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Training Course: Methods of detecting coli group bacteria and methods of distinguishing between them according to the standard specifications

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Description:

Classification:

Food commodities

Summary:

Ayman Haredi

Mai Mukhtar

Target Group:

Workers in this field

Objective of the program:

The development of skills of workers in this area

Place of training:

The main headquarters of Alexandria, Port Said and Damietta - Aswan

Training period:

4 days

Date of the program:

 

Admission requirements:

For the employees of the Authority:

Not to be assigned or attached to resolution 106

Be already attending the same program during the past three years

Commensurate with the functions of the training program

Program introduction:

In the case of progress from inside the body:

Name - the qualification - age - the name of the session - Mobile - administration of the direct approval of the president.

 

In the case of progress from the outside of the body:

Name - the qualification - age - the name of the session - Mobile - Company Name

Objectives:

The development of skills of workers in this area

Topics:

Contents of the program:

The definition of the BACTERIUM E. Coli Group

General characteristics of the MICROBIAL

The preparation of the Special environments to isolate microbes

The method of cultivation of microbes gradually becoming more strict planting dishes

Read and discuss the results of the International Dishes

Course Schedules

No schedules available
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