{"id":13241,"date":"2018-11-11T13:40:12","date_gmt":"2018-11-11T13:40:12","guid":{"rendered":"https:\/\/www.fellernet.it\/2020\/?page_id=13241"},"modified":"2022-09-19T07:55:55","modified_gmt":"2022-09-19T07:55:55","slug":"b","status":"publish","type":"page","link":"https:\/\/www.fellernet.it\/2020\/b\/","title":{"rendered":"B"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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B<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/path><\/g><\/defs><\/use><\/g><\/svg><\/span>\n\t\t\t\t\t\t\t\t<\/path><\/g><\/defs><\/use><\/g><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tPrincipi di Igiene<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Corso Principi di Igiene 2020 (.docx)<\/a><\/span><\/p>

Linee Guida del Controllo Ufficiale (.pdf)<\/a><\/span><\/p>

Principi di Nutrizione (link)<\/a><\/span><\/p>

Libro Bianco (link)<\/a><\/span><\/p>

Obblighi degli Operatori (.pdf)<\/a><\/span><\/p>

Pacchetto Igiene (.pdf)<\/a><\/span><\/p>

Sicurezza Alimentare (.pdf)<\/a><\/span><\/p>

Legislazione Alimentare (.pdf)<\/a><\/span><\/p>

Dal Campo Alla Tavola (.pdf)<\/a><\/span><\/p>

CE Linee Guida HACCP (.pdf)<\/a><\/span><\/p>

CODEX Rev. 2003 (.pdf)<\/span><\/a><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/path><\/g><\/defs><\/use><\/g><\/svg><\/span>\n\t\t\t\t\t\t\t\t<\/path><\/g><\/defs><\/use><\/g><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tAlimenti<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Minsal Allergie Alimentari 2018 (.pdf)<\/a><\/span><\/p>

Minsal FAQ e Allergie Alimentari (.pdf)<\/a><\/span><\/p>

Minsal – Conserve in Ambito Domestico (.pdf)<\/a><\/span><\/p>

2017 – Le Qualit\u00e0 del Latte (.pdf)<\/a><\/span><\/p>

1995 – Tutte Le Qualit\u00e0 del Latte (.pdf)<\/a><\/span><\/p>

2022 – Gelato Artigianale (.pdf)<\/a><\/span><\/p>

I Probiotici (.pdf)<\/a><\/span><\/p>

ISS Allergie Alimentari (.pdf)<\/span><\/a><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/path><\/g><\/defs><\/use><\/g><\/svg><\/span>\n\t\t\t\t\t\t\t\t<\/path><\/g><\/defs><\/use><\/g><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tMicrobi e Alimenti<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Microbi e Alimenti (.pdf)<\/a><\/span>
Protocollo Tecnico (.pdf)<\/a><\/span>
Anisakis Info CReNA (.pdf)<\/a><\/span>
ISS Listeria Mono (.pdf)<\/a><\/span>
ISS Salmonella (.pdf)<\/a><\/span>
ISS Stafilo e B.Cereus (.pdf)<\/a><\/span>
ISS Botulino (.pdf)<\/span><\/a><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/path><\/g><\/defs><\/use><\/g><\/svg><\/span>\n\t\t\t\t\t\t\t\t<\/path><\/g><\/defs><\/use><\/g><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tInfo<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Catania – Minsal Ristorazione Collettiva (.pdf)<\/a><\/span><\/p>

Brambilla – Food Defense (.pptx)<\/a><\/span><\/p>

NAS – Le Frodi Alimentari (.pdf)<\/a><\/span><\/p>

ISS – Contaminanti Chimici (.pdf)<\/a><\/span><\/p>

Bergamo – Valutazione Rischio (.pdf)<\/a><\/span><\/p>

Silano – Etichettatura Alimenti (.pdf)<\/a><\/span><\/p>

Ferrarese – Etichettatura (.ppt)<\/a><\/span><\/p>

Ricci – Sicurezza del Cibo (.pdf)<\/a><\/span><\/p>

Carraro – Sicurezza Alimentare (.pdf)<\/a><\/span><\/p>

Moretti – Sicurezza Alimentare (.pdf)<\/a><\/span><\/p>

Zoller – Controllo Ufficiale (.ppt)<\/a><\/span><\/p>

Ferrarini – Corso Pacchetto Igiene (.ppt)<\/a><\/span><\/p>

Ferrarini – Corso Sanificazione (.ppt)<\/a><\/span><\/p>

Ferrarini – Corso Tossinfezioni (.ppt)<\/span><\/a><\/p>

Ferrarini – Sistemi di Allerta (.pdf)<\/a><\/span><\/p>

Ferrarini – Controllo Ufficiale (.pdf)<\/a><\/span><\/p>

Ferrarini – Benessere Animale (.pdf)<\/a><\/span><\/p>

Ferrarini1: NC Introduzione (.pdf)<\/a><\/span><\/p>

Ferrarini2: NC Esempi Pratici (.pdf)<\/a><\/span><\/p>

Ferrarini3: NC le Azioni Conseguenti (.pptx)<\/span><\/a><\/p>

Conoscere gli Alimenti Etichettatura (.pptx)<\/span><\/a><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

B Principi di Igiene Corso Principi di Igiene 2020 (.docx) Linee Guida del Controllo Ufficiale (.pdf) Principi di Nutrizione (link) Libro Bianco (link) Obb<\/span><\/div>\n
Maggiori informazioni<\/a><\/div>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/www.fellernet.it\/2020\/wp-json\/wp\/v2\/pages\/13241"}],"collection":[{"href":"https:\/\/www.fellernet.it\/2020\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.fellernet.it\/2020\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.fellernet.it\/2020\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fellernet.it\/2020\/wp-json\/wp\/v2\/comments?post=13241"}],"version-history":[{"count":21,"href":"https:\/\/www.fellernet.it\/2020\/wp-json\/wp\/v2\/pages\/13241\/revisions"}],"predecessor-version":[{"id":14284,"href":"https:\/\/www.fellernet.it\/2020\/wp-json\/wp\/v2\/pages\/13241\/revisions\/14284"}],"wp:attachment":[{"href":"https:\/\/www.fellernet.it\/2020\/wp-json\/wp\/v2\/media?parent=13241"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}