Cursos de modalidad online sincrónica
Online - Start date: 02/22/2024 - Spanish language
HACCP COURSE
Programme:
• History, objectives, justification and importance of the HACCP system and definition of the Codex Alimentarius.
• Development of Codex Alimentarius prerequisites and detailed study of each.
• Guidelines for the correct drafting of a Quality Management System document.
• Hazard definition, infective dose, foodborne diseases (ETAS), hazard classification, extrinsic and intrinsic factors of bacterial proliferation. Pathogens, fungi, yeasts, viruses and parasites in the food industry.
• Chemical and physical contaminants in the food industry.
• HACCP Principles, HACCP Equipment Assembly, Product Description, Description of Likely Food Consumer Proposed Use, Flowchart Development, Flowchart Verification.
• Documentation and maintenance of records. • Establishment of efficient records and revisions of documents.
• Internal audits, review through internal audits, assembly of audit reports and audit practices.
Course "Foodborne diseases"
Online - Immediate availability
- Spanish language.
Course "Foodborne diseases"
The subjects of study are those of interest to understand the microorganisms that when transmitted by food can cause a disease in people.
Growth conditions, proliferation, sensitive food and ways to mitigate it will be studied.
The course is divided into 5 different modules:
• Module 1: Microbiology. Bacteria, Fungi and Viruses
• Module 2: Microbial metabolism
• Module 3: Major bacterial foodborne diseases
•Module 4: Major viral foodborne diseases
• Module 5: Good food handling practices
Online - Immediate availability - Spanish language
FOOD QUALITY PACK COURSE
In this course you will know in detail the quality of 4 basic foods for daily consumption.
You’ll find out when a product is categorized as low or high quality.
You will be able to identify:
• Differences between an adulterated product and a pure product.
• When the food presents a risk of contamination.
• The characteristics of the raw materials used.
• The production processes for obtaining them.
