The training is for professional development purposes, and the certificate obtained does not substitute for the MYK certification in training programs where the MYK certification is required.

Training Purpose

To increase knowledge and experience on Good Hygiene Practices.

Training Objectives

This training aims to:

• Introduce the principles for the application of Good Hygiene Practices (GHP) along the food chain to control hazards and ensure food safety in the food sector.

• Explain the points along the food chain where hazards (chemical, allergenic, biological, and physical) may arise.

• Provide guidance on how to apply GHPs to adopt a preventive approach to controlling hazards in the food value chain.

Training Content

• Foodborne Hazard Control

• Primary Production

• Facility Design, Equipment Design

• Training, Competence

• Maintenance, Disinfection, Pest Control

• Personal Hygiene

• Operational Control

• Product Information

• Transportation

Target Audience

• Food Engineers, Veterinarians, Chemical Engineers, Agricultural Engineers, Biologists, Chemists, and students from related fields.

• Anyone working in or interested in food quality management systems who wants to improve their knowledge can attend the Basic Training on Good Manufacturing Practices.

Trainer

Prof. Dr. Mustafa Tayar

Training Duration

8 hours