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Training Course: Detection of Salmonella microbe in meat and poultry using traditional methods according to standard specifications

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Description:

Classification:

Food commodities

Summary:

thaer Farouk

shaimaa Mohamed

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:

5 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:

Historical overview of food poisoning resulting from the salmonella bug

Various Strains Microbial

General characteristics as part of the salmonella bacteria.

The method of processing the samples to activate the MICROBE.

The method of cultivation of the MICROBE gradually becoming more strict planting dishes

Supervised relates for salmonella

Read and discuss the results of the International Dishes

Course Schedules

No schedules available
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