| Explain the basic concepts of hygiene and sanitation. |
| Define the relationship between microorganisms and hygiene / sanitation. |
| List microorganisms which food illness and cause spoilage of foods. |
| Solve hygiene problems arising from microorganism. |
| Choose appropriate cleaning and disinfection method in food preparation areas by using hygiene practices, cleaning materials, cleaning agents, waste management and pest control information. |
| Diagram the HACCP plan for any food industry. |
| Define food safety by dealing with issues related to processing, storage, transportation and service of food. |
| Interpret food and water sanitation with a broad perspective on social, economic, environmental, ethical and health aspects. |
| Change of personal behaviors and ability to approach events from different perspectives are taught .Also demonstrates a sustainable and fair management in the food and beverage service sector. |