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

Owners and operators of food production and sales establishments, as well as catering establishments where physical contact with the human body is involved in cleaning services, are required to provide or ensure that their employees receive the necessary hygiene training related to the profession and activities at these establishments. They must employ individuals who have received the specified training. Employees are obligated to undergo this training. In cases where owners and operators are personally involved in the work, they are also included within the scope of this provision.

Training Objectives

The Hygiene Training Regulation requires employees in sectors that provide cleaning services and directly affect human health, especially in food production and retail establishments, to receive hygiene training. These trainings aim to equip employees with the necessary knowledge and skills to protect both their own health and the health of those they serve.

Training Content

• Hygiene principles

• Factors that threaten food safety

• The world of microbes / Microbial growth (general characteristics of viruses, bacteria, parasites, fungi, and other infectious agents known to pose risks to public health)

• Infectious diseases / Foodborne diseases

• Causes and prevention of cross-contamination

• Personal hygiene / Hand hygiene

• The importance of handwashing / When and how should hands be washed?

• Hygiene of the environment and equipment

• Pest control

Target Audience

Owners and operators of food production and sales establishments, as well as catering establishments where physical contact with the human body is involved in cleaning services, and their employees.

Trainer

Prof. Dr. Mustafa Tayar

Training Duration

1 day / 8 hours