The aim of the course is to teach at the students the food hazards and the measures to deal with them but mainly to manage a food safety system. The training of dietitians on food hygiene and safety is a prerequisite for working in places where, directly or indirectly, they come into contact with foodstuffs intended for human consumption. The course includes practical exercise with mandatory attendance for the final documentation of the training, according to the requirements of the national food control authority (EFET) or relevant food safety certification bodies.
General Abilities
