To7 Know and comprise the concepts related with the hygiene along all the process of production, transformation, conservation, distribution of foods; this is to possess the necessary knowledges of microbiology, *parasitología and alimentary toxicology; as well as the concerning the hygiene of the personnel, products and processes |
A1
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D1
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To18 Capacity to manage the alimentary security |
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C4
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*B11 Skills of critical reasoning |
A1
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D1
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*B14 Adaptation to new situations |
A1
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D1
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