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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

FOOD HYGIENE AND SANITATION COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GMS106 FOOD HYGIENE AND SANITATION 2 3 3 6

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
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 -