Especializaci\u00f3n en Integraci\u00f3n de Sistemas de Gesti\u00f3n de Calidad e Inocuidad | UNALM<\/title>\n <style>\n :root {\n --primary: #004d25;\n --primary-dark: #003318;\n --primary-light: #1b5e20;\n --accent: #d4af37;\n --accent-hover: #b89628;\n --bg-light: #f8f9fa;\n --text-dark: #212529;\n --text-muted: #6c757d;\n --white: #ffffff;\n --border-color: #e9ecef;\n --shadow: 0 4px 15px rgba(0,0,0,0.08);\n --radius: 8px;\n }\n\n * {\n box-sizing: border-box;\n margin: 0;\n padding: 0;\n }\n\n body {\n font-family: 'Segoe UI', Tahoma, Geneva, Verdana, sans-serif;\n line-height: 1.6;\n color: var(--text-dark);\n background-color: var(--bg-light);\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) 0%, var(--primary) 100%);\n color: var(--white);\n padding: 40px 30px;\n border-radius: var(--radius);\n box-shadow: var(--shadow);\n margin-bottom: 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{\n color: var(--primary-dark);\n }\n\n .contact-btn {\n display: block;\n width: 100%;\n padding: 12px;\n background-color: #25D366;\n color: white;\n text-align: center;\n border-radius: 5px;\n text-decoration: none;\n font-weight: bold;\n margin-top: 10px;\n }\n\n .contact-btn:hover {\n background-color: #1ebd56;\n }\n\n \/* Responsive Design *\/\n @media (max-width: 992px) {\n .landing-epa-wrapper {\n width: 95%;\n padding: 10px;\n }\n .epa-main-layout {\n grid-template-columns: 1fr;\n }\n .epa-hero h1 {\n font-size: 1.4rem;\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=\"epa-hero-header\">\n Universidad Nacional Agraria La Molina | Facultad de Pesquer\u00eda - UEUPS\n <\/div>\n <h1>ESPECIALIZACI\u00d3N EN INTEGRACI\u00d3N DE SISTEMAS DE GESTI\u00d3N DE CALIDAD E INOCUIDAD Y FORMACI\u00d3N COMO AUDITOR L\u00cdDER EN ISO 9001:2026, ISO 22000, FSSC 22000 V.7, ISO 17020:2026, ISO 2859, ISO 19011:2026 Y NORMAS GFSI<\/h1>\n <p class=\"subtitle\">BRCGS Food Safety v.9, HACCP, BRCGS Packaging Materials v.7, Plan HARA, IFS Food, SQF y Estudios de Vida \u00datil.<\/p>\n <div class=\"epa-hero-actions\">\n <a href=\"https:\/\/forms.gle\/AWxGyh7gvWrAjZFH9\" target=\"_blank\" class=\"btn btn-primary\">Ficha de inscripci\u00f3n <\/a>\n <a href=\"https:\/\/www.unalm.edu.pe\/wp-content\/uploads\/2026\/11\/PROG-2026-F44F7D_b.pdf\" class=\"btn btn-outline\">Brochure<\/a>\n <\/div>\n <\/header>\n\n \n <section class=\"epa-highlights\">\n <div class=\"epa-highlight-card\">\n <h4>Duraci\u00f3n & Horas<\/h4>\n <p>02\/01\/2026 - 03\/04\/2026<br><small style=\"font-weight:normal; color:#555;\">312 Horas Certificables<\/small><\/p>\n <\/div>\n <div class=\"epa-highlight-card\">\n <h4>Horarios (En Vivo)<\/h4>\n <p>S\u00e1bados: 17:00 - 22:00 h<br>Domingos: 08:00 - 13:00 h<\/p>\n <\/div>\n <div class=\"epa-highlight-card\">\n <h4>Modalidad<\/h4>\n <p>Virtual en Vivo (Zoom)<br><small style=\"font-weight:normal; color:#555;\">Aula Virtual 24\/7<\/small><\/p>\n <\/div>\n <div class=\"epa-highlight-card\">\n <h4>Doble Certificaci\u00f3n<\/h4>\n <p>A nombre de la UNALM<br><small style=\"font-weight:normal; color:#555;\">Incluye certificaci\u00f3n Auditor L\u00edder<\/small><\/p>\n <\/div>\n <\/section>\n\n \n <div class=\"epa-main-layout\">\n\n \n <main class=\"epa-main-content\">\n\n \n <section class=\"epa-content-section\">\n <h2 class=\"epa-section-title\">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-content-section\">\n <h2 class=\"epa-section-title\">Beneficios del Programa<\/h2>\n <ul class=\"epa-list\">\n <li><strong>Clases online en vivo por Zoom:<\/strong> Formaci\u00f3n altamente pr\u00e1ctica con talleres y casos reales.<\/li>\n <li><strong>Acceso a Aula Virtual 24\/7:<\/strong> Descarga de materiales, ex\u00e1menes y grabaciones para repasar a tu propio ritmo.<\/li>\n <li><strong>5 Libros Digitales de regalo:<\/strong> Obsequiados por el Dr. Daniel Rojas Hurtado (Sistema HACCP, Defensa y Fraude Alimentario, Cultura de Calidad, Normas Sanitarias, PPR).<\/li>\n <li><strong>Acceso a Banco de Informaci\u00f3n Editable:<\/strong> M\u00e1s de 100 Planes HACCP, Manuales BPM\/POES, BRCGS, Defensa Alimentaria en Word editable para implementaci\u00f3n inmediata.<\/li>\n <li><strong>Constancia de participaci\u00f3n:<\/strong> Disponible durante el desarrollo de la especializaci\u00f3n.<\/li>\n <li>Opci\u00f3n de solicitar certificado individual por cada m\u00f3dulo cumplido (Costo adicional opcional de S\/ 50.00 por m\u00f3dulo).<\/li>\n <\/ul>\n <\/section>\n\n \n <section class=\"epa-content-section\">\n <h2 class=\"epa-section-title\">Plan de Estudios (18 M\u00f3dulos)<\/h2>\n <div class=\"epa-accordion\" id=\"modulesAccordion\">\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo I: Gesti\u00f3n por Procesos<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li>Definici\u00f3n de Procesos.<\/li>\n <li>Tipos de Procesos: Modelo EFQM, Modelo de M. Porter, modelo ISO 9001.<\/li>\n <li>Descripci\u00f3n y Gesti\u00f3n por Procesos.<\/li>\n <li>Identificaci\u00f3n de los procesos de una organizaci\u00f3n.<\/li>\n <li>Planificaci\u00f3n, Implementaci\u00f3n, Medici\u00f3n y An\u00e1lisis del Proceso.<\/li>\n <li>Acci\u00f3n preventiva\/correctiva y mejora.<\/li>\n <li><strong>TALLERES:<\/strong> Mapa de Procesos y Fichas de Procesos.