Esquema FSSC 22000, ISO 22000 e ISO 17020, BRCGS Food Safety, Inspecci\u00f3n y Muestreo, Legislaci\u00f3n Sanitaria, Defensa Alimentaria y Mitigaci\u00f3n del Fraude. <span class=\"keyword\">(Por 288 horas acad\u00e9micas)<\/span>.\r\n                    <\/div>\r\n                    <div class=\"cert-item\">\r\n                        <strong style=\"color: var(--color-primary-dark);\">Certificado 2:<\/strong> \r\n                        Formaci\u00f3n de Auditor L\u00edder en Sistemas Integrados de Gesti\u00f3n, Gesti\u00f3n de No Conformidades y Acciones Correctivas basado en la Norma ISO 19011 <span class=\"keyword\">(Por 30 horas acad\u00e9micas)<\/span>.\r\n                    <\/div>\r\n                <\/div>\r\n                <p style=\"font-size: 9.5pt; margin-top: 10px; font-style: italic;\">Nota: La nota m\u00ednima de aprobaci\u00f3n requerida es de 14 para el estado \"Aprobado\". En caso contrario, se emitir\u00e1 bajo la condici\u00f3n de \"Participaci\u00f3n\".<\/p>\r\n            <\/div>\r\n\r\n            <!-- SECCI\u00d3N: ACORDE\u00d3N DEL PLAN DE ESTUDIOS -->\r\n            <div class=\"section-box\">\r\n                <h2 class=\"section-title\">Estructura Curricular del Programa<\/h2>\r\n                <p>Haga clic en cada uno de los m\u00f3dulos acad\u00e9micos para desplegar el contenido anal\u00edtico, las fechas y los docentes a cargo:<\/p>\r\n                \r\n                <div class=\"accordion-container\">\r\n                    <!-- M\u00d3DULO 1 -->\r\n                    <div class=\"accordion-item\">\r\n                        <div class=\"accordion-header\">\r\n                            <div class=\"accordion-header-title\">M\u00f3dulo I: Legislaci\u00f3n Nacional e Internacional Aplicada a la Calidad e Inocuidad<\/div>\r\n                            <div class=\"accordion-header-meta\">Docente: Ing. Sandra Puga | Fecha: S\u00e1bado 20 de Junio 2026<\/div>\r\n                            <span class=\"accordion-icon\">+<\/span>\r\n                        <\/div>\r\n                        <div class=\"accordion-content\">\r\n                            <div class=\"accordion-body\">\r\n                                <ul class=\"module-content-list\">\r\n                                    <li>Marco Normativo del Per\u00fa: Normas, Leyes y Decretos Supremos vigentes.<\/li>\r\n                                    <li>Instituciones Sanitarias y Fiscalizadoras en el Per\u00fa: Alcance de acci\u00f3n de DIGESA, SENASA, SANIPES, entre otros.<\/li>\r\n                                    <li>Normativa Internacional y Est\u00e1ndares de Inocuidad Globales: Introducci\u00f3n a BRC, HACCP, BRCGS, CODEX ALIMENTARIUS, IFS, SQF.<\/li>\r\n                                <\/ul>\r\n                            <\/div>\r\n                        <\/div>\r\n                    <\/div>\r\n\r\n                    <!-- M\u00d3DULO 2 -->\r\n                    <div class=\"accordion-item\">\r\n                        <div class=\"accordion-header\">\r\n                            <div class=\"accordion-header-title\">M\u00f3dulo II: ETAS, Buenas Pr\u00e1cticas de Manufactura (BPM), Almacenamiento y PHS<\/div>\r\n                            <div class=\"accordion-header-meta\">Docente: Ing. Sandra Puga | Fecha: Domingo 21 de Junio 2026<\/div>\r\n                            <span class=\"accordion-icon\">+<\/span>\r\n                        <\/div>\r\n                        <div class=\"accordion-content\">\r\n                            <div class=\"accordion-body\">\r\n                                <ul class=\"module-content-list\">\r\n                                    <li>Enfermedades Transmitidas por Alimentos (ETAS): Epidemiolog\u00eda y prevenci\u00f3n.