CBAK 111 Hygiene and Good Practices in Food Administration in the Confectioners and Commercial Bakery
Identification of the correct procedures in the use, handling and storage of foods, with the purpose of avoiding cross-contamination. Description of the agencies that certify good practices in the administration and control of foods in businesses. Discussion of the requirements established in the state and federal laws for food management. Strategies regarding income from foods: costs, inventories and control of plagues. Analysis of diseases transmitted through foods.
Notes
60 hours