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Course Content
INTRODUCCIÓN
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Lección 1: PRINCIPALES CAUSAS DE LAS ENFERMEDADES TRANSMITIDAS POR LOS ALIMENTOS
3 Topics
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Lección 2: SALUD DE LOS EMPLEADOS E HIGIENE PERSONAL
19 Topics
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Lección 3: CONTROL DE LOS REQUISITOS DE TIEMPO Y TEMPERATURA
16 Topics
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Lección 4: PREVENCIÓN DE LA CONTAMINACIÓN CRUZADA
7 Topics
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Lección 5: LIMPIEZA Y DESINFECCIÓN
11 Topics
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CONCLUSIÓN
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