<\/li>\r\n                                    <li>Normativas de Buenas Pr\u00e1cticas de Manufactura (BPM) y Buenas Pr\u00e1cticas de Almacenamiento.<\/li>\r\n                                    <li>Programa de Higiene y Saneamiento (PHS) a nivel corporativo.<\/li>\r\n                                    <li>Desarrollo pr\u00e1ctico de Procedimientos Documentados, Legislaci\u00f3n Alimentaria y Examen evaluativo.<\/li>\r\n                                <\/ul>\r\n                            <\/div>\r\n                        <\/div>\r\n                    <\/div>\r\n\r\n                    <!-- M\u00d3DULO 3 -->\r\n                    <div class=\"accordion-item\">\r\n                        <div class=\"accordion-header\">\r\n                            <div class=\"accordion-header-title\">M\u00f3dulo III: Implementaci\u00f3n del Sistema HACCP. Validaci\u00f3n y Verificaci\u00f3n del Sistema<\/div>\r\n                            <div class=\"accordion-header-meta\">Docente: Dr. Daniel Rojas Hurtado | Fechas: Junio 27 y 28, Julio 4 y 5 de 2026<\/div>\r\n                            <span class=\"accordion-icon\">+<\/span>\r\n                        <\/div>\r\n                        <div class=\"accordion-content\">\r\n                            <div class=\"accordion-body\">\r\n                                <ul class=\"module-content-list\">\r\n                                    <li>Requisitos previos y fundamentales del Sistema HACCP. Proyecto y dise\u00f1o sanitario de instalaciones.<\/li>\r\n                                    <li>Metodolog\u00eda de dise\u00f1o para el Manual de BPM y Manual de Procedimientos Operativos Estandarizados de Saneamiento (POES).<\/li>\r\n                                    <li>Los 12 Pasos de Implementaci\u00f3n y los 7 Principios Fundamentales del CODEX. Formaci\u00f3n del equipo l\u00edder.<\/li>\r\n                                    <li>Talleres aplicativos: Elaboraci\u00f3n, Validaci\u00f3n, Verificaci\u00f3n y Auditor\u00eda completa del Plan HACCP.<\/li>\r\n                                <\/ul>\r\n                            <\/div>\r\n                        <\/div>\r\n                    <\/div>\r\n\r\n                    <!-- M\u00d3DULO 4 -->\r\n                    <div class=\"accordion-item\">\r\n                        <div class=\"accordion-header\">\r\n                            <div class=\"accordion-header-title\">M\u00f3dulo IV: Interpretaci\u00f3n del Protocolo GLOBALG.A.P. V.6 y Adenda GRASP<\/div>\r\n                            <div class=\"accordion-header-meta\">Docente: Ing. Yaquelin Aurora Vigo | Fechas: S\u00e1bado 11 y Domingo 12 de Julio 2026<\/div>\r\n                            <span class=\"accordion-icon\">+<\/span>\r\n                        <\/div>\r\n                        <div class=\"accordion-content\">\r\n                            <div class=\"accordion-body\">\r\n                                <ul class=\"module-content-list\">\r\n                                    <li>Introducci\u00f3n y visi\u00f3n general del Reglamento General de la norma Globalgap V.6.<\/li>\r\n                                    <li>M\u00f3dulo Todo tipo de Finca (AF): Historial, trazabilidad, registros, higiene, salud y seguridad ocupacional del trabajador.<\/li>\r\n                                    <li>M\u00f3dulo de Cultivos (CB): Material de propagaci\u00f3n, manejo y conservaci\u00f3n de suelos, fertilizaci\u00f3n y gesti\u00f3n del agua.<\/li>\r\n                                    <li>M\u00f3dulo de Frutas y Hortalizas (FV): Precosecha, cosecha, postcosecha y manipulaci\u00f3n segura del producto terminado.<\/li>\r\n                                <\/ul>\r\n                            <\/div>\r\n                        <\/div>\r\n                    <\/div>\r\n\r\n                    <!