This training is for professional development purposes and the certificate received does not replace MYK authorization certificates where required.

Training Objective

To increase knowledge and experience in Good Hygiene Practices (GHP).

Training Goals

This training aims to:

• Introduce principles for implementing GHPs throughout the food chain to control hazards and ensure food safety in the food industry.
• Explain points in the food chain where chemical, allergenic, biological, and physical hazards may occur.
• Provide guidance on how to apply GHPs to adopt a preventive approach in controlling hazards in the food value chain.

Training Content

• Control of Foodborne Hazards
• Primary Production
• Facility Setup, Equipment Design
• Training, Competence
• Maintenance, Disinfection, Pest Control
• Personal Hygiene
• Operational Control
• Product Information
• Transport

Target Audience

• Food Engineers, Veterinarians, Chemical Engineers, Agricultural Engineers, Biologists, Chemists, and students of related departments
• Anyone interested in food quality management systems and wishing to improve their knowledge can attend the Good Manufacturing Practices Basic Training

Instructor

Prof. Dr. Mustafa Tayar

Training Duration

8 hours

The training is open to institutional collaborations (package for institution/company legal entities), and individual applications are not accepted. The training content can be reorganized according to your institutional participant profile and needs. As a result of mutual discussions, the scope and method of the training (face-to-face / online) are determined and the relevant processes are completed. In case of mutual agreement, the date, time, and location of the training are planned in line with the availability of your institution’s participants and our instructors.