BAYBURT University Information Package / Course Catalogue

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Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
ÜS0103.2B3 Food SafetyElective232
Level of Course Unit
Short Cycle
Objectives of the Course
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.
Name of Lecturer(s)
Yrd.Doç.Dr. Enes DERTLİ
Learning Outcomes
1The student will be able to learn the historical development of quality.
2The student will be able to have knowledge about general properties of quality.
3The student will be able to know main objectives of total quality management system.
4The student will be able to learn continuous improvement applications.
5The student will be able to know total quality and basic concept of total quality.
6The student will be able to learn the basic facts of the quality assurance system.
7The student will be able to know HACCP and ISO 22000: 2005 food safety systems.
8The student will be able to know operational pre-requisite programs.
9
Mode of Delivery
Normal Education
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
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
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Definition of hygiene and sanitation, the importance of
2Factors affecting a company sanitation
3personnel hygiene, sanitation, education
4The importance of the choice of place of business, business structure and planning
5The importance of disinfection and disinfectants, The problem of waste material
6Cleaning methods (by hand, CIP, COP), Pest control
7The relationship between microorganisms and sanitation, food poisoning and prevention
8Midterm Exam
9Development of Food Safety and Quality Programs, HACCP, ISO 22000:2005 Food Safety Management Systems
10GHP, GMP, ISO 9001:2000 (Quality Management System) and other standards SSOP
11HT (Hardly technology) and PM (Decisive Microbiology)
12Warehouse, Water and Air Hygiene
13Business hygiene methods of microbiological analysis
14Final Exam
Recommended or Required Reading
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
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination122
Attending Lectures14228
Self Study10220
Reading14114
TOTAL WORKLOAD (hours)65
Contribution of Learning Outcomes to Programme Outcomes
LO1
LO2
LO3
LO4
LO5
LO6
LO7
LO8
LO9
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High