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1) TYPES OF FOOD PLANTS FOR MEALS PREPARATION 2) ORGANIZATION OF FOOD
PLANT a) Observations and objectives of the food organization, b) Organization
of business quality, c) Decision-making in the food organization, d) Labour and
education needs in the food plant, e) Economics and pricing of services.
3)ORGANISATION AND IMPLEMENTATION OF INTERNAL CONTROL IN THE FOOD PLANT a)
Internal control systems, b) Theory of critical points abd risk assesment in a
food processing plant, c) Infrastructure requirements and prerequisite
activities to ensure food safety, d) HACCP studies, e) Records keeping systems
in the food establishment, f) Mechanisms for verifying the effectiveness of the
HACCP system in real time. 4) ORGANIZATION OF THE PROCESESS IN THE PLANT FOR
MEDICALLY PRESCRIBED DIETS (MPD) MEALS PREPARATION a) planning, organization and
quality control of MPD implementation, b) understanding the processes of the
food establishment from the point of view of ensuring the adequacy of MPD meals,
c) identifying of critical points and risks assesement for the MPD meals
preparation, d) understanding the risks involved in the transport and
distribution of meals/dishes for MPD.