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