Cursos de modalidad online sincrónica
Online - Start date: 02/22/2024 - Spanish language
HACCP COURSE
Programme:
• History, objectives, justification and importance of the HACCP system and definition of the Codex Alimentarius.
• Development of Codex Alimentarius prerequisites and detailed study of each.
• Guidelines for the correct drafting of a Quality Management System document.
• Hazard definition, infective dose, foodborne diseases (ETAS), hazard classification, extrinsic and intrinsic factors of bacterial proliferation. Pathogens, fungi, yeasts, viruses and parasites in the food industry.
• Chemical and physical contaminants in the food industry.
• HACCP Principles, HACCP Equipment Assembly, Product Description, Description of Likely Food Consumer Proposed Use, Flowchart Development, Flowchart Verification.
• Documentation and maintenance of records. • Establishment of efficient records and revisions of documents.
• Internal audits, review through internal audits, assembly of audit reports and audit practices.
Online - Start date: 02/22/2024 - Spanish language
HACCP COURSE
Programme:
• History, objectives, justification and importance of the HACCP system and definition of the Codex Alimentarius.
• Development of Codex Alimentarius prerequisites and detailed study of each.
• Guidelines for the correct drafting of a Quality Management System document.
• Hazard definition, infective dose, foodborne diseases (ETAS), hazard classification, extrinsic and intrinsic factors of bacterial proliferation. Pathogens, fungi, yeasts, viruses and parasites in the food industry.
• Chemical and physical contaminants in the food industry.
• HACCP Principles, HACCP Equipment Assembly, Product Description, Description of Likely Food Consumer Proposed Use, Flowchart Development, Flowchart Verification.
• Documentation and maintenance of records. • Establishment of efficient records and revisions of documents.
• Internal audits, review through internal audits, assembly of audit reports and audit practices.
Online - Immediate availability - Spanish language
FOOD QUALITY PACK COURSE
In this course you will know in detail the quality of 4 basic foods for daily consumption.
You’ll find out when a product is categorized as low or high quality.
You will be able to identify:
• Differences between an adulterated product and a pure product.
• When the food presents a risk of contamination.
• The characteristics of the raw materials used.
• The production processes for obtaining them.
Course "Foodborne diseases"
Online - Immediate availability - Spanish language
FOOD QUALITY PACK COURSE
In this course you will know in detail the quality of 4 basic foods for daily consumption.
You’ll find out when a product is categorized as low or high quality.
You will be able to identify:
• Differences between an adulterated product and a pure product.
• When the food presents a risk of contamination.
• The characteristics of the raw materials used.
• The production processes for obtaining them.
Online - Immediate availability
- Spanish language.
Course "Foodborne diseases"
The subjects of study are those of interest to understand the microorganisms that when transmitted by food can cause a disease in people.
Growth conditions, proliferation, sensitive food and ways to mitigate it will be studied.
The course is divided into 5 different modules:
• Module 1: Microbiology. Bacteria, Fungi and Viruses
• Module 2: Microbial metabolism
• Module 3: Major bacterial foodborne diseases
•Module 4: Major viral foodborne diseases
• Module 5: Good food handling practices
Online - Immediate availability - Spanish language
FOOD QUALITY PACK COURSE
In this course you will know in detail the quality of 4 basic foods for daily consumption.
You’ll find out when a product is categorized as low or high quality.
You will be able to identify:
• Differences between an adulterated product and a pure product.
• When the food presents a risk of contamination.
• The characteristics of the raw materials used.
• The production processes for obtaining them.
¿Qué opinan nuestros alumnos?
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Mariela Galende
Curso Implementación HACCP - 05/2025
El curso me permitió profundizar en varios aspectos del plan HACCP que antes no tenía del todo claros. No solo resolvió mis dudas, sino que también me brindó herramientas sumamente valiosas para su implementación en la empresa donde trabajo.
Edgardo Iván Tiscornia
Curso Implementación HACCP - 05/2025
El curso me pareció muy completo y práctico, con explicaciones claras sobre cada etapa del sistema HACCP. Me ayudó a entender mejor cómo implementar y mantener un plan efectivo para garantizar la inocuidad alimentaria en la empresa. Además, la combinación de teoría y ejemplos reales facilitó mucho el aprendizaje. Sin duda, lo recomendaría a cualquier persona que trabaje en producción o control de calidad de alimentos. Excelente!
Julia Ciccia
Curso Implementación HACCP - 05/2025
Me gustó mucho el curso y la docente. Realmente me sorprendió para bien. Empecé el curso por un requerimiento profesional y terminó aportandome más de lo pensado.
Ailen Latronico
Curso Implementación HACCP - 05/2025
El curso resulto muy interesante y una herramienta para, como analista de calidad, entender y tomar mas conciencia de lo necesario para pararse frente a auditorias y la importancia de los registros para mantener un buen sistema de gestión ya que son una gran herramienta frente a posibles problemas futuros que afecten la inocuidad y calidad del alimento.
Lara Eugenia Arive
Curso Implementación HACCP - 05/2025
Me gustó mucho
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