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BOR FACULTY OF HEALTH SCIENCES / NUTRITION AND DIETETICS / BES3022 - FOOD AND PERSONNEL HYGIENE
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Course Objective
To examine the hygienic quality of food at every stage of food production (from field to fork), to recognize environmental factors that may affect this quality, and to provide information about measures to prevent hygienic risks (HACCP).
Brief Content of the Course
Microbial, chemical and biological safety of food, principles of hygienic food preparation, presentation and storage, connections between environmental hygiene and food, national and international laws and practices regarding food hygiene constitute the content of this course.
Prerequisites
Course Objectives
Course Objectives
1
Learning ways to ensure hygiene when purchasing and storing food
2
Besin hijyeninin sağlanmasında kullanılan yeni teknolojileri öğrenmek
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Expertise /Field Courses