Iğdır University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
162200203107	SANITATION HYGIENE	Elective	2	3	3

Level of Course Unit

Short Cycle

Objectives of the Course

At the end of this course student will be able to; • know concept of hygiene and sanitation improve sanitation programs for food plant.

Name of Lecturer(s)

Learning Outcomes

1	Having knowledge about hygiene and sanitation
2	Having knowledge about cleaning materials, desinfectant and sanitation equipment and systems in food management
3	Understanding the importance of food production and storage
4	Having the capability of creating quality control and sanitation programs in a food management

Mode of Delivery

Evening Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

• Introduction • Definition and importance of hygiene and sanitation, • Microorganisms and sanitation • Food contamination sources • Personal hygiene • Cleaning compounds • Sanitizers • Sanitation equipment and systems • Waste Control • Pest Control • Dairy plants sanitation • Meat plants sanitation • Fruit and vegetable plants sanitation • Foodservices sanitation

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Begining, The importance of the hygiene and sanitation.
2	Microorganisms ans sanitation, basic microbiology, the factors affecting the microbial growth. The aliasings of microorganisms food poisioning,
3	Staff hygiene and health, proceeding the healthy food
4	The components of cleaning, the proporties of cleaning components, classification of cleaning components
5	desinfectants, the methods of desinfection, the properties of the commonly used desinfectans ans the application prosedures
6	Sanitation equipments, sanitation systems, the importance of the cleaning equipment and their tecnology, the cleaning methods, the cleaning equipments
7	Waste management, contol of the pests
8	Mid-term exam
9	Water hygiene
10	air and the sanitation
11	Sanitation in milk managements, creating and running of saniatation programmes. The cleaning equipments in milk managements
12	Sanitation in meat managements, creating and running of saniatation programmes. The cleaning equipments in milk managements
13	Sanitation in vegetable and fruit managements, creating and running of saniatation programmes. The cleaning equipments in milk managements
14	Creating the Quaility control and sanitation programmes.

Recommended or Required Reading

Hygiene and Sanitation Book, Anadolu University Open Education Faculty

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	50
Makeup Examination	1	50
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	1	100
SUM		100
Term (or Year) Learning Activities		50
End Of Term (or Year) Learning Activities		50
SUM		100

Language of Instruction

Turkish

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	1	1
Self Study	1	30	30
Individual Study for Mid term Examination	1	20	20
Individual Study for Final Examination	1	30	30
Homework	1	8	8
TOTAL WORKLOAD (hours)			90

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10	PO 11	PO 12	PO 13	PO 14
LO1
LO2	3	3	3	3	3
LO3
LO4	3	2	3	3	3	4	3	3	4

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High