Mutfak Hijyeni Eğitimi

10 ders - 32 dk. 05 sn

Kitchen Hygiene course is an extensive guide for safe food production, right ways to clean the dishes, dishwasher usage and maintenance, kitchen sanitization and chemical usage.

Lesson Schedule

Lesson 1 08 dk.

Food Hygiene in Professional Kitchens and Food Premises

The content of this lesson is; Importance of food hygiene Measures to be taken within the scope of food safety Signs of food poisoning and its reasons How bacteria are transmitted to food How to prevent food contamination

Lesson 2 04 dk.

Dishwashing

The content of this lesson is; How to wash dishes manuelly and in dishwasher? Key points to consider in dish washing Products you can use in dishwashing

Lesson 3 03 dk.

10 Golden Rules of Dishwashing

The content of this lesson is; Key points to consider in dishwashing Common mistakes

Lesson 4 04 dk.

Cleaning and Care of Dishwashers

The content of this lesson is; Dishwasher Cleaning and Maintenance Dishwasher Sanitization Periodical lime cleaning on dishwashers

Lesson 5 01 dk. 05 sn

General Cleaning of Kitchen Surfaces

The content of this lesson is; Right products to use on a professional kitchen surface How to clean burned oil

Lesson 6 03 dk.

Kitchen Disinfection

The content of this lesson is; How to sterilize kitchen equipment at the end of the day Instant disinfection Right products to use

Lesson 7 02 dk.

Oven Cleaning

The content of this lesson is; How to clean an oven in a professional kitchen Right products to use Key points to consider

Lesson 8 02 dk.

Disinfection of Fruits and Vegetables

The content of this lesson is; The importance of vegetables and fruit disinfection How to clean vegetables and fruits Products that can be used for cleaning vegetables and fruits

Lesson 9 03 dk.

10 Golden Rules of Food Storage

The content of this lesson is; Importance of food storage Key points to consider

Lesson 10 02 dk.

10 Golden Rules of Food Preparation

The content of this lesson is; Key points to consider in food preparation Color coads of cutting boards Specific tempratures for procedures