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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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Basic Concepts of Hygiene and Hygiene
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R1-CHAPTER-1
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2
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Personnel Hygiene
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R1-CHAPTER-2
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3
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Food Hygiene
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R1-CHAPTER-3
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4
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Factors Affecting Microbial Growth in Food
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R1-CHAPTER-4
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5
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Spoilage of Food
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R1-CHAPTER-5
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6
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Food Safety
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R1-CHAPTER-6
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7
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Food Preservation Methods
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R1-CHAPTER-7
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8
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Food Acceptance and Hygiene in Production Process
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R1-CHAPTER-8
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9
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Kitchen Hygiene
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R1-CHAPTER-9
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10
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Hygiene in Hotel Businesses
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R1-CHAPTER-10
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11
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Cleaning and Cleaning Materials
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R1-CHAPTER-11
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12
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Disinfection and Disinfectants
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R1-CHAPTER-12
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13
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HACCP (Hazard Analysis and Critical Control Points) and ISO 22000 (Food Safety Management Systems)
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R1-CHAPTER-13
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14
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General Evaluation and Closing
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