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BG cho lớp CKI.An toàn thực phẩm 2014

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Bài giảng cho lớp chuyên khoa về an toàn về sinh thực phẩm

Tài liệu tham khảo của WHO danh cho cán bộ y tế về Dinh dưỡng và an toàn vệ sinh thực phẩm

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Download this file (bai 1. Tong quan ve xu ly nguy co va GMP.ck1.ppt)bai 1. Tong quan ve xu ly nguy co va GMP.ck1.ppt[ ]890 Kb
Download this file (bai 2.risk management in food safetyck 1.ppt)bai 2.risk management in food safetyck 1.ppt[ ]373 Kb
Download this file (bai 3. risk management  in food safety.ck 1.pdf)bai 3. risk management in food safety.ck 1.pdf[ ]1806 Kb
Download this file (bài 4. an toan thực phẩm.ck 1.ppt)bài 4. an toan thực phẩm.ck 1.ppt[ ]1977 Kb
Download this file (bai 5. cac benh truyen qua thuc pham.ck1.ppt)bai 5. cac benh truyen qua thuc pham.ck1.ppt[ ]792 Kb
Download this file (bai 5.1.02. benh nhiem trung nhiem doc tu thuc pham.ck1.ppt)bai 5.1.02. benh nhiem trung nhiem doc tu thuc pham.ck1.ppt[ ]1442 Kb
Download this file (bai 5.1.03 can ban benh tu thuc pham.ck 1.ppt)bai 5.1.03 can ban benh tu thuc pham.ck 1.ppt[ ]7712 Kb
Download this file (bai 5.1.04. benh tu thuc pham va su bung phat.ck 1.ppt)bai 5.1.04. benh tu thuc pham va su bung phat.ck 1.ppt[ ]2415 Kb
Download this file (bai 5.1.1. mot vai benh tu thuc pham dac trung. ck1.ppt)bai 5.1.1. mot vai benh tu thuc pham dac trung. ck1.ppt[ ]8230 Kb
Download this file (bai 5.2.00an toan-benh thuc pham va dinh duong.ck 1.ppt)bai 5.2.00an toan-benh thuc pham va dinh duong.ck 1.ppt[ ]1516 Kb
Download this file (bai 5.2.01 dai cuong ve lay truyen tu thuc pham.ck 1.ppt)bai 5.2.01 dai cuong ve lay truyen tu thuc pham.ck 1.ppt[ ]226 Kb
Download this file (bai 6.00.01.hệ thống giám sát bệnh thực phẩm.ck1.ppt)bai 6.00.01.hệ thống giám sát bệnh thực phẩm.ck1.ppt[ ]7893 Kb
Download this file (bai 6.00.02.phong ngua benh thuc pham tai truong hoc.ck 1.ppt)bai 6.00.02.phong ngua benh thuc pham tai truong hoc.ck 1.ppt[ ]3097 Kb
Download this file (bai 6.00.03.e.coli.o 157.ck 1.ppt)bai 6.00.03.e.coli.o 157.ck 1.ppt[ ]3471 Kb
Download this file (bai 6.00.04.Epidemiology of Foodborne Disease.ppt)bai 6.00.04.Epidemiology of Foodborne Disease.ppt[ ]3154 Kb
Download this file (bai 7.00.00. can ban truyen thong nguy co.ppt)bai 7.00.00. can ban truyen thong nguy co.ppt[ ]964 Kb
Download this file (WHO-bai 01.01 Impact of foodborne disease.ppt)WHO-bai 01.01 Impact of foodborne disease.ppt[ ]431 Kb
Download this file (WHO-bai 01.02 The nature of microorganisms.ppt)WHO-bai 01.02 The nature of microorganisms.ppt[ ]1733 Kb
Download this file (WHO-bai 01.03 Microbiological ecology.ppt)WHO-bai 01.03 Microbiological ecology.ppt[ ]1184 Kb
Download this file (WHO-bai 01.04 Safety of potable water.ppt)WHO-bai 01.04 Safety of potable water.ppt[ ]813 Kb
Download this file (WHO-bai 02.00 Infectious foodborne pathogens.ppt)WHO-bai 02.00 Infectious foodborne pathogens.ppt[ ]1121 Kb
Download this file (WHO-bai 03.01 The impact of diarrhoea.ppt)WHO-bai 03.01 The impact of diarrhoea.ppt[ ]708 Kb
Download this file (WHO-bai 03.02 Impact of foodborne disease.ppt)WHO-bai 03.02 Impact of foodborne disease.ppt[ ]1108 Kb
Download this file (WHO-bai 04.01 Chemical and physical.ppt)WHO-bai 04.01 Chemical and physical.ppt[ ]2208 Kb
Download this file (WHO-bai 04.02 Allergens.ppt)WHO-bai 04.02 Allergens.ppt[ ]414 Kb
Download this file (WHO-bai 05.01 Factors affecting survival.ppt)WHO-bai 05.01 Factors affecting survival.ppt[ ]1521 Kb
Download this file (WHO-bai 05.02 Food Technologies.ppt)WHO-bai 05.02 Food Technologies.ppt[ ]2165 Kb
Download this file (WHO-bai 06.01 Distribution and occurrence.ppt)WHO-bai 06.01 Distribution and occurrence.ppt[ ]806 Kb
Download this file (WHO-bai 06.02 Factors contributing.ppt)WHO-bai 06.02 Factors contributing.ppt[ ]1217 Kb
Download this file (WHO-bai 06.03 Strategies for preventing.ppt)WHO-bai 06.03 Strategies for preventing.ppt[ ]1534 Kb
Download this file (WHO-bai 07.00 Street food.ppt)WHO-bai 07.00 Street food.ppt[ ]422 Kb
Download this file (WHO-bai 08.01 Good hygienic practices.ppt)WHO-bai 08.01 Good hygienic practices.ppt[ ]1042 Kb
Download this file (WHO-bai 08.02 food service establishments.ppt)WHO-bai 08.02 food service establishments.ppt[ ]945 Kb
Download this file (WHO-bai 08.03 Cleaning and disinfection.ppt)WHO-bai 08.03 Cleaning and disinfection.ppt[ ]1121 Kb
 

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