Especializaci\u00f3n EPA en Sistemas de Gesti\u00f3n de Calidad y Seguridad Alimentaria - UNALM<\/title>\n <style>\n :root {\n --epa-primary: #006039; \/* Verde UNALM *\/\n --epa-secondary: #E3B020; \/* Dorado *\/\n --epa-accent: #008751;\n --epa-dark: #2D3748;\n --epa-text: #4A5568;\n --epa-light: #F7FAFC;\n --epa-border: #E2E8F0;\n --epa-white: #FFFFFF;\n --epa-shadow: 0 4px 6px rgba(0, 0, 0, 0.1);\n --epa-radius: 8px;\n }\n\n * {\n margin: 0;\n padding: 0;\n box-sizing: border-box;\n font-family: 'Segoe UI', Roboto, Helvetica, Arial, sans-serif;\n }\n\n body {\n background-color: var(--epa-light);\n color: var(--epa-text);\n line-height: 1.6;\n }\n\n .landing-epa-wrapper {\n width: 100%;\n max-width: 1200px;\n margin: 0 auto;\n padding: 20px;\n }\n\n \/* --- HERO SECTION --- *\/\n .epa-hero {\n background: linear-gradient(135deg, var(--epa-primary) 0%, var(--epa-dark) 100%);\n color: var(--epa-white);\n padding: 3rem 2rem;\n border-radius: var(--epa-radius);\n margin-bottom: 2rem;\n 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padding: 1.5rem;\n border-radius: var(--epa-radius);\n box-shadow: var(--epa-shadow);\n margin-bottom: 1.5rem;\n }\n\n .epa-widget h3 {\n color: var(--epa-dark);\n font-size: 1.2rem;\n margin-bottom: 1rem;\n border-left: 4px solid var(--epa-secondary);\n padding-left: 10px;\n }\n\n .epa-price-box {\n background: var(--epa-light);\n padding: 1rem;\n border-radius: var(--epa-radius);\n text-align: center;\n margin-bottom: 1rem;\n border: 1px dashed var(--epa-primary);\n }\n \n .epa-price-box .price {\n font-size: 1.8rem;\n font-weight: bold;\n color: var(--epa-primary);\n }\n\n .epa-btn {\n display: block;\n width: 100%;\n text-align: center;\n background: var(--epa-primary);\n color: var(--epa-white);\n padding: 12px;\n border-radius: var(--epa-radius);\n text-decoration: none;\n font-weight: bold;\n transition: background 0.3s;\n margin-bottom: 10px;\n }\n\n .epa-btn:hover {\n background: var(--epa-accent);\n }\n \n .epa-btn-outline {\n background: transparent;\n color: var(--epa-primary);\n border: 2px solid var(--epa-primary);\n }\n \n .epa-btn-outline:hover {\n background: var(--epa-light);\n }\n\n .epa-contact-item {\n margin-bottom: 0.8rem;\n font-size: 0.95rem;\n }\n \n .epa-contact-item strong {\n color: var(--epa-primary);\n }\n\n \/* --- TEACHERS --- *\/\n .epa-teacher-card {\n margin-bottom: 1.5rem;\n padding-bottom: 1.5rem;\n border-bottom: 1px solid var(--epa-border);\n }\n .epa-teacher-card:last-child {\n border-bottom: none;\n margin-bottom: 0;\n padding-bottom: 0;\n }\n .epa-teacher-card h4 {\n color: var(--epa-primary);\n margin-bottom: 0.5rem;\n }\n .epa-teacher-card p {\n font-size: 0.95rem;\n }\n\n \/* --- RESPONSIVE --- *\/\n @media (max-width: 992px) {\n .landing-epa-wrapper {\n width: 95%;\n }\n .epa-main-layout {\n grid-template-columns: 1fr;\n }\n .epa-hero h1 {\n font-size: 1.8rem;\n }\n }\n <\/style>\n<\/head>\n<body>\n\n<div class=\"landing-epa-wrapper\">\n \n <header class=\"epa-hero\">\n <div class=\"epa-institution\">Universidad Nacional Agraria La Molina - Facultad de Pesquer\u00eda \/ UEUPS<\/div>\n <h1>ESPECIALIZACION PROFESIONAL AVANZADA (EPA) EN SISTEMAS DE GESTI\u00d3N DE CALIDAD Y SEGURIDAD ALIMENTARIA<\/h1>\n <p class=\"epa-subtitle\">\n Basado en los Sistemas HACCP Avanzado, GlobalG.A.P. V.6 (2026), ISO 9001:2026, ISO 22000, FSSC 22000 V.7, BRCGS Food Safety V.9, BRCGS Packaging Materials V.7, Norma IFS, C\u00f3digo SQF, ISO 17020, ISO 2859, FSMA (HARPC), ISO 31000, ISO 31010 y Formaci\u00f3n como Auditor L\u00edder ISO 19011:2026.\n <\/p>\n \n <div class=\"epa-highlights\">\n <div class=\"epa-highlight-item\">\n <svg viewBox=\"0 0 24 24\"><path d=\"M19 4h-1V2h-2v2H8V2H6v2H5c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2V6c0-1.1-.9-2-2-2zm0 16H5V10h14v10zm0-12H5V6h14v2z\" \/><\/svg>\n 21 Nov 2026 - 3 Abr 2027 (432 Horas)\n <\/div>\n <div class=\"epa-highlight-item\">\n <svg viewBox=\"0 0 24 24\"><path d=\"M11.99 2C6.47 2 2 6.48 2 12s4.47 10 9.99 10C17.52 22 22 17.52 22 12S17.52 2 11.99 2zM12 20c-4.42 0-8-3.58-8-8s3.58-8 8-8 8 3.58 8 8-3.58 8-8 8zm.5-13H11v6l5.25 3.15.75-1.23-4.5-2.67V7z\" \/><\/svg>\n S\u00e1b 17:00-22:00 | Dom 08:00-13:00\n <\/div>\n <div class=\"epa-highlight-item\">\n <svg viewBox=\"0 0 24 24\"><path d=\"M21 3H3c-1.1 0-2 .9-2 2v12c0 1.1.9 2 2 2h5v2h8v-2h5c1.1 0 2-.9 2-2V5c0-1.1-.9-2-2-2zm0 14H3V5h18v12z\" \/><\/svg>\n Virtual en vivo por Zoom\n <\/div>\n <\/div>\n <\/header>\n\n <div class=\"epa-main-layout\">\n \n <main>\n <section class=\"epa-section\">\n <h2>Dirigido a<\/h2>\n <p>Profesionales de la industria de alimentos, agroindustriales, pesqueros, exportadoras de productos alimenticios, bachilleres, t\u00e9cnicos, personal responsable de la calidad e inocuidad y cualquier persona interesada en la especializaci\u00f3n.