The aim of this course is to provide information about the importance of hygiene in the food industry, hygiene practices and hygiene control methods; to ensure that students understand and apply hygienic design, sanitation and disinfection processes that will ensure food safety.

The concept and importance of food hygiene Methods used in hygiene control Cleaning and disinfection practices Hygienic design principles in food processing facilities Cross-contamination and prevention methods Microbial contamination and control strategies Cleaning control systems in food businesses Legal regulations and standards related to hygiene (HACCP, ISO 22000) Personnel hygiene and training