Good practices for receiving raw materials and supplies

Course description: Identify appropriate practices for receiving raw materials and supplies and ensure the quality and safety of your finished product.

Aimed at: Responsible for the reception of raw materials and supplies in organizations that produce food products (Restaurants, hotels, sodas, express service, catering service) and students of food technology and areas related who wish to acquire knowledge on the subject.

Skills acquired: Through the course, the participant will be able to establish effective methods to control raw materials and supplies at the reception.