<\/p>\n <\/section>\n\n <section class=\"epa-section\">\n <h2>Beneficios del Programa<\/h2>\n <ul class=\"epa-list\">\n <li><strong>Clases online en vivo:<\/strong> Mediante plataforma Zoom, full pr\u00e1cticas con talleres y casos reales.<\/li>\n <li><strong>Aula virtual 24 horas:<\/strong> Descarga de materiales, ex\u00e1menes, foros y repasos.<\/li>\n <li><strong>5 Libros Digitales Exclusivos:<\/strong> Sistema HACCP, Defensa y Fraude Alimentario, Cultura de Calidad, Manual de Normas Sanitarias y Programas Pre-Requisitos.<\/li>\n <li><strong>Banco de Informaci\u00f3n Editable:<\/strong> M\u00e1s de 100 Planes HACCP, Manuales BPM, POES, BRCGS, Defensa Alimentaria en Word.<\/li>\n <li><strong>Constancia:<\/strong> De participaci\u00f3n durante la ejecuci\u00f3n de la especializaci\u00f3n (si es requerido).<\/li>\n <\/ul>\n <\/section>\n\n <section class=\"epa-section\">\n <h2>Certificaci\u00f3n (Doble Reconocimiento)<\/h2>\n <p>Al aprobar la totalidad de cursos y sustentar el trabajo integral grupal (Nota m\u00ednima 14), se otorgar\u00e1:<\/p>\n <br>\n <ul class=\"epa-list\">\n <li><strong>Certificado de ESPECIALIZACI\u00d3N PROFESIONAL AVANZADA (EPA)<\/strong> en Sistemas de Gesti\u00f3n de Calidad y Seguridad Alimentaria (432 horas).<\/li>\n <li><strong>Certificado de aprobaci\u00f3n del M\u00f3dulo<\/strong> \"Formaci\u00f3n de Auditor L\u00edder en Sistemas Integrados de Gesti\u00f3n\" (30 horas).<\/li>\n <\/ul>\n <\/section>\n\n <section class=\"epa-section\">\n <h2>Plan de Estudios (23 M\u00f3dulos)<\/h2>\n <div class=\"epa-accordion\">\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">I. Legislaci\u00f3n Sanitaria Nacional e Internacional<\/div>\n <div class=\"epa-accordion-content\">\n Marco Normativo Per\u00fa, Alcance Digesa\/Senasa\/Sanipes. Normativa Internacional de Inocuidad: BRCGS, HACCP, CODEX, IFS, SQF.\n <\/div>\n <\/div>\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">II. ETAS, BPM, BPA y PHS<\/div>\n <div class=\"epa-accordion-content\">\n Enfermedades transmitidas por alimentos, Normativas BPM y PHS, Programa de Higiene y Saneamiento, Procedimientos documentados.\n <\/div>\n <\/div>\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">III. Sistema HACCP y Validaci\u00f3n<\/div>\n <div class=\"epa-accordion-content\">\n Pre-requisitos, POES, 7 Principios, 12 pasos de implementaci\u00f3n, Validaci\u00f3n y Verificaci\u00f3n, Auditor\u00eda del Sistema HACCP.\n <\/div>\n <\/div>\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">IV. Protocolo Global G.A.P V.6 y GRASP<\/div>\n <div class=\"epa-accordion-content\">\n Reglamento general, M\u00f3dulos AF (Todo tipo de finca), CB (Cultivo) y FV (Frutas y Hortalizas), Trazabilidad, Bienestar del trabajador.\n <\/div>\n <\/div>\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">V. Ley FSMA EEUU (HARPC)<\/div>\n <div class=\"epa-accordion-content\">\n Controles preventivos, An\u00e1lisis de peligros, Plan de Inocuidad, Controles de al\u00e9rgenos, cadena de suministro, Recall.\n <\/div>\n <\/div>\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">VI. Gesti\u00f3n por Procesos<\/div>\n <div class=\"epa-accordion-content\">\n Tipos de procesos, Mapa de procesos, Implementaci\u00f3n, Medici\u00f3n, Fichas de procesos.\n <\/div>\n <\/div>\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">VII. Norma ISO 9001:2026<\/div>\n <div class=\"epa-accordion-content\">\n Estructura Anexo SL, Contexto, Liderazgo, Planificaci\u00f3n, Apoyo, Operaci\u00f3n, Evaluaci\u00f3n y Mejora. Casos reales.\n <\/div>\n <\/div>\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">VIII. FSSC 22000 V.7 e ISO 22000<\/div>\n <div class=\"epa-accordion-content\">\n Estructura ISO 22000, ISO\/TS 22002-1, Requisitos adicionales FSSC 22000, Defensa y fraude, Monitoreo ambiental.\n <\/div>\n <\/div>\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">IX. BRCGS Food Safety V.9<\/div>\n <div class=\"epa-accordion-content\">\n Requisitos de la norma, Plan HACCP, Zonas de alto riesgo, Auditor\u00eda interna BRCGS.\n <\/div>\n <\/div>\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">X. Defensa y Fraude Alimentario<\/div>\n <div class=\"epa-accordion-content\">\n Evaluaci\u00f3n de vulnerabilidad, amenazas y riesgos seg\u00fan Normas GFSI y FDA. Planes de mitigaci\u00f3n.\n <\/div>\n <\/div>\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">XI. ISO\/IEC 17020:2026<\/div>\n <div class=\"epa-accordion-content\">Requisitos para organismos que realizan inspecci\u00f3n.