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Week - 1 |
Introduction to sanitation: definitions and regulations; the relationship of biosecurity to sanitation |
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Week - 2 |
Relationship of microorganisms to sanitation: Microbial growth, Food spoilage |
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Week - 3 |
Foodborne illnesses |
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Week - 4 |
Microbial destruction, Microbial load determination, Diagnostic tests |
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Week - 5 |
Relationship of allergens to sanitation |
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Week - 6 |
Introduction to HACCP (Hazard Analysis and Critical Control Points) |
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Week - 7 |
Cleaning compounds; Sanitizers; Sanitation equipment |
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Week - 8 |
Sanitation Practices for Various Foods: Low-moisture foods, Dairy |
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Week - 9 |
Sanitation Practices for Various Foods 2: Meat and poultry, Seafood |
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Week - 10 |
Sanitation Practices for Various Foods 3: Fruit and vegetables, Beverages |
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Week - 11 |
Waste Product Handling |
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Week - 12 |
Management and Sanitation |
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Week - 13 |
Student Presentations1 |
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Week - 14 |
Student presentations2 |
Eskisehir Technical University Info Package