-- M\u00d3DULO 5 -->\r\n                    <div class=\"accordion-item\">\r\n                        <div class=\"accordion-header\">\r\n                            <div class=\"accordion-header-title\">M\u00f3dulo V: Controles Preventivos para Alimentos (FSMA EEUU \/ HARPC)<\/div>\r\n                            <div class=\"accordion-header-meta\">Docente: Dr. Daniel Rojas Hurtado | Fechas: S\u00e1bado 18 y Domingo 19 de Julio 2026<\/div>\r\n                            <span class=\"accordion-icon\">+<\/span>\r\n                        <\/div>\r\n                        <div class=\"accordion-content\">\r\n                            <div class=\"accordion-body\">\r\n                                <ul class=\"module-content-list\">\r\n                                    <li>Visi\u00f3n general de la Ley de Modernizaci\u00f3n de la Inocuidad de los Alimentos (FSMA) de EE. UU.<\/li>\r\n                                    <li>An\u00e1lisis de peligros y determinaci\u00f3n de Controles Preventivos por motivaci\u00f3n econ\u00f3mica, f\u00edsica o biol\u00f3gica.<\/li>\r\n                                    <li>Controles en procesos de producci\u00f3n, al\u00e9rgenos alimentarios, sanidad de plantas y cadena de suministro.<\/li>\r\n                                    <li>Talleres pr\u00e1cticos: Procedimientos de validaci\u00f3n, mantenimiento estructurado de registros y Plan de Retiro (Recall).<\/li>\r\n                                <\/ul>\r\n                            <\/div>\r\n                        <\/div>\r\n                    <\/div>\r\n\r\n                    <!-- M\u00d3DULO 6 -->\r\n                    <div class=\"accordion-item\">\r\n                        <div class=\"accordion-header\">\r\n                            <div class=\"accordion-header-title\">M\u00f3dulo VI: Gesti\u00f3n por Procesos en la Industria Alimentaria<\/div>\r\n                            <div class=\"accordion-header-meta\">Docente: Ing. C\u00e9sar Montoya | Fecha: S\u00e1bado 25 de Julio 2026<\/div>\r\n                            <span class=\"accordion-icon\">+<\/span>\r\n                        <\/div>\r\n                        <div class=\"accordion-content\">\r\n                            <div class=\"accordion-body\">\r\n                                <ul class=\"module-content-list\">\r\n                                    <li>Definici\u00f3n y tipolog\u00edas de procesos: Modelo EFQM, Modelo de M. Porter y enfoque ISO 9001.<\/li>\r\n                                    <li>Identificaci\u00f3n, mapeo y planificaci\u00f3n estrat\u00e9gica de los procesos organizacionales.<\/li>\r\n                                    <li>Taller interactivo: Construcci\u00f3n de mapas de procesos corporativos y confecci\u00f3n de Fichas de Procesos detalladas.<\/li>\r\n                                    <li>Medici\u00f3n, an\u00e1lisis t\u00e9cnico y acciones correctivas\/preventivas enfocadas en la mejora continua.<\/li>\r\n                                <\/ul>\r\n                            <\/div>\r\n                        <\/div>\r\n                    <\/div>\r\n\r\n                    <!-- M\u00d3DULO 7 -->\r\n                    <div class=\"accordion-item\">\r\n                        <div class=\"accordion-header\">\r\n                            <div class=\"accordion-header-title\">M\u00f3dulo VII: Interpretaci\u00f3n e Implementaci\u00f3n de la Norma ISO 9001:2015 y Actualizaci\u00f3n 2026<\/div>\r\n                            <div class=\"accordion-header-meta\">Docente: Ing. Carlos Rojas Cienfuegos | Fechas: Julio 26, Agosto 1 y 2 de 2026<\/div>\r\n                            <span class=\"accordion-icon\">+<\/span>\r\n                        <\/div>\r\n                        <div class=\"accordion-content\">\r\n                            <div class=\"accordion-body\">\r\n                                <ul class=\"module-content-list\">\r\n                                    <li>El Anexo SL de alto nivel y su estructura unificada. Cambios clave identificados en la norma.