<\/div>\n <\/div>\n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">XII. Inspecci\u00f3n y Muestreo ISO 2859-2<\/div>\n <div class=\"epa-accordion-content\">Planes de muestreo, NTP 700.002, Inspecci\u00f3n por atributos.<\/div>\n <\/div>\n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">XIII. Auditor L\u00edder ISO 19011:2026<\/div>\n <div class=\"epa-accordion-content\">Proceso de auditor\u00eda, Ejecuci\u00f3n, No Conformidades y Acciones Correctivas (30 hrs).<\/div>\n <\/div>\n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">XIV. Gesti\u00f3n del Riesgo ISO 31000 e ISO 31010<\/div>\n <div class=\"epa-accordion-content\">Evaluaci\u00f3n del riesgo y t\u00e9cnicas de evaluaci\u00f3n.<\/div>\n <\/div>\n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">XV a XXIII: Herramientas, Vida \u00datil, Packaging, Recall y Trabajo Final<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li>XV. Herramientas de la Calidad para la mejora continua.<\/li>\n <li>XVI. Estudios de Vida \u00datil (M\u00e9todos acelerados y tiempo real).<\/li>\n <li>XVII. BRCGS Packaging Materials V.7 (Plan HARA).<\/li>\n <li>XVIII. Norma IFS y C\u00f3digo SQF.<\/li>\n <li>XIX. Trazabilidad y Recall.<\/li>\n <li>XX. Gesti\u00f3n de Crisis y Al\u00e9rgenos.<\/li>\n <li>XXI - XXIII. Seminario, Exposici\u00f3n y Presentaci\u00f3n del Trabajo Final.<\/li>\n <\/ul>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n\n <section class=\"epa-section\">\n <h2>Plana Docente<\/h2>\n <div class=\"epa-teacher-card\">\n <h4>Dr. Mg. Sc. Ing. Daniel Rojas Hurtado<\/h4>\n <p>Doctor en Ciencias de la Educaci\u00f3n, Mag\u00edster en Tecnolog\u00eda de Alimentos. PCQI e Instructor L\u00edder (FSPCA). M\u00e1s de 30 a\u00f1os de experiencia gerencial. Representante peruano CODEX ALIMENTARIUS. Auditor l\u00edder y docente UNALM.<\/p>\n <\/div>\n <div class=\"epa-teacher-card\">\n <h4>Ing. Sandra Puga Gutierrez<\/h4>\n <p>Ingeniera Pesquera especializada en Sistemas HACCP. M\u00e1s de 10 a\u00f1os en el sector alimentario (MINSA, DIGESA). Experta en auditor\u00edas sanitarias e inocuidad.<\/p>\n <\/div>\n <div class=\"epa-teacher-card\">\n <h4>Mg. Ing. Milton Ramirez Pumaricra<\/h4>\n <p>Ingeniero Agroindustrial, Mag\u00edster en Gerencia de Empresas. M\u00e1s de 20 a\u00f1os realizando inspecciones y auditor\u00edas externas. Especialista en ISO 22000.<\/p>\n <\/div>\n <div class=\"epa-teacher-card\">\n <h4>Ing. Carlos Rojas Cienfuegos<\/h4>\n <p>Ingeniero Agroindustrial. Gerente de Operaciones TQI EIRL. Consultor Trinorma, ISO 26000, 31000, 50001 y Ley 29783. Docente e inspector.<\/p>\n <\/div>\n <div class=\"epa-teacher-card\">\n <h4>Ing. C\u00e9sar Montoya Campa\u00f1a<\/h4>\n <p>Ingeniero Industrial, MBA. Auditor L\u00edder Internacional Trinorma (IRCA). Ex-asesor MIDIS, consultor Bureau Veritas y Jefe de Calidad PROMELSA.<\/p>\n <\/div>\n <div class=\"epa-teacher-card\">\n <h4>Ing. Yaquelin Yuliana Aurora Vigo<\/h4>\n <p>Auditor L\u00edder ISO 9001:2015. L\u00edder en certificaciones BRCGS, FSMA, GLOBAL GAP, SMETA, Org\u00e1nicos. Jefe de Aseguramiento de Calidad.<\/p>\n <\/div>\n <\/section>\n\n <section class=\"epa-section\">\n <h2>Requisitos de Ingreso<\/h2>\n <ul class=\"epa-list\">\n <li><strong>Profesionales y T\u00e9cnicos:<\/strong> Constancia de egresado, bachiller o t\u00edtulo.<\/li>\n <li><strong>Estudiantes:<\/strong> Constancia de cursar el \u00faltimo a\u00f1o.<\/li>\n <li><strong>P\u00fablico General:<\/strong> Experiencia demostrable en el sector.<\/li>\n <\/ul>\n <\/section>\n <\/main>\n\n \n <aside>\n <div class=\"epa-widget\">\n <h3>Inversi\u00f3n y Costos<\/h3>\n <div class=\"epa-price-box\">\n <div style=\"font-size:0.9rem; color:var(--epa-text)\">Pronto Pago (Hasta 07 Nov 2026)<\/div>\n <div class=\"price\">S\/. 1,500.00<\/div>\n <div style=\"font-size:0.85rem; color:var(--epa-primary)\">Pago \u00danico<\/div>\n <\/div>\n <ul class=\"epa-list\" style=\"font-size:0.9rem; margin-bottom: 1rem;\">\n <li><strong>Contado regular:<\/strong> S\/. 1,700.00<\/li>\n <li><strong>Corporativo (3+):<\/strong> S\/. 1,500.00 c\/u<\/li>\n <li><strong>Pago en cuotas:<\/strong> 3 cuotas de S\/. 600 (Total: S\/ 1,800.00)<\/li>\n <\/ul>\n <a href=\"https:\/\/forms.gle\/AbYh4BFgtw9ZWbbK7\" class=\"epa-btn\">\ud83d\udcdd Ficha de Inscripci\u00f3n<\/a>\n <a href=\"https:\/\/www.unalm.edu.pe\/wp-content\/uploads\/2026\/11\/PROG-2026-68408F_b.pdf\" class=\"epa-btn epa-btn-outline\">\ud83d\udce5 Brochure PDF<\/a>\n <\/div>\n\n <div class=\"epa-widget\">\n <h3>Cuentas Bancarias<\/h3>\n <p style=\"font-size: 0.9rem; margin-bottom:10px;\"><strong>FUNDACI\u00d3N PARA EL DESARROLLO AGRARIO \u2013 UNALM<\/strong><\/p>\n <div class=\"epa-contact-item\">\n <strong>BCP Soles:<\/strong> 191-0031059-0-26<br>\n <strong>CCI:<\/strong> 002-191-000031059026-50\n <\/div>\n <div class=\"epa-contact-item\">\n <strong>BBVA Soles:<\/strong> 0011-0661-0100058124<br>\n <strong>CCI:<\/strong> 011-661-000100058124-67\n <\/div>\n <p style=\"font-size:0.8rem; color:red; margin-top:10px;\">* Las transferencias interbancarias deben ser de forma INMEDIATA.