SEUPSCapacitaciones Pasadas [28592]
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FACULTAD DE PESQUERÍA
Unidad de extensión universitaria y proyección social
M. Sc. Luis Carrillo La Rosa
Rojas Hurtado, Daniel Percy
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CURSO
IMPLEMENTACIÓN DEL SISTEMA HACCP Y DE SUS PROGRAMAS PRE-REQUISITOS.AUDITORIA DEL SISTEMA HACCP. VALIDACIÓN DEL PLAN HACCP Y VERIFICACIÓN DEL SISTEMA HACCP.
Virtual Sincrónico - On Line en Vivo
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10/08/2024
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18/08/2024
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SABADO 17:00 - 22:00 horas DOMINGO 8:00 - 13:00 horas
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32
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<p class="MsoNormal" style="text-indent: -18.0pt; mso-list: l0 level1 lfo1; margin: 0cm -28.4pt 8.0pt 36.0pt;"><!-- [if !supportLists]--><span style="font-size: 10.0pt; line-height: 106%; font-family: 'Noto Sans Symbols'; mso-fareast-font-family: 'Noto Sans Symbols'; mso-bidi-font-family: 'Noto Sans Symbols';"><span style="mso-list: Ignore;">●<span style="font: 7.0pt 'Times New Roman';"> </span></span></span><!--[endif]--><span style="font-size: 10.0pt; line-height: 106%; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman';">Pre-requisitos (requisitos previos) del sistema HACCP.</span></p>
<p class="MsoNormal" style="text-align: justify; text-indent: -18.0pt; mso-list: l0 level1 lfo1; margin: 0cm -28.4pt 8.0pt 36.0pt;"><!-- [if !supportLists]--><span style="font-size: 10.0pt; line-height: 106%; font-family: 'Noto Sans Symbols'; mso-fareast-font-family: 'Noto Sans Symbols'; mso-bidi-font-family: 'Noto Sans Symbols';"><span style="mso-list: Ignore;">●<span style="font: 7.0pt 'Times New Roman';"> </span></span></span><!--[endif]--><span style="font-size: 10.0pt; line-height: 106%; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; color: black; mso-color-alt: windowtext; background: #F5F8F6;">Proyecto y construcción sanitaria de las instalaciones</span></p> <p class="MsoNormal" style="text-indent: -18.0pt; mso-list: l0 level1 lfo1; margin: 0cm -28.4pt 8.0pt 36.0pt;"><!-- [if !supportLists]--><span style="font-size: 10.0pt; line-height: 106%; font-family: 'Noto Sans Symbols'; mso-fareast-font-family: 'Noto Sans Symbols'; mso-bidi-font-family: 'Noto Sans Symbols';"><span style="mso-list: Ignore;">●<span style="font: 7.0pt 'Times New Roman';"> </span></span></span><!--[endif]--><span style="font-size: 10.0pt; line-height: 106%; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman';">Elaboración del Manual de Buenas Prácticas de Manufactura o Manipulación (BPM)</span></p> <p class="MsoNormal" style="text-indent: -18.0pt; mso-list: l0 level1 lfo1; margin: 0cm -49.7pt 8.0pt 36.0pt;"><!-- [if !supportLists]--><span style="font-size: 10.0pt; line-height: 106%; font-family: 'Noto Sans Symbols'; mso-fareast-font-family: 'Noto Sans Symbols'; mso-bidi-font-family: 'Noto Sans Symbols';"><span style="mso-list: Ignore;">●<span style="font: 7.0pt 'Times New Roman';"> </span></span></span><!--[endif]--><span style="font-size: 10.0pt; line-height: 106%; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman';">Elaboración del Programa de Higiene y Saneamiento – Manual de Procedimientos Operativos Estandarizados de Saneamiento (POES)</span></p> <p class="MsoNormal" style="text-indent: -18.0pt; mso-list: l0 level1 lfo1; margin: 0cm -49.7pt 8.0pt 36.0pt;"><!-- [if !supportLists]--><span style="font-size: 10.0pt; line-height: 106%; font-family: 'Noto Sans Symbols'; mso-fareast-font-family: 'Noto Sans Symbols'; mso-bidi-font-family: 'Noto Sans Symbols';"><span style="mso-list: Ignore;">●<span style="font: 7.0pt 'Times New Roman';"> </span></span></span><!--[endif]--><span style="font-size: 10.0pt; line-height: 106%; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman';">Procedimientos Operativos Estandarizados de Saneamiento (POES) </span></p> <p class="MsoNormal" style="margin-left: 36.0pt; text-indent: -18.0pt; mso-list: l0 level1 lfo1;"><!