<\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo II: Interpretaci\u00f3n e Implementaci\u00f3n de la Norma ISO 9001:2026<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li>Introducci\u00f3n, Anexo SL y su estructura. Cambios clave.<\/li>\n <li>Cl\u00e1usulas 1 a 3: Objeto, referencias, t\u00e9rminos y definiciones.<\/li>\n <li>Cl\u00e1usula 4: Contexto de la Organizaci\u00f3n | Cl\u00e1usula 5: Liderazgo | Cl\u00e1usula 6: Planificaci\u00f3n.<\/li>\n <li>Cl\u00e1usula 7: Apoyo | Cl\u00e1usula 8: Operaci\u00f3n | Cl\u00e1usula 9: Evaluaci\u00f3n del Desempe\u00f1o | Cl\u00e1usula 10: Mejora.<\/li>\n <li><strong>Talleres y casos reales de implementaci\u00f3n.<\/strong><\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo III: Esquema FSSC 22000 v.7 e ISO 22000 y Programas Pre-requisitos<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li><strong>Parte 1:<\/strong> Introducci\u00f3n a FSSC 22000, alcance, categor\u00edas y proceso de certificaci\u00f3n\/auditor\u00edas remotas.<\/li>\n <li><strong>Parte 2:<\/strong> Requisitos ISO 22000:2018 (Contexto, Liderazgo, Planificaci\u00f3n de riesgos, Operaci\u00f3n, Mejora).<\/li>\n <li><strong>Parte 3:<\/strong> Pre-requisitos para inocuidad alimentaria ISO\/TS 22002-1 (Manufactura).<\/li>\n <li><strong>Parte 4:<\/strong> Requisitos adicionales FSSC 22000 (Food Defense, Food Fraud, Al\u00e9rgenos, Monitoreo ambiental, Cultura de inocuidad, etc.).<\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo IV: Norma BRCGS Food Safety v.9 y Formaci\u00f3n como Auditor Interno BRCGS<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li>Antecedentes, alcances y estructura de BRCGS.<\/li>\n <li>Compromiso de la direcci\u00f3n y cultura de inocuidad.<\/li>\n <li>Plan de Seguridad Alimentaria (HACCP), evaluaci\u00f3n de riesgos y mitigaci\u00f3n de fraude\/defensa alimentaria.<\/li>\n <li>Sistema de gesti\u00f3n de calidad, normas de instalaciones, control de productos y procesos, personal.<\/li>\n <li>Zonas de alto riesgo, cuidados especiales y productos mercadeados.<\/li>\n <li><strong>Talleres pr\u00e1cticos, casos reales y determinaci\u00f3n de zonas de riesgo.<\/strong><\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo V: Elaboraci\u00f3n del Plan de Defensa Alimentaria y Fraude Alimentario<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li>Requisitos de normas GFSI y FDA para Defensa y Fraude Alimentario.<\/li>\n <li>Evaluaci\u00f3n de vulnerabilidades, adulteraciones, amenazas y riesgos.<\/li>\n <li>Dise\u00f1o e implementaci\u00f3n de planes de mitigaci\u00f3n.<\/li>\n <li>Seguimiento de la efectividad de los planes de mitigaci\u00f3n.<\/li>\n <li><strong>Talleres pr\u00e1cticos aplicados.<\/strong><\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo VI: Requisitos de la Norma ISO\/IEC 17020:2026 (Organismos de Inspecci\u00f3n)<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li>Objeto, campo de aplicaci\u00f3n y definiciones.<\/li>\n <li>Requisitos Generales e Imparcialidad.<\/li>\n <li>Requisitos relativos a la Estructura y Recursos.<\/li>\n <li>Requisitos de Procesos y del Sistema de Gesti\u00f3n.<\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo VII: Inspecci\u00f3n y Muestreo de Alimentos (ISO 2859-1\/2, NTP 700.002)<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li>Principios fundamentales del muestreo y planes de aceptaci\u00f3n\/rechazo.<\/li>\n <li>Inspecci\u00f3n por atributos y por variables.<\/li>\n <li>Niveles de calidad aceptable (AQL) y clasificaci\u00f3n de no conformidades.<\/li>\n <li>Aplicaci\u00f3n pr\u00e1ctica de ISO 2859-1 y NTP 700.002.<\/li>\n <li><strong>Taller:<\/strong> Uso e interpretaci\u00f3n de tablas de muestreo.<\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo VIII: Formaci\u00f3n de Auditor L\u00edder en SIG e ISO 19011:2026<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li>Principios de auditor\u00eda, preparaci\u00f3n, roles del auditor y auditado.<\/li>\n <li>Programa y Plan de Auditor\u00eda: Objetivos, alcance y criterios.<\/li>\n <li>Ejecuci\u00f3n: Reuni\u00f3n de apertura, entrevistas, revisi\u00f3n documental, t\u00e1cticas y manejo de hallazgos.<\/li>\n <li>Redacci\u00f3n de No Conformidades, Solicitud de Acci\u00f3n Correctiva (SAC) y seguimiento.<\/li>\n <li>Reuni\u00f3n de cierre y conclusiones.<\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo IX: Gesti\u00f3n de Riesgos seg\u00fan ISO 31000 e ISO 31010<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li>Principios y marco de referencia ISO 31000:2018.<\/li>\n <li>Evaluaci\u00f3n de riesgos: Identificaci\u00f3n de amenazas y vulnerabilidades.<\/li>\n <li>T\u00e9cnicas de evaluaci\u00f3n de riesgo seg\u00fan ISO 31010.<\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo X: Herramientas de la Calidad para la Mejora Continua<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li>Herramientas para an\u00e1lisis de causa ra\u00edz.<\/li>\n <li>Diagrama de Pareto e Ishikawa (Causa-Efecto).<\/li>\n <li>T\u00e9cnica de los 5 Porqu\u00e9s.<\/li>\n <li>Checklists, Histogramas y Gr\u00e1ficos de Control.