FACULTY OF AGRICULTURALSCIENCES AND TECHNOLOGIES / ANIMAL PRODUCTION AND TECHNOLOGIES / HUT3046 - HYGIEN AND SECURITY OF ANIMAL PRODUCTS

Contents Of The Courses in a weekly Period

Week 
Subjects 
Sources 
1Microbiological, chemical and biochemical factors that cause animal products spoilage[1] Sayfa 5-17
2Techniques to control animal products spoilage[1] Sayfa 21-36
3Microorganisms that cause spoilage in major animal products groups[1] Sayfa 48-150
4Microorganisms causing spoilage in main animal products groups [1] Sayfa 48-150
5Importance of personal hygiene for workers; sanitation of kitchen and equipment[1] Sayfa 162-214
6The importance of personal hygiene for workers; sanitation of kitchen and equipment [1] Sayfa 162-214
7Requirements and hygiene for the purchase, processing, transport and storage of animal products[1] Sayfa 274-312
8Requirements and hygiene for the purchase, processing, transport and storage of animal products[1] Sayfa 274-312
9Identification of sustainable food safety hazards[2] Sayfa 12-36
10Determination of critical control points in food and beverage businesses[2] Sayfa 40-67
11Preparation of effective work flow statements and record keeping procedures[2] Sayfa 71-98
12Examining the ISO 22000:2005 management system standard[2] Sayfa 1110-152
13Examining the ISO 22000:2005 management system standard [2] Sayfa 110-152
14HACCP system[2] Sayfa 154-167