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Page 12
LEGAL PROCEDURES FOR HANDLING FOOD VIOLATIONS
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OCCUPATIONAL HEALTH AND SAFETY IN FOOD FACTORIES (OHSAS 14001, 18001)
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TOTAL QUALITY MANAGEMENT SYSTEMS FOR FOODS
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LABORATORY ANALYSIS OF FOOD
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IMPORTANCE OF EPIDEMIOLOGY IN CONTROLLING INFECTIOUS DISEASES
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HEALTH INFORMATICS CONCEPTS
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HEALTH MANAGER DUTIES AND SKILLS
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IMPORTANCE OF HEALTH SERVICES MANAGEMENT SPECIALIZATION
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ENVIRONMENTAL PLANNING, PROTECTION, AND POLLUTION MONITORING
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ENVIRONMENTAL PLANNING
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