Especializaci\u00f3n Internacional en HACCP Avanzado, FSMA, ISO & BRCGS - UNALM<\/title>\n <style>\n :root {\n --primary-color: #0056b3;\n --primary-dark: #003d80;\n --secondary-color: #28a745;\n --accent-color: #ffc107;\n --text-color: #333333;\n --bg-light: #f8f9fa;\n --bg-white: #ffffff;\n --border-color: #e0e0e0;\n --shadow: 0 4px 6px rgba(0, 0, 0, 0.1);\n --radius: 8px;\n }\n\n * {\n box-sizing: border-box;\n margin: 0;\n padding: 0;\n font-family: 'Segoe UI', Tahoma, Geneva, Verdana, sans-serif;\n }\n\n body {\n background-color: var(--bg-light);\n color: var(--text-color);\n line-height: 1.6;\n }\n\n .landing-epa-wrapper {\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(--primary-dark), var(--primary-color));\n color: white;\n padding: 40px 20px;\n border-radius: var(--radius);\n text-align: center;\n margin-bottom: 25px;\n box-shadow: var(--shadow);\n }\n\n .epa-hero h1 {\n font-size: 1.8rem;\n margin-bottom: 15px;\n text-transform: uppercase;\n line-height: 1.3;\n }\n\n .epa-hero p.subtitle {\n font-size: 1.1rem;\n opacity: 0.9;\n margin-bottom: 20px;\n }\n\n .epa-hero .institution {\n font-weight: bold;\n color: var(--accent-color);\n font-size: 1.2rem;\n margin-bottom: 10px;\n }\n\n \/* Highlights *\/\n .epa-highlights {\n display: grid;\n grid-template-columns: repeat(auto-fit, minmax(220px, 1fr));\n gap: 15px;\n margin-bottom: 25px;\n }\n\n .highlight-card {\n background: var(--bg-white);\n padding: 20px;\n border-radius: var(--radius);\n border-left: 5px solid var(--primary-color);\n box-shadow: var(--shadow);\n text-align: center;\n }\n\n .highlight-card h3 {\n font-size: 1rem;\n color: var(--primary-color);\n margin-bottom: 5px;\n }\n\n .highlight-card p {\n font-size: 0.95rem;\n font-weight: bold;\n }\n\n \/* Main Layout *\/\n .epa-main-layout {\n display: grid;\n grid-template-columns: 2fr 1fr;\n gap: 25px;\n }\n\n .epa-section {\n background: var(--bg-white);\n padding: 25px;\n border-radius: var(--radius);\n margin-bottom: 25px;\n box-shadow: var(--shadow);\n }\n\n .epa-section h2 {\n font-size: 1.4rem;\n color: var(--primary-dark);\n border-bottom: 2px solid var(--primary-color);\n padding-bottom: 8px;\n margin-bottom: 20px;\n }\n\n \/* Lists *\/\n ul.epa-list {\n list-style: none;\n }\n\n ul.epa-list li {\n position: relative;\n padding-left: 25px;\n margin-bottom: 12px;\n }\n\n ul.epa-list li::before {\n content: \"\u2713\";\n position: absolute;\n left: 0;\n color: var(--secondary-color);\n font-weight: bold;\n }\n\n \/* Accordion *\/\n .epa-accordion .accordion-item {\n border: 1px solid var(--border-color);\n border-radius: var(--radius);\n margin-bottom: 10px;\n overflow: hidden;\n }\n\n .epa-accordion .accordion-header {\n background-color: var(--bg-light);\n padding: 15px;\n cursor: pointer;\n font-weight: bold;\n display: flex;\n justify-content: space-between;\n align-items: center;\n transition: background-color 0.3s;\n }\n\n .epa-accordion .accordion-header:hover {\n background-color: #e9ecef;\n }\n\n .epa-accordion .accordion-content {\n padding: 15px;\n display: none;\n border-top: 1px solid var(--border-color);\n background: var(--bg-white);\n }\n\n .epa-accordion .accordion-content.active {\n display: block;\n }\n\n \/* Sidebar CTA & Info *\/\n .cta-box {\n background: var(--bg-white);\n padding: 20px;\n border-radius: var(--radius);\n box-shadow: var(--shadow);\n margin-bottom: 25px;\n text-align: center;\n position: sticky;\n top: 20px;\n }\n\n .btn {\n display: block;\n width: 100%;\n padding: 12px 20px;\n margin: 10px 0;\n border: none;\n border-radius: var(--radius);\n font-weight: bold;\n text-decoration: none;\n text-align: center;\n cursor: pointer;\n transition: opacity 0.3s;\n }\n\n .btn-primary {\n background-color: var(--secondary-color);\n color: white;\n }\n\n .btn-secondary {\n background-color: var(--primary-color);\n color: white;\n }\n\n .btn:hover {\n opacity: 0.9;\n }\n\n .price-tag {\n font-size: 1.5rem;\n color: var(--primary-dark);\n font-weight: bold;\n margin: 10px 0;\n }\n\n .docente-card {\n border-bottom: 1px solid var(--border-color);\n padding-bottom: 15px;\n margin-bottom: 15px;\n }\n\n .docente-card:last-child {\n border-bottom: none;\n padding-bottom: 0;\n margin-bottom: 0;\n }\n\n .docente-card h4 {\n color: var(--primary-color);\n margin-bottom: 5px;\n }\n\n .docente-card p {\n font-size: 0.88rem;\n color: #555;\n }\n\n \/* Mobile Responsive Adjustments *\/\n @media (max-width: 900px) {\n .landing-epa-wrapper {\n width: 95%;\n padding: 10px;\n }\n\n .epa-main-layout {\n grid-template-columns: 1fr;\n }\n\n .epa-hero h1 {\n font-size: 1.4rem;\n }\n\n .cta-box {\n position: static;\n }\n }\n <\/style>\n<\/head>\n<body>\n\n<div class=\"landing-epa-wrapper\">\n\n \n <header class=\"epa-hero\">\n <div class=\"institution\">UNIVERSIDAD NACIONAL AGRARIA LA MOLINA<\/div>\n <p>FACULTAD DE PESQUER\u00cdA - \u00c1REA DE EXTENSI\u00d3N UNIVERSITARIA Y PROYECCI\u00d3N SOCIAL (AEUPS)<\/p>\n <h1>Especializaci\u00f3n Internacional en HACCP Avanzado, Ley FSMA EEUU (HARPC), Protocolo GLOBALG.A.P. v.6 (2026), ISO 9001:2026, Esquema FSSC 22000 v.7 (2026), ISO 22000, ISO 17020:2026, ISO 2859-2 y BRCGS Food Safety v.9<\/h1>\n <p class=\"subtitle\">Programa integral de alta especializaci\u00f3n en gesti\u00f3n de la calidad, inocuidad alimentaria y auditor\u00eda para la industria nacional e internacional.