| Course Unit Code | Course Unit Title | Type of Course Unit | Yıl | Semester | Number of ECTS Credits | | 182200803107 | HYGIENE SANITATION | Elective | 2 | 3 | 3 |
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| Dersin Seviyesi |
| Ön Lisans |
| Dersin Amacı |
| It aims to provide personal hygiene in accordance with the legislation and hygiene rules at all stages of food production from field to fork, and to make students comprehend the importance of business cleaning and disinfection rules. |
| Name of Lecturer(s) |
| Öğr.Gör. Rabia ACEMİOĞLU |
| Öğrenme Çıktıları |
| 1 | Explain the concepts of hygiene and sanitation. | | 2 | Understands the factors affecting the development of microorganisms that cause poisoning or spoilage in foods and how to prevent them. | | 3 | It fulfills the hygiene rules before the food comes to the kitchen and during the production phase. | | 4 | Understands the importance of personnel hygiene in terms of food safety. | | 5 | Explains food safety management systems and their importance. | | 6 | Knowing the types of detergents suitable for the types of contamination, it performs cleaning and disinfection processes at the production site. |
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| Öğrenim Türü |
| Daytime Class |
| Dersin Ön Koşulu Olan Dersler |
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| Ders İçin Önerilen Diğer Hususlar |
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| Dersin İçeriği |
| This course provides information about food hygiene, water and air hygiene, personnel hygiene, business hygiene, disinfection and disinfectants, sources of contamination, removal of waste materials, hygiene and sanitation in food businesses, pest control, quality assurance and sanitation programs, HACCP and food safety systems. and its implementation. |
| Haftalık Ayrıntılı Ders İçeriği |
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| 1 | The importance of hygiene and sanitation | | | | 2 | The relationship between microorganisms and sanitation | | | | 3 | Personnel hygiene, porter examination | | | | 4 | Water and air hygiene | | | | 5 | Business hygiene | | | | 6 | Cleaning and cleaning supplies | | | | 7 | Disinfection and disinfectants | | | | 8 | MIDTERM | | | | 9 | Contamination Sources | | | | 10 | Cleaning and disinfection processes | | | | 11 | Removal of waste materials | | | | 12 | Hygiene and sanitation in Food Businesses | | | | 13 | pest control | | | | 14 | FINAL EXAM | | |
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| Ders Kitabı / Malzemesi / Önerilen Kaynaklar |
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| Planlanan Öğrenme Aktiviteleri ve Metodları |
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| Değerlendirme | |
| Midterm Examination | 1 | 100 | | TOPLAM | 100 | |
| Final Examination | 1 | 100 | | TOPLAM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | TOPLAM | 100 |
| | Dersin Sunulduğu Dil | | | Staj Durumu | |
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| İş Yükü Hesaplaması |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 13 | 5 | 65 |
| Question-Answer | 7 | 3 | 21 |
| Reading | 3 | 1 | 3 |
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| Program ve Öğrenme Çıktıları İlişkisi |
| LO1 | 5 | 5 | 5 | 5 | | | | | | LO2 | 5 | 5 | 5 | 5 | | | | | | LO3 | 5 | 5 | 5 | 5 | | | | | | LO4 | 5 | 5 | 5 | 3 | | | | | | LO5 | 5 | 5 | 5 | 4 | | | | | | LO6 | 5 | 5 | 5 | 5 | | | | |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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