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Week - 1 |
Introduction to Nutrition Safety and Hygiene. |
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Week - 2 |
Hygiene and Sanitation |
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Week - 3 |
The Importance of Hygiene in Mass Nutrition Systems (MNS) |
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Week - 4 |
Food Hygiene, Definition and Importance |
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Week - 5 |
Food Hygiene, Definition and Importance |
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Week - 6 |
Personnel Hygiene, Definition and Importance |
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Week - 7 |
Causes of food spoilage |
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Week - 8 |
Causes of food spoilage |
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Week - 9 |
Definition and Importance of HACCP |
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Week - 10 |
Definition and Importance of HACCP |
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Week - 11 |
Packaging in Food and Beverage Businesses |
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Week - 12 |
Packaging in Food and Beverage Businesses |
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Week - 13 |
Definition and History of Food Additives |
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Week - 14 |
Food Additives Regulation |
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