| ÖÇ1 | Learning the terms and definitions of Hygiene and sanitation and areas of interest in sanitation science |
| ÖÇ2 | Learning the sources of microbial transmission, ways of spreading infections and control mechanisms, combining them with hygiene and sanitation awareness |
| ÖÇ3 | To be able to understand the importance and purpose of personnel hygiene in food industry, to have awareness about pathogenic microorganisms that can be transmitted to food from personnel and the rules to be followed |
| ÖÇ4 | Awareness of the importance of Hygiene and sanitation at every stage from the acceptance of raw materials in food processing to the exit of the business as a final product |
| ÖÇ5 | Having the necessary knowledge about garbage and waste removal, control of harmful animals such as insects, flies, vermin and rodents, business hygiene |
| ÖÇ6 | Knowledge of the importance of water for use in food enterprises, areas of use, chemical and microbiological properties, its importance in terms of food hygiene |
| ÖÇ7 | Understanding the principles related to cleaning and disinfection processes in food enterprises and deciding on potential risks in this regard, taking the necessary measures, ensuring effective and healthy management and monitoring |
| ÖÇ8 | Prepares projects for sustainable development goals. |