| 1 | Introduction, basic concepts | |
| 2 | Definition and importance of hygiene | |
| 3 | Nutrition, food items, and nutrition errors | |
| 4 | Factors causing food contamination | |
| 5 | Ways to ensure hygiene during food procurement and storage | |
| 6 | Food poisoning | |
| 7 | Ensuring hygiene during food preparation, cooking, and service | |
| 8 | Midterm Exam | |
| 9 | Rules to be followed for food safety | |
| 10 | General cleaning and safety principles in ensuring hygiene | |
| 11 | Personal hygiene, personnel, and water hygiene | |
| 12 | Pest control, Food Safety Management Systems HACCP-1 | |
| 13 | Food Safety Management Systems HACCP-2 | |
| 14 | New technologies used in ensuring food hygiene | |