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

ASSISTANT PROFESSOR BAŞAK GÖKÇE ÇÖL

Offered to

Gastronomy and Culinary Arts

Course Objective

To teach the concepts of cleaning, disinfection, hygiene and sanitation. To teach food hygiene, personnel hygiene, food premiseshygiene, water hygiene, waste disposal, safe food production, the effects of pathogenic microorganisms on foods and people. To gain legal and ethical responsibilities of employers, managers and personnel on food hygiene, food legislation and quality control systems, which are important for businesses.

Learning Outcomes of the Course Unit

1   Explains the concepts of cleaning, hygiene, sanitation, disinfection and sterilization
2   Explain the importance of food, food premises and personal hygiene
3   Classify the microorganisms in foods
4   Explain microbial growth in foods
5   Explain food preservation, food legislation and food quality control systems

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Hygiene and Sanitation: Introduction, Definitions, and History The definitions of hygiene, cleaning, disinfection, sanitation, the history and importance of hygiene, sanitation in the food industry
2 The Relationship Between Microorganisms and Sanitation Microorganisms in foods, factors affecting the growth of microorganisms
3 The Relationship Between Microorganisms and Sanitation Sources of microbial contamination in food, foodborne microbial diseases
4 Preservation of Food Quality and Microorganism Inactivation Food spoilage, food preservation methods, prevention of food contamination
5 Personal Hygiene The role of personnel in microbial contamination of food, routes of disease transmission, hygienic practices
6 Food Premises Hygiene Işletme hijyeni ve önemi, işletme dizaynı, alet-ekipman hijyeni, hava kaynaklı kontaminasyon ve kontrolü
7 Water Hygiene Physical, chemical, and microbiological properties of water, ways to improve water quality
8 Removal of Waste Materials and Pest Control Disposal of solid and liquid waste, pests in the food industry, and pest control methods
9 Cleaning and Cleaning Agents Dirt and types of dirt, cleaning agents, removal of dirt from surfaces.
10 Disinfection and Disinfectants Disinfection methods and disinfectants
11 Cleaning, Disinfection, and Sanitation Processes Cleaning equipment and systems, stages of cleaning and disinfection
12 Food legislation Food legislation and safety; relevant definitions, regulations, and Law No. 5996
13 Development of Quality Assurance and Sanitation Program The role of ensuring quality in an effective sanitation program, organization of the quality assurance program
14 Food Quality Control Systems Basic quality assurance systems (GMP, HACCP, ISO 22000, etc.)

Recomended or Required Reading

Kayaardı, S. (2022). Gıda hijyeni ve sanitasyon. Sidas Yayınları.
Tayar, M. (2014). Gıda endüstrisinde hijyen ve sanitasyon. Dora Yayıncılık.
Erkmen, O., Sağlam, H., & Bozoğlu, T. F. (2022). Gıda hijyeni ve sanitasyon. Nobel Akademik Yayıncılık.
Bulduk, S., & Bulduk, E. Ö. (2018). Gıda ve personel hijyeni. Detay Yayıncılık.
Levieveld, H. L. M., Holah, J., & Napper, D. (2014). Hygiene in food processing: Principles and practice. Woodhead Publishing.

Planned Learning Activities and Teaching Methods

Lectures, discussion, answer-question

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 VZ Vize
2 FN Final
3 BNS BNS VZ*0.40+FN * 0.60
4 BUT Bütünleme Notu
5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60


Further Notes About Assessment Methods

None

Assessment Criteria

Exams

Language of Instruction

Turkish

Course Policies and Rules

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

Contact Details for the Lecturer(s)

basakgokce.col@deu.edu.tr

Office Hours

These are the days included in the program specified at the beginning of the semester.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparations before/after weekly lectures 14 2 28
Preparation for midterm exam 1 5 5
Preparation for final exam 1 10 10
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 87

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

Copyright 2015 DEÜ. BİD

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