HİJYEN VE SANİTASYON COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GKP153	HİJYEN VE SANİTASYON	1	2	2	2

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
It explains the importance of hygiene and sanitation in food businesses.
It explains the factors that influence the growth of microorganisms that cause spoilage and poisoning in food.
It explains the role of staff hygiene on food safety.
It explains the basic principles of cleaning and disinfection practices.
It explains the sources of contamination and methods of prevention.
It explains the relationship between waste management and pest control practices and hygiene.
It explains the basic hygiene and sanitation requirements of HACCP and ISO 22000 systems.
It evaluates hygiene and sanitation practices in food businesses from a food safety perspective.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)