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BOR FACULTY OF HEALTH SCIENCES / NUTRITION AND DIETETICS / USD3072 - FOOD AND STAFF HYGIENE
GENERAL INFORMATION ABOUT THE COURSE
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Practical
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Course Objective
The aim of this course is to examine the hygienic quality of food at every stage of food production (from field to fork), identify environmental factors that can affect this quality, and provide information on preventive measures for hygienic risks (HACCP).
Brief Content of the Course
The content of this course includes the microbial, chemical, and biological safety of food, principles of hygienic food preparation, presentation, and storage, the connection between environmental hygiene and food, as well as national and international laws and practices related to food hygiene.
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