<\/p>\n <\/header>\n\n \n <section class=\"epa-highlights\">\n <div class=\"highlight-card\">\n <h3>FECHA DE INICIO<\/h3>\n <p>21 de Noviembre de 2026<\/p>\n <\/div>\n <div class=\"highlight-card\">\n <h3>DURACI\u00d3N TOTAL<\/h3>\n <p>288 Horas Certificables<\/p>\n <\/div>\n <div class=\"highlight-card\">\n <h3>HORARIOS (ZOOM)<\/h3>\n <p>S\u00e1b: 17:00 - 22:00 h<br>Dom: 08:00 - 13:00 h<\/p>\n <\/div>\n <div class=\"highlight-card\">\n <h3>MODALIDAD<\/h3>\n <p>Virtual en Vivo (Zoom) + Aula Virtual 24\/7<\/p>\n <\/div>\n <\/section>\n\n \n <div class=\"epa-main-layout\">\n \n \n <main class=\"epa-left-column\">\n\n \n <section class=\"epa-section\">\n <h2>Dirigido a<\/h2>\n <p>Profesionales dedicados a servicios en la industria de alimentos. Gerentes, jefes, responsables del \u00e1rea de calidad y personal en general de empresas suministradoras y exportadoras de productos alimenticios, bachilleres, personal responsable de la calidad e inocuidad y cualquier persona interesada.<\/p>\n <\/section>\n\n \n <section class=\"epa-section\">\n <h2>Beneficios del Programa<\/h2>\n <ul class=\"epa-list\">\n <li>Clases online en vivo mediante plataforma Zoom, full pr\u00e1cticas con talleres y casos reales.<\/li>\n <li>Aula virtual disponible las 24 horas para descargar materiales, rendir ex\u00e1menes y repasar clases grabadas.<\/li>\n <li><strong>5 Libros digitales de regalo<\/strong> autor\u00eda del Dr. Daniel Rojas Hurtado (HACCP, Defensa y Fraude Alimentario, Cultura de Calidad, Normas Sanitarias, PPR).<\/li>\n <li><strong>Banco de Informaci\u00f3n Editable:<\/strong> Acceso a m\u00e1s de 100 Planes HACCP, Manuales BPM, POES, BRCGS, FSSC 22000 y formatos editables en Word para implementaci\u00f3n.<\/li>\n <li>Constancia de participaci\u00f3n durante el desarrollo de la especializaci\u00f3n (a solicitud).<\/li>\n <li>Opci\u00f3n de certificaci\u00f3n independiente por cada m\u00f3dulo (S\/ 50.00 adicional por m\u00f3dulo).<\/li>\n <\/ul>\n <\/section>\n\n \n <section class=\"epa-section\">\n <h2>Plan de Estudios (13 M\u00f3dulos)<\/h2>\n <div class=\"epa-accordion\">\n\n <div class=\"accordion-item\">\n <div class=\"accordion-header\">M\u00d3DULO I: Legislaci\u00f3n Sanitaria Nacional e Internacional Aplicada a Calidad e Inocuidad <span>+<\/span><\/div>\n <div class=\"accordion-content\">\n <p>Marco normativo en el Per\u00fa (Leyes, Decretos, Normas). Alcance e instituciones (Digesa, Senasa, Sanipes). Normativa internacional: BRCGS, HACCP, CODEX ALIMENTARIUS, IFS, SQF.<\/p>\n <\/div>\n <\/div>\n\n <div class=\"accordion-item\">\n <div class=\"accordion-header\">M\u00d3DULO II: ETAs, BPM, BPHyS y Programa de Higiene y Saneamiento <span>+<\/span><\/div>\n <div class=\"accordion-content\">\n <p>Enfermedades transmitidas por alimentos. Normativas de BPM y PHS. Buenas Pr\u00e1cticas de Almacenamiento. Trabajo de procedimiento documentado y evaluaci\u00f3n.<\/p>\n <\/div>\n <\/div>\n\n <div class=\"accordion-item\">\n <div class=\"accordion-header\">M\u00d3DULO III: Implementaci\u00f3n, Validaci\u00f3n, Verificaci\u00f3n y Auditor\u00eda del Sistema HACCP <span>+<\/span><\/div>\n <div class=\"accordion-content\">\n <p>Programas Pre-requisitos, construcci\u00f3n sanitaria. Elaboraci\u00f3n de Manuales BPM y POES. Los 7 principios y 12 pasos HACCP. Formaci\u00f3n del equipo, talleres pr\u00e1cticos y auditor\u00eda del sistema.<\/p>\n <\/div>\n <\/div>\n\n <div class=\"accordion-item\">\n <div class=\"accordion-header\">M\u00d3DULO IV: Interpretaci\u00f3n del Protocolo GLOBALG.A.P. v.6 y Adenda GRASP <span>+<\/span><\/div>\n <div class=\"accordion-content\">\n <p>Visi\u00f3n general y reglamento. M\u00f3dulos Todo Tipo de Finca (AF), Cultivo (CB) y Frutas\/Hortalizas (FV). Trazabilidad, fraude alimentario, mitigaci\u00f3n y actividades precosecha\/postcosecha.<\/p>\n <\/div>\n <\/div>\n\n <div class=\"accordion-item\">\n <div class=\"accordion-header\">M\u00d3DULO V: Controles Preventivos FSMA EEUU (HARPC), Plan de Inocuidad y Recall <span>+<\/span><\/div>\n <div class=\"accordion-content\">\n <p>An\u00e1lisis de peligros biol\u00f3gicos, qu\u00edmicos, f\u00edsicos y motivados econ\u00f3micamente. Controles preventivos de proceso, al\u00e9rgenos, sanidad y cadena de suministro. Plan de retiro y talleres.<\/p>\n <\/div>\n <\/div>\n\n <div class=\"accordion-item\">\n <div class=\"accordion-header\">M\u00d3DULO VI: Gesti\u00f3n por Procesos <span>+<\/span><\/div>\n <div class=\"accordion-content\">\n <p>Modelos EFQM, M. Porter e ISO 9001. Identificaci\u00f3n y planificaci\u00f3n. Talleres: Mapa de procesos y elaboraci\u00f3n de fichas de procesos. Medici\u00f3n, an\u00e1lisis y mejora continua.