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NTO2021 / FOOD PERSONNEL HYGIENE
GENERAL INFORMATION ABOUT THE COURSE
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Course Title
Theoretical
Practical
ECTS
Turkish Name of the Course
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Course Objective
With this course, students; It is aimed to provide personal hygiene in accordance with the legislation and hygiene rules and to gain the competencies to apply the rules of business cleaning and disinfection.
Brief Content of the Course
Introduction to food hygiene and sanitation, food poisoning, control and prevention, food preparation and service, personnel hygiene, control of birds, insects, flies, pests and rodents, business hygiene, business design, cleaning and disinfection in food businesses, HACCP systems, sustainable hygiene and sanitation provides quality management systems in the food industry.
Prerequisites
Course Objectives
Course Objectives
1
To Learn Personal Hygiene
2
To Learn Personal Cleaning Rules
3
Personal cleaning rules toilets and hand washing areas in businesses
4
Toilets and hand washing areas in businesses
5
Periodic Health Checks
6
Business check ins and check outs
7
Cleaning Materials
8
Cleaning and disinfection in Food Enterprises
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Course Category
Course Category
Percentage
Expertise /Field Courses