<\/p>\n <\/div>\n\n <div class=\"epa-widget\">\n <h3>Contacto y Asesor\u00eda<\/h3>\n <div class=\"epa-contact-item\">\n <strong>WhatsApp 1:<\/strong> +51 947 240 386 (Asistente AEUPS)\n <\/div>\n <div class=\"epa-contact-item\">\n <strong>WhatsApp 2:<\/strong> +51 946 228 550 (Daniel Rojas)\n <\/div>\n <div class=\"epa-contact-item\">\n <strong>Correos:<\/strong><br>\n cursos_fape@lamolina.edu.pe<br>\n ueups_fape@lamolina.edu.pe\n <\/div>\n <div class=\"epa-contact-item\">\n <strong>Oficina:<\/strong><br>\n Av. La Molina s\/n (Puerta 1 UNALM)<br>\n Facultad de Pesquer\u00eda - Oficina N\u00b0 9<br>\n <em>(Atenci\u00f3n remota actualmente)<\/em>\n <\/div>\n <\/div>\n <\/aside>\n <\/div>\n<\/div>\n\n<script>\n \/\/ L\u00f3gica JavaScript para el Acorde\u00f3n\n document.addEventListener(\"DOMContentLoaded\", function() {\n const accordionHeaders = document.querySelectorAll('.epa-accordion-header');\n \n accordionHeaders.forEach(header => {\n header.addEventListener('click', function() {\n const item = this.parentElement;\n const isActive = item.classList.contains('active');\n \n \/\/ Opcional: Cerrar los dem\u00e1s si quieres que solo haya uno abierto a la vez\n document.querySelectorAll('.epa-accordion-item').forEach(el => {\n el.classList.remove('active');\n });\n \n if (!isActive) {\n item.classList.add('active');\n }\n });\n });\n });\n<\/script>\n\n\n<\/body><\/html>\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 Profesional en integraci\u00f3n de sistemas de gesti\u00f3n de calidad e inocuidad alimentaria. Formaci\u00f3n como auditor l\u00edder ISO 19011, normas GFSI, ISO 9001 y FSSC 22000 con 312 horas certificables.<\/p>\n","protected":false},"author":1,"featured_media":1658,"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":[198,120,119,17,38,139,188,142,129,136],"class_list":["post-1651","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-especializacion","tag-auditor-lider","tag-brcgs-food-safety","tag-fssc-22000","tag-gestion-de-calidad","tag-inocuidad-alimentaria","tag-iso-19011","tag-iso-22000","tag-iso-9001","tag-normas-gfsi","tag-vida-util-de-alimentos"],"_links":{"self":[{"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/posts\/1651","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=1651"}],"version-history":[{"count":5,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/posts\/1651\/revisions"}],"predecessor-version":[{"id":1657,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/posts\/1651\/revisions\/1657"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/media\/1658"}],"wp:attachment":[{"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1651"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1651"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1651"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}

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\n\t\t\t\t\t\n \n \n Especializaci\u00f3n EPA en Sistemas de Gesti\u00f3n de Calidad y Seguridad Alimentaria - UNALM<\/title>\n <style>\n :root {\n --epa-primary: #006039; \/* Verde UNALM *\/\n --epa-secondary: #E3B020; \/* Dorado *\/\n --epa-accent: #008751;\n --epa-dark: #2D3748;\n --epa-text: #4A5568;\n --epa-light: #F7FAFC;\n --epa-border: #E2E8F0;\n --epa-white: #FFFFFF;\n --epa-shadow: 0 4px 6px rgba(0, 0, 0, 0.1);\n --epa-radius: 8px;\n }\n\n * {\n margin: 0;\n padding: 0;\n box-sizing: border-box;\n font-family: 'Segoe UI', Roboto, Helvetica, Arial, sans-serif;\n }\n\n body {\n background-color: var(--epa-light);\n color: var(--epa-text);\n line-height: 1.6;\n }\n\n .landing-epa-wrapper {\n width: 100%;\n max-width: 1200px;\n margin: 0 auto;\n padding: 20px;\n }\n\n \/* --- HERO SECTION --- *\/\n .epa-hero {\n background: linear-gradient(135deg, var(--epa-primary) 0%, var(--epa-dark) 100%);\n color: var(--epa-white);\n padding: 3rem 2rem;\n border-radius: var(--epa-radius);\n margin-bottom: 2rem;\n text-align: center;\n box-shadow: var(--epa-shadow);\n }\n\n .epa-institution {\n font-size: 1rem;\n font-weight: 600;\n text-transform: uppercase;\n letter-spacing: 1px;\n color: var(--epa-secondary);\n margin-bottom: 1rem;\n }\n\n .epa-hero h1 {\n font-size: 2.2rem;\n line-height: 1.3;\n margin-bottom: 1rem;\n }\n\n .epa-hero p.epa-subtitle {\n font-size: 1.1rem;\n opacity: 0.9;\n max-width: 900px;\n margin: 0 auto 2rem