<\/p>\n <\/div>\n <\/div>\n\n <div class=\"accordion-item\">\n <div class=\"accordion-header\">M\u00d3DULO VII: Interpretaci\u00f3n e Implementaci\u00f3n de la Norma ISO 9001:2026 <span>+<\/span><\/div>\n <div class=\"accordion-content\">\n <p>Estructura de Alto Nivel (Anexo SL) y cambios clave 2026. Revisi\u00f3n cl\u00e1usula por cl\u00e1usula (Contexto, Liderazgo, Planificaci\u00f3n, Apoyo, Operaci\u00f3n, Evaluaci\u00f3n y Mejora). Casos reales.<\/p>\n <\/div>\n <\/div>\n\n <div class=\"accordion-item\">\n <div class=\"accordion-header\">M\u00d3DULO VIII: Esquema FSSC 22000 v.7, ISO 22000 e ISO\/TS 22002-1 <span>+<\/span><\/div>\n <div class=\"accordion-content\">\n <p>Requisitos de ISO 22000:2018. Pre-requisitos en manufactura. Requisitos adicionales FSSC 22000 (Food Defense, Food Fraud, al\u00e9rgenos, monitoreo ambiental, cultura de inocuidad).<\/p>\n <\/div>\n <\/div>\n\n <div class=\"accordion-item\">\n <div class=\"accordion-header\">M\u00d3DULO IX: Norma Mundial BRCGS Food Safety v.9 y Auditor Interno BRCGS <span>+<\/span><\/div>\n <div class=\"accordion-content\">\n <p>Requisitos de las 9 secciones de la norma. Compromiso del equipo directivo, plan HACCP, defensa y fraude alimentario, normas de instalaciones, control de productos y procesos.<\/p>\n <\/div>\n <\/div>\n\n <div class=\"accordion-item\">\n <div class=\"accordion-header\">M\u00d3DULO X: Plan de Defensa Alimentaria y Fraude Alimentario (GFSI \/ FDA) <span>+<\/span><\/div>\n <div class=\"accordion-content\">\n <p>Evaluaci\u00f3n de vulnerabilidades, amenazas y riesgos (TACCP \/ VACCP). Dise\u00f1o e implementaci\u00f3n de planes de mitigaci\u00f3n y seguimiento de efectividad. Talleres aplicados.<\/p>\n <\/div>\n <\/div>\n\n <div class=\"accordion-item\">\n <div class=\"accordion-header\">M\u00d3DULO XI: Interpretaci\u00f3n de Requisitos Norma ISO\/IEC 17020:2026 <span>+<\/span><\/div>\n <div class=\"accordion-content\">\n <p>Criterios generales para el funcionamiento de diferentes tipos de organismos que realizan inspecci\u00f3n. Estructura, recursos, procesos y sistema de gesti\u00f3n.<\/p>\n <\/div>\n <\/div>\n\n <div class=\"accordion-item\">\n <div class=\"accordion-header\">M\u00d3DULO XII: Inspecci\u00f3n y Muestreo de Alimentos (ISO 2859-2, NTP 700.002) <span>+<\/span><\/div>\n <div class=\"accordion-content\">\n <p>Planes de muestreo, aceptaci\u00f3n y rechazo. Inspecci\u00f3n por atributos y variables. Clasificaci\u00f3n de no conformidades. Taller pr\u00e1ctico en uso de tablas de muestreo.<\/p>\n <\/div>\n <\/div>\n\n <div class=\"accordion-item\">\n <div class=\"accordion-header\">M\u00d3DULO XIII y XIV: Seminario y Presentaci\u00f3n de Trabajo Final <span>+<\/span><\/div>\n <div class=\"accordion-content\">\n <p>Desarrollo guiado y sustentaci\u00f3n grupal del Trabajo Integrador Final para la obtenci\u00f3n de la certificaci\u00f3n correspondiente.<\/p>\n <\/div>\n <\/div>\n\n <\/div>\n <\/section>\n\n \n <section class=\"epa-section\">\n <h2>Doble Certificaci\u00f3n a Nombre de la UNALM<\/h2>\n <p>Al aprobar la totalidad de los m\u00f3dulos y sustentar el trabajo final, el participante obtendr\u00e1:<\/p>\n <br>\n <ul class=\"epa-list\">\n <li><strong>Certificado 1:<\/strong> \"Especializaci\u00f3n Internacional en HACCP Avanzado, Ley FSMA EEUU (HARPC), Protocolo GLOBALG.A.P. v.6 (2026), ISO 9001:2026, Esquema de Seguridad Alimentaria FSSC 22000 v.7 (2026), ISO 22000 e ISO 17020:2026, ISO 2859-2, BRCGS Food Safety v.9\" (288 Horas).<\/li>\n <li><strong>Certificado 2:<\/strong> \"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 19011:2026\" (30 Horas).<\/li>\n <\/ul>\n <br>\n <p><em>* Nota m\u00ednima de aprobaci\u00f3n: 14 para condici\u00f3n de APROBACI\u00d3N. En caso contrario, se emitir\u00e1 un certificado de PARTICIPACI\u00d3N.<\/em><\/p>\n <\/section>\n\n \n <section class=\"epa-section\">\n <h2>Requisitos de Ingreso<\/h2>\n <ul class=\"epa-list\">\n <li>Estudios universitarios o t\u00e9cnicos (Constancia de egresado, Bachiller o T\u00edtulo profesional).<\/li>\n <li>Estudiantes universitarios de \u00faltimos ciclos.<\/li>\n <li>P\u00fablico en general con experiencia comprobada en el sector agroalimentario\/pesquero.<\/li>\n <\/ul>\n <\/section>\n\n \n <section class=\"epa-section\">\n <h2>Matr\u00edcula y Cuentas Bancarias<\/h2>\n <p>Dep\u00f3sitos a nombre de la <strong>FUNDACI\u00d3N PARA EL DESARROLLO AGRARIO \u2013 UNALM<\/strong>:<\/p>\n <br>\n <p><strong>BCP (Soles):<\/strong> 191-0031059-0-26 | <strong>CCI:<\/strong> 002-191-000031059026-50<\/p>\n <p><strong>BBVA (Soles):<\/strong> 0011-0661-0100058124 | <strong>CCI:<\/strong> 011-661-000100058124-67<\/p>\n <br>\n <p><strong>Pasos para la inscripci\u00f3n:<\/strong><\/p>\n <ol style=\"margin-left: 20px; font-size: 0.95rem;\">\n <li>Realizar el dep\u00f3sito o transferencia inmediata.