1. What is the objective of the course?
To provide training for safe food handling and production.
2. Who is it for?
For professionals working in food production, handling, distribution, and sales.
3. What is the course workload?
40 hours.
4. Does the course have an expiration date?
It does not have an expiration date.
5. What will be covered in the course?
GMP, sanitation, safe food, safe environments, and sanitary monitoring.
6. Does the course cover sanitary regulations?
Yes, based on Anvisa’s RDC 216/2004.
7. Will I learn about food storage?
Yes, including preservation practices and food safety.
8. Does the course teach about documentation?
Yes, including the development of the Good Practices Manual.
9. Where can I work after the course?
In any area involving food preparation, processing, sales, or distribution.
10. Does the course cover team training?
Yes, including qualification and good practices for food service teams.
