|
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 
Turkish
English