COURSE UNIT TITLE

: FOOD SAFETY AND SANITATION

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 5002 FOOD SAFETY AND SANITATION COMPULSORY 3 0 0 5

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

Second Cycle Programmes (Master's Degree)

Course Coordinator

ASSISTANT PROFESSOR GÖZDE TÜRKÖZ BAKIRCI

Offered to

Gastronomy and Culinary Arts

Course Objective

to enable the students to have the knowledge about foodborne diseases, physical, chemical, microbiological hazards and production stages from farm to fork, enabling them to learn about transportation and personally implemented preventive measures.

Learning Outcomes of the Course Unit

1   microbiological causing food spoilage, to detect chemical and biochemical factors
2   main food groups that cause spoilage microorganisms to define and organoleptic changes
3   To have knowledge about food spoilage control techniques
4   Food for employees and learning the importance of personal hygiene and the sanitation of the kitchen equipment
5   have an idea about the legislation in the field of food safety

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Food safety and quality
2 Food safety and quality (continued)
3 Food Hygiene-Food Safety Hazards
4 Food Hygiene-Food Safety Hazards (continued)
5 Practices to Ensure Food Safety
6 Practices to Ensure Food Safety (continued)
7 Practices to Ensure Food Safety / Midterm
8 Practices to Ensure Food Safety / Midterm
9 Food Safety and Legislation
10 Food Safety and Legislation (continued)
11 HACCP (Hazard Analysis and Critical Control Points) System
12 HACCP (Hazard Analysis and Critical Control Points) System (continued)
13 ISO 22000 management system standard
14 ISO 22000 management system standard (continued)
15 Final Exam
16 Final Exam

Recomended or Required Reading

Prof. Dr. Nilüfer Koçak, Yiyecek Içecek Işletmelerinde Gıda Ve Personel Hijyeni, ISBN 978-9944-223-24-9, Ankara, 2015, Detay Yayıncılık
Prof. Dr. Sıdıka Bulduk, Yrd. Doç. Dr. Emre Özgür Bulduk, Gıda Ve Personel Hijyeni, ISBN 978-975-8326-71-6, Ankara, 2014, Detay Yayıncılık

Planned Learning Activities and Teaching Methods

Lectures, presentations and homeworks

Assessment Methods

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


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

Further Notes About Assessment Methods

None

Assessment Criteria

Midterm and final exam

Language of Instruction

Turkish

Course Policies and Rules

It is aimed that the students will get involved in the course by active participation.

Contact Details for the Lecturer(s)

gozde.turkoz@deu.edu.tr

Office Hours

Monday 12:00-13:00
Sunday 12:00-13:00
Wednesday 12:00-13:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 3 36
Preparations before/after weekly lectures 12 6 72
Preparation for midterm exam 1 2 2
Preparation for final exam 1 3 3
Preparing presentations 4 2 8
Final 1 1 1
Midterm 1 1 1
TOTAL WORKLOAD (hours) 123

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6
LO.15555
LO.2555
LO.355
LO.45
LO.5

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

Copyright 2015 DEÜ. BİD

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