The aim of this course is to emphasize the importance of hygiene and sanitation in food production, to teach in-house hygiene practices to reduce food-borne risks and to introduce the basic principles of food safety systems.

This course comprehensively covers the relationship between the basic principles of sanitation in food production facilities and food safety. The course covers topics such as the importance of cleaning and disinfection, hygienic design criteria, cross-contamination risks, pest control, personnel hygiene and the establishment of sanitation programs. In addition, biological, chemical and physical hazards that threaten food safety and practices to prevent these hazards are introduced. Students gain a basic awareness of the sector by understanding why effective management of hygiene and sanitation in food businesses is vital for consumer health.