\u062f\u0628\u0644\u0648\u0645\u0629 \u0633\u0644\u0627\u0645\u0629 \u0648\u062c\u0648\u062f\u0629 \u0627\u0644\u063a\u0630\u0627\u0621<\/title>\r\n <link rel=\"stylesheet\" href=\"https:\/\/cdnjs.cloudflare.com\/ajax\/libs\/font-awesome\/6.5.0\/css\/all.min.css\">\r\n <style>\r\n body {\r\n font-family: 'Cairo', sans-serif;\r\n background-color: #ffffff;\r\n color: #172B62;\r\n margin: 0;\r\n padding: 0;\r\n line-height: 1.8;\r\n }\r\n\r\n header {\r\n background-color: #172B62;\r\n color: #E3C8A7;\r\n text-align: center;\r\n padding: 40px 10px;\r\n font-size: 28px;\r\n font-weight: bold;\r\n letter-spacing: 1px;\r\n }\r\n\r\n main {\r\n padding: 40px 10%;\r\n }\r\n\r\n h2 {\r\n color: #172B62;\r\n border-bottom: 2px solid #E3C8A7;\r\n padding-bottom: 5px;\r\n margin-top: 40px;\r\n font-size: 22px;\r\n display: flex;\r\n align-items: center;\r\n gap: 10px;\r\n }\r\n\r\n h3 {\r\n color: #172B62;\r\n margin-top: 25px;\r\n font-size: 20px;\r\n display: flex;\r\n align-items: center;\r\n gap: 8px;\r\n }\r\n\r\n p, li {\r\n font-size: 17px;\r\n color: #333;\r\n margin: 6px 0;\r\n }\r\n\r\n ul {\r\n list-style-type: disc;\r\n padding-right: 25px;\r\n }\r\n\r\n section {\r\n margin-bottom: 30px;\r\n }\r\n\r\n @media (max-width: 768px) {\r\n main {\r\n padding: 20px;\r\n }\r\n\r\n header {\r\n font-size: 22px;\r\n padding: 25px 10px;\r\n }\r\n\r\n h2 {\r\n font-size: 20px;\r\n }\r\n\r\n h3 {\r\n font-size: 18px;\r\n }\r\n\r\n p, li {\r\n font-size: 15px;\r\n }\r\n }\r\n <\/style>\r\n<\/head>\r\n<body>\r\n\r\n <header>\r\n Food Safety & Quality Diploma\r\n <\/header>\r\n\r\n <main>\r\n\r\n <section>\r\n <h2><i class=\"fa-solid fa-bowl-food\"><\/i> Unit 1: Introduction to Food Safety and Quality<\/h2>\r\n <ul>\r\n <li>Definition and importance of food safety and quality in public health<\/li>\r\n <li>The difference between the concepts of safety and quality<\/li>\r\n <li>The \"farm-to-table\" concept<\/li>\r\n <li>Relevant international organizations (WHO, FAO, EFSA, ISO, Codex Alimentarius)<\/li>\r\n <li>The relationship between therapeutic nutrition and food safety<\/li>\r\n <\/ul>\r\n <\/section>\r\n\r\n <section>\r\n <h2><i class=\"fa-solid fa-biohazard\"><\/i> Unit 2: Food Contaminants and Hazards<\/h2>\r\n <ul>\r\n <li>Types of pollutants: physical, chemical, biological, and radioactive.<\/li>\r\n <li>Microbial hazards: bacteria, viruses, fungi, parasites<\/li>\r\n <li>Mycotoxins and foodborne toxins<\/li>\r\n <li>Pesticide residues and heavy metals<\/li>\r\n <li>Preventing the spread of pollution<\/li>\r\n <li>Case studies on common food poisoning incidents<\/li>\r\n <\/ul>\r\n <\/section>\r\n\r\n <section>\r\n <h2><i class=\"fa-solid fa-hand-sparkles\"><\/i> Unit 3: Good Hygiene Practices (GHP)<\/h2>\r\n <ul>\r\n <li>Personal hygiene of food handlers<\/li>\r\n <li>Cleaning and disinfecting tools and surfaces<\/li>\r\n <li>Temperature and humidity control<\/li>\r\n <li>Prevent cross-contamination<\/li>\r\n <li>Designing food preparation and processing areas<\/li>\r\n <li>WHO and ISO 22000 standards in hygiene<\/li>\r\n <\/ul>\r\n <\/section>\r\n\r\n <section>\r\n <h2><i class=\"fa-solid fa-shield-halved\"><\/i> Unit 4: HACCP System<\/h2>\r\n <ul>\r\n <li>Definition of the system and