<\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo XI: Estudios de Vida \u00datil (Anaquel) Acelerados y en Tiempo Real<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li><strong>Pruebas Aceleradas:<\/strong> Cin\u00e9tica de deterioro (Orden 0 y 1), par\u00e1metros Ea y K, dise\u00f1o experimental y an\u00e1lisis sensorial.<\/li>\n <li><strong>Pruebas a Tiempo Real:<\/strong> Par\u00e1metros fisicoqu\u00edmicos, microbiol\u00f3gicos y sensoriales en embutidos, menestras, congelados, etc.<\/li>\n <li>Elaboraci\u00f3n de informes de estimaci\u00f3n de vida \u00fatil.<\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo XII: BRCGS Packaging Materials v.7 y Plan HARA<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li>An\u00e1lisis de peligros y riesgos en envases (Plan HARA).<\/li>\n <li>Requisitos de la norma BRCGS Packaging v.7.<\/li>\n <li>Implementaci\u00f3n en la cadena de empaque alimentario.<\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo XIII: Norma IFS Food v.8 y C\u00f3digo SQF v.10<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li>Interpretaci\u00f3n de la norma internacional IFS Food v.8.<\/li>\n <li>Estructura y requisitos del C\u00f3digo SQF v.10 (Safety Quality Food).<\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo XIV: Trazabilidad, Retiro y Recuperaci\u00f3n (Recall) de Producto<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li>Principios e identificaci\u00f3n de trazabilidad (hacia atr\u00e1s, proceso, hacia adelante).<\/li>\n <li>Clases de retiro de producto y elaboraci\u00f3n del Plan de Rastreabilidad.<\/li>\n <li>Procedimiento de Recall y simulacros pr\u00e1cticos.<\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo XV: Gesti\u00f3n de Crisis y Al\u00e9rgenos Alimentarios<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li>Definici\u00f3n de al\u00e9rgenos e intolerancias.<\/li>\n <li>Procedimiento y an\u00e1lisis de riesgo de al\u00e9rgenos.<\/li>\n <li>Protocolo para la gesti\u00f3n de crisis e incidentes.<\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulos XVI - XVIII: Seminarios, Trabajo Final y Exposici\u00f3n Grupal<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li><strong>M\u00f3dulo XVI:<\/strong> Seminario del Trabajo Integrador Final.<\/li>\n <li><strong>M\u00f3dulo XVII:<\/strong> Exposici\u00f3n Grupal del Trabajo Final.<\/li>\n <li><strong>M\u00f3dulo XVIII:<\/strong> Presentaci\u00f3n y Evaluaci\u00f3n del Trabajo Final.<\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n <\/div>\n <\/section>\n\n \n <section class=\"epa-content-section\">\n <h2 class=\"epa-section-title\">Certificaci\u00f3n<\/h2>\n <p>Al aprobar la totalidad de los cursos y la sustentaci\u00f3n del trabajo integral, se otorgar\u00e1n <strong>2 CERTIFICADOS A NOMBRE DE LA UNIVERSIDAD NACIONAL AGRARIA LA MOLINA<\/strong>:<\/p>\n <br>\n <ul class=\"epa-list\">\n <li><strong>Certificado de Especializaci\u00f3n:<\/strong> \"ESPECIALIZACI\u00d3N EN SISTEMAS DE GESTI\u00d3N DE CALIDAD E INOCUIDAD ISO 9001, ISO 22000, FSSC 22000 V.7, ISO 17020, ISO 2859, ISO 19011:2026 Y NORMAS GFSI...\", con un total de <strong>312 horas certificables<\/strong>.<\/li>\n <li><strong>Certificado de Aprobaci\u00f3n de M\u00f3dulo:<\/strong> \"FORMACI\u00d3N DE AUDITOR L\u00cdDER EN SISTEMAS INTEGRADOS DE GESTI\u00d3N, GESTI\u00d3N DE NO CONFORMIDADES Y ACCIONES CORRECTIVAS BASADO EN LA NORMA ISO 19011:2026\", con <strong>30 horas<\/strong>.<\/li>\n <\/ul>\n <p style=\"margin-top: 15px; font-size: 0.9rem; background-color: #fff3cd; padding: 10px; border-radius: 4px; border-left: 4px solid #ffc107;\">\n <strong>Condici\u00f3n de Aprobaci\u00f3n:<\/strong> Nota m\u00ednima de 14 para certificado con la indicaci\u00f3n de \"APROBACI\u00d3N\". De lo contrario, se emitir\u00e1 certificado por \"PARTICIPACI\u00d3N\".\n <\/p>\n <\/section>\n\n \n <section class=\"epa-content-section\">\n <h2 class=\"epa-section-title\">Plana Docente<\/h2>\n\n <div class=\"epa-docente-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 e Ing. Pesquero. Docente de la UNALM y representante peruano en el Codex Alimentarius (Noruega). Extensa trayectoria como Gerente y Jefe de Planta en industrias exportadoras. Auditor e Instructor L\u00edder (LI) FSPCA en Controles Preventivos FDA.<\/p>\n <\/div>\n\n <div class=\"epa-docente-card\">\n <h4>Ing. Carlos Rojas Cienfuegos<\/h4>\n <p>Ingeniero Agroindustrial con m\u00e1s de 10 a\u00f1os de experiencia. Especialista en Implementaci\u00f3n y Auditor\u00eda SIG (ISO 9001, ISO 14001, ISO 17025, ISO 19011, ISO 31000). Gerente de Operaciones en TQI EIRL y consultor a nivel nacional.<\/p>\n <\/div>\n\n <div class=\"epa-docente-card\">\n <h4>Ing. C\u00e9sar Montoya Campa\u00f1a<\/h4>\n <p>Ingeniero Industrial con MBA en SIG (Chile) y Postgrado PUCP. Auditor L\u00edder Internacional Trinorma (IRCA\/RABQSA). Asesor de la Direcci\u00f3n General de Calidad en MIDIS y consultor en Bureau Veritas.<\/p>\n <\/div>\n\n <div class=\"epa-docente-card\">\n <h4>Mg. Ing. Milton Ramirez Pumaricra<\/h4>\n <p>Ingeniero Agroindustrial con m\u00e1s de 20 a\u00f1os de experiencia en inspecciones y auditor\u00edas externas en el rubro alimentario. Maestr\u00eda en Gerencia de Empresas Agropecuarias y Especializaci\u00f3n ISO 22000 en la UNALM.