It is only possible for people to be able to eat healthily. It is possible. In healthy, physical, which contains nutrients in sufficient and balanced amounts, It can be defined as chemical and microbiologically clean food. Clean food production, raw material, assistant, contributions, packaging material, The product of employees in the production stages comply with the rules of hygiene and sanitation It is provided by controlling all the elements affecting. The reliable production of food, whether it is offered to the consumer, preventive preventive HACCP, a food safety system, Hazard Analysis Critical Control Point ” of This term is shortened and danger analysis of critical checkpoints ” as an expression . This system by determining the problems that may occur in food production places in advance The measures to be protected from these are taken. Especially human health Food production process and service applications of risks that constitute risks for aims to solve. You are trained to serve in the food and beverage sector with HACCP lesson Hygiene, which can prove the deterioration of nutrients by entering critical checkpoints healthy, safe food and beverage production and service in accordance with the rules you will be able to do.
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