| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | İSGA109 | | Compulsory | 1 | 1 | 4 |
|
| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| It is aimed for students taking this course to have knowledge about biological risk factors that negatively affect health and safety in the workplace and to learn the occupational health and safety measures that should be taken against these factors. |
| Name of Lecturer(s) |
| Öğr. Gör. Fatih Mehmet ATEŞ |
| Learning Outcomes |
| 1 | Will be able to identify biological risks that negatively affect the health of employees. | | 2 | Will be able to list the measurement methods of biological risk factors for the environment and the person. | | 3 | Will be able to learn the values allowed in national and international standards. | | 4 | Will be able to compare business lines where exposure to biological risk factors is high in our country and in the world. | | 5 | Will be able to explain the control of biological risk factors in the workplace and the duties of the workplace physician in this regard. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| In this course, biological risk factors that can negatively affect health in the workplace; Microorganisms, cell cultures and human parasites that can cause infection, allergy or poisoning will be examined and information will be given about the relevant legislation. |
| Weekly Detailed Course Contents |
|
| 1 | Introduction to Biological Risk Factors | | | | 2 | Introduction and History of Microbiology | | | | 3 | Chain of Infection | | | | 4 | Toxicology | | | | 5 | Natural Immunity | | | | 6 | Hygiene | | | | 7 | Sterilization and Disinfection | | | | 8 | Midterm | | | | 9 | Communicable Diseases Surveillance and Control Principles Regulation | | | | 10 | Communicable Diseases Surveillance and Control Principles Regulation | | | | 11 | Food Hygiene Regulation | | | | 12 | Food Hygiene Regulation | | | | 13 | Regulation on Special Hygiene Rules for Foods of Animal Origin | | | | 14 | Regulation on Special Hygiene Rules for Foods of Animal Origin | | | | 15 | Regulation on Health and Safety Precautions in Working with Carcinogenic or Mutagen Substances | | |
|
| Recommended or Required Reading |
| Lecture Notes |
| 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 | 2 | 2 |
| Attending Lectures | 1 | 1 | 1 |
| Question-Answer | 14 | 1 | 14 |
| Individual Study for Homework Problems | 14 | 2 | 28 |
| Individual Study for Mid term Examination | 1 | 11 | 11 |
| Individual Study for Final Examination | 1 | 24 | 24 |
| Reading | 13 | 2 | 26 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | 5 | 5 | 5 | | | 5 | 5 | | 5 | | | | LO2 | 4 | 4 | 4 | 4 | | | 4 | 4 | | 4 | | | | LO3 | 3 | 3 | 3 | 3 | | | 3 | 3 | | 3 | | | | LO4 | 5 | 5 | 5 | 5 | | | 5 | 5 | | 5 | | | | LO5 | 4 | 4 | 4 | 4 | | | 4 | 4 | | 4 | | |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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