Online Training
Course on Emerging Pathogens on the Pig Slaughter Line
200 hours
Spanish
Fortunately, every day more attention is paid to safety in food preparation, as well as in food quality control. With this course on Emerging Pathogens in the Pork Slaughter Line you will obtain the necessary training to be able to exercise quality control during the production process of products of pork origin thanks to the HACCP.
Instituciones educativas

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