| 1. |
Sampling of 1 food product (1 usl. ed) |
| 2. |
Selection of 1 flushing from the object of the external environment (1 usl. ed) |
| 3. |
Taking 1 water sample (1 usl. ed) |
| 4. |
Registration and issuance of laboratory test protocols (1 usl. ed) |
| 5. |
Bacteriological quality control of food products (raw materials): Milk, dairy products (1 usl. ed) |
| 6. |
Bacteriological quality control of food products (raw materials):Meat, meat products (1 usl. ed) |
| 7. |
Bacteriological quality control of food products (raw materials):Bird, table egg (1 usl. ed) |
| 8. |
Bacteriological quality control of food products (raw materials):Frozen fish (1 usl. ed) |
| 9. |
Bacteriological quality control of food products (raw materials): Reception, registration, sample preparation (1 usl. ed) |
| 10. |
Sanitary and chemical quality control of food products: Determination of vitamin C in finished products (1 usl. ed) |