auto;\n }\n\n \/* --- HIGHLIGHTS --- *\/\n .epa-highlights {\n display: flex;\n flex-wrap: wrap;\n justify-content: center;\n gap: 1.5rem;\n background-color: rgba(255, 255, 255, 0.1);\n padding: 1.5rem;\n border-radius: var(--epa-radius);\n }\n\n .epa-highlight-item {\n display: flex;\n align-items: center;\n gap: 10px;\n font-size: 1rem;\n font-weight: 500;\n }\n\n .epa-highlight-item svg {\n width: 24px;\n height: 24px;\n fill: var(--epa-secondary);\n }\n\n \/* --- MAIN LAYOUT --- *\/\n .epa-main-layout {\n display: grid;\n grid-template-columns: 2fr 1fr;\n gap: 2rem;\n }\n\n .epa-section {\n background: var(--epa-white);\n padding: 2rem;\n border-radius: var(--epa-radius);\n box-shadow: var(--epa-shadow);\n margin-bottom: 2rem;\n }\n\n .epa-section h2 {\n color: var(--epa-primary);\n font-size: 1.5rem;\n margin-bottom: 1.5rem;\n padding-bottom: 0.5rem;\n border-bottom: 2px solid var(--epa-secondary);\n }\n\n .epa-list {\n list-style: none;\n }\n\n .epa-list li {\n position: relative;\n padding-left: 1.5rem;\n margin-bottom: 0.8rem;\n }\n\n .epa-list li::before {\n content: \"\u2713\";\n color: var(--epa-secondary);\n font-weight: bold;\n position: absolute;\n left: 0;\n top: 0;\n }\n\n \/* --- ACCORDION --- *\/\n .epa-accordion {\n display: flex;\n flex-direction: column;\n gap: 10px;\n }\n\n .epa-accordion-item {\n border: 1px solid var(--epa-border);\n border-radius: var(--epa-radius);\n overflow: hidden;\n }\n\n .epa-accordion-header {\n background-color: var(--epa-light);\n padding: 1rem;\n cursor: pointer;\n display: flex;\n justify-content: space-between;\n align-items: center;\n font-weight: 600;\n color: var(--epa-dark);\n transition: background 0.3s ease;\n }\n\n .epa-accordion-header:hover {\n background-color: #E2E8F0;\n }\n\n .epa-accordion-header::after {\n content: \"+\";\n font-size: 1.5rem;\n color: var(--epa-primary);\n transition: transform 0.3s;\n }\n\n .epa-accordion-item.active .epa-accordion-header {\n background-color: var(--epa-primary);\n color: var(--epa-white);\n }\n\n .epa-accordion-item.active .epa-accordion-header::after {\n content: \"\u2212\";\n color: var(--epa-white);\n }\n\n .epa-accordion-content {\n display: none;\n padding: 1rem;\n background: var(--epa-white);\n border-top: 1px solid var(--epa-border);\n font-size: 0.95rem;\n }\n\n .epa-accordion-item.active .epa-accordion-content {\n display: block;\n }\n\n .epa-accordion-content ul {\n margin-left: 1.5rem;\n margin-top: 0.5rem;\n }\n\n \/* --- SIDEBAR WIDGETS --- *\/\n .epa-widget {\n background: var(--epa-white);\n padding: 1.5rem;\n border-radius: var(--epa-radius);\n box-shadow: var(--epa-shadow);\n margin-bottom: 1.5rem;\n }\n\n .epa-widget h3 {\n color: var(--epa-dark);\n font-size: 1.2rem;\n margin-bottom: 1rem;\n border-left: 4px solid var(--epa-secondary);\n padding-left: 10px;\n }\n\n .epa-price-box {\n background: var(--epa-light);\n padding: 1rem;\n border-radius: var(--epa-radius);\n text-align: center;\n margin-bottom: 1rem;\n border: 1px dashed var(--epa-primary);\n }\n \n .epa-price-box .price {\n font-size: 1.8rem;\n font-weight: bold;\n color: var(--epa-primary);\n }\n\n .epa-btn {\n display: block;\n width: 100%;\n text-align: center;\n background: var(--epa-primary);\n color: var(--epa-white);\n padding: 12px;\n border-radius: var(--epa-radius);\n text-decoration: none;\n font-weight: bold;\n transition: background 0.3s;\n margin-bottom: 10px;\n }\n\n .epa-btn:hover {\n background: var(--epa-accent);\n }\n \n .epa-btn-outline {\n background: transparent;\n color: var(--epa-primary);\n border: 2px solid var(--epa-primary);\n }\n \n .epa-btn-outline:hover {\n background: var(--epa-light);\n }\n\n .epa-contact-item {\n margin-bottom: 0.8rem;\n font-size: 0.95rem;\n }\n \n .epa-contact-item strong {\n color: var(--epa-primary);\n }\n\n \/* --- TEACHERS --- *\/\n .epa-teacher-card {\n margin-bottom: 1.5rem;\n padding-bottom: 1.5rem;\n border-bottom: 1px solid var(--epa-border);\n }\n .epa-teacher-card:last-child {\n border-bottom: none;\n margin-bottom: 0;\n padding-bottom: 0;\n }\n .epa-teacher-card h4 {\n color: var(--epa-primary);\n margin-bottom: 0.5rem;\n }\n .epa-teacher-card p {\n font-size: 0.95rem;\n }\n\n \/* --- RESPONSIVE --- *\/\n @media (max-width: 992px) {\n .landing-epa-wrapper {\n width: 95%;\n }\n .epa-main-layout {\n grid-template-columns: 1fr;\n }\n .epa-hero h1 {\n font-size: 1.8rem;\n }\n }\n <\/style>\n<\/head>\n<body>\n\n<div class=\"landing-epa-wrapper\">\n \n <header class=\"epa-hero\">\n <div class=\"epa-institution\">Universidad Nacional Agraria La Molina - Facultad de Pesquer\u00eda \/ UEUPS<\/div>\n <h1>ESPECIALIZACION PROFESIONAL AVANZADA (EPA) EN SISTEMAS DE GESTI\u00d3N DE CALIDAD Y SEGURIDAD ALIMENTARIA<\/h1>\n <p class=\"epa-subtitle\">\n Basado en los Sistemas HACCP Avanzado, GlobalG.A.P. V.6 (2026), ISO 9001:2026, ISO 22000, FSSC 22000 V.7, BRCGS Food Safety V.9, BRCGS Packaging Materials V.7, Norma IFS, C\u00f3digo SQF, ISO 17020, ISO 2859, FSMA (HARPC), ISO 31000, ISO 31010 y Formaci\u00f3n como Auditor L\u00edder ISO 19011:2026.