<\/li>\r\n                                    <li>Estudio exhaustivo de Cl\u00e1usulas 4 a 10: Contexto, Liderazgo, Planificaci\u00f3n, Apoyo, Operaci\u00f3n, Evaluaci\u00f3n y Mejora.<\/li>\r\n                                    <li>Talleres aplicativos basados en casos reales de implementaci\u00f3n de sistemas de calidad.<\/li>\r\n                                <\/ul>\r\n                            <\/div>\r\n                        <\/div>\r\n                    <\/div>\r\n\r\n                    <!-- M\u00d3DULO 8 -->\r\n                    <div class=\"accordion-item\">\r\n                        <div class=\"accordion-header\">\r\n                            <div class=\"accordion-header-title\">M\u00f3dulo VIII: Esquema de Certificaci\u00f3n FSSC 22000 e ISO 22000 y sus Pre-requisitos<\/div>\r\n                            <div class=\"accordion-header-meta\">Docente: Ing. Carlos Rojas Cienfuegos | Fechas: S\u00e1bado 8 y Domingo 9 de Agosto 2026<\/div>\r\n                            <span class=\"accordion-icon\">+<\/span>\r\n                        <\/div>\r\n                        <div class=\"accordion-content\">\r\n                            <div class=\"accordion-body\">\r\n                                <ul class=\"module-content-list\">\r\n                                    <li>Estructura de FSSC 22000 V5.1 y Requisitos de la norma ISO 22000:2018.<\/li>\r\n                                    <li>Programas de Pre-requisitos espec\u00edficos seg\u00fan la especificaci\u00f3n t\u00e9cnica ISO\/TS 22002-1 para manufactura de alimentos.<\/li>\r\n                                    <li>Requisitos adicionales FSSC: Defensa de alimentos (TACCP), Mitigaci\u00f3n de Fraude (VACCP) y Monitoreo Ambiental.<\/li>\r\n                                <\/ul>\r\n                            <\/div>\r\n                        <\/div>\r\n                    <\/div>\r\n\r\n                    <!-- M\u00d3DULO 9 -->\r\n                    <div class=\"accordion-item\">\r\n                        <div class=\"accordion-header\">\r\n                            <div class=\"accordion-header-title\">M\u00f3dulo IX: Norma Mundial BRCGS Food Safety V.9 \/ V.10 e Intervenci\u00f3n como Auditor Interno<\/div>\r\n                            <div class=\"accordion-header-meta\">Docente: Dr. Daniel Rojas Hurtado | Fechas: Agosto 15, 16 y 22 de 2026<\/div>\r\n                            <span class=\"accordion-icon\">+<\/span>\r\n                        <\/div>\r\n                        <div class=\"accordion-content\">\r\n                            <div class=\"accordion-body\">\r\n                                <ul class=\"module-content-list\">\r\n                                    <li>Antecedentes, evoluci\u00f3n y alcance cr\u00edtico de certificaci\u00f3n de la Norma BRCGS.<\/li>\r\n                                    <li>Requisitos Mandatorios: Compromiso del equipo directivo y Plan de Seguridad Alimentaria (APPCC\/HACCP).<\/li>\r\n                                    <li>Talleres pr\u00e1cticos sobre determinaci\u00f3n de zonas de riesgos y t\u00e9cnicas profesionales de auditor\u00eda interna.<\/li>\r\n                                <\/ul>\r\n                            <\/div>\r\n                        <\/div>\r\n                    <\/div>\r\n\r\n                    <!