{"id":25412,"date":"2026-05-06T14:46:30","date_gmt":"2026-05-06T19:46:30","guid":{"rendered":"https:\/\/capacitabpm.lat\/?post_type=courses&#038;p=25412"},"modified":"2026-05-06T14:46:34","modified_gmt":"2026-05-06T19:46:34","slug":"buenas-practicas-de-manufacturamanipulacion__trashed","status":"publish","type":"courses","link":"https:\/\/capacitabpm.lat\/portafolio\/courses\/buenas-practicas-de-manufacturamanipulacion__trashed\/","title":{"rendered":"Buenas Pr\u00e1cticas de Manufactura\/Manipulaci\u00f3n"},"content":{"rendered":"<p class=\"isSelectedEnd\">Esta capacitaci\u00f3n en <strong>Buenas Pr\u00e1cticas de Manipulaci\u00f3n (BPM)<\/strong> est\u00e1 dise\u00f1ada para brindar a los participantes los conocimientos fundamentales sobre el <strong>marco legal sanitario vigente en Colombia<\/strong>, enfocado en la correcta manipulaci\u00f3n de alimentos y la prevenci\u00f3n de riesgos para la salud p\u00fablica.<\/p>\n<p class=\"isSelectedEnd\">A lo largo del programa, los participantes comprender\u00e1n las principales normativas que regulan el sector alimentario, como el <strong>Decreto 3075 de 1997<\/strong> y la <strong>Resoluci\u00f3n 2674 de 2013<\/strong>, as\u00ed como el rol de entidades como el INVIMA y el Ministerio de Salud en la vigilancia y control sanitario.<\/p>\n<p class=\"isSelectedEnd\">La formaci\u00f3n no solo aborda los aspectos te\u00f3ricos de la legislaci\u00f3n, sino que tambi\u00e9n se enfoca en su <strong>aplicaci\u00f3n pr\u00e1ctica<\/strong>, permitiendo a los estudiantes identificar riesgos, aplicar medidas de higiene adecuadas y cumplir con los requisitos exigidos en establecimientos donde se manipulan alimentos.<\/p>\n<p class=\"isSelectedEnd\">Al finalizar, los participantes estar\u00e1n en capacidad de:<\/p>\n<ul data-spread=\"false\">\n<li>Reconocer las normas sanitarias aplicables<\/li>\n<li>Aplicar pr\u00e1cticas seguras de manipulaci\u00f3n de alimentos<\/li>\n<li>Identificar condiciones de riesgo en entornos reales<\/li>\n<li>Cumplir con los est\u00e1ndares exigidos por la autoridad sanitaria<\/li>\n<\/ul>\n<p>Esta capacitaci\u00f3n es ideal para manipuladores de alimentos, personal de restaurantes, emprendimientos gastron\u00f3micos y cualquier persona interesada en garantizar la inocuidad alimentaria y el cumplimiento legal en Colombia.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Esta capacitaci\u00f3n en Buenas Pr\u00e1cticas de Manipulaci\u00f3n (BPM) est\u00e1 dise\u00f1ada para brindar a los participantes los conocimientos fundamentales sobre el marco legal sanitario vigente en Colombia, enfocado en la correcta manipulaci\u00f3n de alimentos y la prevenci\u00f3n de riesgos para la salud p\u00fablica. A lo largo del programa, los participantes comprender\u00e1n las principales normativas que regulan [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":25726,"template":"","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"course-category":[6],"course-tag":[7,9,8],"class_list":["post-25412","courses","type-courses","status-publish","has-post-thumbnail","hentry","course-category-bpm","course-tag-bpm","course-tag-manipulacion","course-tag-manufactura"],"uagb_featured_image_src":{"full":["https:\/\/capacitabpm.lat\/wp-content\/uploads\/2026\/05\/0000.png",540,540,false],"thumbnail":["https:\/\/capacitabpm.lat\/wp-content\/uploads\/2026\/05\/0000-150x150.png",150,150,true],"medium":["https:\/\/capacitabpm.lat\/wp-content\/uploads\/2026\/05\/0000-300x300.png",300,300,true],"medium_large":["https:\/\/capacitabpm.lat\/wp-content\/uploads\/2026\/05\/0000.png",540,540,false],"large":["https:\/\/capacitabpm.lat\/wp-content\/uploads\/2026\/05\/0000.png",540,540,false],"1536x1536":["https:\/\/capacitabpm.lat\/wp-content\/uploads\/2026\/05\/0000.png",540,540,false],"2048x2048":["https:\/\/capacitabpm.lat\/wp-content\/uploads\/2026\/05\/0000.png",540,540,false],"woocommerce_thumbnail":["https:\/\/capacitabpm.lat\/wp-content\/uploads\/2026\/05\/0000-300x300.png",300,300,true],"woocommerce_single":["https:\/\/capacitabpm.lat\/wp-content\/uploads\/2026\/05\/0000.png",540,540,false],"woocommerce_gallery_thumbnail":["https:\/\/capacitabpm.lat\/wp-content\/uploads\/2026\/05\/0000-100x100.png",100,100,true]},"uagb_author_info":{"display_name":"Freddy J.","author_link":"https:\/\/capacitabpm.lat\/portafolio\/author\/adminfj14\/"},"uagb_comment_info":0,"uagb_excerpt":"Esta capacitaci\u00f3n en Buenas Pr\u00e1cticas de Manipulaci\u00f3n (BPM) est\u00e1 dise\u00f1ada para brindar a los participantes los conocimientos fundamentales sobre el marco legal sanitario vigente en Colombia, enfocado en la correcta manipulaci\u00f3n de alimentos y la prevenci\u00f3n de riesgos para la salud p\u00fablica. 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