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Week - 1 |
The concept of Hygiene and Sanitation |
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Week - 2 |
Sanitation in Food Producing Establishments |
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Week - 3 |
Food Hygiene |
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Week - 4 |
Personal Hygiene |
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Week - 5 |
Cleaning of Dishes in Terms of Food Hygiene and Safety |
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Week - 6 |
Water hygiene |
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Week - 7 |
Quality and the importance of quality for food businesses |
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Week - 8 |
Systems Used in Food Sanitation |
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Week - 9 |
Food Safety System (HACCP) |
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Week - 10 |
ISO 22000 Food Safety Management System |
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Week - 11 |
TS EN ISO 14001 Standard |
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Week - 12 |
Work accidents and precautions in the kitchen |
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Week - 13 |
Case Studies |
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Week - 14 |
Case Studies |
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