-- M\u00d3DULO 10 -->\r\n                    <div class=\"accordion-item\">\r\n                        <div class=\"accordion-header\">\r\n                            <div class=\"accordion-header-title\">M\u00f3dulo X: Plan de Defensa Alimentaria y Fraude Alimentario<\/div>\r\n                            <div class=\"accordion-header-meta\">Docente: Dr. Daniel Rojas Hurtado | Fecha: Domingo 23 de Agosto 2026<\/div>\r\n                            <span class=\"accordion-icon\">+<\/span>\r\n                        <\/div>\r\n                        <div class=\"accordion-content\">\r\n                            <div class=\"accordion-body\">\r\n                                <ul class=\"module-content-list\">\r\n                                    <li>Requisitos normativos establecidos por la GFSI y la FDA norteamericana.<\/li>\r\n                                    <li>Metodolog\u00edas para la evaluaci\u00f3n integral de vulnerabilidades frente al fraude econ\u00f3mico y evaluaci\u00f3n de amenazas de sabotaje.<\/li>\r\n                                <\/ul>\r\n                            <\/div>\r\n                        <\/div>\r\n                    <\/div>\r\n\r\n                    <!-- M\u00d3DULOS 11 y 12 -->\r\n                    <div class=\"accordion-item\">\r\n                        <div class=\"accordion-header\">\r\n                            <div class=\"accordion-header-title\">M\u00f3dulos XI y XII: Norma ISO\/IEC 17020, Inspecci\u00f3n y Planes de Muestreo de Alimentos<\/div>\r\n                            <div class=\"accordion-header-meta\">Docente: Ing. Milthon Ramirez | Fechas: S\u00e1bado 29 y Domingo 30 de Agosto 2026<\/div>\r\n                            <span class=\"accordion-icon\">+<\/span>\r\n                        <\/div>\r\n                        <div class=\"accordion-content\">\r\n                            <div class=\"accordion-body\">\r\n                                <ul class=\"module-content-list\">\r\n                                    <li>Requisitos estructurales, de recursos y de procesos de la Norma ISO\/IEC 17020 para organismos de inspecci\u00f3n.<\/li>\r\n                                    <li>Principios fundamentales del muestreo estad\u00edstico de alimentos basado en la norma ISO 2859-1 y la NTP 700.002.<\/li>\r\n                                <\/ul>\r\n                            <\/div>\r\n                        <\/div>\r\n                    <\/div>\r\n                <\/div>\r\n            <\/div>\r\n\r\n            <!-- SECCI\u00d3N: INVERSI\u00d3N MODALIDADES -->\r\n            <div class=\"section-box\">\r\n                <h2 class=\"section-title\">Inversi\u00f3n Econ\u00f3mica<\/h2>\r\n                <p>El programa cuenta con cuatro modalidades flexibles de pago adaptadas a sus necesidades financieras:<\/p>\r\n                \r\n                <div class=\"table-responsive\">\r\n                    <table class=\"financial-table\">\r\n                        <thead>\r\n                            <tr>\r\n                                <th>Modalidad de Pago<\/th>\r\n                                <th>Condiciones y Plazos<\/th>\r\n                                <th>Monto Total<\/th>\r\n                            <\/tr>\r\n                        <\/thead>\r\n                        <tbody>\r\n                            <tr>\r\n                                <td><span class=\"keyword\">Pago al Contado<\/span><\/td>\r\n                                <td>\u00danico pago completo previo al inicio del programa.<\/td>\r\n                                <td class=\"price-cell\">S\/. 900.00<\/td>\r\n                            <\/tr>\r\n                            <tr>\r\n                                <td><span class=\"keyword\">Pronto Pago<\/span><\/td>\r\n                                <td>V\u00e1lido para dep\u00f3sitos realizados <span class=\"keyword\">hasta el 30 de Mayo 2026<\/span>.