\n <\/p>\n \n <div class=\"epa-highlights\">\n <div class=\"epa-highlight-item\">\n <svg viewBox=\"0 0 24 24\"><path d=\"M19 4h-1V2h-2v2H8V2H6v2H5c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2V6c0-1.1-.9-2-2-2zm0 16H5V10h14v10zm0-12H5V6h14v2z\" \/><\/svg>\n 21 Nov 2026 - 3 Abr 2027 (432 Horas)\n <\/div>\n <div class=\"epa-highlight-item\">\n <svg viewBox=\"0 0 24 24\"><path d=\"M11.99 2C6.47 2 2 6.48 2 12s4.47 10 9.99 10C17.52 22 22 17.52 22 12S17.52 2 11.99 2zM12 20c-4.42 0-8-3.58-8-8s3.58-8 8-8 8 3.58 8 8-3.58 8-8 8zm.5-13H11v6l5.25 3.15.75-1.23-4.5-2.67V7z\" \/><\/svg>\n S\u00e1b 17:00-22:00 | Dom 08:00-13:00\n <\/div>\n <div class=\"epa-highlight-item\">\n <svg viewBox=\"0 0 24 24\"><path d=\"M21 3H3c-1.1 0-2 .9-2 2v12c0 1.1.9 2 2 2h5v2h8v-2h5c1.1 0 2-.9 2-2V5c0-1.1-.9-2-2-2zm0 14H3V5h18v12z\" \/><\/svg>\n Virtual en vivo por Zoom\n <\/div>\n <\/div>\n <\/header>\n\n <div class=\"epa-main-layout\">\n \n <main>\n <section class=\"epa-section\">\n <h2>Dirigido a<\/h2>\n <p>Profesionales de la industria de alimentos, agroindustriales, pesqueros, exportadoras de productos alimenticios, bachilleres, t\u00e9cnicos, personal responsable de la calidad e inocuidad y cualquier persona interesada en la especializaci\u00f3n.<\/p>\n <\/section>\n\n <section class=\"epa-section\">\n <h2>Beneficios del Programa<\/h2>\n <ul class=\"epa-list\">\n <li><strong>Clases online en vivo:<\/strong> Mediante plataforma Zoom, full pr\u00e1cticas con talleres y casos reales.<\/li>\n <li><strong>Aula virtual 24 horas:<\/strong> Descarga de materiales, ex\u00e1menes, foros y repasos.<\/li>\n <li><strong>5 Libros Digitales Exclusivos:<\/strong> Sistema HACCP, Defensa y Fraude Alimentario, Cultura de Calidad, Manual de Normas Sanitarias y Programas Pre-Requisitos.<\/li>\n <li><strong>Banco de Informaci\u00f3n Editable:<\/strong> M\u00e1s de 100 Planes HACCP, Manuales BPM, POES, BRCGS, Defensa Alimentaria en Word.<\/li>\n <li><strong>Constancia:<\/strong> De participaci\u00f3n durante la ejecuci\u00f3n de la especializaci\u00f3n (si es requerido).<\/li>\n <\/ul>\n <\/section>\n\n <section class=\"epa-section\">\n <h2>Certificaci\u00f3n (Doble Reconocimiento)<\/h2>\n <p>Al aprobar la totalidad de cursos y sustentar el trabajo integral grupal (Nota m\u00ednima 14), se otorgar\u00e1:<\/p>\n <br>\n <ul class=\"epa-list\">\n <li><strong>Certificado de ESPECIALIZACI\u00d3N PROFESIONAL AVANZADA (EPA)<\/strong> en Sistemas de Gesti\u00f3n de Calidad y Seguridad Alimentaria (432 horas).<\/li>\n <li><strong>Certificado de aprobaci\u00f3n del M\u00f3dulo<\/strong> \"Formaci\u00f3n de Auditor L\u00edder en Sistemas Integrados de Gesti\u00f3n\" (30 horas).<\/li>\n <\/ul>\n <\/section>\n\n <section class=\"epa-section\">\n <h2>Plan de Estudios (23 M\u00f3dulos)<\/h2>\n <div class=\"epa-accordion\">\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">I. Legislaci\u00f3n Sanitaria Nacional e Internacional<\/div>\n <div class=\"epa-accordion-content\">\n Marco Normativo Per\u00fa, Alcance Digesa\/Senasa\/Sanipes. Normativa Internacional de Inocuidad: BRCGS, HACCP, CODEX, IFS, SQF.\n <\/div>\n <\/div>\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">II. ETAS, BPM, BPA y PHS<\/div>\n <div class=\"epa-accordion-content\">\n Enfermedades transmitidas por alimentos, Normativas BPM y PHS, Programa de Higiene y Saneamiento, Procedimientos documentados.\n <\/div>\n <\/div>\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">III. Sistema HACCP y Validaci\u00f3n<\/div>\n <div class=\"epa-accordion-content\">\n Pre-requisitos, POES, 7 Principios, 12 pasos de implementaci\u00f3n, Validaci\u00f3n y Verificaci\u00f3n, Auditor\u00eda del Sistema HACCP.\n <\/div>\n <\/div>\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">IV. Protocolo Global G.A.P V.6 y GRASP<\/div>\n <div class=\"epa-accordion-content\">\n Reglamento general, M\u00f3dulos AF (Todo tipo de finca), CB (Cultivo) y FV (Frutas y Hortalizas), Trazabilidad, Bienestar del trabajador.\n <\/div>\n <\/div>\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">V. Ley FSMA EEUU (HARPC)<\/div>\n <div class=\"epa-accordion-content\">\n Controles preventivos, An\u00e1lisis de peligros, Plan de Inocuidad, Controles de al\u00e9rgenos, cadena de suministro, Recall.