FOOD SAFETY AND HYGIENE PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GAS229	FOOD SAFETY AND HYGIENE	3	3	3	6

GENERAL INFORMATION
Language of Instruction :	English
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. SEMA AYDIN
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to focus on physical, chemical and biological factors that may be harmful to human health in the process from preparation of food to service. Also, to gain knowledge and skills about food hygiene in food businesses with general hygiene and sanitation rules.
Contents of the Course Unit:	The content of this course includes the concepts of hygiene and sanitation, principles of food preservation, sources of contamination, cleaning agents and disinfectants, application of cleaning disinfection programs in businesses, personnel hygiene in food production, food safety systems, water hygiene.

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.
Classify microorganisms which cause food spoilage and cause spoilage of foods.
Solve hygiene problems arising from microorganism.
Selects appropriate cleaning and disinfection method in food preparation areas by using hygiene applications, cleaning materials, cleaning agents, waste management and pest control information.
Create HACCP plan and ISO 22000 standards for any food industry business.
Define food safety by dealing with issues related to processing, storage, transportation and service of food.
Evaluates food and water sanitation in terms of social, economic, environmental, ethical and health.
Exhibit a sustainable and fair management in the food and beverage service sector with the ability to approach personal behavior and approach events from different perspectives.

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 I	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 II	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	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
Schiffer et. al. 2018. Principles of Hygiene and Food Safety Management.
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

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	Define basic concepts about gastronomy.				3
2	Interpret the basic concepts, areas and approaches related to the field.				3

KNOWLEDGE
Factual
	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.			2
2	Compare national and international cuisines in terms of similarities and differences.			2

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Categorize food hygiene and safety into accepted standards and practices.				3
2	Prepare the technical infrastructure and contents of kitchen activities.			2

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply theoretical knowledge about food science into the field of gastronomy.					4
2	Collaborate with shareholders in the field to bring new ideas, products to the market.		1
3	Integrate basic kitchen techniques and product preparation principles into today's technology.		1
4	Plan the work schedule and workflow in food and beverage enterprises.				3

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They calculate costs in the food and beverage field.		1
2	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.				3
3	They organizes participation to national and international competitions and fairs in its field.		1

OCCUPATIONAL
Learning to Learn
	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.					4
2	Find planning, executioning and editing mistakes systematicly related to his field.				3

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They express their ideas using presentation and communication techniques in deliberate and verbal ways.					4
2	They organize activities related to the field.		1

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.				3
2	Design social and social projects in his / her field using historical, cultural and geographical riches.			2
3	Perform scientific researches 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	3	42
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	6	5	30
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	5	4	20
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	41	0	150