GIDA HİJYENİ VE GÜVENLİĞİ DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
GSY229	GIDA HİJYENİ VE GÜVENLİĞİ	3	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	Assist.Prof. NEVRUZ BERNA TATLISU
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi	Dr.Öğr.Üyesi NEVRUZ BERNA TATLISU
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	The purpose of this course is to gain information about cleaning and disinfection of rules, production stages of food from farm to fork accordance with the rules of hygiene
İçerik:	Food hygiene and safety described in mass food production and sales of the places and examine the conditions necessary to sustain establishing and maintaining food safety management system requirements

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
The students explain the hazards in order to provide a safe working medium.
The students define foodborne hazards, dissemination ways and causes in order to make the risk assessment.
The students identify foodborne hazards and critical control points in terms of risks in the production process.
Interpret the data in order to solve the foodborne biological, physical, chemical and other risks.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	-	Explanation of the course plan, Importance of Hygiene and Sanitation, Introduction to Food Safety	Lecture, Q&A, Discussion
2	Related readings	Types of contamination, cross contamination, relationship between microorganisms and foods, Examination of Case Studies	Lecture, Q&A, Discussion
3	Related readings	Microorganisms, Sources of contamination, Flora affecting microbial growth in foods, Examination of Case Studies	Lecture, Q&A, Discussion
4	Related readings	Hygiene Principles in Food Preparation, Hygiene Principles in Food Cooking, Hygiene Principles in Food Cooling, Hygiene Principles in Food Service, Hygiene Principles in Food Storage	Lecture, Q&A, Discussion
5	Related readings	Hygiene Principles in Food Preparation, Hygiene Principles in Food Cooking, Hygiene Principles in Food Cooling, Hygiene Principles in Food Service, Hygiene Principles in Food Storage	Lecture, Q&A, Discussion
6	Related readings	Factors Affecting Microbial Growth in Foods, Foodborne Microbial Diseases	Lecture, Q&A, Discussion
7	Related readings	Personnel Hygiene, General Review	Lecture, Q&A, Discussion
8	-	MID-TERM EXAM	-
9	Related readings	Water Hygiene, Air Hygiene, Business Hygiene, Review of Case Studies	Lecture, Q&A, Discussion
10	Related readings	Cleaning and Cleaning Materials, Disinfection, Disinfectants, Review of Case Studies	Lecture, Q&A, Discussion
11	Related readings	Waste Materials Disposal, Recycling, Sustainable Approaches, Case Studies	Lecture, Q&A, Discussion
12	Related readings	Pesticides, Case Studies Review	Lecture, Q&A, Discussion
13	Related readings	Food Safety Quality and Sanitation Programs and Applications	Lecture, Q&A, Discussion
14	Related readings	HACCP and ISO 22000 Fundamentals and Applications	Lecture, Q&A, Discussion
15	Related readings	General Review, Homework Presentations	Lecture, Q&A, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Özer, E, (2015), Tam Porsiyon Hijyen Lütfen : Sağlıklı Beslenmede Yeni Eğilim, Gıda Hijyeni, Yalın Yay.
T. Muhittin, (2009). Gıda Hijyeni, Gıda Kaynaklı Enfeksiyonlar ve Zehirlenmeler.

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	Can define basic concepts about gastronomy.		1
2	Can interpret basic concepts, study areas and approaches related to the field.		1

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can relate the information and facts about the field to the social sciences such as Law, Sociology, Philosophy and Economy.		1
2	Can compare national and international cuisines in terms of similarities and differences.		1

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can analyze the eating and drinking art, the related systems and structures.			2
2	Can prepare technical infrastructure and contents of the culinary activies.			2

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can apply theoretical knowledge about food science into the field of gastronomy.				3
2	Can collaborate with the shareholders to present new challenging ideas and products for the market.		1
3	Can integrate basic cooking techniques and product preparation principles into today's technology.			2
4	Can plan the work schedule and workflow in food and beverage enterprises.		1

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can calculate costing in the food and beverage facilities.		1
2	Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.		1
3	Can organize national and international competitions and fairs.	0

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can examine developments, changes and innovations in the field by acceptng lifelong learning as a principle.			2
2	Can find planning, executioning and editing mistakes systematicly related to his field.			2

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can express his/her ideas verbally and orally by using presentation and communication techniques.			2
2	Can organize all gastronomy-related activities.	0

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can interpret ethical values and legal regulations according to the codexes.				3
2	Can design communial and social pojects using historical, cultural and geographical values.			2
3	Can perform scientific researche and study using knowledge and skills related to his field.			2

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	4	56
Preliminary & Further Study	14	4	56
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	10	2	20
Assignment (Homework)	10	2	20
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	0	0	0
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	0	0	0
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	50	0	154