| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GKP103 | HYGIENE AND SANITATION | 1 | 2 | 2 | 5 |
Objectives and Contents |
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|---|---|
| Objectives: | The aim of this course is to give basic information about the realization of all stages from field to fork in food production in accordance with legislation and hygiene rules. |
| Content: | This course provides information about food hygiene, water and air hygiene, personnel hygiene, business hygiene, disinfection and disinfectants, sources of contamination, removal of waste materials, hygiene and sanitation in food businesses, pest control, quality assurance and sanitation programs, HACCP and food safety systems. and its implementation. |