| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GKP153 | HİJYEN VE SANİTASYON | 1 | 2 | 2 | 2 |
Objectives and Contents |
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|---|---|
| Objectives: | The aim of this course is to enable students to learn the basic principles of hygiene and sanitation in food production and to implement correct practices in accordance with food safety, public health, and regulatory requirements. |
| Content: | This course covers food hygiene, water and air hygiene, personnel and facility hygiene, cleaning and disinfection practices, sources of contamination, waste management, pest control, hygiene and sanitation programs, and hygiene requirements within the scope of HACCP and ISO 22000 systems. |