<\/td>\r\n                                <td class=\"price-cell\">S\/. 800.00<\/td>\r\n                            <\/tr>\r\n                            <tr>\r\n                                <td><span class=\"keyword\">Pago en Cuotas<\/span><\/td>\r\n                                <td>Financiado en 2 cuotas mensuales consecutivas de S\/. 500.00 cada una.<\/td>\r\n                                <td class=\"price-cell\">S\/. 1,000.00<\/td>\r\n                            <\/tr>\r\n                            <tr>\r\n                                <td><span class=\"keyword\">Tarifa Corporativa<\/span><\/td>\r\n                                <td>Precio especial por participante para grupos de hasta 3 personas en un solo pago.<\/td>\r\n                                <td class=\"price-cell\">S\/. 800.00 c\/u<\/td>\r\n                            <\/tr>\r\n                        <\/tbody>\r\n                    <\/table>\r\n                <\/div>\r\n            <\/div>\r\n\r\n            <!-- SECCI\u00d3N: MATR\u00cdCULA (ACTUALIZADA CON EL NUEVO FLUJO DE INSCRIPCI\u00d3N) -->\r\n            <div class=\"section-box\">\r\n                <h2 class=\"section-title\">Proceso de Matr\u00edcula e Inscripci\u00f3n<\/h2>\r\n                <ol class=\"styled-list\" style=\"list-style: decimal; padding-left: 20px;\">\r\n                    <li style=\"margin-bottom: 15px; padding-left: 5px;\">\r\n                        <span class=\"keyword\">Realizar el pago correspondiente:<\/span> Efect\u00fae el dep\u00f3sito o transferencia bancaria en cualquiera de las siguientes cuentas oficiales de la <span class=\"keyword\">Fundaci\u00f3n para el Desarrollo Agrario - UNALM<\/span>:\r\n                        <div class=\"bank-info-box\">\r\n                            <div class=\"bank-row\">\r\n                                \ud83c\udfe2 <span class=\"keyword\">Banco BCP (Soles):<\/span> 191-0031059-0-26 <br>\r\n                                <span style=\"font-size: 9.5pt; color: #666; padding-left: 20px;\">CCI: 002-191-000031059026-50<\/span>\r\n                            <\/div>\r\n                            <div class=\"bank-row\">\r\n                                \ud83c\udfe2 <span class=\"keyword\">Banco BBVA:<\/span> 0011-0661-0100058124 <br>\r\n                                <span style=\"font-size: 9.5pt; color: #666; padding-left: 20px;\">CCI: 011-661-000100058124-67<\/span>\r\n                            <\/div>\r\n                            <div style=\"font-size: 9pt; color: #c43c1d; margin-top: 5px; font-weight: 600;\">RUC de la Fundaci\u00f3n: 20101259014<\/div>\r\n                        <\/div>\r\n                        <p style=\"font-size: 10pt; color: #c43c1d; font-weight: 600; margin-top: 8px; margin-bottom: 0;\">\u26a0\ufe0f \u00a1Importante!: Aseg\u00farese de guardar una copia n\u00edtida o captura digital de su voucher de pago antes de continuar.<\/p>\r\n                    <\/li>\r\n                    <li style=\"margin-bottom: 15px; padding-left: 5px;\">\r\n                        <span class=\"keyword\">Completar el Formulario de Inscripci\u00f3n Digital:<\/span> Ingrese al enlace del formulario oficial. <span class=\"keyword\">All\u00ed deber\u00e1 registrar de forma obligatoria todos sus datos personales y adjuntar\/subir la copia digital de su voucher de pago<\/span> para formalizar su plaza.