| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | AŞ211.1B | Food Hygiene | Elective | 2 | 3 | 3 |
|
| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| To gain the competence to know and apply food hygiene and personnel hygiene rules and to provide safe food to the consumer by using the HACCP system when necessary. |
| Name of Lecturer(s) |
| Dr. Öğretim Üyesi Özlem Yılmaz |
| Learning Outcomes |
| 1 | Knows the necessary food hygiene rules to offer safe food to the consumer. | | 2 | Knows HACCP definition and principles. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Food hygiene, personnel hygiene, kitchen hygiene, foodborne diseases, physical, chemical and biological risks affecting food safety, internal and external factors affecting the development of microorganisms, 5 golden rules recommended by the World Health Organization to ensure food safety, HACCP definition and principles. |
| Weekly Detailed Course Contents |
|
| 1 | Definition and importance of hygiene and sanitation. | | | | 2 | Importance of hygiene and sanitation in mass feeding systems | | | | 3 | Definition and importance of Food Hygiene | | | | 4 | Foodborne Diseases and Food Safety Risks | | | | 5 | Hygiene in food preparation and cooking | | | | 6 | Hygiene in food service | | | | 7 | MIDTERM | | | | 8 | Internal and external factors affecting the development of microorganisms | | | | 9 | Relationship between foodstuffs and microorganisms | | | | 10 | Hygiene in food production steps | | | | 11 | Kitchen hygiene | | | | 12 | Types of dirt and cleaners suitable for types of dirt | | | | 13 | Personnel Hygiene | | | | 14 | 5 golden rules recommended by the World Health Organization for Safe Food Preparation | | | | 15 | Definition, importance and principles of HACCP | | |
|
| Recommended or Required Reading |
| Gıda Güvenliği ve Gıda Mevzuatı Prof. Dr. Nevzat Artık, Prof. Dr. Nevin Şanlıer, Doç. Dr. Aybuke Ceyhun Sezgin Aralık 2019. Detay yayıncılık
Gıda ve Personel Hijyeni. Ankara: Detay Yayıncılık. Sıdıka BULDUK (2018). |
| 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 |
| Makeup Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 3 | 42 |
| Question-Answer | 2 | 3 | 6 |
| Self Study | 4 | 3 | 12 |
| Individual Study for Mid term Examination | 2 | 3 | 6 |
| Individual Study for Final Examination | 1 | 5 | 5 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | 2 | 3 | 2 | 3 | 3 | 1 | 1 | 5 | 3 | | LO2 | 3 | 2 | 2 | 1 | 3 | 1 | 1 | 1 | 5 | 3 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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