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Week
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Topics
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Study Metarials
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1
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Hygiene and sanitation.
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R2-Page-23
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2
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Water hygiene.
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R2-Page-47
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3
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Personnel and operational hygiene.
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R2-Page-37
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4
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Sanitation and cleaning supplies.
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R2-Page-313
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5
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Disinfection and disinfectants.
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R2-Page-329
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6
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Food hygiene and causes of food spoilage.
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R1-Page-69
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7
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Introduction to food control and legislation.
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R2-Page-375
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8
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The concept of quality and control of food.
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R2-Page-501
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9
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Food Codex and food control in Turkey.
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R2-Page-428
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10
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Food standards and control criteria.
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R2-Page-531
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11
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HACCP definition and general principles.
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R2-Page-549
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12
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HACCP applications.
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R2-Page-550
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13
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Contaminants in foods in terms of food legislation.
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R1-Chapter-5
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14
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Sampling from food.
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R2-Page-555
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