<\/li>\n <li>Enviar comprobante a: <code>cursos_fape@lamolina.edu.pe<\/code> y <code>ueups_fape@lamolina.edu.pe<\/code>.<\/li>\n <li>Adjuntar: Nombre del programa, Nombre completo, DNI, Celular e indicar si requiere Boleta o Factura.<\/li>\n <\/ol>\n <\/section>\n\n <\/main>\n\n \n <aside class=\"epa-right-column\">\n\n \n <div class=\"cta-box\">\n <h3>Inversi\u00f3n del Programa<\/h3>\n \n <p style=\"margin-top:10px;\"><strong>Pronto Pago (Hasta 10 Nov 2026):<\/strong><\/p>\n <div class=\"price-tag\">S\/. 800.00<\/div>\n\n <hr style=\"margin: 15px 0; border: 0; border-top: 1px solid var(--border-color);\">\n\n <p><strong>Pago al Contado:<\/strong> S\/. 900.00<\/p>\n <p><strong>Pago en Cuotas:<\/strong> 2 cuotas de S\/. 500.00<\/p>\n <p><strong>Corporativo (3+ personas):<\/strong> S\/. 800.00 c\/u<\/p>\n\n <a href=\"https:\/\/forms.gle\/KE1kDnxcQoBLSKuK9\" target=\"_blank\" class=\"btn btn-primary\">FICHA DE INSCRIPCION<\/a>\n <a href=\"https:\/\/www.unalm.edu.pe\/wp-content\/uploads\/2026\/11\/PROG-2026-A5EE4F_b.pdf\" class=\"btn btn-secondary\">BROCHURE<\/a>\n <\/div>\n\n \n <div class=\"epa-section\">\n <h2>Plana Docente<\/h2>\n\n <div class=\"docente-card\">\n <h4>Dr. Mg. Sc. Ing. Daniel Rojas Hurtado<\/h4>\n <p>Docente UNALM. Individuo Calificado PCQI e Instructor L\u00edder FSPCA. Representante peruano en el CODEX Alimentarius (Noruega) con +30 a\u00f1os de experiencia.<\/p>\n <\/div>\n\n <div class=\"docente-card\">\n <h4>Ing. Sandra Puga Guti\u00e9rrez<\/h4>\n <p>Ingeniera Pesquera con maestr\u00eda en UNALM. Ex inspectora y auditora en DIGESA y DESA Lima Sur con +10 a\u00f1os de experiencia en inocuidad.<\/p>\n <\/div>\n\n <div class=\"docente-card\">\n <h4>Ing. Carlos Rojas Cienfuegos<\/h4>\n <p>Ing. Agroindustrial, Gerente de TQI EIRL. Especialista y Auditor en Sistemas Integrados de Gesti\u00f3n (ISO 9001, 14001, 17025, 45001).<\/p>\n <\/div>\n\n <div class=\"docente-card\">\n <h4>Ing. C\u00e9sar Montoya Campa\u00f1a<\/h4>\n <p>MBA en SIG, Auditor L\u00edder Internacional Trinorma. Asesor en gesti\u00f3n de calidad en MIDIS y consultor ex Bureau Veritas.<\/p>\n <\/div>\n\n <div class=\"docente-card\">\n <h4>Ing. Yaquelin Yuliana Aurora Vigo<\/h4>\n <p>Jefe de Aseguramiento de Calidad y Certificaciones. Auditor L\u00edder ISO 9001. Experta en BRCGS, FSMA, GlobalGAP y FSSC 22000.<\/p>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-section\">\n <h2>Contacto & Asesor\u00eda<\/h2>\n <p><strong>AEUPS - Facultad de Pesquer\u00eda UNALM<\/strong><\/p>\n <p style=\"font-size: 0.9rem; margin-bottom: 10px;\">Av. La Molina s\/n, La Molina (Puerta Peatonal 1).<\/p>\n <p><strong>Atenci\u00f3n Remota \/ WhatsApp:<\/strong><\/p>\n <p>\ud83d\udcf1 +51 947 240 386 (Asistente AEUPS)<\/p>\n <p>\ud83d\udcf1 +51 946 228 550 (Dr. Daniel Rojas)<\/p>\n <\/div>\n\n <\/aside>\n\n <\/div>\n\n<\/div>\n\n<script>\n document.addEventListener('DOMContentLoaded', function() {\n const accordionHeaders = document.querySelectorAll('.epa-accordion .accordion-header');\n\n accordionHeaders.forEach(header => {\n header.addEventListener('click', function() {\n const content = this.nextElementSibling;\n const isOpen = content.classList.contains('active');\n\n \/\/ Close all items\n document.querySelectorAll('.epa-accordion .accordion-content').forEach(item => {\n item.classList.remove('active');\n });\n document.querySelectorAll('.epa-accordion .accordion-header span').forEach(span => {\n span.textContent = '+';\n });\n\n \/\/ Toggle selected item\n if (!isOpen) {\n content.classList.add('active');\n this.querySelector('span').textContent = '-';\n }\n });\n });\n });\n<\/script>\n\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 internacional UNALM en HACCP avanzado, Ley FSMA, GLOBALG.A.P., ISO 9001 y FSSC 22000. Formaci\u00f3n pr\u00e1ctica en inocuidad alimentaria y auditor\u00eda con doble certificaci\u00f3n universitaria de 288 horas.<\/p>\n","protected":false},"author":1,"featured_media":1660,"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":[376,120,133,119,358,374,38,142,375],"class_list":["post-1659","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-especializacion","tag-auditoria-sanitaria","tag-brcgs-food-safety","tag-defensa-alimentaria","tag-fssc-22000","tag-globalg-a-p-v6","tag-haccp-avanzado","tag-inocuidad-alimentaria","tag-iso-9001","tag-ley-fsma"],"_links":{"self":[{"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/posts\/1659","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=1659"}],"version-history":[{"count":4,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/posts\/1659\/revisions"}],"predecessor-version":[{"id":1665,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/posts\/1659\/revisions\/1665"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/media\/1660"}],"wp:attachment":[{"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1659"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1659"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1659"}],"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 