| 1 | Establishes the relationship between disinfection, sanitation and hygiene |
| 2 | Analyzes the importance of personnel hygiene |
| 3 | Evaluates the rules of being a hygienic personnel in practice. |
| 4 | Evaluates the general properties of nutrients |
| 5 | Analyzes the factors that cause food spoilage. |
| 6 | Describes the hygiene rules applied in preparing food |