<\/p>\n <\/div>\n <\/section>\n\n \n <section class=\"epa-content-section\">\n <h2 class=\"epa-section-title\">Requisitos de Ingreso<\/h2>\n <ul class=\"epa-list\">\n <li><strong>Profesionales y T\u00e9cnicos:<\/strong> Constancia de egresado, copia del grado de bachiller o t\u00edtulo profesional.<\/li>\n <li><strong>Estudiantes Universitarios:<\/strong> Constancia de estar cursando el \u00faltimo a\u00f1o de estudios.<\/li>\n <li><strong>P\u00fablico General:<\/strong> Acreditar experiencia laboral relevante en el sector.<\/li>\n <\/ul>\n <\/section>\n\n <\/main>\n\n \n <aside class=\"epa-sidebar\">\n\n \n <div class=\"epa-card-box\">\n <h3>Inversi\u00f3n y Tarifas<\/h3>\n \n <div style=\"margin-bottom: 15px;\">\n <span class=\"price-badge\">\u00a1OFERTA PRONTO PAGO!<\/span>\n <div class=\"price-tag\">S\/. 900.00<\/div>\n <small style=\"color: var(--text-muted);\">V\u00e1lido hasta el 20 de Diciembre del 2026<\/small>\n <\/div>\n\n <hr style=\"border: 0; border-top: 1px solid var(--border-color); margin: 15px 0;\">\n\n <p><strong>Pago al Contado (\u00danico):<\/strong><br>S\/. 1,000.00<\/p>\n <br>\n <p><strong>Pago en Cuotas:<\/strong><br>2 cuotas mensuales de S\/. 600.00<br><small>(Total: S\/. 1,200)<\/small><\/p>\n <br>\n <p><strong>Tarifa Corporativa:<\/strong><br>S\/. 900.00 c\/u (De 3 a m\u00e1s participantes)<\/p>\n <\/div>\n\n \n <div class=\"epa-card-box\">\n <h3>Cuentas Bancarias<\/h3>\n <p style=\"font-size: 0.85rem; margin-bottom: 10px;\">A nombre de: <strong>Fundaci\u00f3n para el Desarrollo Agrario - UNALM<\/strong><\/p>\n\n <div class=\"bank-details\">\n <strong>BCP SOLES:<\/strong><br>\n Cuenta: 191-0031059-0-26<br>\n CCI: 002-191-000031059026-50\n <\/div>\n\n <div class=\"bank-details\">\n <strong>BBVA SOLES:<\/strong><br>\n Cuenta: 0011-0661-0100058124<br>\n CCI: 011-661-000100058124-67\n <\/div>\n\n <p style=\"font-size: 0.75rem; color: red; margin-top: 5px;\">* Transferencias CCI deben ser ejecutadas en modo INMEDIATO.<\/p>\n\n <h4 style=\"margin-top: 15px; font-size: 0.95rem; color: var(--primary);\">Pasos para Matr\u00edcula:<\/h4>\n <ol style=\"font-size: 0.85rem; padding-left: 15px; margin-top: 5px;\">\n <li>Realizar el dep\u00f3sito o transferencia.<\/li>\n <li>Enviar voucher y datos completos (Nombres, DNI, celular, tipo de comprobante) a:\n <br><strong>cursos_fape@lamolina.edu.pe<\/strong>\n <br><strong>ueups_fape@lamolina.edu.pe<\/strong>\n <\/li>\n <li>Recibir\u00e1s correo de confirmaci\u00f3n de vacante.<\/li>\n <\/ol>\n <\/div>\n\n \n <div class=\"epa-card-box\">\n <h3>Informes & Contacto<\/h3>\n <p style=\"font-size: 0.85rem;\"><strong>AEUPS - Facultad de Pesquer\u00eda (UNALM)<\/strong><br>Oficina N\u00b0 9 - Av. La Molina s\/n<\/p>\n \n <a href=\"https:\/\/wa.me\/51947240386\" target=\"_blank\" class=\"contact-btn\">\n WhatsApp: +51 947 240 386\n <\/a>\n <a href=\"https:\/\/wa.me\/51946228550\" target=\"_blank\" class=\"contact-btn\" style=\"background-color: #128C7E;\">\n WhatsApp: +51 946 228 550\n <\/a>\n <\/div>\n\n <\/aside>\n\n <\/div>\n\n<\/div>\n\n\n<script>\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 accordionItem = this.parentElement;\n \n \/\/ Toggle active class on clicked item\n accordionItem.classList.toggle('active');\n\n \/\/ Optional: Close other open accordion items\n const currentActive = document.querySelector('.epa-accordion-item.active');\n if (currentActive && currentActive !== accordionItem) {\n currentActive.classList.remove('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 universitaria UNALM en 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":1675,"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":[198,120,8,119,38,139,142,129,160,136],"class_list":["post-1666","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-especializacion","tag-auditor-lider","tag-brcgs-food-safety","tag-certificacion-unalm","tag-fssc-22000","tag-inocuidad-alimentaria","tag-iso-19011","tag-iso-9001","tag-normas-gfsi","tag-sistemas-de-gestion","tag-vida-util-de-alimentos"],"_links":{"self":[{"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/posts\/1666","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=1666"}],"version-history":[{"count":7,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/posts\/1666\/revisions"}],"predecessor-version":[{"id":1674,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/posts\/1666\/revisions\/1674"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/media\/1675"}],"wp:attachment":[{"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1666"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1666"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1666"}],"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 en Integraci\u00f3n de Sistemas de Gesti\u00f3n de Calidad e Inocuidad | UNALM<\/title>\n <style>\n :root {\n --primary: #004d25;\n --primary-dark: #003318;\n --primary-light: #1b5e20;\n --accent: #d4af37;\n --accent-hover: #b89628;\n --bg-light: #f8f9fa;\n --text-dark: #212529;\n --text-muted: #6c757d;\n --white: #ffffff;\n --border-color: #e9ecef;\n --shadow: 0 4px 15px rgba(0,0,0,0.08);\n --radius: 8px;\n }\n\n * {\n box-sizing: border-box;\n margin: 0;\n padding: 0;\n }\n\n body {\n font-family: 'Segoe UI', Tahoma, Geneva, Verdana, sans-serif;\n line-height: 