Identify sources of food contamination and apply current food safety and hygiene regulations across all stages—from preparation, manufacturing, and processing to packaging, storage, transport, distribution, sale, supply, and service.

Knowledge & Practical Skills

• Food Classification: Concept of food, types of food products, and quality criteria.
• Identifying Food Contamination Sources: Contamination concepts, types, transmission pathways, and sources.
• Understanding Microbial Growth Factors: Types of microorganisms, key growth factors, high- and low-risk foods, and foodborne illnesses.
• Food Preservation Methods: Physical methods (temperature and water content), chemical methods, packaging (specialized packaging vs. unpackaged products), labeling, and storage.
• Cleaning and Hygiene Practices: Personal hygiene, premises and facilities, waste management and recycling, cleaning and disinfection of equipment, and pest control.
• Food Safety Regulations: HACCP self-control system (Hazard Analysis and Critical Control Points), EU Regulation 852/2004, EU Regulation 1169/2011 on allergens, Royal Decree 109/2010, and current legislative measures.

Management, Personal & Social Skills

• Awareness of the critical importance of personal hygiene and cleaning practices in food handling.
• Recognition of the need to correctly apply food preservation and storage methods to prevent foodborne diseases.
• Internalization of strict compliance with applicable food handling regulations.