COURSE UNIT TITLE

: SANITATION AND HYGIENE

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 2003 SANITATION AND HYGIENE COMPULSORY 3 0 0 3

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

DOCTOR ŞELALE ÖNCÜ GLAUE

Offered to

Gastronomy and Culinary Arts

Course Objective

The aim is to gain; safe food production, teaching and adoption of cleaning, disinfection, hygen and sanitation concepts for food businesses, food hygiene, personel hygiene, business hygiene, water cleaning, effects of pathogenic microorganisms on foods and human, food poisining, legal and ethical responsibilities.

Learning Outcomes of the Course Unit

1   Understanding, safety food, cleaning, hygiene, sanitation ve disinfection concepts
2   Be adopted, the importance of the food, personel and business hygiene
3   Understanding the importance of professional ethics and legal responsibilities
4   Understanding the foodborne and effects
5   Creating of the control system about the hygiene and sanitation issues

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Basic definitions (safety food, ckeaning, hygiene, sanitation, disinfection, microorganism virus, bacterium, fungus, parasite , patojenic microorganism, infection, spor, toxin)
2 Hygiene, sanitation and their importance, hygiene and sanitation relationship
3 Food spoliage and their causes ; Causes of food spoliage of biological, microbiological, chemical and physical factors
4 Food borne and measures
5 Personnel hygiene and rules (skin, hands, fingers, nails, hair, eyes, mouth, nose, intestines, jewelry, hair, toilet cleaning, clothes), personnel hygiene education, disinfectants used in personal hygiene
6 Food hygiene (acceptance of goods, storage, transportation, food processing, service, packaging and packing; disinfectants used in food processing
7 Midterm exam
8 Midterm exam
9 Food hygiene (hygiene control points ; microbiological criteria required for food ; sources of contamination of pathogenic microorganisms in foods ; effects of pathogenic microorganisms in foods)
10 Business hygiene (buildings, production areas, rules of hygiene in the equipment designs, the properties of the food sales area ; ground ; walls ; ceilings and overhead installations, machines and equipment surfaces, surfaces and equipment, doors, hygiene of tools equipment)
11 Business hygiene (social facilities and toilets ; lighting and ventilation ;business environment ; acceptance of raw materials ; pets ; pests ; visitors ; line of liquid waste, storage and removal of solid waste ; garbage collection and disposal ;cleaning of trash cans)
12 GMP and GHP Applications
13 HACCP
14 Assignment presentations
15 Final exam
16 Final exam

Recomended or Required Reading

Schmidt R.H., Rodrick G.E., 2003. Food Safety Handbook. John Wiley & Sons, Inc.
Marriott, NG and Gravani, RB. 2006. Principles of Food Sanitation, Springer.
Mortimore, S.E. and Wallace, C.A. (2013) HACCP: A Practical Approach, 3rd Ed., Springer, New York

Planned Learning Activities and Teaching Methods

Lecture, presentation, class discussions, question and answer.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 FIN FINAL EXAM
3 FCGR FINAL COURSE GRADE MTE*0.40+FIN * 0.60
4 RST RESIT
5 FCG FINAL COURSE GRADE MTE*0.40+RST * 0.60


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

1. Midterm Exam: Midterm exam includes subjects and assignments in the course content (40%).
2. Final Exam: The exam will cover all subjects in the course content. Students are also responsible for the discussion, practice and case studies (60%).
3. Resit: The exam will cover all the topics in the course content. Students are also responsible for the discussion, practice and case studies (60%).

Assessment Criteria

Midterm exam result and assignment grade will make up term time grade, which will be added to the contribution of the final exam result to determine the course grade.

Language of Instruction

Turkish

Course Policies and Rules

The student is required to be at class on time.
The student is expected to obey the rules of the classroom and the school.
The student is expected to attend the course regularly.
The student is expected to fulfil his responsibilities such as passing the exams.

Contact Details for the Lecturer(s)

selale.glaue@deu.edu.tr

Office Hours

Thursday 16.00-17.00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 3 36
Student Presentations 1 3 3
Preparations before/after weekly lectures 12 2 24
Preparation for midterm exam 1 5 5
Preparation for final exam 1 10 10
Preparing assignments 1 5 5
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 85

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.1555
LO.2555
LO.3555
LO.4555
LO.5555

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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