1.6;\n color: var(--text-dark);\n background-color: var(--bg-light);\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) 0%, var(--primary) 100%);\n color: var(--white);\n padding: 40px 30px;\n border-radius: var(--radius);\n box-shadow: 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margin-bottom: 5px;\n }\n\n .epa-docente-card p {\n font-size: 0.9rem;\n color: var(--text-dark);\n }\n\n \/* Sidebar Styling *\/\n .epa-sidebar {\n display: flex;\n flex-direction: column;\n gap: 25px;\n }\n\n .epa-card-box {\n background: var(--white);\n padding: 25px;\n border-radius: var(--radius);\n box-shadow: var(--shadow);\n border-top: 4px solid var(--primary);\n }\n\n .epa-card-box h3 {\n font-size: 1.1rem;\n color: var(--primary);\n margin-bottom: 15px;\n border-bottom: 1px solid var(--border-color);\n padding-bottom: 8px;\n }\n\n .price-tag {\n font-size: 1.6rem;\n font-weight: 700;\n color: var(--primary-light);\n margin: 10px 0;\n }\n\n .price-badge {\n display: inline-block;\n background-color: #e8f5e9;\n color: var(--primary);\n padding: 4px 8px;\n border-radius: 4px;\n font-size: 0.8rem;\n font-weight: bold;\n margin-bottom: 10px;\n }\n\n .bank-details {\n background: var(--bg-light);\n padding: 12px;\n border-radius: 6px;\n font-size: 0.85rem;\n margin-bottom: 10px;\n }\n\n .bank-details strong {\n color: var(--primary-dark);\n }\n\n .contact-btn {\n display: block;\n width: 100%;\n padding: 12px;\n background-color: #25D366;\n color: white;\n text-align: center;\n border-radius: 5px;\n text-decoration: none;\n font-weight: bold;\n margin-top: 10px;\n }\n\n .contact-btn:hover {\n background-color: #1ebd56;\n }\n\n \/* Responsive Design *\/\n @media (max-width: 992px) {\n .landing-epa-wrapper {\n width: 95%;\n padding: 10px;\n }\n .epa-main-layout {\n grid-template-columns: 1fr;\n }\n .epa-hero h1 {\n font-size: 1.4rem;\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=\"epa-hero-header\">\n Universidad Nacional Agraria La Molina | Facultad de Pesquer\u00eda - UEUPS\n <\/div>\n <h1>ESPECIALIZACI\u00d3N EN INTEGRACI\u00d3N DE SISTEMAS DE GESTI\u00d3N DE CALIDAD E INOCUIDAD Y FORMACI\u00d3N COMO AUDITOR L\u00cdDER EN ISO 9001:2026, ISO 22000, FSSC 22000 V.7, ISO 17020:2026, ISO 2859, ISO 19011:2026 Y NORMAS GFSI<\/h1>\n <p class=\"subtitle\">BRCGS Food Safety v.9, HACCP, BRCGS Packaging Materials v.7, Plan HARA, IFS Food, SQF y Estudios de Vida \u00datil.<\/p>\n <div class=\"epa-hero-actions\">\n <a href=\"https:\/\/forms.gle\/AWxGyh7gvWrAjZFH9\" target=\"_blank\" class=\"btn btn-primary\">Ficha de inscripci\u00f3n <\/a>\n <a href=\"https:\/\/www.unalm.edu.pe\/wp-content\/uploads\/2026\/11\/PROG-2026-F44F7D_b.pdf\" class=\"btn btn-outline\">Brochure<\/a>\n <\/div>\n <\/header>\n\n \n <section class=\"epa-highlights\">\n <div class=\"epa-highlight-card\">\n <h4>Duraci\u00f3n & Horas<\/h4>\n <p>02\/01\/2026 - 03\/04\/2026<br><small style=\"font-weight:normal; color:#555;\">312 Horas Certificables<\/small><\/p>\n <\/div>\n <div class=\"epa-highlight-card\">\n <h4>Horarios (En Vivo)<\/h4>\n <p>S\u00e1bados: 17:00 - 22:00 h<br>Domingos: 08:00 - 13:00 h<\/p>\n <\/div>\n <div class=\"epa-highlight-card\">\n <h4>Modalidad<\/h4>\n <p>Virtual en Vivo (Zoom)<br><small style=\"font-weight:normal; color:#555;\">Aula Virtual 24\/7<\/small><\/p>\n <\/div>\n <div class=\"epa-highlight-card\">\n <h4>Doble Certificaci\u00f3n<\/h4>\n <p>A nombre de la UNALM<br><small style=\"font-weight:normal; color:#555;\">Incluye certificaci\u00f3n Auditor L\u00edder<\/small><\/p>\n <\/div>\n <\/section>\n\n \n <div class=\"epa-main-layout\">\n\n \n <main class=\"epa-main-content\">\n\n \n <section class=\"epa-content-section\">\n <h2 class=\"epa-section-title\">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-content-section\">\n <h2 class=\"epa-section-title\">Beneficios del Programa<\/h2>\n <ul class=\"epa-list\">\n <li><strong>Clases online en vivo por Zoom:<\/strong> Formaci\u00f3n altamente pr\u00e1ctica con talleres y casos reales.<\/li>\n <li><strong>Acceso a Aula Virtual 24\/7:<\/strong> Descarga de materiales, ex\u00e1menes y grabaciones para repasar a tu propio ritmo.<\/li>\n <li><strong>5 Libros Digitales de regalo:<\/strong> Obsequiados por el Dr. Daniel Rojas Hurtado (Sistema HACCP, Defensa y Fraude Alimentario, Cultura de Calidad, Normas Sanitarias, PPR).<\/li>\n <li><strong>Acceso a Banco de Informaci\u00f3n Editable:<\/strong> M\u00e1s de 100 Planes HACCP, Manuales BPM\/POES, BRCGS, Defensa Alimentaria en Word editable para implementaci\u00f3n inmediata.<\/li>\n <li><strong>Constancia de participaci\u00f3n:<\/strong> Disponible durante el desarrollo de la especializaci\u00f3n.<\/li>\n <li>Opci\u00f3n de solicitar certificado individual por cada m\u00f3dulo cumplido (Costo adicional opcional de S\/ 50.00 por m\u00f3dulo).<\/li>\n <\/ul>\n <\/section>\n\n \n <section class=\"epa-content-section\">\n <h2 class=\"epa-section-title\">Plan de Estudios (18 M\u00f3dulos)<\/h2>\n <div class=\"epa-accordion\" id=\"modulesAccordion\">\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo I: Gesti\u00f3n por Procesos<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li>Definici\u00f3n de Procesos.