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Page 45
OCCUPATIONAL HEALTH AND SAFETY IN FOOD FACTORIES (OHSAS 14001, 18001)
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QUALITY CONCEPTS AND THEIR DEVELOPMENT IN THE FOOD MANUFACTURING FIELD
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HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)
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PROPER NUTRITION FOR GROUPS AND INDIVIDUALS IN CAMPS
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TOTAL QUALITY MANAGEMENT SYSTEMS FOR FOODS
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LEGAL PROCEDURES FOR HANDLING FOOD VIOLATIONS
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LAB MANAGEMENT AND MODERN LABORATORY TECHNIQUES
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MODERN QUALITY SYSTEMS IN THE FOOD MANUFACTURING FIELD
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QUALITY MANAGEMENT SYSTEMS ISO 19011 AND FOOD SAFETY AND HEALTH
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HEALTHY AND SAFE FOOD
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