Training of the average technician in food technology in the safety of dairy products

Abstract

The training of the average technician in food technology has a social impact. This article is the result of an investigation that addresses the problem of training the average technician in food technology to develop a system of knowledge, habits and skills related to the safety of dairy products, in order to offer a quality finished product. To this end, a program organized into four themes was implemented. The results of its application are evidenced in the development of skills and competencies acquired by average technicians to offer a safe product.