1 |
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Explanation of the course plan, Importance of Hygiene and Sanitation, Introduction to Food Safety |
Lecture, Q&A, Discussion |
2 |
Related readings |
Types of contamination, cross contamination, relationship between microorganisms and foods, Examination of Case Studies |
Lecture, Q&A, Discussion |
3 |
Related readings |
Microorganisms, Sources of contamination, Flora affecting microbial growth in foods, Examination of Case Studies |
Lecture, Q&A, Discussion |
4 |
Related readings |
Hygiene Principles in Food Preparation, Hygiene Principles in Food Cooking, Hygiene Principles in Food Cooling, Hygiene Principles in Food Service, Hygiene Principles in Food Storage I |
Lecture, Q&A, Discussion |
5 |
Related readings |
Hygiene Principles in Food Preparation, Hygiene Principles in Food Cooking, Hygiene Principles in Food Cooling, Hygiene Principles in Food Service, Hygiene Principles in Food Storage II |
Lecture, Q&A, Discussion |
6 |
Related readings |
Factors Affecting Microbial Growth in Foods, Foodborne Microbial Diseases |
Lecture, Q&A, Discussion |
7 |
Related readings |
Personnel Hygiene |
Lecture, Q&A, Discussion |
8 |
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MID-TERM EXAM |
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9 |
Related readings |
Water Hygiene, Air Hygiene, Business Hygiene, Review of Case Studies |
Lecture, Q&A, Discussion |
10 |
Related readings |
Cleaning and Cleaning Materials, Disinfection, Disinfectants, Review of Case Studies |
Lecture, Q&A, Discussion |
11 |
Related readings |
Waste Materials Disposal, Recycling, Sustainable Approaches, Case Studies |
Lecture, Q&A, Discussion |
12 |
Related readings |
Pesticides, Case Studies Review |
Lecture, Q&A, Discussion |
13 |
Related readings |
Food Safety Quality and Sanitation Programs and Applications |
Lecture, Q&A, Discussion |
14 |
Related readings |
HACCP and ISO 22000 Fundamentals and Applications |
Lecture, Q&A, Discussion |
15 |
Related readings |
General Review, Homework Presentations |
Lecture, Q&A, Discussion |
16 |
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FINAL EXAM |
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17 |
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FINAL EXAM |
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