| Course Description |
|
| Course Name |
: |
Hygiene And Sanitation |
|
| Course Code |
: |
G 313 |
|
| Course Type |
: |
Compulsory |
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| Level of Course |
: |
First Cycle |
|
| Year of Study |
: |
3 |
|
| Course Semester |
: |
Fall (16 Weeks) |
|
| ECTS |
: |
3 |
|
| Name of Lecturer(s) |
: |
Asst.Prof.Dr. IŞIL VAR
|
|
| Learning Outcomes of the Course |
: |
1.Learns the concepts of hygiene and sanitation.
2.Learns health disrupting agents and microorganisms which produce the biofilm
3. Gets information about food contamination
4. Knows about cleaning and practices, the use of some sort of detergent-disinfectant, and the staff hygiene
5. Becomes knowledgeable about sanitation and hygiene practices in food industry and hygienic design.
|
|
| Mode of Delivery |
: |
Face-to-Face |
|
| Prerequisites and Co-Prerequisites |
: |
ENF101 Basic Information Technology Usage
|
|
| Recommended Optional Programme Components |
: |
None |
|
| Aim(s) of Course |
: |
Teach the measures to be taken away from the beginning of hygiene and sanitation practise for the submission of adverse healthy effects produced by the food industry enterprises. |
|
| Course Contents |
: |
Applications of hygiene and sanitation and solutions of food safety problems |
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| Language of Instruction |
: |
Turkish |
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| Work Place |
: |
Classroom |
|
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
Definitions and concepts for the course; microorganisms, biofilm |
Related courses and books |
Related subjects in the lecture notes |
|
2 |
Problems which causing microbial contamination |
Related courses and books |
Related subjects in the lecture notes |
|
3 |
Contamination of Foods |
Related courses and books |
Related subjects in the lecture notes |
|
4 |
Dirt and Cleaning |
Related courses and books |
Related subjects in the lecture notes |
|
5 |
Methods of cleaning |
Related courses and books |
Related subjects in the lecture notes |
|
6 |
Defination and properties of detergent |
Related courses and books |
Related subjects in the lecture notes |
|
7 |
Defination and properties of disinfection |
Related courses and books |
Related subjects in the lecture notes |
|
8 |
Types of detergant and disinfectant |
Related courses and books |
Related subjects in the lecture notes, brochure and booklets from various companies |
|
9 |
Types of detergant and disinfectant |
Related courses and books |
Related subjects in the lecture notes, brochure and booklets from various companies |
|
10 |
Midterm exam - Course of treatment |
Related courses and books |
Preparing for the exam studying the subjects in lecture notes and presentations |
|
11 |
Personnel hygiene |
Related courses and books |
Related subjects in the lecture notes, telling about individual experiences |
|
12 |
Sanitation and hygiene in the food industry (raw materials and additives, air and water, water purification, etc.). |
Related courses and books |
Related subjects in the lecture notes |
|
13 |
Hygienic design |
Related courses and books |
Related subjects in the lecture notes, notes from the education seminars |
|
14 |
Sanitation programs and implementation of these |
Related courses and books |
Related subjects in the lecture notes |
|
15 |
Final exam |
Related courses and books |
Preparing for the exam studying the subjects in lecture notes and presentations |
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|
| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
Gains the ability to use knowledge and skills in his/her field. |
5 |
|
2 |
Improve a process-based system using the methods of measurement and evaluation |
1 |
|
3 |
Has knowledge in the fields of basic science, engineering and food science and technology |
5 |
|
4 |
Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications |
5 |
|
5 |
Researches and analyzes complex systems using scientific methods |
4 |
|
6 |
Uses objective and subjective methods to evaluate food quality and interprets the results |
3 |
|
7 |
Selects and uses modern technical systems in food engineering and technology applications |
5 |
|
8 |
Uses laboratories, does food analyses and evaluates, interprets and reports the results, |
2 |
|
9 |
Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility |
5 |
|
10 |
Complies with teamwork |
4 |
|
11 |
Analytically and critically evaluates the learned information. |
5 |
|
12 |
Knows the necessity of lifelong learning. |
5 |
|
13 |
Communicates effectively and healthily in the relevant field and uses communication technologies |
2 |
|
14 |
Knows a foreign language at a level to follow the literature about foods and communicate |
1 |
|
15 |
is respectful of professional ethics |
4 |
|
16 |
Has ability to plan, implement and develop a food process |
2 |
|
17 |
Knows the legislation and management systems related to foods |
3 |
|
18 |
Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development |
0 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
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