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HYGIENE AND SANITATION PROGRAMME COURSE DESCRIPTION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GKP103 HYGIENE AND SANITATION 1 2 2 5

GENERAL INFORMATION

Language of Instruction : Turkish
Level of the Course Unit : ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle
Type of the Course : Compulsory
Mode of Delivery of the Course Unit -
Coordinator of the Course Unit Assist.Prof. NEGİN AZARABADİ
Instructor(s) of the Course Unit Lecturer EZGİ GENÇ YILMAZ
Course Prerequisite No

OBJECTIVES AND CONTENTS

Objectives of the Course Unit: The aim of this course is to give basic information about the realization of all stages from field to fork in food production in accordance with legislation and hygiene rules.
Contents of the Course Unit: This course provides information about food hygiene, water and air hygiene, personnel hygiene, business hygiene, disinfection and disinfectants, sources of contamination, removal of waste materials, hygiene and sanitation in food businesses, pest control, quality assurance and sanitation programs, HACCP and food safety systems. and its implementation.

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

Understands the factors affecting the development of microorganisms that cause poisoning or spoilage in foods and how to prevent them.
Understands the importance of personnel hygiene in terms of food safety.
Have knowledge about food safety management systems.
Gains knowledge of the basics of HACCP and ISO 22000 systems.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY

Week Preparatory Topics(Subjects) Method
1 Literature review, individual research. Importance of hygiene and sanitation Lecture, Discussion
2 Literature review, individual research. The relationship between microorganisms and sanitation Lecture, Discussion
3 Literature review, individual research. Personnel hygiene, porter examination Lecture, Discussion
4 Literature review, individual research. Water and air hygiene Lecture, Discussion
5 Literature review, individual research. Business hygiene Lecture, Discussion
6 Literature review, individual research. Cleaning and cleaning supplies Lecture, Discussion
7 Literature review, individual research. Disinfection and disinfectants Lecture, Discussion
8 - MID-TERM EXAM -
9 Literature review, individual research. Contamination Sources Lecture, Discussion
10 Literature review, individual research. Cleaning and disinfection processes Lecture, Discussion
11 Literature review, individual research. Removal of waste materials Lecture, Discussion
12 Literature review, individual research. Hygiene and sanitation in food industry Lecture, Discussion
13 Literature review, individual research. Pest control Lecture, Discussion
14 Literature review, individual research. Quality assurance and sanitation program Lecture, Discussion
15 Literature review, individual research. HACCP and ISO 22000 fundamentals and applications Lecture, Discussion
16 - FINAL EXAM -
17 - FINAL EXAM -

SOURCE MATERIALS & RECOMMENDED READING

Kayardı, S. 2005;Gıda Hijyeni ve Sanitasyon, Manisa.
Tayar, M., Kılıç, V. 2014. Gıda Endüstrisinde Hijyen ve Sanitasyon, dora yayınları.
GÖKTAN, D., TUNÇEL, Günnur. 2014. GIDA İŞLETMELERİNDE HİJYEN, sidas yayıncılık.

ASSESSMENT

Assessment & Grading of In-Term Activities Number of Activities Degree of Contribution (%) Description
Level of Contribution
0 1 2 3 4 5

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES

KNOWLEDGE

Theoretical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
It determines the risk by understanding the food regulations and legislation conditions.
2
2
Analyze the characteristic properties of food components.
0
3
They can take samples effectively, collect data through experimentation and analysis.
0
4
Performs microbiological analysis of foods.
0
5
Gains the ability to interpret and evaluate the data obtained.
0
6
They determine the quality control and quality criteria of the products produced in accordance with the technology and preservation techniques in the food field.
3

KNOWLEDGE

Factual

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Uses basic technical knowledge in basic mathematics and science subjects.
1
2
Has knowledge about food products and ingredients and uses this information in food processing.
1
3
Uses knowledge by doing research with different and up-to-date techniques in the field of food.
1
4
In the field of food, it adopts professional ethics and general moral values.
5
5
Uses food-related microbiological terms.
2
6
Gain knowledge of technology and preservation techniques in the field of food.
2

SKILLS

Cognitive

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
They produce original ideas that can respond to the demands and developments of the food industry and take part in R&D studies.
0
2
They take responsibility in the fields of production and/or R&D in the food industry.
0
3
They use information resources related to food safety and production technologies.
5

SKILLS

Practical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
They take the responsibility of determining their compliance with the relevant legislation by carrying out the prescribed controls and analyzes on foodstuffs and substances and materials in contact with food.
5
2
Evaluates the results within the scope of their responsibilities by conducting experiments in Food Laboratories.
0
3
Uses basic devices and related technologies related to the field in food laboratories.
0

OCCUPATIONAL

Autonomy & Responsibility

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Applies physical, chemical, sensory and microbiology analyzes in the food laboratory.
0
2
They take part in food hygiene practices.
5
3
She/He takes part in teamwork or works individually within her responsibilities.
5

OCCUPATIONAL

Learning to Learn

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
It is aware of the necessity of lifelong learning.
5
2
Maintains, develops and uses professional and academic developments in the field by renewing herself/himself
5

OCCUPATIONAL

Communication & Social

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Can prepare presentations by using information technologies effectively.
3
2
Uses visual, written and verbal communication effectively.
3
3
Have foreign language knowledge to follow current studies related to the field.
0
4
Uses information and communication technologies at the basic level required by the field.
2
5
She/He can take part in team work related to her field.
5

OCCUPATIONAL

Occupational and/or Vocational

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
May take responsibility for observing professional ethics in the field.
5
2
They can take part in the production and quality determination of various food products.
4
3
May have competency in the evaluation of food hygiene and sanitation.
5
4
They can take part in the follow-up and implementation of food legislation.
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 2 28
Preliminary & Further Study 14 2 28
Land Surveying 0 0 0
Group Work 13 2 26
Laboratory 0 0 0
Reading 13 1 13
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 14 2 28
Mid-Term Exam 1 1 1
Preparation for the Mid-Term Exam 0 0 0
Short Exam 0 0 0
Preparation for the Short Exam 0 0 0
TOTAL 70 0 125
Total Workload of the Course Unit 125
Workload (h) / 25.5 4,9
ECTS Credits allocated for the Course Unit 5,0