COURSE UNIT TITLE

: HYGIENE AND SANITATION

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
MSH 0197 HYGIENE AND SANITATION ELECTIVE 3 0 0 5

Offered By

Food Technology

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

DOCTOR ŞELALE ÖNCÜ GLAUE

Offered to

Food Technology

Course Objective

This course contains the definition and significance of hygiene and sanitation, the importance of microorganisms in the food companies, information about their growth environments and their control, microbiological control methods of food companies, food poisoning, cleanliness and disinfection of the food companies, food, building, air, water, staff hygiene and principles of HACCP system.

Learning Outcomes of the Course Unit

1   Explain the importance of microorganisms, sources of contamination and reproductive conditions.
2   Can prevent spoilage in food by taking the necessary hygienic measures.
3   Can successfully apply personnel hygiene and all safety rules for safe food production
4   Perform modern safety and sanitation applications including sanitation equipment and methods
5   Can explain the importance of HACCP in sanitation.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction and Course Overview
2 Sanitation and Safety in Food Industry
3 Introduction to Food Microbiology
4 Contamination sources of microorganisms and factors influencing microbial growth in food.
5 Contamination sources of microorganisms and factors influencing microbial growth in food.
6 Degradations in food
7 Hygiene and Sanitation
8 Mid-term exam
9 Hygiene and Safety rules in the kitchen
10 Factors Affecting the Growth of Microorganisms
11 Food Service Sanitation and Management
12 HACCP and Product Quality
13 International food safety programs and protection of standards
14 Project Presentations
15 General Evaluation
16 Final

Recomended or Required Reading

Gıda vePersonelHijyeni BULDUK, Sıdıka DetayYayıncılık 2003
Gıda HijyeniveSanitasyon KAYAARDI, Semra SidasYayınları 2012
The Essentials of Food Safety and Sanitation McSWANE, David Zachary ; RUE, Nancy Roberts; LINTON, Richard Prentice Hall 2003
TemizlikTeknolojisiKavramveUygulamalar ÜZÜMCÜ, TülayPolat DetayYayıncılık 2011

Planned Learning Activities and Teaching Methods

Face to face lectures, presentations and assignments

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 ASG ASSIGNMENT
3 FIN FINAL EXAM
4 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.20 + FIN * 0.50
5 RST RESIT
6 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.20 + RST * 0.50


Further Notes About Assessment Methods

None

Assessment Criteria

5 learning outcomes will be measured with midterm exam, final exam and homework.

Language of Instruction

Turkish

Course Policies and Rules

It is compulsory to attend 70% of the courses and to fulfill the requirements of the course.

Contact Details for the Lecturer(s)

selale.glaue@deu.edu.tr

Office Hours

The days in the program specified at the beginning of the term.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparation about subject 14 1 14
Student Presentations 1 3 3
Preparation for midterm exam 1 10 10
Preparation for final exam 1 10 10
Preparing assignments 1 9 9
Preparations before/after weekly lectures 14 2 28
Preparing presentations 1 5 5
Midterm 1 2 2
Final 1 2 2
TOTAL WORKLOAD (hours) 125

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11
LO.15
LO.2545
LO.3545
LO.45435
LO.55445

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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