\n <\/div>\n <\/div>\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">VI. Gesti\u00f3n por Procesos<\/div>\n <div class=\"epa-accordion-content\">\n Tipos de procesos, Mapa de procesos, Implementaci\u00f3n, Medici\u00f3n, Fichas de procesos.\n <\/div>\n <\/div>\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">VII. Norma ISO 9001:2026<\/div>\n <div class=\"epa-accordion-content\">\n Estructura Anexo SL, Contexto, Liderazgo, Planificaci\u00f3n, Apoyo, Operaci\u00f3n, Evaluaci\u00f3n y Mejora. Casos reales.\n <\/div>\n <\/div>\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">VIII. FSSC 22000 V.7 e ISO 22000<\/div>\n <div class=\"epa-accordion-content\">\n Estructura ISO 22000, ISO\/TS 22002-1, Requisitos adicionales FSSC 22000, Defensa y fraude, Monitoreo ambiental.\n <\/div>\n <\/div>\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">IX. BRCGS Food Safety V.9<\/div>\n <div class=\"epa-accordion-content\">\n Requisitos de la norma, Plan HACCP, Zonas de alto riesgo, Auditor\u00eda interna BRCGS.\n <\/div>\n <\/div>\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">X. Defensa y Fraude Alimentario<\/div>\n <div class=\"epa-accordion-content\">\n Evaluaci\u00f3n de vulnerabilidad, amenazas y riesgos seg\u00fan Normas GFSI y FDA. Planes de mitigaci\u00f3n.\n <\/div>\n <\/div>\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">XI. ISO\/IEC 17020:2026<\/div>\n <div class=\"epa-accordion-content\">Requisitos para organismos que realizan inspecci\u00f3n.<\/div>\n <\/div>\n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">XII. Inspecci\u00f3n y Muestreo ISO 2859-2<\/div>\n <div class=\"epa-accordion-content\">Planes de muestreo, NTP 700.002, Inspecci\u00f3n por atributos.<\/div>\n <\/div>\n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">XIII. Auditor L\u00edder ISO 19011:2026<\/div>\n <div class=\"epa-accordion-content\">Proceso de auditor\u00eda, Ejecuci\u00f3n, No Conformidades y Acciones Correctivas (30 hrs).<\/div>\n <\/div>\n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">XIV. Gesti\u00f3n del Riesgo ISO 31000 e ISO 31010<\/div>\n <div class=\"epa-accordion-content\">Evaluaci\u00f3n del riesgo y t\u00e9cnicas de evaluaci\u00f3n.<\/div>\n <\/div>\n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">XV a XXIII: Herramientas, Vida \u00datil, Packaging, Recall y Trabajo Final<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li>XV. Herramientas de la Calidad para la mejora continua.<\/li>\n <li>XVI. Estudios de Vida \u00datil (M\u00e9todos acelerados y tiempo real).<\/li>\n <li>XVII. BRCGS Packaging Materials V.7 (Plan HARA).<\/li>\n <li>XVIII. Norma IFS y C\u00f3digo SQF.<\/li>\n <li>XIX. Trazabilidad y Recall.<\/li>\n <li>XX. Gesti\u00f3n de Crisis y Al\u00e9rgenos.<\/li>\n <li>XXI - XXIII. Seminario, Exposici\u00f3n y Presentaci\u00f3n del Trabajo Final.<\/li>\n <\/ul>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n\n <section class=\"epa-section\">\n <h2>Plana Docente<\/h2>\n <div class=\"epa-teacher-card\">\n <h4>Dr. Mg. Sc. Ing. Daniel Rojas Hurtado<\/h4>\n <p>Doctor en Ciencias de la Educaci\u00f3n, Mag\u00edster en Tecnolog\u00eda de Alimentos. PCQI e Instructor L\u00edder (FSPCA). M\u00e1s de 30 a\u00f1os de experiencia gerencial. Representante peruano CODEX ALIMENTARIUS. Auditor l\u00edder y docente UNALM.<\/p>\n <\/div>\n <div class=\"epa-teacher-card\">\n <h4>Ing. Sandra Puga Gutierrez<\/h4>\n <p>Ingeniera Pesquera especializada en Sistemas HACCP. M\u00e1s de 10 a\u00f1os en el sector alimentario (MINSA, DIGESA). Experta en auditor\u00edas sanitarias e inocuidad.<\/p>\n <\/div>\n <div class=\"epa-teacher-card\">\n <h4>Mg. Ing. Milton Ramirez Pumaricra<\/h4>\n <p>Ingeniero Agroindustrial, Mag\u00edster en Gerencia de Empresas. M\u00e1s de 20 a\u00f1os realizando inspecciones y auditor\u00edas externas. Especialista en ISO 22000.<\/p>\n <\/div>\n <div class=\"epa-teacher-card\">\n <h4>Ing. Carlos Rojas Cienfuegos<\/h4>\n <p>Ingeniero Agroindustrial. Gerente de Operaciones TQI EIRL. Consultor Trinorma, ISO 26000, 31000, 50001 y Ley 29783. Docente e inspector.<\/p>\n <\/div>\n <div class=\"epa-teacher-card\">\n <h4>Ing. C\u00e9sar Montoya Campa\u00f1a<\/h4>\n <p>Ingeniero Industrial, MBA. Auditor L\u00edder Internacional Trinorma (IRCA). Ex-asesor MIDIS, consultor Bureau Veritas y Jefe de Calidad PROMELSA.<\/p>\n <\/div>\n <div class=\"epa-teacher-card\">\n <h4>Ing. Yaquelin Yuliana Aurora Vigo<\/h4>\n <p>Auditor L\u00edder ISO 9001:2015. L\u00edder en certificaciones BRCGS, FSMA, GLOBAL GAP, SMETA, Org\u00e1nicos. Jefe de Aseguramiento de Calidad.<\/p>\n <\/div>\n <\/section>\n\n <section class=\"epa-section\">\n <h2>Requisitos de Ingreso<\/h2>\n <ul class=\"epa-list\">\n <li><strong>Profesionales y T\u00e9cnicos:<\/strong> Constancia de egresado, bachiller o t\u00edtulo.