During the presentation of the training program, the following terms will be analyzed:

• Food hygiene, food safety, substandard and unsafe food, quality
• All possible risks that can lead to unsafe food will be examined, as well as the consequences for humans from consuming unsafe food
• The proper management of food will be studied, from receipt to consumption
• Reference will be made to the legislation concerning food and ways to find the legislation on the internet
• The Hazard Analysis and Critical Control Points (HACCP) system will be studied with practical examples