Internacional en HACCP Avanzado, FSMA, ISO & BRCGS - UNALM<\/title>\n <style>\n :root {\n --primary-color: #0056b3;\n --primary-dark: #003d80;\n --secondary-color: #28a745;\n --accent-color: #ffc107;\n --text-color: #333333;\n --bg-light: #f8f9fa;\n --bg-white: #ffffff;\n --border-color: #e0e0e0;\n --shadow: 0 4px 6px rgba(0, 0, 0, 0.1);\n --radius: 8px;\n }\n\n * {\n box-sizing: border-box;\n margin: 0;\n padding: 0;\n font-family: 'Segoe UI', Tahoma, Geneva, Verdana, sans-serif;\n }\n\n body {\n background-color: var(--bg-light);\n color: var(--text-color);\n line-height: 1.6;\n }\n\n .landing-epa-wrapper {\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(--primary-dark), var(--primary-color));\n color: white;\n padding: 40px 20px;\n border-radius: var(--radius);\n text-align: center;\n margin-bottom: 25px;\n box-shadow: var(--shadow);\n }\n\n .epa-hero h1 {\n font-size: 1.8rem;\n margin-bottom: 15px;\n text-transform: uppercase;\n line-height: 1.3;\n }\n\n .epa-hero p.subtitle {\n font-size: 1.1rem;\n opacity: 0.9;\n margin-bottom: 20px;\n }\n\n .epa-hero .institution {\n font-weight: bold;\n color: var(--accent-color);\n font-size: 1.2rem;\n margin-bottom: 10px;\n }\n\n \/* Highlights *\/\n .epa-highlights {\n display: grid;\n grid-template-columns: repeat(auto-fit, minmax(220px, 1fr));\n gap: 15px;\n margin-bottom: 25px;\n }\n\n .highlight-card {\n background: var(--bg-white);\n padding: 20px;\n border-radius: var(--radius);\n border-left: 5px solid var(--primary-color);\n box-shadow: var(--shadow);\n text-align: center;\n }\n\n .highlight-card h3 {\n font-size: 1rem;\n color: var(--primary-color);\n margin-bottom: 5px;\n }\n\n .highlight-card p {\n font-size: 0.95rem;\n font-weight: bold;\n }\n\n \/* Main Layout *\/\n .epa-main-layout {\n display: grid;\n grid-template-columns: 2fr 1fr;\n gap: 25px;\n }\n\n .epa-section {\n background: var(--bg-white);\n padding: 25px;\n border-radius: var(--radius);\n margin-bottom: 25px;\n box-shadow: var(--shadow);\n }\n\n .epa-section h2 {\n font-size: 1.4rem;\n color: var(--primary-dark);\n border-bottom: 2px solid var(--primary-color);\n padding-bottom: 8px;\n margin-bottom: 20px;\n }\n\n \/* Lists *\/\n ul.epa-list {\n list-style: none;\n }\n\n ul.epa-list li {\n position: relative;\n padding-left: 25px;\n margin-bottom: 12px;\n }\n\n ul.epa-list li::before {\n content: \"\u2713\";\n position: absolute;\n left: 0;\n color: var(--secondary-color);\n font-weight: bold;\n }\n\n \/* Accordion *\/\n .epa-accordion .accordion-item {\n border: 1px solid var(--border-color);\n border-radius: var(--radius);\n margin-bottom: 10px;\n overflow: hidden;\n }\n\n .epa-accordion .accordion-header {\n background-color: var(--bg-light);\n padding: 15px;\n cursor: pointer;\n font-weight: bold;\n display: flex;\n justify-content: space-between;\n align-items: center;\n transition: background-color 0.3s;\n }\n\n .epa-accordion .accordion-header:hover {\n background-color: #e9ecef;\n }\n\n .epa-accordion .accordion-content {\n padding: 15px;\n display: none;\n border-top: 1px solid var(--border-color);\n background: var(--bg-white);\n }\n\n .epa-accordion .accordion-content.active {\n display: block;\n }\n\n \/* Sidebar CTA & Info *\/\n .cta-box {\n background: var(--bg-white);\n padding: 20px;\n border-radius: var(--radius);\n box-shadow: var(--shadow);\n margin-bottom: 25px;\n text-align: center;\n position: sticky;\n top: 20px;\n }\n\n .btn {\n display: block;\n width: 100%;\n padding: 12px 20px;\n margin: 10px 0;\n border: none;\n border-radius: var(--radius);\n font-weight: bold;\n text-decoration: none;\n text-align: center;\n cursor: pointer;\n transition: opacity 0.3s;\n }\n\n .btn-primary {\n background-color: var(--secondary-color);\n color: white;\n }\n\n .btn-secondary {\n background-color: var(--primary-color);\n color: white;\n }\n\n .btn:hover {\n opacity: 0.9;\n }\n\n .price-tag {\n font-size: 1.5rem;\n color: var(--primary-dark);\n font-weight: bold;\n margin: 10px 0;\n }\n\n .docente-card {\n border-bottom: 1px solid var(--border-color);\n padding-bottom: 15px;\n margin-bottom: 15px;\n }\n\n .docente-card:last-child {\n border-bottom: none;\n padding-bottom: 0;\n margin-bottom: 0;\n }\n\n .docente-card h4 {\n color: var(--primary-color);\n margin-bottom: 5px;\n }\n\n .docente-card p {\n font-size: 0.88rem;\n color: #555;\n }\n\n \/* Mobile Responsive Adjustments *\/\n @media (max-width: 900px) {\n .landing-epa-wrapper {\n width: 95%;\n padding: 10px;\n }\n\n .epa-main-layout {\n grid-template-columns: 1fr;\n }\n\n .epa-hero h1 {\n font-size: 1.4rem;\n }\n\n .cta-box {\n position: static;\n }\n }\n <\/style>\n<\/head>\n<body>\n\n<div class=\"landing-epa-wrapper\">\n\n \n <header class=\"epa-hero\">\n <div class=\"institution\">UNIVERSIDAD NACIONAL AGRARIA LA MOLINA<\/div>\n <p>FACULTAD DE PESQUER\u00cdA - \u00c1REA DE EXTENSI\u00d3N UNIVERSITARIA Y PROYECCI\u00d3N SOCIAL (AEUPS)<\/p>\n <h1>Especializaci\u00f3n Internacional en HACCP Avanzado, Ley FSMA EEUU (HARPC), Protocolo GLOBALG.A.P. v.6 (2026), ISO 9001:2026, Esquema FSSC 22000 v.7 (2026), ISO 22000, ISO 17020:2026, ISO 2859-2 y BRCGS Food Safety v.9<\/h1>\n <p class=\"subtitle\">Programa integral de alta especializaci\u00f3n en gesti\u00f3n de la calidad, inocuidad alimentaria y auditor\u00eda para la industria nacional e internacional.