Weeks | Topics |
1 |
Definition and importance of hygiene, definition and importance of sanitation, the importance of hygiene in catering, relationship between hygiene and sanitation in catering.
|
2 |
Industrial pollution and global pollution.
|
3 |
Food spoilage, spoilage agents, bacteria, molds, yeasts and viruses.
|
4 |
The location and quantity of microorganisms, nutrients and reasons of rising of diseases that microorganisms causes.
|
5 |
The purchase of food hygiene, food hygiene in the storage.
|
6 |
Hygiene in preparing and cooking food
|
7 |
Hygiene of food to be served, the World Health Organizations Guidelines for the preparation of safe food
|
8 |
The rules need to be taken to protect them from disease prevent food from biological, physical and chemical pollution to reach consumers in a healthy way.
|
9 |
Important microorganisms that occur during cryopreservation of nutrients
|
10 |
Employee hygiene and training, employee hygiene education, the points of employee hygiene to take into considerations
|
11 |
Mouth, nose, hair, feces and clothes, hands and hygienic hand washing, hand care. Transmission paths from staff
|
12 |
Behavior in terms of hygiene in food to be avoided, causes and recommendations.
|
13 |
behaviors to be avoided in terms of hygiene of kitchen utensils and principles to be followed
|
14 |
Workplace hygiene rules to be considered
|