<\/li>\n <li>Tipos de Procesos: Modelo EFQM, Modelo de M. Porter, modelo ISO 9001.<\/li>\n <li>Descripci\u00f3n y Gesti\u00f3n por Procesos.<\/li>\n <li>Identificaci\u00f3n de los procesos de una organizaci\u00f3n.<\/li>\n <li>Planificaci\u00f3n, Implementaci\u00f3n, Medici\u00f3n y An\u00e1lisis del Proceso.<\/li>\n <li>Acci\u00f3n preventiva\/correctiva y mejora.<\/li>\n <li><strong>TALLERES:<\/strong> Mapa de Procesos y Fichas de Procesos.<\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo II: Interpretaci\u00f3n e Implementaci\u00f3n de la Norma ISO 9001:2026<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li>Introducci\u00f3n, Anexo SL y su estructura. Cambios clave.<\/li>\n <li>Cl\u00e1usulas 1 a 3: Objeto, referencias, t\u00e9rminos y definiciones.<\/li>\n <li>Cl\u00e1usula 4: Contexto de la Organizaci\u00f3n | Cl\u00e1usula 5: Liderazgo | Cl\u00e1usula 6: Planificaci\u00f3n.<\/li>\n <li>Cl\u00e1usula 7: Apoyo | Cl\u00e1usula 8: Operaci\u00f3n | Cl\u00e1usula 9: Evaluaci\u00f3n del Desempe\u00f1o | Cl\u00e1usula 10: Mejora.<\/li>\n <li><strong>Talleres y casos reales de implementaci\u00f3n.<\/strong><\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo III: Esquema FSSC 22000 v.7 e ISO 22000 y Programas Pre-requisitos<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li><strong>Parte 1:<\/strong> Introducci\u00f3n a FSSC 22000, alcance, categor\u00edas y proceso de certificaci\u00f3n\/auditor\u00edas remotas.<\/li>\n <li><strong>Parte 2:<\/strong> Requisitos ISO 22000:2018 (Contexto, Liderazgo, Planificaci\u00f3n de riesgos, Operaci\u00f3n, Mejora).<\/li>\n <li><strong>Parte 3:<\/strong> Pre-requisitos para inocuidad alimentaria ISO\/TS 22002-1 (Manufactura).<\/li>\n <li><strong>Parte 4:<\/strong> Requisitos adicionales FSSC 22000 (Food Defense, Food Fraud, Al\u00e9rgenos, Monitoreo ambiental, Cultura de inocuidad, etc.).<\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo IV: Norma BRCGS Food Safety v.9 y Formaci\u00f3n como Auditor Interno BRCGS<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li>Antecedentes, alcances y estructura de BRCGS.<\/li>\n <li>Compromiso de la direcci\u00f3n y cultura de inocuidad.<\/li>\n <li>Plan de Seguridad Alimentaria (HACCP), evaluaci\u00f3n de riesgos y mitigaci\u00f3n de fraude\/defensa alimentaria.<\/li>\n <li>Sistema de gesti\u00f3n de calidad, normas de instalaciones, control de productos y procesos, personal.<\/li>\n <li>Zonas de alto riesgo, cuidados especiales y productos mercadeados.<\/li>\n <li><strong>Talleres pr\u00e1cticos, casos reales y determinaci\u00f3n de zonas de riesgo.<\/strong><\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo V: Elaboraci\u00f3n del Plan de Defensa Alimentaria y Fraude Alimentario<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li>Requisitos de normas GFSI y FDA para Defensa y Fraude Alimentario.<\/li>\n <li>Evaluaci\u00f3n de vulnerabilidades, adulteraciones, amenazas y riesgos.<\/li>\n <li>Dise\u00f1o e implementaci\u00f3n de planes de mitigaci\u00f3n.<\/li>\n <li>Seguimiento de la efectividad de los planes de mitigaci\u00f3n.<\/li>\n <li><strong>Talleres pr\u00e1cticos aplicados.<\/strong><\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo VI: Requisitos de la Norma ISO\/IEC 17020:2026 (Organismos de Inspecci\u00f3n)<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li>Objeto, campo de aplicaci\u00f3n y definiciones.<\/li>\n <li>Requisitos Generales e Imparcialidad.<\/li>\n <li>Requisitos relativos a la Estructura y Recursos.<\/li>\n <li>Requisitos de Procesos y del Sistema de Gesti\u00f3n.<\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo VII: Inspecci\u00f3n y Muestreo de Alimentos (ISO 2859-1\/2, NTP 700.002)<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li>Principios fundamentales del muestreo y planes de aceptaci\u00f3n\/rechazo.<\/li>\n <li>Inspecci\u00f3n por atributos y por variables.<\/li>\n <li>Niveles de calidad aceptable (AQL) y clasificaci\u00f3n de no conformidades.<\/li>\n <li>Aplicaci\u00f3n pr\u00e1ctica de ISO 2859-1 y NTP 700.002.<\/li>\n <li><strong>Taller:<\/strong> Uso e interpretaci\u00f3n de tablas de muestreo.<\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo VIII: Formaci\u00f3n de Auditor L\u00edder en SIG e ISO 19011:2026<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li>Principios de auditor\u00eda, preparaci\u00f3n, roles del auditor y auditado.<\/li>\n <li>Programa y Plan de Auditor\u00eda: Objetivos, alcance y criterios.<\/li>\n <li>Ejecuci\u00f3n: Reuni\u00f3n de apertura, entrevistas, revisi\u00f3n documental, t\u00e1cticas y manejo de hallazgos.<\/li>\n <li>Redacci\u00f3n de No Conformidades, Solicitud de Acci\u00f3n Correctiva (SAC) y seguimiento.<\/li>\n <li>Reuni\u00f3n de cierre y conclusiones.<\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo IX: Gesti\u00f3n de Riesgos seg\u00fan ISO 31000 e ISO 31010<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li>Principios y marco de referencia ISO 31000:2018.<\/li>\n <li>Evaluaci\u00f3n de riesgos: Identificaci\u00f3n de amenazas y vulnerabilidades.<\/li>\n <li>T\u00e9cnicas de evaluaci\u00f3n de riesgo seg\u00fan ISO 31010.