-- [if !supportLists]--><span style="font-size: 10.0pt; line-height: 106%; font-family: 'Noto Sans Symbols'; mso-fareast-font-family: 'Noto Sans Symbols'; mso-bidi-font-family: 'Noto Sans Symbols';"><span style="mso-list: Ignore;">●<span style="font: 7.0pt 'Times New Roman';"> </span></span></span><!--[endif]--><span style="font-size: 10.0pt; line-height: 106%; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman';">Sistema HACCP. </span></p> <p class="MsoNormal" style="margin-left: 36.0pt; text-indent: -18.0pt; mso-list: l0 level1 lfo1;"><!-- [if !supportLists]--><span style="font-size: 10.0pt; line-height: 106%; font-family: 'Noto Sans Symbols'; mso-fareast-font-family: 'Noto Sans Symbols'; mso-bidi-font-family: 'Noto Sans Symbols';"><span style="mso-list: Ignore;">●<span style="font: 7.0pt 'Times New Roman';"> </span></span></span><!--[endif]--><span style="font-size: 10.0pt; line-height: 106%; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman';">Definición. Orígenes y principios y etapas del HACCP.</span></p> <p class="MsoNormal" style="margin-left: 36.0pt; text-indent: -18.0pt; mso-list: l0 level1 lfo1;"><!-- [if !supportLists]--><span style="font-size: 10.0pt; line-height: 106%; font-family: 'Noto Sans Symbols'; mso-fareast-font-family: 'Noto Sans Symbols'; mso-bidi-font-family: 'Noto Sans Symbols';"><span style="mso-list: Ignore;">●<span style="font: 7.0pt 'Times New Roman';"> </span></span></span><!--[endif]--><span style="font-size: 10.0pt; line-height: 106%; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman';">Formación del Equipo HACCP</span></p> <p class="MsoNormal" style="margin-left: 36.0pt; text-indent: -18.0pt; mso-list: l0 level1 lfo1;"><!-- [if !supportLists]--><span style="font-size: 10.0pt; line-height: 106%; font-family: 'Noto Sans Symbols'; mso-fareast-font-family: 'Noto Sans Symbols'; mso-bidi-font-family: 'Noto Sans Symbols';"><span style="mso-list: Ignore;">●<span style="font: 7.0pt 'Times New Roman';"> </span></span></span><!--[endif]--><span style="font-size: 10.0pt; line-height: 106%; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman';">Los Siete Principios.</span></p> <p class="MsoNormal" style="margin-left: 36.0pt; text-indent: -18.0pt; mso-list: l0 level1 lfo1;"><!-- [if !supportLists]--><span style="font-size: 10.0pt; line-height: 106%; font-family: 'Noto Sans Symbols'; mso-fareast-font-family: 'Noto Sans Symbols'; mso-bidi-font-family: 'Noto Sans Symbols';"><span style="mso-list: Ignore;">●<span style="font: 7.0pt 'Times New Roman';"> </span></span></span><!--[endif]--><span style="font-size: 10.0pt; line-height: 106%; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman';">Los doce Pasos para la Implementación del Sistema HACCP</span></p> <p class="MsoNormal" style="margin-left: 36.0pt; text-indent: -18.0pt; mso-list: l0 level1 lfo1;"><!-- [if !supportLists]--><span style="font-size: 10.0pt; line-height: 106%; font-family: 'Noto Sans Symbols'; mso-fareast-font-family: 'Noto Sans Symbols'; mso-bidi-font-family: 'Noto Sans Symbols';"><span style="mso-list: Ignore;">●<span style="font: 7.0pt 'Times New Roman';"> </span></span></span><!--[endif]--><span style="font-size: 10.0pt; line-height: 106%; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman';">Elaboración del Plan HACCP.</span></p> <p class="MsoNormal" style="margin-left: 36.0pt; text-indent: -18.0pt; mso-list: l0 level1 lfo1;"><!-- [if !supportLists]--><span style="font-size: 10.0pt; line-height: 106%; font-family: 'Noto Sans Symbols'; mso-fareast-font-family: 'Noto Sans Symbols'; mso-bidi-font-family: 'Noto Sans Symbols';"><span style="mso-list: Ignore;">●<span style="font: 7.0pt 'Times New Roman';"> </span></span></span><!--[endif]--><span style="font-size: 10.0pt; line-height: 106%; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman';">Talleres</span></p> |
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28592
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