FOOD HYGIENE AND SANITATION PROGRAMME COURSE DESCRIPTION

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

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Prof. ASLI ALBAYRAK
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	Focuses on physical, chemical and biological factors that can be harmful to human health in the process from preparation of food to service. İnforms knowledge and skills related to food safety in food enterprises by using general hygiene and sanitation rules.
Contents of the Course Unit:	This course includes the concepts of hygiene and sanitation, food protection principles, sources of microbe, cleaning agents and disinfectants, application of cleaning disinfection programs in business, personnel hygiene in food production, food safety systems, water hygiene issues.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Explain the basic concepts of hygiene and sanitation.
Define the relationship between microorganisms and hygiene / sanitation.
List microorganisms which food illness and cause spoilage of foods.
Solve hygiene problems arising from microorganism.
Choose appropriate cleaning and disinfection method in food preparation areas by using hygiene practices, cleaning materials, cleaning agents, waste management and pest control information.
Diagram the HACCP plan for any food industry.
Define food safety by dealing with issues related to processing, storage, transportation and service of food.
Interpret food and water sanitation with a broad perspective on social, economic, environmental, ethical and health aspects.
Change of personal behaviors and ability to approach events from different perspectives are taught .Also demonstrates a sustainable and fair management in the food and beverage service sector.

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	-

SOURCE MATERIALS & RECOMMENDED READING
Kayaardı, S. 2015. Gıda Hijyeni ve Sanitasyon. Sidaş, Manisa, 252s.
Schiffer et. al. 2018. Principles of Hygiene and Food Safety Management. https://www.sustainabilityxchange.info/filesagri/COLEACP_PIP_Training%20Manual_1.compressed.pdf
Food Safety and Sanitation Manual. https://agrilifefoodsafety.tamu.edu/files/2011/03/Food-Safety-Sanitation-Manual-California.pdf
MEGEP. 2011. Yiyecek İçecek Hizmetleri Hijyen Sanitasyon. Ankara erişim: https://ismek.ist/files/ismekOrg/file/2013_hbo_program_modulleri/sanitasyon.pdf
MEGEP. 2011. İşletmelerde Temizlik ve Dezenfeksiyon. Ankara. Erişim: https://firatozel.files.wordpress.com/2016/10/ic59fletmelerde-temizlik-ve-dezenfeksiyon.pdf
Fidan ve Ağaoğlu. 2004. Ağrı Bölgesinde Bulunan Lokantaların Hijyenik Durumu Üzerine Araştırmalar. YYU Vet Fak Derg. 15 (1-2):107-114.
Şenel, Y. ve Başoğlu, F. 2002. Gıda İşletmelerinde Kullanılan Bazı Dezenfektanların Mikroorganizmalar Üzerine Etkileri. Ulud. Üniv. Zir. Fak. Derg. 16: 105-115

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules				3

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to know the science behind cooking.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines	0
2	Will be able to create individual menus using the principle of healthy eating plate.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.	0

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.			2
2	Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.				3

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to calculate the cost of an accommodation establishment by creating a financial plan.	0
2	Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.	0
3	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.					4

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	13	4	52
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
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	7	5	35
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	4	28
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	43	0	159