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Unit 4 - Principles of Infection Prevention, Unit 3 - Microbiology (Infection, Chain of Infection, Groups of Microbes, Bacterial Diseases), Unit 1 - Professionalism...
1. Global aspects of regulations and controls. Food safety objective and related concepts, 2. Risk analysis of the food production chain: Risk assessment and risk management application in the food chain, 3. Intro to Hazard Assessment and Critical Control Points...