What Drug To Take Before Brazilian

Continuing Education Course content

• Knowledge of the main health risk associated with the food chain (whether biological, chemical and physical).
• Knowledge of correct procedures to reduce or minimize the probability of occurrence of intoxication / poisoning / infection food.
• Staff hygiene.
  
• Work building food hygiene in the light of the legislative decree 155/97 and 193/2007 on the correct methods of sanitation of premises, plant and equipment.
  
• place and calls on the general food law with particular reference to the meaning and correct interpretation of the legislative decree 193/2007 155/97e.
  
• The document with practical self
  
• Final test learning