| Kodu | Dersin Adı | Yarıyıl | Süresi(T+U) | Kredisi | AKTS Kredisi |
|---|---|---|---|---|---|
| GMS106 | GIDA HİJYENİ VE SANİTASYON | 2 | 3 | 3 | 6 |
DERS BİLGİLERİ |
|
|---|---|
| Dersin Öğretim Dili : | Türkçe |
| Dersin Düzeyi | BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle |
| Dersin Türü | Zorunlu |
| Dersin Veriliş Şekli | - |
| Dersin Koordinatörü | Prof. ASLI ALBAYRAK |
| Dersi Veren Öğretim Üyesi/Öğretim Görevlisi | |
| Ders Ön Koşulu | Yok |
AMAÇ VE İÇERİK |
|
|---|---|
| Amaç: | Focuses on physical, chemical and biological factors that can be harmful to human health in the process from preparation of food to service. İnforms knowledge and skills related to food safety in food enterprises by using general hygiene and sanitation rules. |
| İçerik: | This course includes the concepts of hygiene and sanitation, food protection principles, sources of microbe, cleaning agents and disinfectants, application of cleaning disinfection programs in business, personnel hygiene in food production, food safety systems, water hygiene issues. |
DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.) |
|---|
| Explain the basic concepts of hygiene and sanitation. |
| Define the relationship between microorganisms and hygiene / sanitation. |
| List microorganisms which food illness and cause spoilage of foods. |
| Solve hygiene problems arising from microorganism. |
| Choose appropriate cleaning and disinfection method in food preparation areas by using hygiene practices, cleaning materials, cleaning agents, waste management and pest control information. |
| Diagram the HACCP plan for any food industry. |
| Define food safety by dealing with issues related to processing, storage, transportation and service of food. |
| Interpret food and water sanitation with a broad perspective on social, economic, environmental, ethical and health aspects. |
| Change of personal behaviors and ability to approach events from different perspectives are taught .Also demonstrates a sustainable and fair management in the food and beverage service sector. |
HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI |
|||
|---|---|---|---|
| Hafta | Ön Hazırlık | Konular | Yöntem |
| 1 | - | Explanation of the course plan, purpose and content, hygiene and sanitation concepts | Expression, Discussion |
| 2 | Reading Article | Relationship between microorganisms and sanitation, microorganisms in foods, factors affecting microbial development | Expression, Discussion |
| 3 | Reading Article | Food spoilage in foods, the infection and prevention of microorganisms in food business | Expression, Discussion, Teamwork |
| 4 | Reading Article, Field Research | Food safety, foodborne illness and factors leading to food poisoning. Protection food methods | Expression, Discussion, Teamwork |
| 5 | Literature Researche, Field Research | Sanitation rules for food business, personnel hygiene, physical properties for food business, hygiene and sanitation principles in kitchen and service environment, Principles of food preparation, cooking, serving, cooling and storage, Relationship between food industry and sanitation, benefits of sanitation program | Watching Video, Expression, Discussion |
| 6 | Homework Preparation | Homework Presentations | Watching Presentation, Discussion, Case Study Analysis |
| 7 | Reading Article | Vise Preparations, Cleaning and cleaning materials, Detergents, Alkaline and acid cleaning materials | Question-Respond, Case Study Analysis |
| 8 | - | MID-TERM EXAM | - |
| 9 | - | Explaining and solving the visa questions, Disinfection concept, Characteristics of disinfectants used in food industry, Disinfection methods, Cleaning and disinfection combined. | Expression, Discussion, Teamwork |
| 10 | Literature Research | Cleaning systems in food industry, equipments used, considerations in sanitation applications | Watching Video, Expression, Discussion, Teamwork |
| 11 | Literature Research | Physical properties (lighting, ventilating and heating systems, service areas, storage) in food industry. | Expression, Response-Question, Discussion, Teamwork |
| 12 | Literature Research | Waste management, environmental problems, solutions offers, sustainable approacment | Expression, Response-Question, Discussion, Teamwork, Watching Video |
| 13 | Literature Research, Field Research | Pest Control, Air and water hygiene in food industry, | Expression, Response-Question, Discussion |
