This training is designed for professional development purposes, and the certificate obtained does not substitute the MYK qualification certificate in programs where such certification is mandatory.

Training Objective

The aim of this training is to provide participants with fundamental knowledge about the importance of food safety, the causes of foodborne illnesses, and methods of prevention. Additionally, it raises awareness about the significance of personal hygiene and handwashing responsibilities in ensuring overall food safety.

Training Goals

By the end of the training, participants will be able to:

• Gain essential knowledge required to ensure food safety,

• Identify microbes, microbial growth, foodborne diseases, and cross-contamination,

• Learn how to protect, prepare, store, and serve food safely,

• Develop positive attitudes toward toilet and personal hygiene,

• Acquire general knowledge about pest control,

• Apply monitoring and control methods for effective handwashing.

Training Content

• Factors threatening food safety

• The world of microbes / microbial growth

• Infectious and foodborne diseases

• Causes and prevention of cross-contamination

• Personal hygiene / hand hygiene

• Hygiene of environment and equipment

• Key points to consider during food processing

• Pest control

Target Audience

• Food Engineers, Veterinary Doctors, Chemical Engineers, Agricultural Engineers, Biologists, Chemists, and students of these related departments

• Students of food science, food technology, and microbiology

• Anyone who aims to build a career or gain knowledge in food safety, production, and sales

• All consumers interested in food hygiene

Instructor

Prof. Dr. Mustafa Tayar

Duration

1 Day / 4 Hours

(MY)