1 | Introduction, definition and importance of hygiene and sanitation |
2 | Air hygiene and evaluation techniques |
3 | Operating water and drinking water hygiene |
4 | Personnel hygiene |
5 | Tools and equipment hygiene |
6 | Pest Control applications in Food Industry and the effect of food hygiene |
7 | Cleaning and disinfection practices in food industry |
8 | Hygiene in vegetable food production |
9 | Midterm |
10 | Hygiene in animal food production-1(Meat and products, poultry meat and products, fish and other fishery products, eggs and dairy products, honey and other bee products and other animal foods, hygienic production techniques) |
11 | Hygiene in animal food production-II (Milk, yogurt, butter, cheese, ice cream and other dairy products, hygienic production techniques) |
12 | Quality management systems related to the food hygiene (ISO 22000, ISO 9001, ISO 14001, BRC, IFS, GLOBALGAP etc..) |
13 | Food poisoning and hygiene practices in different sectors (retail, tourism and hospitality, etc ...) |
14 | Cleaning and disinfecting agents used in food industry. |