\r\n                        <div style=\"margin-top: 12px;\">\r\n                            <a href=\"https:\/\/forms.gle\/fzmViFYp97BHP4Ho7\" target=\"_blank\" class=\"btn-inscription\" style=\"padding: 10px 20px; font-size: 9.5pt;\">Abrir Formulario de Inscripci\u00f3n<\/a>\r\n                        <\/div>\r\n                    <\/li>\r\n                    <li style=\"margin-bottom: 15px; padding-left: 5px;\">\r\n                        <span class=\"keyword\">Confirmaci\u00f3n Adicional opcional por Correo:<\/span> De requerirlo o para mayor seguridad, puede remitir la copia del dep\u00f3sito y sus datos (Nombre completo, DNI, celular e indicar si desea boleta o factura) a los correos institucionales: <span class=\"keyword\">cursos_fape@lamolina.edu.pe<\/span> y <span class=\"keyword\">ueups_fape@lamolina.edu.pe<\/span>.\r\n                    <\/li>\r\n                    <li style=\"padding-left: 5px;\">\r\n                        La oficina de admisiones validar\u00e1 el voucher adjunto en su formulario y le enviar\u00e1 una respuesta v\u00eda correo confirmando la reserva oficial de su vacante y accesos al aula virtual.\r\n                    <\/li>\r\n                <\/ol>\r\n            <\/div>\r\n\r\n        <\/div>\r\n\r\n        <!-- COLUMNA DERECHA (SIDEBAR DE REQUISITOS Y CONTACTO) -->\r\n        <div class=\"column-sidebar\">\r\n            \r\n            <!-- REQUISITOS DE INGRESO -->\r\n            <div class=\"section-box\" style=\"background-color: #fafbfc; border: 1px solid #e1ebe3; padding: 20px; border-radius: var(--border-radius); margin-bottom: 25px;\">\r\n                <h3 style=\"font-size: 11pt; text-transform: uppercase; letter-spacing: 0.5px; border-bottom: 2px solid var(--color-primary); padding-bottom: 6px; margin-bottom: 12px;\">Requisitos de Ingreso<\/h3>\r\n                <p style=\"font-size: 10pt; margin-bottom: 12px;\">Los interesados deben cumplir con alguno de los siguientes \u00edtems:<\/p>\r\n                <ul class=\"styled-list\" style=\"font-size: 10pt;\">\r\n                    <li style=\"margin-bottom: 8px;\">Estudios universitarios o t\u00e9cnicos concluidos (Constancia de egresado, Bachiller o T\u00edtulo Profesional).<\/li>\r\n                    <li style=\"margin-bottom: 8px;\">Estudiantes universitarios activos: Constancia que acredite cursar el \u00faltimo a\u00f1o de estudios.<\/li>\r\n                    <li>P\u00fablico en general que demuestre experiencia laboral en el rubro alimentario.<\/li>\r\n                <\/ul>\r\n            <\/div>\r\n\r\n            <!-- TARJETA LATERAL DE ATENCI\u00d3N \/ CONVERSI\u00d3N WHATSAPP -->\r\n            <div class=\"sidebar-box\">\r\n                <div class=\"sidebar-box-title\">Contacto Inmediato<\/div>\r\n                <p class=\"sidebar-info-text\" style=\"margin-bottom: 15px;\">\u00bfTiene alguna duda sobre el temario, el proceso de pago o el llenado del formulario? Comun\u00edquese de manera remota con nuestros asesores de la Facultad de Pesquer\u00eda:<\/p>\r\n                \r\n                <div class=\"whatsapp-group\">\r\n                    <a href=\"https:\/\/wa.me\/51947240386\" target=\"_blank\" class=\"btn-whatsapp\">\r\n                        \ud83d\udcac Asistente UEUPS (947240386)\r\n                    <\/a>\r\n                    <a href=\"https:\/\/wa.me\/51946228550\" target=\"_blank\" class=\"btn-whatsapp btn-whatsapp-2\">\r\n                        \ud83d\udcac Contacto Daniel (946228550)\r\n                    <\/a>\r\n                <\/div>\r\n                \r\n                <div class=\"sidebar-info-text\" style=\"border-top: 1px solid #eeeeee; padding-top: 12px; margin-top: 15px;\">\r\n                    \u2709\ufe0f <strong style=\"color:#444;\">Correos de atenci\u00f3n:<\/strong><br>\r\n                    cursos_fape@lamolina.edu.pe<br>\r\n                    ueups_fape@lamolina.edu.pe\r\n                <\/div>\r\n                <div class=\"sidebar-info-text\" style=\"font-size: 8.5pt;\">\r\n                    Unidad de Extensi\u00f3n Universitaria y Proyecci\u00f3n Social - UEUPS. Oficina N\u00b0 9. Av. La Molina s\/n (Puerta Peatonal 1 de la UNALM).