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Course Description Course Name : Hygiene And Sanitation Course Code : G 313 Course Type : Compulsory 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 Language of Instruction : Turkish Work Place : Classroom   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   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Topal, R.Ş. "Hijyen ve Sanitasyon-Endüstriyel ve Evsel Uygulamalar", 2008. İstanbul Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 75     Homeworks/Projects/Others 2 25 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   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).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 2 28     Out of Class Study (Preliminary Work, Practice) 14 2 28 Assesment Related Works     Homeworks, Projects, Others 2 2 4     Mid-term Exams (Written, Oral, etc.) 1 8 8     Final Exam 1 10 10 Total Workload: 78 Total Workload / 25 (h): 3.12 ECTS Credit: 3