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Week - 1 |
Introduction to Nutrition Safety and Hygiene. |
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Week - 2 |
Safety and analysis at critical control points in Nutritive Sciences. |
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Week - 3 |
Concept of Hygiene / Microorganisms |
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Week - 4 |
Illnesses arising due to Foodstuff / Food poisoning |
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Week - 5 |
Nutrition Hygiene in Organizations having Dining Halls. |
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Week - 6 |
Kitchen Hygiene in Organizations having Dining Halls. |
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Week - 7 |
Staff Hygiene in Organizations having Dining Halls. |
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Week - 8 |
Safety in Workplaces in Organizations having Dining Halls. |
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Week - 9 |
Eliminating Problems Related to Hygiene and Sanitary, Interorganizational Training. |
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Week - 10 |
Water Hygiene and Importance of Water Used in Food Preparing and Processing and in Cleaning and Disinfection of Food Companies. |
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Week - 11 |
Ten Golden Rules of WHO related to Preparing Hygienic Foodstuff. |
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Week - 12 |
Food additive |
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Week - 13 |
The Blue Flag Project. |
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Week - 14 |
General Review and Dicussion about Present Problems Concerning Hygiene. |
Anadolu Info Package 
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