Evaluate, identify and categorize possible food hazards of chemical, physical or
microbiological nature.

• Evaluate epidemiological data based on food-borne incidence.
• Comprehend the importance of necessary measures taken during food processing (personal hygiene included) in order to avoid food hazards.
• Evaluate the proper actions during food production.
• Adopt the most efficient methodology in food shelf-life and preservation estimation.
• Assess water quality used as drinking or during food production in the forms of ice and steam as well as water’s treatment technology.
• To identify the proper food claims.