FOOD SAFETY AND HYGIENE PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GSY229	FOOD SAFETY AND HYGIENE	3	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	Assist.Prof. NEVRUZ BERNA TATLISU
Instructor(s) of the Course Unit	Assist.Prof. NEVRUZ BERNA TATLISU
Course Prerequisite	No

OBJECTIVES AND CONTENTS
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)
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
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
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
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	Can define basic concepts about gastronomy.		1
2	Can interpret basic concepts, study areas and approaches related to the field.		1

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can relate the information and facts about the field to the social sciences such as Law, Sociology, Philosophy and Economy.		1
2	Can compare national and international cuisines in terms of similarities and differences.		1

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can analyze the eating and drinking art, the related systems and structures.			2
2	Can prepare technical infrastructure and contents of the culinary activies.			2

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can apply theoretical knowledge about food science into the field of gastronomy.				3
2	Can collaborate with the shareholders to present new challenging ideas and products for the market.		1
3	Can integrate basic cooking techniques and product preparation principles into today's technology.			2
4	Can plan the work schedule and workflow in food and beverage enterprises.		1

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can calculate costing in the food and beverage facilities.		1
2	Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.		1
3	Can organize national and international competitions and fairs.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can examine developments, changes and innovations in the field by acceptng lifelong learning as a principle.			2
2	Can find planning, executioning and editing mistakes systematicly related to his field.			2

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can express his/her ideas verbally and orally by using presentation and communication techniques.			2
2	Can organize all gastronomy-related activities.	0

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can interpret ethical values and legal regulations according to the codexes.				3
2	Can design communial and social pojects using historical, cultural and geographical values.			2
3	Can perform scientific researche and study using knowledge and skills related to his field.			2

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	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