Bayburt University Bilgi Paketi / Ders Kataloğu

Ders Öğretim Planı

Dersin Kodu	Dersin Adı	Dersin Türü	Yıl	Yarıyıl	AKTS
ÜS0103.2B3	Food Safety	Seçmeli	2	3	2

Dersin Seviyesi

Ön Lisans

Dersin Amacı

To evaluate the basic principles of food hygiene in the food industry business. Ensure food safety in food processing plants. Sanitation practices, Hurdle Technology, to provide information on HACCP and ISO 9000 and ISO 22000.

Dersi Veren Öğretim Görevlisi/Görevlileri

Yrd.Doç.Dr. Enes DERTLİ

Öğrenme Çıktıları

1	The student will be able to learn the historical development of quality.
2	The student will be able to have knowledge about general properties of quality.
3	The student will be able to know main objectives of total quality management system.
4	The student will be able to learn continuous improvement applications.
5	The student will be able to know total quality and basic concept of total quality.
6	The student will be able to learn the basic facts of the quality assurance system.
7	The student will be able to know HACCP and ISO 22000: 2005 food safety systems.
8	The student will be able to know operational pre-requisite programs.
9

Öğrenim Türü

Normal Education

Dersin Ön Koşulu Olan Dersler

None

Ders İçin Önerilen Diğer Hususlar

None

Dersin İçeriği

Hygiene and sanitation, the definition and importance. Factors affecting a company sanitation, personnel hygiene, sanitation, education, the importance of the choice of business location, business structure and planning, storage, air, water, waste material problem, the cleaning methods (by hand, CIP, COP), the importance of disinfection and disinfectants, cleaning materials and structures, food poisoning and ways of prevention, HACCP, GMP, SSOP, technology barriers, covers the decisive microbiology

Haftalık Ayrıntılı Ders İçeriği

Hafta	Teorik	Uygulama	Laboratuvar
1	Definition of hygiene and sanitation, the importance of
2	Factors affecting a company sanitation
3	personnel hygiene, sanitation, education
4	The importance of the choice of place of business, business structure and planning
5	The importance of disinfection and disinfectants, The problem of waste material
6	Cleaning methods (by hand, CIP, COP), Pest control
7	The relationship between microorganisms and sanitation, food poisoning and prevention
8	Midterm Exam
9	Development of Food Safety and Quality Programs, HACCP, ISO 22000:2005 Food Safety Management Systems
10	GHP, GMP, ISO 9001:2000 (Quality Management System) and other standards SSOP
11	HT (Hardly technology) and PM (Decisive Microbiology)
12	Warehouse, Water and Air Hygiene
13	Business hygiene methods of microbiological analysis
14	Final Exam

Ders Kitabı / Malzemesi / Önerilen Kaynaklar

Gıda Güvenliği Ders notu 1-) Yücel, A. 1998. İşletme Hijyeni. Uludağ Üniversitesi Ziraat Fakültesi Ders Notları. No: 36, Bursa.2-) Metin, M., Öztürk, G. 1995. Süt İşletmelerinde sanitasyon. E.Ü. Ege Meslek Yüksek Okulu Yayınları No: 17, Bornova, İzmir.3-) Hui, Y.H., Brinsma, B.L., Grham, S.R., Nip, W.K. and Tong, P.S. 2003. Food Plant Sanitation. Mercel Dekleer, 270 Madison Avenue, New York.4-)Kayaardi S. Gıda Hijyeni ve Sanitasyonu, Sidaş yayınları

Planlanan Öğrenme Aktiviteleri ve Metodları

Değerlendirme

Yarıyıl (Yıl) İçi Etkinlikleri	Adet	Değer
Midterm Examination	1	100
TOPLAM		100
Yarıyıl(Yıl) Sonu Etkinlikler	Adet	Değer
Final Examination	1	100
TOPLAM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
TOPLAM		100

Dersin Sunulduğu Dil

Turkish

Staj Durumu

None

İş Yükü Hesaplaması

Etkinlikler	Sayısı	Süresi (saat)	Toplam İş Yükü (saat)
Midterm Examination	1	1	1
Final Examination	1	2	2
Attending Lectures	14	2	28
Self Study	10	2	20
Reading	14	1	14
TOPLAM İŞ YÜKÜ (saat)			65

Program ve Öğrenme Çıktıları İlişkisi

	PÇ 1	PÇ 2	PÇ 3	PÇ 4	PÇ 5	PÇ 6	PÇ 7	PÇ 8	PÇ 9	PÇ 10	PÇ 11
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ÖÇ9

* Katkı Düzeyi : 1 Çok düşük 2 Düşük 3 Orta 4 Yüksek 5 Çok yüksek