Health and Food Safety in Stores and Restaurants
-
The design of food facilities and their role in food safety and inspection
-
The importance of food safety
-
Losses resulting from poor nutritional level
-
Proper storage and transportation of food
-
High and low risk foods
-
Microbiological Hazards Bacterial Reproduction Factors necessary for the growth and reproduction of bacteria
-
Eliminate bacteria
-
Food spoilage and preservation and signs of food spoilage
-
The danger range for bacterial growth
-
Causes and types of food poisoning
-
The most important types of food poisoning bacteria
-
Foodborne diseases
-
Sources of bacteria causing food poisoning
-
Accidental contamination
-
Ways to fight and eliminate bacteria
-
Food allergens
-
Groups most vulnerable to food poisoning
-
Investigation of poisoning cases
-
Sources of food poisoning bacteria
-
Methods and means of pollution
-
Indirect pollution and ways to prevent it
-
Physical risks and ways to prevent them
-
Chemical hazards and ways to prevent them
-
Allergy risks and ways to prevent them.
-
Prerequisites for HACCP Application
-
The Flow Path of Food Processes According to the HACCP System
-
Explanation of the Seven HACCP Clauses
-
Dealer Training
-
Correct hand washing methods to eliminate bacteria and prevent cross contamination
-
Common harmful food pests
-
The role of effective communication within the team and related parties
-
Setting the food policy of the facility
-
Administrative commitment to implementation
.jpg)
