| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 182200803107 | HYGIENE SANITATION | Elective | 2 | 3 | 3 |
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| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| 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 |
| Learning Outcomes |
| 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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| Mode of Delivery |
| Daytime Class |
| Prerequisites and co-requisities |
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| Recommended Optional Programme Components |
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| Course Contents |
| 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. |
| Weekly Detailed Course Contents |
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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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| Recommended or Required Reading |
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| Planned Learning Activities and Teaching Methods |
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| 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 | | | Work Placement(s) | |
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| Workload Calculation |
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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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| Contribution of Learning Outcomes to Programme Outcomes |
| 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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