The biological, chemical, and physical factors that cause the food to deteriorate and methods to prevent the deterioration are explained. The importance of personal hygiene for the food workers, the kitchen area and sanitary equipment used, the hygiene steps to be considered during production and the HACCP concept are explained. It contains the information necessary for food safety and hygiene during transportation, preparation, cooking, thawing, and keeping warm.
Course Content
This course contains; Hygiene, Sanitation and Cleaning Concepts ,Cleaning and cleaning agents ,Modern cleaning systems ,Quality management systems for food companies ,Basic Microbiology ,Sources of microorganism contamination , Cross contamination ,Personnel hygiene ,Physical, chemical and biological hazards in food industry ,Relationship between food and microorganism ,Food safety and management system ,Traceability,Good manufacturing practices ,Food safety management systems and HACCP .
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Knows the basic concepts of hygiene and sanitation applied in food businesses.
1
C
Explains basic information and concepts about microbiological, biological, chemical and physical contamination, their agents and the health risks they cause.
16
C
Selects different cleaning and disinfection methods suitable for the production process and the product produced.
1
C
Determines the effectiveness of the applied hygiene and sanitation program and explains the relevant legislation.
Physical, chemical and biological hazards in food industry
10
Relationship between food and microorganism
reading a specific part of the given source
11
Food safety and management system
12
Traceability
13
Good manufacturing practices
14
Food safety management systems and HACCP
Resources
To be distributed by the lecturer
Kayaardı, S. (2015). Gıda hijyeni ve sanitasyon. Sidas Medya.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Recognizes educational resources and application equipments in the field of gastronomy.
X
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
X
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
X
4
Develops creative menus using new technologies and production methods
X
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
X
6
X
7
X
8
Considers cooking as a chemical reaction.
X
9
X
10
X
11
X
12
X
13
X
14
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
50
Rate of Final Exam to Success
50
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
5
70
Guided Problem Solving
5
2
10
Resolution of Homework Problems and Submission as a Report
14
1
14
Term Project
3
2
6
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Midterm Exam
1
10
10
General Exam
1
13
13
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
123
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(123/30)
4
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.
Detail Informations of the Course
Course Description
Course
Code
Semester
T+P (Hour)
Credit
ECTS
FOOD SAFETY, HYGIENE and SANITATION
-
Spring Semester
3+2
4
4
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Required
Course Coordinator
Assist.Prof. Emine OLUM
Name of Lecturer(s)
Prof.Dr. Ömer ÇETİN
Assistant(s)
Aim
The biological, chemical, and physical factors that cause the food to deteriorate and methods to prevent the deterioration are explained. The importance of personal hygiene for the food workers, the kitchen area and sanitary equipment used, the hygiene steps to be considered during production and the HACCP concept are explained. It contains the information necessary for food safety and hygiene during transportation, preparation, cooking, thawing, and keeping warm.
Course Content
This course contains; Hygiene, Sanitation and Cleaning Concepts ,Cleaning and cleaning agents ,Modern cleaning systems ,Quality management systems for food companies ,Basic Microbiology ,Sources of microorganism contamination , Cross contamination ,Personnel hygiene ,Physical, chemical and biological hazards in food industry ,Relationship between food and microorganism ,Food safety and management system ,Traceability,Good manufacturing practices ,Food safety management systems and HACCP .
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Knows the basic concepts of hygiene and sanitation applied in food businesses.
1
C
Explains basic information and concepts about microbiological, biological, chemical and physical contamination, their agents and the health risks they cause.
16
C
Selects different cleaning and disinfection methods suitable for the production process and the product produced.
1
C
Determines the effectiveness of the applied hygiene and sanitation program and explains the relevant legislation.
Physical, chemical and biological hazards in food industry
10
Relationship between food and microorganism
reading a specific part of the given source
11
Food safety and management system
12
Traceability
13
Good manufacturing practices
14
Food safety management systems and HACCP
Resources
To be distributed by the lecturer
Kayaardı, S. (2015). Gıda hijyeni ve sanitasyon. Sidas Medya.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Recognizes educational resources and application equipments in the field of gastronomy.
X
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
X
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
X
4
Develops creative menus using new technologies and production methods
X
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