<\/p>\n <\/header>\n\n \n <section class=\"epa-highlights\">\n <div class=\"highlight-card\">\n <h3>FECHA DE INICIO<\/h3>\n <p>21 de Noviembre de 2026<\/p>\n <\/div>\n <div class=\"highlight-card\">\n <h3>DURACI\u00d3N TOTAL<\/h3>\n <p>288 Horas Certificables<\/p>\n <\/div>\n <div class=\"highlight-card\">\n <h3>HORARIOS (ZOOM)<\/h3>\n <p>S\u00e1b: 17:00 - 22:00 h<br>Dom: 08:00 - 13:00 h<\/p>\n <\/div>\n <div class=\"highlight-card\">\n <h3>MODALIDAD<\/h3>\n <p>Virtual en Vivo (Zoom) + Aula Virtual 24\/7<\/p>\n <\/div>\n <\/section>\n\n \n <div class=\"epa-main-layout\">\n \n \n <main class=\"epa-left-column\">\n\n \n <section class=\"epa-section\">\n <h2>Dirigido a<\/h2>\n <p>Profesionales dedicados a servicios en la industria de alimentos. Gerentes, jefes, responsables del \u00e1rea de calidad y personal en general de empresas suministradoras y exportadoras de productos alimenticios, bachilleres, personal responsable de la calidad e inocuidad y cualquier persona interesada.<\/p>\n <\/section>\n\n \n <section class=\"epa-section\">\n <h2>Beneficios del Programa<\/h2>\n <ul class=\"epa-list\">\n <li>Clases online en vivo mediante plataforma Zoom, full pr\u00e1cticas con talleres y casos reales.<\/li>\n <li>Aula virtual disponible las 24 horas para descargar materiales, rendir ex\u00e1menes y repasar clases grabadas.<\/li>\n <li><strong>5 Libros digitales de regalo<\/strong> autor\u00eda del Dr. Daniel Rojas Hurtado (HACCP, Defensa y Fraude Alimentario, Cultura de Calidad, Normas Sanitarias, PPR).<\/li>\n <li><strong>Banco de Informaci\u00f3n Editable:<\/strong> Acceso a m\u00e1s de 100 Planes HACCP, Manuales BPM, POES, BRCGS, FSSC 22000 y formatos editables en Word para implementaci\u00f3n.<\/li>\n <li>Constancia de participaci\u00f3n durante el desarrollo de la especializaci\u00f3n (a solicitud).<\/li>\n <li>Opci\u00f3n de certificaci\u00f3n independiente por cada m\u00f3dulo (S\/ 50.00 adicional por m\u00f3dulo).<\/li>\n <\/ul>\n <\/section>\n\n \n <section class=\"epa-section\">\n <h2>Plan de Estudios (13 M\u00f3dulos)<\/h2>\n <div class=\"epa-accordion\">\n\n <div class=\"accordion-item\">\n <div class=\"accordion-header\">M\u00d3DULO I: Legislaci\u00f3n Sanitaria Nacional e Internacional Aplicada a Calidad e Inocuidad <span>+<\/span><\/div>\n <div class=\"accordion-content\">\n <p>Marco normativo en el Per\u00fa (Leyes, Decretos, Normas). Alcance e instituciones (Digesa, Senasa, Sanipes). Normativa internacional: BRCGS, HACCP, CODEX ALIMENTARIUS, IFS, SQF.<\/p>\n <\/div>\n <\/div>\n\n <div class=\"accordion-item\">\n <div class=\"accordion-header\">M\u00d3DULO II: ETAs, BPM, BPHyS y Programa de Higiene y Saneamiento <span>+<\/span><\/div>\n <div class=\"accordion-content\">\n <p>Enfermedades transmitidas por alimentos. Normativas de BPM y PHS. Buenas Pr\u00e1cticas de Almacenamiento. Trabajo de procedimiento documentado y evaluaci\u00f3n.<\/p>\n <\/div>\n <\/div>\n\n <div class=\"accordion-item\">\n <div class=\"accordion-header\">M\u00d3DULO III: Implementaci\u00f3n, Validaci\u00f3n, Verificaci\u00f3n y Auditor\u00eda del Sistema HACCP <span>+<\/span><\/div>\n <div class=\"accordion-content\">\n <p>Programas Pre-requisitos, construcci\u00f3n sanitaria. Elaboraci\u00f3n de Manuales BPM y POES. Los 7 principios y 12 pasos HACCP. Formaci\u00f3n del equipo, talleres pr\u00e1cticos y auditor\u00eda del sistema.<\/p>\n <\/div>\n <\/div>\n\n <div class=\"accordion-item\">\n <div class=\"accordion-header\">M\u00d3DULO IV: Interpretaci\u00f3n del Protocolo GLOBALG.A.P. v.6 y Adenda GRASP <span>+<\/span><\/div>\n <div class=\"accordion-content\">\n <p>Visi\u00f3n general y reglamento. M\u00f3dulos Todo Tipo de Finca (AF), Cultivo (CB) y Frutas\/Hortalizas (FV). Trazabilidad, fraude alimentario, mitigaci\u00f3n y actividades precosecha\/postcosecha.<\/p>\n <\/div>\n <\/div>\n\n <div class=\"accordion-item\">\n <div class=\"accordion-header\">M\u00d3DULO V: Controles Preventivos FSMA EEUU (HARPC), Plan de Inocuidad y Recall <span>+<\/span><\/div>\n <div class=\"accordion-content\">\n <p>An\u00e1lisis de peligros biol\u00f3gicos, qu\u00edmicos, f\u00edsicos y motivados econ\u00f3micamente. Controles preventivos de proceso, al\u00e9rgenos, sanidad y cadena de suministro. Plan de retiro y talleres.<\/p>\n <\/div>\n <\/div>\n\n <div class=\"accordion-item\">\n <div class=\"accordion-header\">M\u00d3DULO VI: Gesti\u00f3n por Procesos <span>+<\/span><\/div>\n <div class=\"accordion-content\">\n <p>Modelos EFQM, M. Porter e ISO 9001. Identificaci\u00f3n y planificaci\u00f3n. Talleres: Mapa de procesos y elaboraci\u00f3n de fichas de procesos. Medici\u00f3n, an\u00e1lisis y mejora continua.