| Explain the basic concepts of hygiene and sanitation. |
| Classify microorganisms which cause food spoilage and cause spoilage of foods. |
| Solve hygiene problems arising from microorganism. |
| Selects appropriate cleaning and disinfection method in food preparation areas by using hygiene applications, cleaning materials, cleaning agents, waste management and pest control information. |
| Create HACCP plan and ISO 22000 standards for any food industry business. |
| Define food safety by dealing with issues related to processing, storage, transportation and service of food. |
| Evaluates food and water sanitation in terms of social, economic, environmental, ethical and health. |
| Exhibit a sustainable and fair management in the food and beverage service sector with the ability to approach personal behavior and approach events from different perspectives. |