| 1 | Being able to take precautions by knowing the factors that cause food pollution |
| 2 | Ability to implement hygiene practices during food preparation, storage and service |
| 3 | Learning and planning water cleaning and disinfection methods |
| 4 | Ability to implement personnel hygiene practices |
| 5 | Ability to implement and supervise the procedures required to ensure business hygiene |
| 6 | Knowing and implementing food safety method systems |
| 7 | Ability to apply new technological methods used to ensure food hygiene |