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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM214.2B | Business Sanitation | Elective | 2 | 4 | 3 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | To provide thee students with the knowledge of principles of hygiene & sanitation. To provide the students with the knowledge of sanitation equipment. To povide the students with the knowledge of an effective hygiene & disenfection program. To promote the students to develop an understanding of the relationship between a successful hygiene & sanitation program & quality assurance system & management. To promote the students to develop a hygiene & sanitation plan taht could be applied in a food plant. | | Name of Lecturer(s) | | Doç. Dr. Ayla ARSLANER | | Learning Outcomes | | 1 | Know the concepts of sanitation and hygiene. | | 2 | Understand the relationship between the importance of sanitation and micro-organisms | | 3 | Acquire basic information about HACCP | | 4 | Learn about sanitation practices | | 5 | Understand methods of waste treatment and waste | | 6 | Gain basic knowledge about HACCP. | | 7 | Learn about sanitation practices. | | 8 | Understands wastes and methods of treating these wastes. |
| | Mode of Delivery | | Normal Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | Principles of hygiene & sanitation in the food industry. necessary equipment. Effective cleansing & disinfection. Quality assurance systems & management & organization schemes. Water & air hygiene. Safe removal of cleansing chemicals. | | Weekly Detailed Course Contents | |
| 1 | Definition of hygiene & sanitation, precautions in industrial hygiene, importance of an effective hygiene & sanitationplan | Subject expression | | | 2 | m/o in food systems, factors affecting microbial growth, food-borne diseases, inactivation of m/o, sources of microbial contamination | Subject expression | | | 3 | What is contamination? contamination factors, contaminants in water, removal of contaminants from food preparation surfaces,detergents, alkali cleansing agents, acidic cleansing agents, cleansing aids | Subject expression | | | 4 | Definition of disinfection, precautions for effective disinfection, methods of disinfection, disinfectants, steps in cleaning & disinfection, equpment hygiene, workplace hygiene,the cleansing cycle | Subject expression | | | 5 | Equipment selection & set up, sanitation equipment, sanitation systems, manual sanitation, automation in sanitation, semi-automatic sanitation systems. | Subject expression | | | 6 | Use of sanitation equipment, preparation of chemicals, storage & transportation, first aid treatment of chemical burns, precautions in using chemical sleansing agents | Subject expression | | | 7 | Personal hygiene, required physical conditions in food plants | Subject expression | | | 8 | MIDTERM | | | | 9 | Determination of the level of contamination in waste waters, removal of liquid wastes, removal of solid wastes, treatment of wastes | Subject expression | | | 10 | Insects & rodents in the food induatry, cockroaches, other insects & rodents, insect control, rodent invasion, bird invasion, use of insecticides & pesticides | Subject expression | | | 11 | Characteristics of plant water, methods of improving plant water quality, disinfection of water, sources of plant air, contamination control | Subject expression | | | 12 | Function of a sanitation program in improving quality, good hygienic applications, HACCP, ISO 22000:2005. Making public & environmental issues a priority in consideration with the misison & vision statements of food plants | Subject expression | | | 13 | Examination of hygiene in food plants in Bayburt in groups of 2-5 & presentation of the observations | Subject expression | | | 14 | Examination of hygiene in food plants in Bayburt in groups of 2-5 & presentation of the observations | Subject expression | |
| | Recommended or Required Reading | | GIDA HİJYENİ VE SANİTASYON, Prof. Dr. Semra KAYAARDI, SİDAS MEDYA LTD. ŞTİ. 2011.
1) ESSENTIALS OF FOOD SANITATION, NORMAN G. MARRIOTT, International Thomson Publishing, 1998. 2) Food Plant Sanitation, Michael M. Cramer, CRC Press Taylor & Francis Group, 2006. | | 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 | 15 | 3 | 45 | | Individual Study for Mid term Examination | 10 | 2 | 20 | | Individual Study for Final Examination | 10 | 2 | 20 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 5 | 2 | 2 | 4 | 4 | 3 | | LO2 | 5 | 2 | 2 | 4 | 4 | 3 | | LO3 | 5 | 3 | 2 | 4 | 4 | 3 | | LO4 | 5 | 2 | 2 | 4 | 4 | 3 | | LO5 | 5 | 3 | 2 | 4 | 4 | 3 | | LO6 | 5 | 2 | 2 | 4 | 4 | 3 | | LO7 | 5 | 2 | 2 | 4 | 4 | 3 | | LO8 | 5 | 2 | 2 | 4 | 4 | 3 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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