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(Customizado) – Oficina de Fabricação de Bolos Regionais.
(Customizado) – Oficina de Fabricação de Bolos Regionais.
TRAINING CONTENTS
- Notions of GMP and QHSE (theory and practice);
- Tools and work equipment;
- Raw materials: characteristics and functions;
• Fabricação de bolo souza leão;
• Fabricação de bolo pe de moleque;
• Fabricação de bolo de milho;
• Fabricação de bolo de macaxeira.
COMPLIANCE STANDARDS
- ANVISA, Ordinance No. 451/97 - Technical Regulation of General Principles for the Establishment of Microbiological Criteria and Standards for Food (19/09/97);
- Resolution No. 12/2001 - Technical Regulation on Microbiological Standards for Food ( 02/01/2001);
- Resolution No. 216/2004 - Technical Regulation on Good Practices for Food Services (15/10/2004);
- RDC No. 273/2005 - Technical Regulation for Food Preparation Mixtures and Ready-to-Eat Foods" of September 22, 2005;
- Collegiate Board Resolution - RDC nº 263/2005 (22/09/2005) - Technical Regulation for cereal products, starches, flours and meals.
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