<\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo X: Herramientas de la Calidad para la Mejora Continua<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li>Herramientas para an\u00e1lisis de causa ra\u00edz.<\/li>\n <li>Diagrama de Pareto e Ishikawa (Causa-Efecto).<\/li>\n <li>T\u00e9cnica de los 5 Porqu\u00e9s.<\/li>\n <li>Checklists, Histogramas y Gr\u00e1ficos de Control.<\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo XI: Estudios de Vida \u00datil (Anaquel) Acelerados y en Tiempo Real<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li><strong>Pruebas Aceleradas:<\/strong> Cin\u00e9tica de deterioro (Orden 0 y 1), par\u00e1metros Ea y K, dise\u00f1o experimental y an\u00e1lisis sensorial.<\/li>\n <li><strong>Pruebas a Tiempo Real:<\/strong> Par\u00e1metros fisicoqu\u00edmicos, microbiol\u00f3gicos y sensoriales en embutidos, menestras, congelados, etc.<\/li>\n <li>Elaboraci\u00f3n de informes de estimaci\u00f3n de vida \u00fatil.<\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo XII: BRCGS Packaging Materials v.7 y Plan HARA<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li>An\u00e1lisis de peligros y riesgos en envases (Plan HARA).<\/li>\n <li>Requisitos de la norma BRCGS Packaging v.7.<\/li>\n <li>Implementaci\u00f3n en la cadena de empaque alimentario.<\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo XIII: Norma IFS Food v.8 y C\u00f3digo SQF v.10<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li>Interpretaci\u00f3n de la norma internacional IFS Food v.8.<\/li>\n <li>Estructura y requisitos del C\u00f3digo SQF v.10 (Safety Quality Food).<\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo XIV: Trazabilidad, Retiro y Recuperaci\u00f3n (Recall) de Producto<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li>Principios e identificaci\u00f3n de trazabilidad (hacia atr\u00e1s, proceso, hacia adelante).<\/li>\n <li>Clases de retiro de producto y elaboraci\u00f3n del Plan de Rastreabilidad.<\/li>\n <li>Procedimiento de Recall y simulacros pr\u00e1cticos.<\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulo XV: Gesti\u00f3n de Crisis y Al\u00e9rgenos Alimentarios<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li>Definici\u00f3n de al\u00e9rgenos e intolerancias.<\/li>\n <li>Procedimiento y an\u00e1lisis de riesgo de al\u00e9rgenos.<\/li>\n <li>Protocolo para la gesti\u00f3n de crisis e incidentes.<\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n \n <div class=\"epa-accordion-item\">\n <div class=\"epa-accordion-header\">M\u00f3dulos XVI - XVIII: Seminarios, Trabajo Final y Exposici\u00f3n Grupal<\/div>\n <div class=\"epa-accordion-content\">\n <ul>\n <li><strong>M\u00f3dulo XVI:<\/strong> Seminario del Trabajo Integrador Final.<\/li>\n <li><strong>M\u00f3dulo XVII:<\/strong> Exposici\u00f3n Grupal del Trabajo Final.<\/li>\n <li><strong>M\u00f3dulo XVIII:<\/strong> Presentaci\u00f3n y Evaluaci\u00f3n del Trabajo Final.<\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n <\/div>\n <\/section>\n\n \n <section class=\"epa-content-section\">\n <h2 class=\"epa-section-title\">Certificaci\u00f3n<\/h2>\n <p>Al aprobar la totalidad de los cursos y la sustentaci\u00f3n del trabajo integral, se otorgar\u00e1n <strong>2 CERTIFICADOS A NOMBRE DE LA UNIVERSIDAD NACIONAL AGRARIA LA MOLINA<\/strong>:<\/p>\n <br>\n <ul class=\"epa-list\">\n <li><strong>Certificado de Especializaci\u00f3n:<\/strong> \"ESPECIALIZACI\u00d3N EN SISTEMAS DE GESTI\u00d3N DE CALIDAD E INOCUIDAD ISO 9001, ISO 22000, FSSC 22000 V.7, ISO 17020, ISO 2859, ISO 19011:2026 Y NORMAS GFSI...\", con un total de <strong>312 horas certificables<\/strong>.<\/li>\n <li><strong>Certificado de Aprobaci\u00f3n de M\u00f3dulo:<\/strong> \"FORMACI\u00d3N DE AUDITOR L\u00cdDER EN SISTEMAS INTEGRADOS DE GESTI\u00d3N, GESTI\u00d3N DE NO CONFORMIDADES Y ACCIONES CORRECTIVAS BASADO EN LA NORMA ISO 19011:2026\", con <strong>30 horas<\/strong>.<\/li>\n <\/ul>\n <p style=\"margin-top: 15px; font-size: 0.9rem; background-color: #fff3cd; padding: 10px; border-radius: 4px; border-left: 4px solid #ffc107;\">\n <strong>Condici\u00f3n de Aprobaci\u00f3n:<\/strong> Nota m\u00ednima de 14 para certificado con la indicaci\u00f3n de \"APROBACI\u00d3N\". De lo contrario, se emitir\u00e1 certificado por \"PARTICIPACI\u00d3N\".\n <\/p>\n <\/section>\n\n \n <section class=\"epa-content-section\">\n <h2 class=\"epa-section-title\">Plana Docente<\/h2>\n\n <div class=\"epa-docente-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 e Ing. Pesquero. Docente de la UNALM y representante peruano en el Codex Alimentarius (Noruega). Extensa trayectoria como Gerente y Jefe de Planta en industrias exportadoras. Auditor e Instructor L\u00edder (LI) FSPCA en Controles Preventivos FDA.<\/p>\n <\/div>\n\n <div class=\"epa-docente-card\">\n <h4>Ing. Carlos Rojas Cienfuegos<\/h4>\n <p>Ingeniero Agroindustrial con m\u00e1s de 10 a\u00f1os de experiencia. Especialista en Implementaci\u00f3n y Auditor\u00eda SIG (ISO 9001, ISO 14001, ISO 17025, ISO 19011, ISO 31000). Gerente de Operaciones en TQI EIRL y consultor a nivel nacional.<\/p>\n <\/div>\n\n <div class=\"epa-docente-card\">\n <h4>Ing. C\u00e9sar Montoya Campa\u00f1a<\/h4>\n <p>Ingeniero Industrial con MBA en SIG (Chile) y Postgrado PUCP. Auditor L\u00edder Internacional Trinorma (IRCA\/RABQSA). Asesor de la Direcci\u00f3n General de Calidad en MIDIS y consultor en Bureau Veritas.