<\/p>\n <\/div>\n <\/div>\n\n <div class=\"accordion-item\">\n <div class=\"accordion-header\">M\u00d3DULO VII: Interpretaci\u00f3n e Implementaci\u00f3n de la Norma ISO 9001:2026 <span>+<\/span><\/div>\n <div class=\"accordion-content\">\n <p>Estructura de Alto Nivel (Anexo SL) y cambios clave 2026. Revisi\u00f3n cl\u00e1usula por cl\u00e1usula (Contexto, Liderazgo, Planificaci\u00f3n, Apoyo, Operaci\u00f3n, Evaluaci\u00f3n y Mejora). Casos reales.<\/p>\n <\/div>\n <\/div>\n\n <div class=\"accordion-item\">\n <div class=\"accordion-header\">M\u00d3DULO VIII: Esquema FSSC 22000 v.7, ISO 22000 e ISO\/TS 22002-1 <span>+<\/span><\/div>\n <div class=\"accordion-content\">\n <p>Requisitos de ISO 22000:2018. Pre-requisitos en manufactura. Requisitos adicionales FSSC 22000 (Food Defense, Food Fraud, al\u00e9rgenos, monitoreo ambiental, cultura de inocuidad).<\/p>\n <\/div>\n <\/div>\n\n <div class=\"accordion-item\">\n <div class=\"accordion-header\">M\u00d3DULO IX: Norma Mundial BRCGS Food Safety v.9 y Auditor Interno BRCGS <span>+<\/span><\/div>\n <div class=\"accordion-content\">\n <p>Requisitos de las 9 secciones de la norma. Compromiso del equipo directivo, plan HACCP, defensa y fraude alimentario, normas de instalaciones, control de productos y procesos.<\/p>\n <\/div>\n <\/div>\n\n <div class=\"accordion-item\">\n <div class=\"accordion-header\">M\u00d3DULO X: Plan de Defensa Alimentaria y Fraude Alimentario (GFSI \/ FDA) <span>+<\/span><\/div>\n <div class=\"accordion-content\">\n <p>Evaluaci\u00f3n de vulnerabilidades, amenazas y riesgos (TACCP \/ VACCP). Dise\u00f1o e implementaci\u00f3n de planes de mitigaci\u00f3n y seguimiento de efectividad. Talleres aplicados.<\/p>\n <\/div>\n <\/div>\n\n <div class=\"accordion-item\">\n <div class=\"accordion-header\">M\u00d3DULO XI: Interpretaci\u00f3n de Requisitos Norma ISO\/IEC 17020:2026 <span>+<\/span><\/div>\n <div class=\"accordion-content\">\n <p>Criterios generales para el funcionamiento de diferentes tipos de organismos que realizan inspecci\u00f3n. Estructura, recursos, procesos y sistema de gesti\u00f3n.<\/p>\n <\/div>\n <\/div>\n\n <div class=\"accordion-item\">\n <div class=\"accordion-header\">M\u00d3DULO XII: Inspecci\u00f3n y Muestreo de Alimentos (ISO 2859-2, NTP 700.002) <span>+<\/span><\/div>\n <div class=\"accordion-content\">\n <p>Planes de muestreo, aceptaci\u00f3n y rechazo. Inspecci\u00f3n por atributos y variables. Clasificaci\u00f3n de no conformidades. Taller pr\u00e1ctico en uso de tablas de muestreo.<\/p>\n <\/div>\n <\/div>\n\n <div class=\"accordion-item\">\n <div class=\"accordion-header\">M\u00d3DULO XIII y XIV: Seminario y Presentaci\u00f3n de Trabajo Final <span>+<\/span><\/div>\n <div class=\"accordion-content\">\n <p>Desarrollo guiado y sustentaci\u00f3n grupal del Trabajo Integrador Final para la obtenci\u00f3n de la certificaci\u00f3n correspondiente.<\/p>\n <\/div>\n <\/div>\n\n <\/div>\n <\/section>\n\n \n <section class=\"epa-section\">\n <h2>Doble Certificaci\u00f3n a Nombre de la UNALM<\/h2>\n <p>Al aprobar la totalidad de los m\u00f3dulos y sustentar el trabajo final, el participante obtendr\u00e1:<\/p>\n <br>\n <ul class=\"epa-list\">\n <li><strong>Certificado 1:<\/strong> \"Especializaci\u00f3n Internacional en HACCP Avanzado, Ley FSMA EEUU (HARPC), Protocolo GLOBALG.A.P. v.6 (2026), ISO 9001:2026, Esquema de Seguridad Alimentaria FSSC 22000 v.7 (2026), ISO 22000 e ISO 17020:2026, ISO 2859-2, BRCGS Food Safety v.9\" (288 Horas).<\/li>\n <li><strong>Certificado 2:<\/strong> \"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 19011:2026\" (30 Horas).<\/li>\n <\/ul>\n <br>\n <p><em>* Nota m\u00ednima de aprobaci\u00f3n: 14 para condici\u00f3n de APROBACI\u00d3N. En caso contrario, se emitir\u00e1 un certificado de PARTICIPACI\u00d3N.<\/em><\/p>\n <\/section>\n\n \n <section class=\"epa-section\">\n <h2>Requisitos de Ingreso<\/h2>\n <ul class=\"epa-list\">\n <li>Estudios universitarios o t\u00e9cnicos (Constancia de egresado, Bachiller o T\u00edtulo profesional).<\/li>\n <li>Estudiantes universitarios de \u00faltimos ciclos.<\/li>\n <li>P\u00fablico en general con experiencia comprobada en el sector agroalimentario\/pesquero.<\/li>\n <\/ul>\n <\/section>\n\n \n <section class=\"epa-section\">\n <h2>Matr\u00edcula y Cuentas Bancarias<\/h2>\n <p>Dep\u00f3sitos a nombre de la <strong>FUNDACI\u00d3N PARA EL DESARROLLO AGRARIO \u2013 UNALM<\/strong>:<\/p>\n <br>\n <p><strong>BCP (Soles):<\/strong> 191-0031059-0-26 | <strong>CCI:<\/strong> 002-191-000031059026-50<\/p>\n <p><strong>BBVA (Soles):<\/strong> 0011-0661-0100058124 | <strong>CCI:<\/strong> 011-661-000100058124-67<\/p>\n <br>\n <p><strong>Pasos para la inscripci\u00f3n:<\/strong><\/p>\n <ol style=\"margin-left: 20px; font-size: 0.95rem;\">\n <li>Realizar el dep\u00f3sito o transferencia inmediata.<\/li>\n <li>Enviar comprobante a: <code>cursos_fape@lamolina.edu.pe<\/code> y <code>ueups_fape@lamolina.edu.pe<\/code>.