its seven principles<\/li>\r\n <li>Risk analysis and identification of critical points<\/li>\r\n <li>Preparing an HACCP plan for a factory or restaurant<\/li>\r\n <li>Documentation and record keeping<\/li>\r\n <li>HACCP applications in dairy and juice factories and central kitchens<\/li>\r\n <\/ul>\r\n <\/section>\r\n\r\n <section>\r\n <h2><i class=\"fa-solid fa-certificate\"><\/i> Unit 5: Food Quality Management Systems<\/h2>\r\n <ul>\r\n <li>Defining quality in the food industry<\/li>\r\n <li>ISO 9001 and ISO 22000 standards<\/li>\r\n <li>FSSC 22000 Certificate<\/li>\r\n <li>The concept of traceability<\/li>\r\n <li>Sensory, physical, and chemical indicators of quality<\/li>\r\n <li>The difference between Quality Control (QC) and Quality Assurance (QA)<\/li>\r\n <\/ul>\r\n <\/section>\r\n\r\n <section>\r\n <h2><i class=\"fa-solid fa-vial\"><\/i> Unit 6: Safety of Food Additives and Ingredients<\/h2>\r\n <ul>\r\n <li>Definition and classification of food additives<\/li>\r\n <li>Allowable Limits (ADI)<\/li>\r\n <li>Safety assessment by EFSA and FDA<\/li>\r\n <li>How to read food labels and ingredient lists<\/li>\r\n <li>Case studies on controversial additives (colors, sweeteners, preservatives)<\/li>\r\n <\/ul>\r\n <\/section>\r\n\r\n <section>\r\n <h2><i class=\"fa-solid fa-search\"><\/i> Unit 7: Food Inspection and Internal Audit<\/h2>\r\n <ul>\r\n <li>The concept and stages of food inspection<\/li>\r\n <li>Responsibilities of inspectors and regulatory bodies<\/li>\r\n <li>Sampling tools and techniques<\/li>\r\n <li>Data analysis and reporting<\/li>\r\n <li>Internal and external quality reviews<\/li>\r\n <li>Preparing for official inspection visits<\/li>\r\n <\/ul>\r\n <\/section>\r\n\r\n <section>\r\n <h2><i class=\"fa-solid fa-robot\"><\/i> Unit 8: Modern Trends in Food Safety<\/h2>\r\n <ul>\r\n <li>Modern technologies in food monitoring (blockchain, artificial intelligence, Internet of Things IoT)<\/li>\r\n <li>Genetically modified foods (GMOs) and their global legislation<\/li>\r\n <li>Environmental sustainability and its relationship to food safety<\/li>\r\n <li>Recall management and crisis handling<\/li>\r\n <li>A comparative study of legislation in the European Union, Turkey, and Arab countries<\/li>\r\n <li>Final project: Designing an integrated food safety and quality system<\/li>\r\n <\/ul>\r\n <\/section>\r\n\r\n <section>\r\n <h2><i class=\"fa-solid fa-industry\"><\/i> Unit 9: Industrial and Field Application<\/h2>\r\n <ul>\r\n <li>Objective: To introduce trainees to real-world food manufacturing processes<\/li>\r\n <li>Department structure: Quality, Production, Maintenance, Warehouses<\/li>\r\n <li>Steps for receiving and inspecting raw materials<\/li>\r\n <li>FIFO and FEFO storage systems<\/li>\r\n <li>Production monitoring (packaging, labeling, batch coding)<\/li>\r\n <li>Filling out daily quality records<\/li>\r\n <li>Case studies from dairy, meat, juice, confectionery, and ready-made meal factories<\/li>\r\n <li>Case studies from dairy, meat, juice, confectionery, and ready-made meal factories<\/li>\r\n <\/ul>\r\n <\/section>\r\n\r\n <section>\r\n <h2><i class=\"fa-solid fa-gavel\"><\/i> Unit 10: Food Legislation and Regulatory Affairs<\/h2>\r\n <ul>\r\n <li>Objective: To prepare graduates to understand regulatory processes and obtain licenses<\/li>\r\n <li>Turkish and European legislation on food safety<\/li>\r\n <li>Food labeling laws and requirements<\/li>\r\n <li>Certificates of conformity (Halal, ISO, HACCP, GMP, CE, FDA Registration)<\/li>\r\n <li>Food import and export requirements<\/li>\r\n <li>Cooperation with municipalities (Belediye) and veterinary authorities<\/li>\r\n <\/ul>\r\n <\/section>\r\n\r\n <section>\r\n <h2><i class=\"fa-solid fa-briefcase\"><\/i> Unit 11: Career Path in Food Safety<\/h2>\r\n <ul>\r\n <li>Objective: To guide graduates towards future job opportunities in this field<\/li>\r\n <li>Key job titles: QC Quality Control Officer, QA Quality Assurance Specialist, Food Safety Auditor, HACCP Consultant, Food Inspector<\/li>\r\n <li>Essential skills in a resume for food industry workers<\/li>\r\n <li>Professional CV and cover letter templates<\/li>\r\n <li>Common mistakes in job interviews and how to avoid them<\/li>\r\n <li>Popular job sites (LinkedIn, Kariyer.net, Indeed Turkey)<\/li>\r\n <\/ul>\r\n <\/section>\r\n\r\n <section>\r\n <h2><i class=\"fa-solid fa-handshake-angle\"><\/i> Unit 12: Personal Skills for Food Professionals<\/h2>\r\n <ul>\r\n <li>Objective: To develop communication and teamwork skills in industrial work environments.<\/li>\r\n <li>Objective: To develop communication and teamwork skills in industrial work environments.<\/li>\r\n <li>Crisis management (product recall, complaint handling)<\/li>\r\n <li>Writing daily reports and official correspondence<\/li>\r\n <li>Leadership and persuasion skills for quality professionals<\/li>\r\n <li>Professional ethics and legal responsibility<\/li>\r\n <\/ul>\r\n <\/section>\r\n\r\n <section>\r\n <h2><i class=\"fa-solid fa-check-to-slot\"><\/i> Final assessment and graduation project<\/h2>\r\n <ul>\r\n <li>Comprehensive multi-faceted theory test<\/li>\r\n <li>Group project: Implementing a realistic food safety plan<\/li>\r\n <li>Evaluating practical cases in real-life situations<\/li>\r\n <\/ul>\r\n <\/section>\r\n\r\n <\/main>\r\n\r\n<\/body>\r\n<\/html>\r\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>\u062f\u0628\u0644\u0648\u0645\u0629 \u0633\u0644\u0627\u0645\u0629 \u0648\u062c\u0648\u062f\u0629 \u0627\u0644\u063a\u0630\u0627\u0621 \u062f\u0628\u0644\u0648\u0645\u0629 \u0633\u0644\u0627\u0645\u0629 \u0648\u062c\u0648\u062f\u0629 \u0627\u0644\u063a\u0630\u0627\u0621 \u0627\u0644\u0648\u062d\u062f\u0629 1: \u0645\u0642\u062f\u0645\u0629 \u0641\u064a \u0633\u0644\u0627\u0645\u0629 \u0648\u062c\u0648\u062f\u0629 \u0627\u0644\u063a\u0630\u0627\u0621 \u062a\u0639\u0631\u064a\u0641 \u0648\u0623\u0647\u0645\u064a\u0629 \u0633\u0644\u0627\u0645\u0629 \u0648\u062c\u0648\u062f\u0629 \u0627\u0644\u063a\u0630\u0627\u0621 \u0641\u064a \u0627\u0644\u0635\u062d\u0629 \u0627\u0644\u0639\u0627\u0645\u0629 \u0627\u0644\u0641\u0631\u0642 \u0628\u064a\u0646 \u0645\u0641\u0647\u0648\u0645\u064a \u0627\u0644\u0633\u0644\u0627\u0645\u0629 \u0648\u0627\u0644\u062c\u0648\u062f\u0629 \u0645\u0641\u0647\u0648\u0645 “\u0645\u0646 \u0627\u0644\u0645\u0632\u0631\u0639\u0629 \u0625\u0644\u0649 \u0627\u0644\u0645\u0627\u0626\u062f\u0629” \u0627\u0644\u0645\u0646\u0638\u0645\u0627\u062a \u0627\u0644\u062f\u0648\u0644\u064a\u0629 \u0630\u0627\u062a \u0627\u0644\u0639\u0644\u0627\u0642\u0629 (WHO\u060c FAO\u060c EFSA\u060c ISO\u060c Codex Alimentarius) \u0627\u0644\u0639\u0644\u0627\u0642\u0629 \u0628\u064a\u0646 \u0627\u0644\u062a\u063a\u0630\u064a\u0629 \u0627\u0644\u0639\u0644\u0627\u062c\u064a\u0629 \u0648\u0633\u0644\u0627\u0645\u0629 \u0627\u0644\u063a\u0630\u0627\u0621 \u0627\u0644\u0648\u062d\u062f\u0629 2: \u0627\u0644\u0645\u0644\u0648\u062b\u0627\u062a \u0648\u0627\u0644\u0645\u062e\u0627\u0637\u0631 \u0627\u0644\u063a\u0630\u0627\u0626\u064a\u0629 \u0623\u0646\u0648\u0627\u0639…<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-27670","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/dieteticsacademycourses.com\/en\/wp-json\/wp\/v2\/pages\/27670","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dieteticsacademycourses.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/dieteticsacademycourses.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/dieteticsacademycourses.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dieteticsacademycourses.com\/en\/wp-json\/wp\/v2\/comments?post=27670"}],"version-history":[{"count":4,"href":"https:\/\/dieteticsacademycourses.com\/en\/wp-json\/wp\/v2\/pages\/27670\/revisions"}],"predecessor-version":[{"id":27674,"href":"https:\/\/dieteticsacademycourses.com\/en\/wp-json\/wp\/v2\/pages\/27670\/revisions\/27674"}],"wp:attachment":[{"href":"https:\/\/dieteticsacademycourses.com\/en\/wp-json\/wp\/v2\/media?parent=27670"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}

\n\t\t\t\t

\n\t\t\t\t\t

\n\t\t\t\t

\n\t\t\t\t\t\r\n\r\n\r\n \r\n \r\n \u062f\u0628\u0644\u0648\u0645\u0629 \u0633\u0644\u0627\u0645\u0629 \u0648\u062c\u0648\u062f\u0629 \u0627\u0644\u063a\u0630\u0627\u0621<\/title>\r\n <link rel=\"stylesheet\" href=\"https:\/\/cdnjs.cloudflare.com\/ajax\/libs\/font-awesome\/6.5.0\/css\/all.min.css\">\r\n <style>\r\n body {\r\n font-family: 'Cairo', sans-serif;\r\n background-color: #ffffff;\r\n color: #172B62;\r\n margin: 0;\r\n padding: 0;\r\n line-height: 1.8;\r\n }\r\n\r\n header {\r\n background-color: #172B62;\r\n color: #E3C8A7;\r\n text-align: center;\r\n padding: 40px 10px;\r\n font-size: 28px;\r\n font-weight: bold;\r\n letter-spacing: 1px;\r\n }\r\n\r\n main {\r\n padding: 40px 10%;\r\n }\r\n\r\n h2 {\r\n color: #172B62;\r\n border-bottom: 2px solid #E3C8A7;\r\n padding-bottom: 5px;\r\n margin-top: 40px;\r\n font-size: 22px;\r\n display: flex;\r\n align-items: center;\r\n gap: 10px;\r\n }\r\n\r\n h3 {\r\n color: #172B62;\r\n margin-top: 25px;\r\n font-size: 20px;\r\n display: flex;\r\n align-items: center;\r\n gap: 8px;\r\n }\r\n\r\n p, li {\r\n font-size: 17px;\r\n color: #333;\r\n margin: 6px 0;\r\n }\r\n\r\n ul {\r\n list-style-type: disc;\r\n padding-right: 25px;\r\n }\r\n\r\n section {\r\n margin-bottom: 30px;\r\n }\r\n\r\n @media (max-width: 768px) {\r\n main {\r\n padding: 20px;\r\n }\r\n\r\n header {\r\n font-size: 22px;\r\n padding: 25px 10px;\r\n }\r\n\r\n h2 {\r\n font-size: 20px;\r\n }\r\n\r\n h3 {\r\n font-size: 18px;\r\n }\r\n\r\n p, li {\r\n font-size: 15px;\r\n }\r\n }\r\n <\/style>\r\n<\/head>\r\n<body>\r\n\r\n <header>\r\n Food Safety & Quality Diploma\r\n <\/header>\r\n\r\n <main>\r\n\r\n <section>\r\n <h2><i class=\"fa-solid fa-bowl-food\"><\/i> Unit 1: Introduction to Food Safety and Quality<\/h2>\r\n <ul>\r\n <li>Definition and importance of food safety and quality in public health<\/li>\r\n <li>The difference between the concepts of safety and quality<\/li>\r\n <li>The \"farm-to-table\" concept<\/li>\r\n <li>Relevant international organizations (WHO, FAO, EFSA, ISO, Codex Alimentarius)<\/li>\r\n <li>The relationship between therapeutic nutrition and food safety<\/li>\r\n <\/ul>\r\n <\/section>\r\n\r\n <section>\r\n <h2><i class=\"fa-solid fa-biohazard\"><\/i> Unit 2: Food Contaminants and Hazards<\/h2>\r\n <ul>\r\n <li>Types of pollutants: physical, chemical, biological, and radioactive.<\/li>\r\n <li>Microbial hazards: bacteria, viruses, fungi, parasites<\/li>\r\n <li>Mycotoxins and foodborne toxins<\/li>\r\n <li>Pesticide residues and heavy metals<\/li>\r\n <li>Preventing the spread of pollution<\/li>\r\n <li>Case studies on common food poisoning incidents<\/li>\r\n <\/ul>\r\n <\/section>\r\n\r\n <section>\r\n <h2><i class=\"fa-solid fa-hand-sparkles\"><\/i> Unit 3: Good Hygiene Practices (GHP)<\/h2>\r\n <ul>\r\n <li>Personal hygiene of food handlers<\/li>\r\n <li>Cleaning and disinfecting tools and surfaces<\/li>\r\n <li>Temperature and humidity control<\/li>\r\n <li>Prevent cross-contamination<\/li>\r\n <li>Designing food preparation and processing areas<\/li>\r\n <li>WHO and ISO 22000 standards in hygiene<\/li>\r\n <\/ul>\r\n <\/section>\r\n\r\n <section>\r\n <h2><i class=\"fa-solid fa-shield-halved\"><\/i> Unit 4: HACCP System<\/h2>\r\n <ul>\r\n <li>Definition of the system and its seven principles<\/li>\r\n <li>Risk analysis and identification of critical points<\/li>\r\n <li>Preparing an HACCP plan for a factory or restaurant<\/li>\r\n <li>Documentation and record keeping<\/li>\r\n <li>HACCP applications in dairy and juice factories and central kitchens<\/li>\r\n <\/ul>\r\n <\/section>\r\n\r\n <section>\r\n <h2><i class=\"fa-solid fa-certificate\"><\/i> Unit 5: Food Quality Management Systems<\/h2>\r\n <ul>\r\n <li>Defining quality in the food industry<\/li>\r\n <li>ISO 9001 and ISO 22000 standards<\/li>\r\n <li>FSSC 22000 Certificate<\/li>\r\n <li>The concept of traceability<\/li>\r\n <li>Sensory, physical, and chemical indicators of quality<\/li>\r\n <li>The difference between Quality Control (QC) and Quality Assurance (QA)<\/li>\r\n <\/ul>\r\n <\/section>\r\n\r\n <section>\r\n <h2><i class=\"fa-solid fa-vial\"><\/i> Unit 6: Safety of Food Additives and Ingredients<\/h2>\r\n <ul>\r\n <li>Definition and classification of food additives<\/li>\r\n <li>Allowable Limits (ADI)<\/li>\r\n <li>Safety assessment by EFSA and FDA<\/li>\r\n <li>How to read food labels and ingredient lists<\/li>\r\n <li>Case studies on controversial additives (colors, sweeteners, preservatives)<\/li>\r\n <\/ul>\r\n <\/section>\r\n\r\n <section>\r\n <h2><i class=\"fa-solid fa-search\"><\/i> Unit 7: Food Inspection and Internal Audit<\/h2>\r\n <ul>\r\n <li>The concept and stages of food inspection<\/li>\r\n <li>Responsibilities of inspectors and regulatory bodies<\/li>\r\n <li>Sampling tools and techniques<\/li>\r\n <li>Data analysis and reporting<\/li>\r\n <li>Internal and external quality reviews<\/li>\r\n <li>Preparing for official inspection visits<\/li>\r\n <\/ul>\r\n <\/section>\r\n\r\n <section>\r\n <h2><i class=\"fa-solid fa-robot\"><\/i> Unit 8: Modern Trends in Food Safety<\/h2>\r\n <ul>\r\n <li>Modern technologies in food monitoring (blockchain, artificial intelligence, Internet of Things IoT)<\/li>\r\n <li>Genetically modified foods (GMOs) and their global legislation<\/li>\r\n <li>Environmental sustainability and its relationship to food safety<\/li>\r\n <li>Recall management and crisis handling<\/li>\r\n <li>A comparative study of legislation in the European Union, Turkey, and Arab countries<\/li>\r\n <li>Final project: Designing an integrated food safety and quality system<\/li>\r\n <\/ul>\r\n <\/section>\r\n\r\n <section>\r\n <h2><i class=\"fa-solid fa-industry\"><\/i> Unit 9: Industrial and Field Application<\/h2>\r\n <ul>\r\n <li>Objective: To introduce trainees to real-world food manufacturing processes<\/li>\r\n <li>Department structure: Quality, Production, Maintenance, Warehouses<\/li>\r\n <li>Steps for receiving and inspecting raw materials<\/li>\r\n <li>FIFO and FEFO storage systems<\/li>\r\n <li>Production monitoring (packaging, labeling, batch coding)<\/li>\r\n <li>Filling out daily quality records<\/li>\r\n <li>Case studies from dairy, meat, juice, confectionery, and ready-made meal factories<\/li>\r\n <li>Case studies from dairy, meat, juice, confectionery, and ready-made meal factories<\/li>\r\n <\/ul>\r\n <\/section>\r\n\r\n <section>\r\n <h2><i class=\"fa-solid fa-gavel\"><\/i> Unit 10: Food Legislation and Regulatory Affairs<\/h2>\r\n <ul>\r\n <li>Objective: To prepare graduates to understand regulatory processes and obtain licenses<\/li>\r\n <li>Turkish and European legislation on food safety<\/li>\r\n <li>Food labeling laws and requirements<\/li>\r\n <li>Certificates of conformity (Halal, ISO, HACCP, GMP, CE, FDA Registration)<\/li>\r\n <li>Food import and export requirements<\/li>\r\n <li>Cooperation with municipalities (Belediye) and veterinary authorities<\/li>\r\n <\/ul>\r\n <\/section>\r\n\r\n <section>\r\n <h2><i class=\"fa-solid fa-briefcase\"><\/i> Unit 11: Career Path in Food Safety<\/h2>\r\n <ul>\r\n <li>Objective: To guide graduates towards future job opportunities in this field<\/li>\r\n <li>Key job titles: QC Quality Control Officer, QA Quality Assurance Specialist, Food Safety Auditor, HACCP Consultant, Food Inspector<\/li>\r\n <li>Essential skills in a resume for food industry workers<\/li>\r\n <li>Professional CV and cover letter templates<\/li>\r\n <li>Common mistakes in job interviews and how to avoid them<\/li>\r\n <li>Popular job sites (LinkedIn, Kariyer.net, Indeed Turkey)<\/li>\r\n <\/ul>\r\n <\/section>\r\n\r\n <section>\r\n <h2><i class=\"fa-solid fa-handshake-angle\"><\/i> Unit 12: Personal Skills for Food Professionals<\/h2>\r\n <ul>\r\n <li>Objective: To develop communication and teamwork skills in industrial work environments.<\/li>\r\n <li>Objective: To develop communication and teamwork skills in industrial work environments.