{"id":7393,"date":"2015-02-23T09:19:37","date_gmt":"2015-02-23T12:19:37","guid":{"rendered":"https:\/\/www.facet.unt.edu.ar\/facetinforma\/?p=7393"},"modified":"2015-02-24T19:02:18","modified_gmt":"2015-02-24T22:02:18","slug":"curso-buenas-practicas-de-manufacturas","status":"publish","type":"post","link":"https:\/\/www.facet.unt.edu.ar\/facetinforma\/2015\/02\/23\/curso-buenas-practicas-de-manufacturas\/","title":{"rendered":"Curso Buenas Pr\u00e1cticas de Manufacturas"},"content":{"rendered":"<p>El Curso Buenas Pr\u00e1cticas de Manufacturas se llevar\u00e1 a cabo los d\u00edas <strong>20, 21, 27 y 28 de Marzo<\/strong>, en la Sala de Audiovisual de la FACET, Av. Independencia 1800. El mismo estar\u00e1 a cargo del Lic. Sebasti\u00e1n Feroli y est\u00e1 dirigido a profesionales vinculados a la tem\u00e1tica alimentaria.\u00a0\u00a0 <!--more--><\/p>\n<p><span style=\"text-decoration: underline\">Objetivo del curso<\/span>:<br \/>\nComprender y aplicar las directivas recomendadas para la implementaci\u00f3n de las Buenas Pr\u00e1cticas de Manufacturas y de Higiene de los Alimentos, para la elaboraci\u00f3n y realizaci\u00f3n de Servicios de Alimentos.<\/p>\n<p><span style=\"text-decoration: underline\">Horarios: <\/span><br \/>\nD\u00edas: 20 y 27 de 16:00 a 20:00 Hs.<br \/>\nD\u00edas: 21 y 28 de 08:00 a 12:00 Hs.<\/p>\n<p><a href=\"https:\/\/www.facet.unt.edu.ar\/facetinforma\/wp-content\/uploads\/sites\/9\/2015\/02\/Afiche1.png\" target=\"_blank\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-7427 \" src=\"https:\/\/www.facet.unt.edu.ar\/facetinforma\/wp-content\/uploads\/sites\/9\/2015\/02\/Afiche1-724x1024.png\" alt=\"Afiche\" width=\"596\" height=\"843\" srcset=\"https:\/\/www.facet.unt.edu.ar\/facetinforma\/wp-content\/uploads\/sites\/9\/2015\/02\/Afiche1-724x1024.png 724w, https:\/\/www.facet.unt.edu.ar\/facetinforma\/wp-content\/uploads\/sites\/9\/2015\/02\/Afiche1-212x300.png 212w, https:\/\/www.facet.unt.edu.ar\/facetinforma\/wp-content\/uploads\/sites\/9\/2015\/02\/Afiche1.png 1400w\" sizes=\"(max-width: 596px) 100vw, 596px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>El Curso Buenas Pr\u00e1cticas de Manufacturas se llevar\u00e1 a cabo los d\u00edas 20, 21, 27 y 28 de Marzo, en la Sala de Audiovisual de la FACET, Av. Independencia 1800. El mismo estar\u00e1 a cargo del Lic. Sebasti\u00e1n Feroli y est\u00e1 dirigido a profesionales vinculados a la tem\u00e1tica alimentaria.\u00a0\u00a0<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[],"_links":{"self":[{"href":"https:\/\/www.facet.unt.edu.ar\/facetinforma\/wp-json\/wp\/v2\/posts\/7393"}],"collection":[{"href":"https:\/\/www.facet.unt.edu.ar\/facetinforma\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.facet.unt.edu.ar\/facetinforma\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.facet.unt.edu.ar\/facetinforma\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.facet.unt.edu.ar\/facetinforma\/wp-json\/wp\/v2\/comments?post=7393"}],"version-history":[{"count":7,"href":"https:\/\/www.facet.unt.edu.ar\/facetinforma\/wp-json\/wp\/v2\/posts\/7393\/revisions"}],"predecessor-version":[{"id":7396,"href":"https:\/\/www.facet.unt.edu.ar\/facetinforma\/wp-json\/wp\/v2\/posts\/7393\/revisions\/7396"}],"wp:attachment":[{"href":"https:\/\/www.facet.unt.edu.ar\/facetinforma\/wp-json\/wp\/v2\/media?parent=7393"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.facet.unt.edu.ar\/facetinforma\/wp-json\/wp\/v2\/categories?post=7393"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.facet.unt.edu.ar\/facetinforma\/wp-json\/wp\/v2\/tags?post=7393"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}