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