Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | 162000404101 | FOOD HYGIENE AND SANITATION | Compulsory | 2 | 4 | 3 |
|
Level of Course Unit |
Short Cycle |
Objectives of the Course |
The aim of this course is the removal of microorganisms from the environment they are threatening human health, protection of the environment is to be aware of healthy. |
Name of Lecturer(s) |
Öğr. Gör. Sevtap DOĞRU |
Learning Outcomes |
1 | identify the basic concepts in the field of food safety | 2 | Personnel, water, tools, equipment, Office and to bring clarity to issues of food hygiene, associate | 3 | recognizes the importance of food safety systems to behold | 4 | food products and establishments in order to be able to analyze and obtain the specimen. |
|
Mode of Delivery |
Daytime Class |
Prerequisites and co-requisities |
None |
Recommended Optional Programme Components |
None |
Course Contents |
Basic principles of Food Hygiene and food-borne diseases classification. Kohler general food-borne risks and defense systems, epidemiolojileri. Factors affecting the development of microbiological ecology and microbial foods. Food-borne bacterial diseases. Foodborne viral and parasitic diseases. Food-borne chemical risks. Basic principles of food storage. Water hygiene. Practice good hygiene, cleaning and Development principles. Good manufacturing practices and HACCP |
Weekly Detailed Course Contents |
|
1 | basic principles of Food Hygiene | | | 2 | classification of food-borne diseases. | | | 3 | Host defense systems, | | | 4 | food-borne risks and public epidemiolojileri. | | | 5 | factors affecting the development of microbiological ecology and microbial Foods. | | | 6 | food-borne bacterial diseases. | | | 7 | food-borne viral and parasitic diseases. | | | 8 | food-borne chemical risks. | | | 9 | basic principles of Food storage. | | | 10 | Water hygiene. | | | 11 | practice good hygiene, | | | 12 | cleaning and Development principles. | | | 13 | good manufacturing practices | | | 14 | HACCP | | |
|
Recommended or Required Reading |
1. Sanitasyon / Hijyen Eğitimi Prof. Dr. Türkan Kutluay Merdol
2. İşletme Hijyeni ve Sanitasyonu Prof. Dr. Ahmet YÜCEL
3. Gıda Mevzuatı
4. Lecture Notes for Sanitation and Control |
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 | 1 | 14 |
Discussion | 7 | 2 | 14 |
Question-Answer | 7 | 2 | 14 |
Report Preparation | 14 | 1 | 14 |
Report Presentation | 14 | 1 | 14 |
Self Study | 1 | 5 | 5 |
Individual Study for Mid term Examination | 1 | 10 | 10 |
Individual Study for Final Examination | 1 | 15 | 15 |
|
Contribution of Learning Outcomes to Programme Outcomes |
|
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
|
|
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
|