<\/p>\n <\/div>\n\n <div class=\"epa-docente-card\">\n <h4>Mg. Ing. Milton Ramirez Pumaricra<\/h4>\n <p>Ingeniero Agroindustrial con m\u00e1s de 20 a\u00f1os de experiencia en inspecciones y auditor\u00edas externas en el rubro alimentario. Maestr\u00eda en Gerencia de Empresas Agropecuarias y Especializaci\u00f3n ISO 22000 en la UNALM.<\/p>\n <\/div>\n <\/section>\n\n \n <section class=\"epa-content-section\">\n <h2 class=\"epa-section-title\">Requisitos de Ingreso<\/h2>\n <ul class=\"epa-list\">\n <li><strong>Profesionales y T\u00e9cnicos:<\/strong> Constancia de egresado, copia del grado de bachiller o t\u00edtulo profesional.<\/li>\n <li><strong>Estudiantes Universitarios:<\/strong> Constancia de estar cursando el \u00faltimo a\u00f1o de estudios.<\/li>\n <li><strong>P\u00fablico General:<\/strong> Acreditar experiencia laboral relevante en el sector.<\/li>\n <\/ul>\n <\/section>\n\n <\/main>\n\n \n <aside class=\"epa-sidebar\">\n\n \n <div class=\"epa-card-box\">\n <h3>Inversi\u00f3n y Tarifas<\/h3>\n \n <div style=\"margin-bottom: 15px;\">\n <span class=\"price-badge\">\u00a1OFERTA PRONTO PAGO!<\/span>\n <div class=\"price-tag\">S\/. 900.00<\/div>\n <small style=\"color: var(--text-muted);\">V\u00e1lido hasta el 20 de Diciembre del 2026<\/small>\n <\/div>\n\n <hr style=\"border: 0; border-top: 1px solid var(--border-color); margin: 15px 0;\">\n\n <p><strong>Pago al Contado (\u00danico):<\/strong><br>S\/. 1,000.00<\/p>\n <br>\n <p><strong>Pago en Cuotas:<\/strong><br>2 cuotas mensuales de S\/. 600.00<br><small>(Total: S\/. 1,200)<\/small><\/p>\n <br>\n <p><strong>Tarifa Corporativa:<\/strong><br>S\/. 900.00 c\/u (De 3 a m\u00e1s participantes)<\/p>\n <\/div>\n\n \n <div class=\"epa-card-box\">\n <h3>Cuentas Bancarias<\/h3>\n <p style=\"font-size: 0.85rem; margin-bottom: 10px;\">A nombre de: <strong>Fundaci\u00f3n para el Desarrollo Agrario - UNALM<\/strong><\/p>\n\n <div class=\"bank-details\">\n <strong>BCP SOLES:<\/strong><br>\n Cuenta: 191-0031059-0-26<br>\n CCI: 002-191-000031059026-50\n <\/div>\n\n <div class=\"bank-details\">\n <strong>BBVA SOLES:<\/strong><br>\n Cuenta: 0011-0661-0100058124<br>\n CCI: 011-661-000100058124-67\n <\/div>\n\n <p style=\"font-size: 0.75rem; color: red; margin-top: 5px;\">* Transferencias CCI deben ser ejecutadas en modo INMEDIATO.<\/p>\n\n <h4 style=\"margin-top: 15px; font-size: 0.95rem; color: var(--primary);\">Pasos para Matr\u00edcula:<\/h4>\n <ol style=\"font-size: 0.85rem; padding-left: 15px; margin-top: 5px;\">\n <li>Realizar el dep\u00f3sito o transferencia.<\/li>\n <li>Enviar voucher y datos completos (Nombres, DNI, celular, tipo de comprobante) a:\n <br><strong>cursos_fape@lamolina.edu.pe<\/strong>\n <br><strong>ueups_fape@lamolina.edu.pe<\/strong>\n <\/li>\n <li>Recibir\u00e1s correo de confirmaci\u00f3n de vacante.<\/li>\n <\/ol>\n <\/div>\n\n \n <div class=\"epa-card-box\">\n <h3>Informes & Contacto<\/h3>\n <p style=\"font-size: 0.85rem;\"><strong>AEUPS - Facultad de Pesquer\u00eda (UNALM)<\/strong><br>Oficina N\u00b0 9 - Av. La Molina s\/n<\/p>\n \n <a href=\"https:\/\/wa.me\/51947240386\" target=\"_blank\" class=\"contact-btn\">\n WhatsApp: +51 947 240 386\n <\/a>\n <a href=\"https:\/\/wa.me\/51946228550\" target=\"_blank\" class=\"contact-btn\" style=\"background-color: #128C7E;\">\n WhatsApp: +51 946 228 550\n <\/a>\n <\/div>\n\n <\/aside>\n\n <\/div>\n\n<\/div>\n\n\n<script>\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 accordionItem = this.parentElement;\n \n \/\/ Toggle active class on clicked item\n accordionItem.classList.toggle('active');\n\n \/\/ Optional: Close other open accordion items\n const currentActive = document.querySelector('.epa-accordion-item.active');\n if (currentActive && currentActive !== accordionItem) {\n currentActive.classList.remove('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 universitaria UNALM en 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":1675,"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":[198,120,8,119,38,139,142,129,160,136],"class_list":["post-1666","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-especializacion","tag-auditor-lider","tag-brcgs-food-safety","tag-certificacion-unalm","tag-fssc-22000","tag-inocuidad-alimentaria","tag-iso-19011","tag-iso-9001","tag-normas-gfsi","tag-sistemas-de-gestion","tag-vida-util-de-alimentos"],"_links":{"self":[{"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/posts\/1666","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=1666"}],"version-history":[{"count":7,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/posts\/1666\/revisions"}],"predecessor-version":[{"id":1674,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/posts\/1666\/revisions\/1674"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=\/wp\/v2\/media\/1675"}],"wp:attachment":[{"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1666"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1666"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unalm.edu.pe\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1666"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}