| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | LVS206B2 | Hygiene and Sanitation | Compulsory | 2 | 4 | 3 |
|
| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| Understanding of the main contamination sources of microorganisms in foods, Understanding the importance of microorganisms in the food industry, microbiological control methods comparison and evaluation of teaching and teaching methods of control. Business Administration to provide information about hygiene. Water hygiene, air hygiene, personal hygiene and to inform about the hygiene of equipment to provide information about cleaning and disinfection methods. To understand the methods of war Dezensektidasyon and mice. To understand the HACCP system |
| Name of Lecturer(s) |
| Öğr. Gör. Yahya Yasin YILMAZ |
| Learning Outcomes |
| 1 | Learn the basic concepts and establishes the relationship between micro-organisms in food, in which the main kaynakalardan transmission of microorganisms in foods knows that. | | 2 | Food, hygiene and staff knows the business, has information about personnel hygiene. | | 3 | Cleaning and disinfection process knows | | 4 | Detergents and disinfectants recognizes | | 5 | Understands the importance of providing food safety systems | | 6 | Knows the methods of water disinfection | | 7 | Air hygiene grasped how will be provided. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| The definition and importance of hygiene and sanitation; The importance of microorganisms in the food industry; Building hygiene; Water hygiene; Air hygiene; Cleaning and disinfection of food businesses; Dezensektidasyon; Milk hygiene; Meat hygiene; Fruit and vegetable hygiene; Poultry and Egg hygiene. |
| Weekly Detailed Course Contents |
|
| 1 | The definition and importance of hygiene and sanitation. The main sources of food contaminated by microorganisms. The main sources of bacteria types. Source of pathogenic bacteria in foodstuffs. The development of microflora in foods. | | | | 2 | The importance of microorganisms in the food industry. Food establishments, microbiological control methods. Comparison and evaluation of microbiological control methods. | | | | 3 | Building hygiene, Materials and equipment hygiene, Personnel hygiene | | | | 4 | Water hygiene. The importance of water. Water requirement. Water species found in nature. Water pollution. Water purification (chlorine disinfection, ozone disinfection, disinfection by heat treatment, disinfection with ultraviolet light, disinfection with potassium permanganate, iodine disinfection) | | | | 5 | The physical properties of water. Chemical properties of water. Microbiological properties of water. Physical analysis of the water. Chemical analysis of water. Microbiological analysis of water. Evaluate the results of laboratory analysis of water | | | | 6 | Air hygiene. Air pollution physically. Chemical pollution in the air. Microbial contamination of the air. Cleaning the air. Self-cleaning of the air. Physical and chemical pollution in the air. Microbiological control of the air. | | | | 7 | Cleaning and disinfection of food businesses. Cleaning methods (hand hygiene, cleaning method of the COP, CIP cleaning system). Dirt and types. Detergents. Disinfectants | | | | 8 | Dezensektidasyon. Dezensektidasyon methods. Mice battle.And waste materials are now being taken to make them harmless. | | | | 9 | HACCP system. | | | | 10 | Milk hygiene | | | | 11 | Meat hygiene | | | | 12 | Fruit and vegetable hygiene | | | | 13 | Poultry and Egg hygiene | | | | 14 | over again | | |
|
| Recommended or Required Reading |
| - |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 14 | 2 | 28 |
| Discussion | 10 | 1 | 10 |
| Self Study | 10 | 2 | 20 |
| Individual Study for Mid term Examination | 1 | 10 | 10 |
| Individual Study for Final Examination | 1 | 10 | 10 |
| Homework | 10 | 2 | 20 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 3 | 4 | 4 | 4 | 3 | 3 | 2 | 3 | 3 | 4 | 3 | 4 | | LO2 | 4 | 2 | 4 | 4 | 4 | 4 | 2 | 3 | 3 | 4 | 4 | 5 | | LO3 | 3 | 4 | 3 | 3 | 2 | 3 | 3 | 2 | 4 | 5 | 3 | 1 | | LO4 | 4 | 2 | 4 | 5 | 4 | 4 | 4 | 3 | 3 | 2 | 3 | 4 | | LO5 | 2 | 3 | 2 | 2 | 2 | 2 | 3 | 4 | 4 | 4 | 1 | 3 | | LO6 | 3 | 4 | 2 | 5 | 3 | 3 | 3 | 5 | 4 | 4 | 4 | 3 | | LO7 | 4 | 3 | 3 | 4 | 4 | 4 | 3 | 4 | 4 | 4 | 3 | 4 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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