<\/li>\n <li>Adjuntar: Nombre del programa, Nombre completo, DNI, Celular e indicar si requiere Boleta o Factura.<\/li>\n <\/ol>\n <\/section>\n\n <\/main>\n\n \n <aside class=\"epa-right-column\">\n\n \n <div class=\"cta-box\">\n <h3>Inversi\u00f3n del Programa<\/h3>\n \n <p style=\"margin-top:10px;\"><strong>Pronto Pago (Hasta 10 Nov 2026):<\/strong><\/p>\n <div class=\"price-tag\">S\/. 800.00<\/div>\n\n <hr style=\"margin: 15px 0; border: 0; border-top: 1px solid var(--border-color);\">\n\n <p><strong>Pago al Contado:<\/strong> S\/. 900.00<\/p>\n <p><strong>Pago en Cuotas:<\/strong> 2 cuotas de S\/. 500.00<\/p>\n <p><strong>Corporativo (3+ personas):<\/strong> S\/. 800.00 c\/u<\/p>\n\n <a href=\"https:\/\/forms.gle\/KE1kDnxcQoBLSKuK9\" target=\"_blank\" class=\"btn btn-primary\">FICHA DE INSCRIPCION<\/a>\n <a href=\"https:\/\/www.unalm.edu.pe\/wp-content\/uploads\/2026\/11\/PROG-2026-A5EE4F_b.pdf\" class=\"btn btn-secondary\">BROCHURE<\/a>\n <\/div>\n\n \n <div class=\"epa-section\">\n <h2>Plana Docente<\/h2>\n\n <div class=\"docente-card\">\n <h4>Dr. Mg. Sc. Ing. Daniel Rojas Hurtado<\/h4>\n <p>Docente UNALM. Individuo Calificado PCQI e Instructor L\u00edder FSPCA. Representante peruano en el CODEX Alimentarius (Noruega) con +30 a\u00f1os de experiencia.<\/p>\n <\/div>\n\n <div class=\"docente-card\">\n <h4>Ing. Sandra Puga Guti\u00e9rrez<\/h4>\n <p>Ingeniera Pesquera con maestr\u00eda en UNALM. Ex inspectora y auditora en DIGESA y DESA Lima Sur con +10 a\u00f1os de experiencia en inocuidad.<\/p>\n <\/div>\n\n <div class=\"docente-card\">\n <h4>Ing. Carlos Rojas Cienfuegos<\/h4>\n <p>Ing. Agroindustrial, Gerente de TQI EIRL. Especialista y Auditor en Sistemas Integrados de Gesti\u00f3n (ISO 9001, 14001, 17025, 45001).<\/p>\n <\/div>\n\n <div class=\"docente-card\">\n <h4>Ing. C\u00e9sar Montoya Campa\u00f1a<\/h4>\n <p>MBA en SIG, Auditor L\u00edder Internacional Trinorma. Asesor en gesti\u00f3n de calidad en MIDIS y consultor ex Bureau Veritas.<\/p>\n <\/div>\n\n <div class=\"docente-card\">\n <h4>Ing. Yaquelin Yuliana Aurora Vigo<\/h4>\n <p>Jefe de Aseguramiento de Calidad y Certificaciones. Auditor L\u00edder ISO 9001. Experta en BRCGS, FSMA, GlobalGAP y FSSC 22000.<\/p>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-section\">\n <h2>Contacto & Asesor\u00eda<\/h2>\n <p><strong>AEUPS - Facultad de Pesquer\u00eda UNALM<\/strong><\/p>\n <p style=\"font-size: 0.9rem; margin-bottom: 10px;\">Av. La Molina s\/n, La Molina (Puerta Peatonal 1).<\/p>\n <p><strong>Atenci\u00f3n Remota \/ WhatsApp:<\/strong><\/p>\n <p>\ud83d\udcf1 +51 947 240 386 (Asistente AEUPS)<\/p>\n <p>\ud83d\udcf1 +51 946 228 550 (Dr. Daniel Rojas)<\/p>\n <\/div>\n\n <\/aside>\n\n <\/div>\n\n<\/div>\n\n<script>\n document.addEventListener('DOMContentLoaded', function() {\n const accordionHeaders = document.querySelectorAll('.epa-accordion .accordion-header');\n\n accordionHeaders.forEach(header => {\n header.addEventListener('click', function() {\n const content = this.nextElementSibling;\n const isOpen = content.classList.contains('active');\n\n \/\/ Close all items\n document.querySelectorAll('.epa-accordion .accordion-content').forEach(item => {\n item.classList.remove('active');\n });\n document.querySelectorAll('.epa-accordion .accordion-header span').forEach(span => {\n span.textContent = '+';\n });\n\n \/\/ Toggle selected item\n if (!isOpen) {\n content.classList.add('active');\n this.querySelector('span').textContent = '-';\n }\n });\n });\n });\n<\/script>\n\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 internacional UNALM en HACCP avanzado, Ley FSMA, GLOBALG.A.P., ISO 9001 y FSSC 22000. Formaci\u00f3n pr\u00e1ctica en inocuidad alimentaria y auditor\u00eda con doble certificaci\u00f3n universitaria de 288 horas.<\/p>\n","protected":false},"author":1,"featured_media":1660,"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":[376,120,133,119,358,374,38,142,375],"class_list":["post-1659","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-especializacion","tag-auditoria-sanitaria","tag-brcgs-food-safety","tag-defensa-alimentaria","tag-fssc-22000","tag-globalg-a-p-v6","tag-haccp-avanzado","tag-inocuidad-alimentaria","tag-iso-9001","tag-ley-fsma"],"_links":{"self":[{"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/posts\/1659","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=1659"}],"version-history":[{"count":4,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/posts\/1659\/revisions"}],"predecessor-version":[{"id":1665,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/posts\/1659\/revisions\/1665"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/media\/1660"}],"wp:attachment":[{"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1659"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1659"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1659"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}