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HACCP et Bonnes Pratiques d'Hygiène: la traçabilité

2 hour(s)

Objectives

L'objectif de ce module de formation est de fournir aux participants une compréhension et une maîtrise des risques.

Content

  • Traçabilité des denrées alimentaires par dates (DLC, DLUO, fabrication, congélation...)
  • Plats-témoin: comment, combien et quand prélever

Target group

Who is the course aimed at?

Professionnels de l'alimentation

Assessment

Certficate, diploma

Certificat de participation

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Responsibility for the content of this training description lies solely with its author, the training provider SIGNA Groupe.

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Characteristics
Level Débutant
Organisation Formation inter-entreprise
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