Infectiouse diseases 2
at the the end of the course the student will acquire the following competecnces: a) food safety: basic knowledge; b)fundaments of hygiene and technologies of food of animal origin during processing and commercialization; c) HACCP methodology; d) Good hygienic practices manual; e) traceability in the food chain; f) Risk analysis basic concept
Food hygiene, food security and food safety basic concept; Good hygienic practice; Haccp methodology; Cleaning and disinfection in food indistry; Traceability; Risk analysis basic concept; Food safety objectives
Supplementary matherial is available to the students online at the moodle platform (e learning)
