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Objetivo: Desenvolver competências relativas à elaboração de documentação pertinente às Boas Práticas para cumprimento das legislações vigentes.
Público Alvo: Profissionais e estudantes de alimentos e nutrição e áreas afins, além de Proprietários, encarregados, supervisores e manipuladores de empresas que atuam no setor de serviços de alimentação (padarias, bares, cantinas, lanchonetes, bufês, confeitarias, restaurantes, comissárias, cozinhas industriais e cozinhas institucionais).
Desenvolver competências relativas à elaboração de documentação pertinente às Boas Práticas para cumprimento das legislações vigentes.
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