|
Week - 1 |
The concept of HACCP |
|
Week - 2 |
Hazard Analysis at the Control Critical Points |
|
Week - 3 |
The applications of HACCP I |
|
Week - 4 |
The applications of HACCP II |
|
Week - 5 |
Determination of the Conditions for Keeping Food |
|
Week - 6 |
The methods of food keeping |
|
Week - 7 |
Preparation of food for analysis |
|
Week - 8 |
Food Elements |
|
Week - 9 |
Analysis of useful substances in food |
|
Week - 10 |
Determination of hazardous substances in food |
|
Week - 11 |
Assay of the hazardous substances in food |
|
Week - 12 |
Determination of additives in food |
|
Week - 13 |
Assay of additives in food |
Anadolu Info Package 
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