| 1 | Hygiene and sanitation definition, importance and features | Lecture notes |
| 2 | The importance of hygiene in mass feeding systems | Lecture notes |
| 3 | Hygiene in food purchase and storage | Lecture notes |
| 4 | Hygiene in food preparation and cooking | Lecture notes |
| 5 | Hygiene in portioning and serving of food | Lecture notes |
| 6 | Personnel hygiene definition and importance | Lecture notes |
| 7 | Causes of food spoilage (biological factors) | Lecture notes |
| 8 | Causes of food spoilage (chemical factors) | Lecture notes |
| 9 | Food quality assurance systems and sustainable kitchen planning | Lecture notes |
| 10 | HACCP definition and importance | Lecture notes |
| 11 | Basic principles of the HACCP system | Lecture notes |
| 12 | Packaging materials definition, importance and properties | Lecture notes |
| 13 | Food additives definition, classification and usage areas | Lecture notes |
| 14 | Personnel hygiene training | Lecture notes |