| Can explain the concept of hygiene and sanitation. |
| Food poisoning, or causing deterioration in the factors affecting the growth of microorganisms and how they can be prevented moments. |
| Can fulfill the rules of hygiene at the production staga and the food was immediately before coming into the kitchen. |
| Understands the importance of personel hygiene |
| Can make cleaning and disinfection procedures in production area with knowing the type of detergent according to the type of pollution |
| Can explain the importance of food management and food safety management systems |
| Learn the basics of HACCP and ISO 22000 system. |