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
SEC 4049 SANITATION AND HYGIENE ELECTIVE 3 0 0 5

Offered By

Tourism Management

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR ÖZAY EMRE YILDIZ

Offered to

Course Objective

Sanitation and hygiene course aims to give information about the application of cleaning standarts at foodservice operations and hotels. Course provides information both on personal hygiene and sanitation&hygiene applications at different areas of an operation such as commonly used spaces or production areas.

Learning Outcomes of the Course Unit

1   To describe sanitation and hygiene
2   To explain how HACCP system functions
3   To describe basic elements about equipment sanitation and cleaning at food processing operations
4   To explain occupational health and safety measures at hotels and food operations
5   To explain national and international regulations about tourist safety

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Providing an outline of the course and introduction to course description of sanitation, hygiene; the importance of sanitation and hygiene, and a short introduction about foodborne ilnesses
2 Foodsafety measures from customer perspective
3 HACCP system Its components and its functioning -1-
4 HACCP system Its components and its functioning -2-
5 Foods associated with foodborne illness -1-
6 Foods associated with foodborne illness -2-
7 Midterm Exam
8 Midterm Exam
9 Basic elements of equipment cleaning and sanitizing in food processing operations
10 Introduction to Occupational Health and Safety System, definition of occupational disease and accident; historical evolution of the system
11 Dangerous substances in hotel operations, ergonomy for hotel workers
12 Tourist health, its components, national and international regulations-1
13 Tourist health, its components, national and international regulations-2
14 Presentations
15 Final Exam
16 Final Exam

Recomended or Required Reading

Main Reference:
Alli, B.O., 2001. Fundamental principles of occupational health and safety, International Labour Office, Geneva.

Other References:
Lelieveld, H. L. M., Holah, J. T., & Napper, D. (2014). Hygiene in food processing: Principles and practise. Sawston: Woodhead.
Lelieveld, H. L. M., Mostert, M.A., Holah, J. T. (2005). Handbook of Hygiene Control in the Food Industry . Cambridge: Woodhead.
Motarjemi Y, 2014. Hazard Analysis and Critical Control Point System (HACCP), in Food Safety Management, A Practical Guide for the Food Industry, 1st Edition, Academic Press
World Health Organization, 2012. International travel and health: situation as on 1 January 2012.

Planned Learning Activities and Teaching Methods

Lectures

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 DNC Dönemiçi Çalışma
2 VZ Arasınav
3 YVN Yaıryıliçi Notu DNC * 0.20 + VZ * 0.80
4 FN Yarıyılsonu Notu
5 BNS BNS YVN * 0.40 + FN * 0.60
6 BUT Bütünleme Notu
7 BBN Bütünleme Sonu Başarı Notu YVN * 0.40 + BUT * 0.60


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

Further Notes About Assessment Methods

None

Assessment Criteria

Exam papers will be evaluated regarding the level of understanding, as well as defining the causality between the basic concepts and issues of the lecture, ability of giving examples and analytical thought, and using relevant terminology.

Language of Instruction

English

Course Policies and Rules

1. It is obligatory to attend at least 70% of the classes
2. Plagiarism of any type will result in disciplinary action.
3. It is essential that students make use of the reading list
4. Students are expected to be involved in class discussions

Contact Details for the Lecturer(s)

asli.ozen@deu.edu.tr

Office Hours

Monday: 14.00 - 15.00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 3 36
Preparing presentations 1 5 5
Preparing assignments 1 20 20
Preparation for final exam 1 24 24
Preparation for midterm exam 1 14 14
Preparations before/after weekly lectures 12 1 12
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 113

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.1555555
LO.2555555
LO.3555555
LO.4555555
LO.5555555

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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