2 of the 4 demonstrations are compatible with lab sessions. Attendance is limited to 15 people per group.
ATTENDEES SCHEDULE (download PDF)
Wednesday, 25th November · 9:15 a.m.-12:05 p.m.
• Applications of predictive microbiology: practical use of available resources (Dr. Montse Vila Brugalla, Barcelona Public Health Agency –ASPB–, Barcelona) 1 h 30 min duration
• Microbiological risks in HACCP systems? At last, identify them properly at your company! (Mr. Jon Basagoiti Azpitarte, El Enemigo en tu Cocina, Ermua, Vizcaya) 1 h 15 min duration
Thursday, 26th November · 9:15-11:55 a.m.
• Food safety: tools for a preventive approach (bioMérieux Iberia, Madrid) 1 h 15 min duration
• Zoning in the food industry. Classification of risk areas, flows and control measures (AENOR, Madrid) 1 h 15 min duration
Friday, 27th November · 11:30 a.m.-2 p.m.
• Food safety: tools for a preventive approach (bioMérieux Iberia, Madrid) 1 h 15 min duration
• Zoning in the food industry. Classification of risk areas, flows and control measures (AENOR, Madrid) 1 h 15 min duration