FOOD HYGIENE AND SAFETY PROGRAMME COURSE DESCRIPTION

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

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	MASTER'S DEGREE, TYY: + 7.Level, EQF-LLL: 7.Level, QF-EHEA: Second Cycle
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. NEVRUZ BERNA TATLISU
Instructor(s) of the Course Unit	Assoc.Prof. MURAT DOĞAN
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It is to make students have knowledge about ideal health and hygienic conditions in the food industry, and to gain the qualifications to identify deficiencies in line with the regulations in force.
Contents of the Course Unit:	The scope of food safety is its current status in terms of legal bases, quality standards and practices in the sector.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Create ideal food safety conditions theoretically.
Detect errors in applications on food safety and proposes solutions.
Judge the industry appropriateness of legal procedures related to food safety.
Compare international food safety standards with the current legal situation in Turkey.

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	-

SOURCE MATERIALS & RECOMMENDED READING
Artık, N. Şanlıer, N. ve Ceyhun Sezgin, A. (2019), Gıda Güvenliği ve Gıda Mevzuatı, Ankara: Detay Yayıncılık.
Kayaardı, S. (2022), Gıda hijyeni ve Sanitasyonu, İzmir: Sidaş Yayınları.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	50		Classical Exam
Final Exam	1	50		Classical Exam
TOTAL	2	100

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Has comprehensive and expert knowledge about concepts, rules and phenomena in the field and nearby areas.					4
2	Gain knowledge of service processes in the sector, management principles and rules, and effective factors on service.					4

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	List the solutions for the problems that may be encountered in the area and nearby areas.					4
2	Has detailed information about scientific research methods used to follow current developments.					4

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Knowledge in the field and nearby areas, researches, correlates and makes inferences between the concepts.						5
2	Use the knowledge and concepts learned in the management and control of service processes.						5
3	Analyze knowledge, concepts and methods in the sector; evaluate critically.						5
4	Design possible solutions by using research methods in detail and explains these solutions in a way that is understandable in the sector.						5

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Realize the planning, coordination, management and control functions by applying the rules of legislation.						5
2	Follow closely new developments in the service sector and contribute to its field by presenting original academic studies.						5
3	Identify the deficiencies in the application processes as a result of the analyzes and develops appropriate methods to complete them.						5

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Work independently in a group				3
2	Conduct the process with the team or alone by offering creative solutions to problems.				3
3	Take responsibility in group work and control time management of both himself and his team.				3
4	Develop methods to increase motivation in team work.				3

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Gain new knowledge and skills by using detailed research competence to improve himself / herself academically and professionally.					4
2	In line with the principle of lifelong learning, learn innovations by closely following current developments.					4

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Use the information and communication technologies required by the field at the level of expertise.				3
2	Take part in team works by establishing effective interpersonal communication.				3
3	Follow the developments in the sector and communicates with stakeholders in written and verbal form.						5
4	Recognize different cultures and provide collaborations in related field thanks to social ability.						5

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Distribute the tasks in a fair way regardless of the characteristics of the team employees.				3
2	Carry out sustainable practices by caring about the social and natural environment.				3
3	While fulfilling its responsibilities in line with the legal regulations and rules, it shows tolerance and respect to its colleagues.				3

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	14	2	28
Land Surveying	0	0	0
Group Work	5	3	15
Laboratory	0	0	0
Reading	14	3	42
Assignment (Homework)	7	3	21
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	0	0	0
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	56	0	150