Weeks | Topics |
1 |
Hygiene and Sanitation for Food Industry
|
2 |
Pathogen and Saprofite Microorganism in Food Industry
|
3 |
Food Poisoning and some Effective Pathogen Microorganisms in Food Poisoning
|
4 |
Chemical and Physical Health Risks
|
5 |
Microbiological and Chemical Risks and Their Preventive Methods
|
6 |
To Cean and Cleaning Methods in Food Industry I
|
7 |
To Cean and Cleaning Methods in Food Industry II
|
8 |
Detergents and Detergents Interactions
|
9 |
Disinfection and Disinfection Methods in Food Industry
|
10 |
Disinfections and Their Aplication Methods
|
11 |
Air and Water Hygiene
|
12 |
Pests and Pest Control in Food Industry
|
13 |
Quality Control for Sanitation
|
14 |
Waste and Waste Control in Food Industry
|