<\/li>\r\n <li>Crisis management (product recall, complaint handling)<\/li>\r\n <li>Writing daily reports and official correspondence<\/li>\r\n <li>Leadership and persuasion skills for quality professionals<\/li>\r\n <li>Professional ethics and legal responsibility<\/li>\r\n <\/ul>\r\n <\/section>\r\n\r\n <section>\r\n <h2><i class=\"fa-solid fa-check-to-slot\"><\/i> Final assessment and graduation project<\/h2>\r\n <ul>\r\n <li>Comprehensive multi-faceted theory test<\/li>\r\n <li>Group project: Implementing a realistic food safety plan<\/li>\r\n <li>Evaluating practical cases in real-life situations<\/li>\r\n <\/ul>\r\n <\/section>\r\n\r\n <\/main>\r\n\r\n<\/body>\r\n<\/html>\r\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>\u062f\u0628\u0644\u0648\u0645\u0629 \u0633\u0644\u0627\u0645\u0629 \u0648\u062c\u0648\u062f\u0629 \u0627\u0644\u063a\u0630\u0627\u0621 \u062f\u0628\u0644\u0648\u0645\u0629 \u0633\u0644\u0627\u0645\u0629 \u0648\u062c\u0648\u062f\u0629 \u0627\u0644\u063a\u0630\u0627\u0621 \u0627\u0644\u0648\u062d\u062f\u0629 1: \u0645\u0642\u062f\u0645\u0629 \u0641\u064a \u0633\u0644\u0627\u0645\u0629 \u0648\u062c\u0648\u062f\u0629 \u0627\u0644\u063a\u0630\u0627\u0621 \u062a\u0639\u0631\u064a\u0641 \u0648\u0623\u0647\u0645\u064a\u0629 \u0633\u0644\u0627\u0645\u0629 \u0648\u062c\u0648\u062f\u0629 \u0627\u0644\u063a\u0630\u0627\u0621 \u0641\u064a \u0627\u0644\u0635\u062d\u0629 \u0627\u0644\u0639\u0627\u0645\u0629 \u0627\u0644\u0641\u0631\u0642 \u0628\u064a\u0646 \u0645\u0641\u0647\u0648\u0645\u064a \u0627\u0644\u0633\u0644\u0627\u0645\u0629 \u0648\u0627\u0644\u062c\u0648\u062f\u0629 \u0645\u0641\u0647\u0648\u0645 “\u0645\u0646 \u0627\u0644\u0645\u0632\u0631\u0639\u0629 \u0625\u0644\u0649 \u0627\u0644\u0645\u0627\u0626\u062f\u0629” \u0627\u0644\u0645\u0646\u0638\u0645\u0627\u062a \u0627\u0644\u062f\u0648\u0644\u064a\u0629 \u0630\u0627\u062a \u0627\u0644\u0639\u0644\u0627\u0642\u0629 (WHO\u060c FAO\u060c EFSA\u060c ISO\u060c Codex Alimentarius) \u0627\u0644\u0639\u0644\u0627\u0642\u0629 \u0628\u064a\u0646 \u0627\u0644\u062a\u063a\u0630\u064a\u0629 \u0627\u0644\u0639\u0644\u0627\u062c\u064a\u0629 \u0648\u0633\u0644\u0627\u0645\u0629 \u0627\u0644\u063a\u0630\u0627\u0621 \u0627\u0644\u0648\u062d\u062f\u0629 2: \u0627\u0644\u0645\u0644\u0648\u062b\u0627\u062a \u0648\u0627\u0644\u0645\u062e\u0627\u0637\u0631 \u0627\u0644\u063a\u0630\u0627\u0626\u064a\u0629 \u0623\u0646\u0648\u0627\u0639…<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-27670","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/dieteticsacademycourses.com\/en\/wp-json\/wp\/v2\/pages\/27670","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dieteticsacademycourses.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/dieteticsacademycourses.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/dieteticsacademycourses.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dieteticsacademycourses.com\/en\/wp-json\/wp\/v2\/comments?post=27670"}],"version-history":[{"count":4,"href":"https:\/\/dieteticsacademycourses.com\/en\/wp-json\/wp\/v2\/pages\/27670\/revisions"}],"predecessor-version":[{"id":27674,"href":"https:\/\/dieteticsacademycourses.com\/en\/wp-json\/wp\/v2\/pages\/27670\/revisions\/27674"}],"wp:attachment":[{"href":"https:\/\/dieteticsacademycourses.com\/en\/wp-json\/wp\/v2\/media?parent=27670"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}