Work safely with sushi, sashimi and those cases in which you use raw fish in your preparations. The seminar will help you to know, identify and manage food safety risks, both in fish, vegetables, rice and handling, as well as to correctly keep records for Health.
Date - Tuesday, May 2nd from 4:00 p.m. to 8:30 p.m.
Place - Gastronomy Laboratory of the Faculty of Tourism
The course includes:
- Theoretical Material
- Record Template
- Risk training certificate