| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GT211.5B | Hygiene and Sanitation | Elective | 2 | 3 | 3 |
|
| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| The main purpose of this course is informing the students about consumption, preparation, production, packaging, storage, transportation, distribution and sale phases of food from production to consumption, additionally general rules of hygiene and sanitation and providing necessary precautions about food safety in food industry. |
| Name of Lecturer(s) |
| Dr. Öğr. Üyesi Mustafa Onur YÜZER |
| Learning Outcomes |
| 1 | Knows the basic concepts about hygiene and sanitation. | | 2 | Knows the relationship between microorganisms and hygiene / sanitation. | | 3 | Knows the basic concepts of microbial growth control. | | 4 | Knows the basic concepts and expressions about the importance of HACCP applications. | | 5 | Knows the different cleaning and disinfection methods suitable for the production process and the product produced. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Definition of hygiene and sanitation, hygiene-quality relationship, the importance of hygiene in catering systems, hygiene risks, precautions, food hygiene |
| Weekly Detailed Course Contents |
|
| 1 | Microorganisms and Hygiene / Sanitation
| | | | 2 | The Importance of Controlling Microorganisms in Terms of Hygiene / Sanitation
| | | | 3 | Food Contamination Sources
| | | | 4 | Food Contamination Sources
| | | | 5 | Hazard Analysis of Critical Control Points (HACCP)
| | | | 6 | Hazard Analysis of Critical Control Points (HACCP)
| | | | 7 | Factors Affecting Hygiene / Sanitation in in food premises
| | | | 8 | Midterm Exam
| | | | 9 | Application of Cleaning and Disinfection
| | | | 10 | Application of Cleaning and Disinfection in food premises
| | | | 11 | Cleaning Materials and Disinfectants
| | | | 12 | Principles of sanitation / hygiene in food premises
| | | | 13 | Sanitation / Hygiene Equipment
| | | | 14 | Hygiene / Sanitation in Milk, Fruit, Vegetable and Meat Establishments
| | | | 15 | Hygiene / Sanitation in Mass Feeding Places
| | |
|
| Recommended or Required Reading |
| Kayaardı, S. 2015. Gıda Hijyeni ve Sanitasyonu. Sidas Medya, İzmir. |
| 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 | 14 | 2 | 28 |
| Self Study | 14 | 3 | 42 |
| Individual Study for Mid term Examination | 3 | 3 | 9 |
| Individual Study for Final Examination | 4 | 2 | 8 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 2 | 3 | 2 | 4 | 2 | | LO2 | 2 | 3 | 2 | 4 | 2 | | LO3 | 2 | 3 | 2 | 4 | 2 | | LO4 | 2 | 3 | 2 | 4 | 2 | | LO5 | 2 | 3 | 2 | 4 | 2 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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