Microbiological, chemical and biochemical factors that cause food spoilage and methods that prevent spoilage are explained. The importance of personal hygiene for food workers, the sanitation of the kitchen and the equipment used, the hygiene steps to be considered during production and the concept of HACCP are learned. At the end of this course, students will have learned the necessary rules for the protection of safety and health in places where mass food production is made. It contains the necessary information to ensure food safety and hygiene in the whole process during the storage, preparation, cooking, thawing and keeping of food. It is to learn how to eliminate the causes that will lead to food-borne diseases and poisoning, to ensure personal and food hygiene, and how to apply quality assurance systems effectively.