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LEVELINTERMEDIATE

Tratamientos Térmicos

Un tratamiento térmico para alimentos tiene la finalidad de destruir microorganismos a través de la aplicación de calor para aportar estabilidad e inocuidad a los alimentos.

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NIVEL BÁSICO

HACCP

Know the methodology of Hazard Analysis and Critical Control Points (HACCP). Participants will be able to prepare HACCP plans for the products they manufacture.

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