| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | G409.1B2 | Business Sanitation | Elective | 4 | 7 | 4 |
|
| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| The objective is to evaluate the basic principles of food plant hygiene, to ensure food safety in food processing plants, hygienic practices, to gain information about HACCP and ISO 22000 to the undergraduate students. |
| 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 | Understands the value of sanitation and its relationship with microorganisms. | | 5 | Examines the design method of a business for effective sanitation |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Sanitation and the importance of sanitation, relationship between microorganisms and sanitation, the HACCP (Hazard Analysis and Critical Control Points system), sanitation applications in the fields of various food processing, cleaning compounds and waste. |
| Weekly Detailed Course Contents |
|
| 1 | The definition and importance of hygiene and sanitation | | | | 2 | Sources of food contamination, personal hygiene | | | | 3 | Residue characteristics of Food plants | | | | 4 | Cleaning agents and cleaning methods | | | | 5 | Disinfectant substances | | | | 6 | Sterilization methods | | | | 7 | The definition and importance of hygiene and sanitation | | | | 8 | Midterm exam | | | | 9 | Design and selection of tools and equipment for effective sanitation in food industry | | | | 10 | Water and air sanitation | | | | 11 | Control of pests | | | | 12 | Waste and waste treatment methods | | | | 13 | HACCP, GMP | | | | 14 | HACCP, GMP | | | | 15 | HACCP, GMP | | |
|
| Recommended or Required Reading |
| Principles of Food Sanitation, 4th ed., Norman G. Marriott, 1999 |
| 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 |
| Discussion | 14 | 1 | 14 |
| Question-Answer | 14 | 1 | 14 |
| Project Presentation | 14 | 1 | 14 |
| Individual Study for Mid term Examination | 1 | 15 | 15 |
| Individual Study for Final Examination | 1 | 20 | 20 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 4 | 4 | 4 | 4 | 5 | 4 | | LO2 | 4 | 3 | 4 | 5 | 3 | 4 | | LO3 | 4 | 3 | 5 | 4 | 4 | 5 | | LO4 | 4 | 4 | 4 | 5 | 5 | 3 | | LO5 | 4 | 5 | 5 | 4 | 4 | 5 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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