To students; safe food production, food hygiene, sanitary, hygiene and sanitation concepts, food hygiene, personnel hygiene, operating hygiene, water cleaning, effects of pathogenic microorganisms on foods and people, food poisoning, safe food production and selling. to provide legal and ethical responsibility consciousness of employers and managers about food hygiene.

1.Basic definitions 2. Hygiene and sanitation, their importance, the relationship between hygiene and sanitation 3. Food spoilage and its causes 4. Food poisonings and precautions 5. Personal hygiene and rules 6. Food hygiene and Water 7. Enterprise hygiene 8. Impact on hygiene management and operating profitability 9. Employer and staff responsibilities 10. Safe food standard and its importance 11. GMP applications 12. GHP applications