TR EN

ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

FOOD HYGIENE AND SAFETY COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GST518 FOOD HYGIENE AND SAFETY 1 3 3 6

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Literature Review, Book Reading Key Factors Threatening Food Security Lecture, Discussion
2 Literature Review, Book Reading Microbiological, Chemical and Biochemical Factors That Make Food Perishable Lecture, Discussion
3 Literature Review, Book Reading Microorganisms Causing Deterioration in Food Lecture, Discussion
4 Literature Review, Book Reading Pathogens That Cause Disease in Foods Lecture, Discussion
5 Literature Review, Book Reading Ensuring Food Safety in Workplaces Lecture, Discussion
6 Literature Review, Book Reading Arrangement of Purchasing, Processing, Transport and Storage Activities in Workplaces Lecture, Discussion
7 Literature Review, Book Reading Identification of Possible Hazards in Food Safety Lecture, Discussion
8 Literature Review, Book Reading Applicable Laws and Policies Regarding Food Safety Lecture, Discussion
9 Literature Review, Book Reading Determination of Critical Control Points in Food and Beverage Businesses Lecture, Discussion
10 - MID-TERM EXAM -
11 Literature Review, Book Reading Observing ISO Standards in Workplaces Lecture, Discussion
12 Literature Review, Book Reading HACCP Practices Lecture, Discussion
13 Literature Review, Book Reading Workflow Charts Meaningful for Food Safety Lecture, Discussion
14 Literature Review, Book Reading Personal Hygiene of Personnel in Food Safety; Sanitation of Kitchen and Appliances Lecture, Discussion
15 Literature Review, Book Reading Training of Staff on Food Safety Lecture, Discussion
16 - FINAL EXAM -
17 - FINAL EXAM -