<\/li>\n <li><strong>Estudiantes:<\/strong> Constancia de cursar el \u00faltimo a\u00f1o.<\/li>\n <li><strong>P\u00fablico General:<\/strong> Experiencia demostrable en el sector.<\/li>\n <\/ul>\n <\/section>\n <\/main>\n\n \n <aside>\n <div class=\"epa-widget\">\n <h3>Inversi\u00f3n y Costos<\/h3>\n <div class=\"epa-price-box\">\n <div style=\"font-size:0.9rem; color:var(--epa-text)\">Pronto Pago (Hasta 07 Nov 2026)<\/div>\n <div class=\"price\">S\/. 1,500.00<\/div>\n <div style=\"font-size:0.85rem; color:var(--epa-primary)\">Pago \u00danico<\/div>\n <\/div>\n <ul class=\"epa-list\" style=\"font-size:0.9rem; margin-bottom: 1rem;\">\n <li><strong>Contado regular:<\/strong> S\/. 1,700.00<\/li>\n <li><strong>Corporativo (3+):<\/strong> S\/. 1,500.00 c\/u<\/li>\n <li><strong>Pago en cuotas:<\/strong> 3 cuotas de S\/. 600 (Total: S\/ 1,800.00)<\/li>\n <\/ul>\n <a href=\"https:\/\/forms.gle\/AbYh4BFgtw9ZWbbK7\" class=\"epa-btn\">\ud83d\udcdd Ficha de Inscripci\u00f3n<\/a>\n <a href=\"https:\/\/www.unalm.edu.pe\/wp-content\/uploads\/2026\/11\/PROG-2026-68408F_b.pdf\" class=\"epa-btn epa-btn-outline\">\ud83d\udce5 Brochure PDF<\/a>\n <\/div>\n\n <div class=\"epa-widget\">\n <h3>Cuentas Bancarias<\/h3>\n <p style=\"font-size: 0.9rem; margin-bottom:10px;\"><strong>FUNDACI\u00d3N PARA EL DESARROLLO AGRARIO \u2013 UNALM<\/strong><\/p>\n <div class=\"epa-contact-item\">\n <strong>BCP Soles:<\/strong> 191-0031059-0-26<br>\n <strong>CCI:<\/strong> 002-191-000031059026-50\n <\/div>\n <div class=\"epa-contact-item\">\n <strong>BBVA Soles:<\/strong> 0011-0661-0100058124<br>\n <strong>CCI:<\/strong> 011-661-000100058124-67\n <\/div>\n <p style=\"font-size:0.8rem; color:red; margin-top:10px;\">* Las transferencias interbancarias deben ser de forma INMEDIATA.<\/p>\n <\/div>\n\n <div class=\"epa-widget\">\n <h3>Contacto y Asesor\u00eda<\/h3>\n <div class=\"epa-contact-item\">\n <strong>WhatsApp 1:<\/strong> +51 947 240 386 (Asistente AEUPS)\n <\/div>\n <div class=\"epa-contact-item\">\n <strong>WhatsApp 2:<\/strong> +51 946 228 550 (Daniel Rojas)\n <\/div>\n <div class=\"epa-contact-item\">\n <strong>Correos:<\/strong><br>\n cursos_fape@lamolina.edu.pe<br>\n ueups_fape@lamolina.edu.pe\n <\/div>\n <div class=\"epa-contact-item\">\n <strong>Oficina:<\/strong><br>\n Av. La Molina s\/n (Puerta 1 UNALM)<br>\n Facultad de Pesquer\u00eda - Oficina N\u00b0 9<br>\n <em>(Atenci\u00f3n remota actualmente)<\/em>\n <\/div>\n <\/div>\n <\/aside>\n <\/div>\n<\/div>\n\n<script>\n \/\/ L\u00f3gica JavaScript para el Acorde\u00f3n\n document.addEventListener(\"DOMContentLoaded\", function() {\n const accordionHeaders = document.querySelectorAll('.epa-accordion-header');\n \n accordionHeaders.forEach(header => {\n header.addEventListener('click', function() {\n const item = this.parentElement;\n const isActive = item.classList.contains('active');\n \n \/\/ Opcional: Cerrar los dem\u00e1s si quieres que solo haya uno abierto a la vez\n document.querySelectorAll('.epa-accordion-item').forEach(el => {\n el.classList.remove('active');\n });\n \n if (!isActive) {\n item.classList.add('active');\n }\n });\n });\n });\n<\/script>\n\n\n<\/body><\/html>\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 Profesional en integraci\u00f3n de sistemas de gesti\u00f3n de calidad e inocuidad alimentaria. Formaci\u00f3n como auditor l\u00edder ISO 19011, normas GFSI, ISO 9001 y FSSC 22000 con 312 horas certificables.<\/p>\n","protected":false},"author":1,"featured_media":1658,"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":[198,120,119,17,38,139,188,142,129,136],"class_list":["post-1651","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-especializacion","tag-auditor-lider","tag-brcgs-food-safety","tag-fssc-22000","tag-gestion-de-calidad","tag-inocuidad-alimentaria","tag-iso-19011","tag-iso-22000","tag-iso-9001","tag-normas-gfsi","tag-vida-util-de-alimentos"],"_links":{"self":[{"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/posts\/1651","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=1651"}],"version-history":[{"count":5,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/posts\/1651\/revisions"}],"predecessor-version":[{"id":1657,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/posts\/1651\/revisions\/1657"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/media\/1658"}],"wp:attachment":[{"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1651"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1651"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1651"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}