\r\n                <\/div>\r\n            <\/div>\r\n\r\n        <\/div>\r\n\r\n    <\/div>\r\n\r\n    <!-- ================================================================= -->\r\n    <!-- 4. CALL TO ACTION FOOTER (CTA FINAL)                              -->\r\n    <!-- ================================================================= -->\r\n    <section class=\"cta-footer\">\r\n        <h2>Asegure su Vacante en la Especializaci\u00f3n HACCP Avanzado<\/h2>\r\n        <p>Recuerde que para completar su inscripci\u00f3n de manera exitosa debe realizar el pago correspondiente y registrar sus datos personales junto con la copia de su voucher en la plataforma web del formulario oficial.<\/p>\r\n        <div>\r\n            <a href=\"https:\/\/forms.gle\/fzmViFYp97BHP4Ho7\" target=\"_blank\" class=\"btn-inscription\" style=\"box-shadow: 0 4px 12px rgba(0,0,0,0.25);\">Llenar Formulario de Inscripci\u00f3n<\/a>\r\n        <\/div>\r\n    <\/section>\r\n\r\n    <!-- ================================================================= -->\r\n    <!-- 5. SCRIPT NATIVO PARA EL ACORDE\u00d3N INTERACTIVO                     -->\r\n    <!-- ================================================================= -->\r\n    <script>\r\n        document.addEventListener('DOMContentLoaded', function() {\r\n            var accordionHeaders = document.querySelectorAll('.landing-epa-wrapper .accordion-header');\r\n            \r\n            accordionHeaders.forEach(function(header) {\r\n                header.addEventListener('click', function() {\r\n                    var item = this.parentElement;\r\n                    \r\n                    var currentActive = document.querySelector('.landing-epa-wrapper .accordion-item.active');\r\n                    if (currentActive && currentActive !== item) {\r\n                        currentActive.classList.remove('active');\r\n                    }\r\n                    \r\n                    item.classList.toggle('active');\r\n                });\r\n            });\r\n        });\r\n    <\/script>\r\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Especializaci\u00f3n virtual en HACCP Avanzado e Inocuidad Alimentaria dictada por la UNALM. Certificaci\u00f3n de 288 horas en gesti\u00f3n de calidad, auditor\u00eda y normativas sanitarias nacionales e internacionales.  <\/p>\n","protected":false},"author":1,"featured_media":1114,"comment_status":"closed","ping_status":"open","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"full-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[114],"tags":[120,9,133,102,119,97,38,19,11,136],"class_list":["post-1070","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-especializacion","tag-brcgs-food-safety","tag-calidad-alimentaria","tag-defensa-alimentaria","tag-fraude-alimentario","tag-fssc-22000","tag-gestion-de-riesgos","tag-inocuidad-alimentaria","tag-seguridad-alimentaria","tag-sistema-haccp","tag-vida-util-de-alimentos"],"_links":{"self":[{"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/posts\/1070","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1070"}],"version-history":[{"count":4,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/posts\/1070\/revisions"}],"predecessor-version":[{"id":1075,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/posts\/1070\/revisions\/1075"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/media\/1114"}],"wp:attachment":[{"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1070"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1070"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1070"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}