Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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GSY229 | FOOD SAFETY AND HYGIENE | 3 | 3 | 3 | 6 |
GENERAL INFORMATION |
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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 | Assist.Prof. NEVRUZ BERNA TATLISU |
Instructor(s) of the Course Unit | Assist.Prof. NEVRUZ BERNA TATLISU |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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Objectives of the Course Unit: | The purpose of this course is to gain information about cleaning and disinfection of rules, production stages of food from farm to fork accordance with the rules of hygiene |
Contents of the Course Unit: | Food hygiene and safety described in mass food production and sales of the places and examine the conditions necessary to sustain establishing and maintaining food safety management system requirements |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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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. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
1 | - | Explanation of the course plan, Importance of Hygiene and Sanitation, Introduction to Food Safety | Lecture, Q&A, Discussion |
2 | Related readings | Types of contamination, cross contamination, relationship between microorganisms and foods, Examination of Case Studies | Lecture, Q&A, Discussion |
3 | Related readings | Microorganisms, Sources of contamination, Flora affecting microbial growth in foods, Examination of Case Studies | Lecture, Q&A, Discussion |
4 | Related readings | Hygiene Principles in Food Preparation, Hygiene Principles in Food Cooking, Hygiene Principles in Food Cooling, Hygiene Principles in Food Service, Hygiene Principles in Food Storage | Lecture, Q&A, Discussion |
5 | Related readings | Hygiene Principles in Food Preparation, Hygiene Principles in Food Cooking, Hygiene Principles in Food Cooling, Hygiene Principles in Food Service, Hygiene Principles in Food Storage | Lecture, Q&A, Discussion |
6 | Related readings | Factors Affecting Microbial Growth in Foods, Foodborne Microbial Diseases | Lecture, Q&A, Discussion |
7 | Related readings | Personnel Hygiene, General Review | Lecture, Q&A, Discussion |
8 | - | MID-TERM EXAM | - |
9 | Related readings | Water Hygiene, Air Hygiene, Business Hygiene, Review of Case Studies | Lecture, Q&A, Discussion |
10 | Related readings | Cleaning and Cleaning Materials, Disinfection, Disinfectants, Review of Case Studies | Lecture, Q&A, Discussion |
11 | Related readings | Waste Materials Disposal, Recycling, Sustainable Approaches, Case Studies | Lecture, Q&A, Discussion |
12 | Related readings | Pesticides, Case Studies Review | Lecture, Q&A, Discussion |
13 | Related readings | Food Safety Quality and Sanitation Programs and Applications | Lecture, Q&A, Discussion |
14 | Related readings | HACCP and ISO 22000 Fundamentals and Applications | Lecture, Q&A, Discussion |
15 | Related readings | General Review, Homework Presentations | Lecture, Q&A, Discussion |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Özer, E, (2015), Tam Porsiyon Hijyen Lütfen : Sağlıklı Beslenmede Yeni Eğilim, Gıda Hijyeni, Yalın Yay. |
T. Muhittin, (2009). Gıda Hijyeni, Gıda Kaynaklı Enfeksiyonlar ve Zehirlenmeler. |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Define basic concepts about gastronomy.
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1 | |||||
2 |
Interpret the basic concepts, areas and approaches related to the field.
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1 |
KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.
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1 | |||||
2 |
Compare national and international cuisines in terms of similarities and differences.
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1 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Categorize food hygiene and safety into accepted standards and practices.
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2 | |||||
2 |
Prepare the technical infrastructure and contents of kitchen activities.
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2 |
SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Apply theoretical knowledge about food science into the field of gastronomy.
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3 | |||||
2 |
Collaborate with shareholders in the field to bring new ideas, products to the market.
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1 | |||||
3 |
Integrate basic kitchen techniques and product preparation principles into today's technology.
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2 | |||||
4 |
Plan the work schedule and workflow in food and beverage enterprises.
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1 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Calculate costs in the food and beverage field.
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1 | |||||
2 |
Carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
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1 | |||||
3 |
Organizes participation to national and international competitions and fairs in its field.
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0 |
OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.
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2 | |||||
2 |
Find planning, executioning and editing mistakes systematicly related to his field.
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2 |
OCCUPATIONAL |
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Communication & Social |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Express their ideas using presentation and communication techniques in deliberate and verbal ways.
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2 | |||||
2 |
Organize activities related to the field.
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0 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.
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3 | |||||
2 |
Design social and social projects in his / her field using historical, cultural and geographical riches.
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2 | |||||
3 |
Perform scientific researches using knowledge and skills related to his field.
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2 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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Type of the Learning Activites | Learning Activities (# of week) | Duration (hours, h) | Workload (h) |
Lecture & In-Class Activities | 14 | 4 | 56 |
Preliminary & Further Study | 14 | 4 | 56 |
Land Surveying | 0 | 0 | 0 |
Group Work | 0 | 0 | 0 |
Laboratory | 0 | 0 | 0 |
Reading | 10 | 2 | 20 |
Assignment (Homework) | 10 | 2 | 20 |
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 | 50 | 0 | 154 |
Total Workload of the Course Unit | 154 | ||
Workload (h) / 25.5 | 6 | ||
ECTS Credits allocated for the Course Unit | 6,0 |