| 14 | Literature Research, Field Research | Quality concept for food business, Quality control systems, HACCP, Examin in deailed HAACP, ISO management systems, Hurdle technology | Expression, Response-Question, Discussion, Teamwork, Case Study Analysis |
| 15 | Literature Research, Field Research | Homework Presentations, Final Preparation | Expression, Discussion, Case Study Analysis |
| 16 | - | FINAL EXAM | - |
| 17 | - | FINAL EXAM | - |
KAYNAKLAR |
|---|
| Kayaardı, S. 2015. Gıda Hijyeni ve Sanitasyon. Sidaş, Manisa, 252s. |
| Schiffer et. al. 2018. Principles of Hygiene and Food Safety Management. https://www.sustainabilityxchange.info/filesagri/COLEACP_PIP_Training%20Manual_1.compressed.pdf |
| Food Safety and Sanitation Manual. https://agrilifefoodsafety.tamu.edu/files/2011/03/Food-Safety-Sanitation-Manual-California.pdf |
| MEGEP. 2011. Yiyecek İçecek Hizmetleri Hijyen Sanitasyon. Ankara erişim: https://ismek.ist/files/ismekOrg/file/2013_hbo_program_modulleri/sanitasyon.pdf |
| MEGEP. 2011. İşletmelerde Temizlik ve Dezenfeksiyon. Ankara. Erişim: https://firatozel.files.wordpress.com/2016/10/ic59fletmelerde-temizlik-ve-dezenfeksiyon.pdf |
| Fidan ve Ağaoğlu. 2004. Ağrı Bölgesinde Bulunan Lokantaların Hijyenik Durumu Üzerine Araştırmalar. YYU Vet Fak Derg. 15 (1-2):107-114. |
| Şenel, Y. ve Başoğlu, F. 2002. Gıda İşletmelerinde Kullanılan Bazı Dezenfektanların Mikroorganizmalar Üzerine Etkileri. Ulud. Üniv. Zir. Fak. Derg. 16: 105-115 |
ÖLÇME VE DEĞERLENDİRME |
|||
|---|---|---|---|
| Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi | Etkinlik Sayısı | Katkı Yüzdesi | Açıklama |
| (0) Etkisiz | (1) En Düşük | (2) Düşük | (3) Orta | (4) İyi | (5) Çok İyi |
|---|---|---|---|---|---|
| 0 | 1 | 2 | 3 | 4 | 5 |
| KNOWLEDGE | |||||||
|---|---|---|---|---|---|---|---|
| Theoretical | |||||||
| Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules
|
3 | |||||
| KNOWLEDGE | |||||||
|---|---|---|---|---|---|---|---|
| Factual | |||||||
| Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Will be able to know the science behind cooking.
|
0 | |||||
| SKILLS | |||||||
|---|---|---|---|---|---|---|---|
| Cognitive | |||||||
| Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.
|
0 | |||||
| SKILLS | |||||||
|---|---|---|---|---|---|---|---|
| Practical | |||||||
| Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines
|
0 | |||||
| 2 |
Will be able to create individual menus using the principle of healthy eating plate.
|
0 | |||||
| OCCUPATIONAL | |||||||
|---|---|---|---|---|---|---|---|
| Autonomy & Responsibility | |||||||
| Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.
|
0 | |||||
| OCCUPATIONAL | |||||||
|---|---|---|---|---|---|---|---|
| Learning to Learn | |||||||
| Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.
|
0 | |||||
| OCCUPATIONAL | |||||||
|---|---|---|---|---|---|---|---|
| Communication & Social | |||||||
| Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.
|
2 | |||||
| 2 |
Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.
|
3 | |||||
| OCCUPATIONAL | |||||||
|---|---|---|---|---|---|---|---|
| Occupational and/or Vocational | |||||||
| Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Will be able to calculate the cost of an accommodation establishment by creating a financial plan.
|
0 | |||||
| 2 |
Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.
|
0 | |||||
| 3 |
Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.
|
4 | |||||
DERSİN İŞ YÜKÜ VE AKTS KREDİSİ |
|||
|---|---|---|---|
| Öğrenme-Öğretme Etkinlikleri İş Yükü | |||
| Öğrenme-Öğretme Etkinlikleri | Etkinlik(hafta sayısı) | Süresi(saat sayısı) | Toplam İş Yükü |
| Lecture & In-Class Activities | 14 | 3 | 42 |
| Preliminary & Further Study | 13 | 4 | 52 |
| Land Surveying | 0 | 0 | 0 |
| Group Work | 0 | 0 | 0 |
| Laboratory | 0 | 0 | 0 |
| Reading | 0 | 0 | 0 |
| Assignment (Homework) | 0 | 0 | 0 |
| Project Work | 0 | 0 | 0 |
| Seminar | 0 | 0 | 0 |
| Internship | 0 | 0 | 0 |
| Technical Visit | 0 | 0 | 0 |
| Web Based Learning | 0 | 0 | 0 |
| Implementation/Application/Practice | 0 | 0 | 0 |
| Practice at a workplace | 0 | 0 | 0 |
| Occupational Activity | 0 | 0 | 0 |
| Social Activity | 0 | 0 | 0 |
| Thesis Work | 0 | 0 | 0 |
| Field Study | 0 | 0 | 0 |
| Report Writing | 0 | 0 | 0 |
| Final Exam | 1 | 1 | 1 |
| Preparation for the Final Exam | 7 | 5 | 35 |
| Mid-Term Exam | 1 | 1 | 1 |
| Preparation for the Mid-Term Exam | 7 | 4 | 28 |
| Short Exam | 0 | 0 | 0 |
| Preparation for the Short Exam | 0 | 0 | 0 |
| TOTAL | 43 | 0 | 159 |
| Genel Toplam | 159 | ||
| Toplam İş Yükü / 25.5 | 6,2 | ||
| Dersin AKTS(ECTS) Kredisi | 6,0 |