FOOD SAFETY AND HYGIENE COURSE IDENTIFICATION AND APPLICATION INFORMATION
| Code |
Name of the Course Unit |
Semester |
In-Class Hours (T+P) |
Credit |
ECTS Credit |
| GSY229 |
FOOD SAFETY AND HYGIENE |
3 |
3 |
3 |
6 |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
| 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. |