Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
FOOD SAFETY, HYGIENE and SANITATION | GMS1264340 | Spring Semester | 3+2 | 4 | 4 |
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) | Assist.Prof. Armin AMANPOUR |
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. | 1, 9 | C |
Teaching Methods: | 1: Mastery Learning, 16: Question - Answer Technique, 9: Lecture Method |
Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Hygiene, Sanitation and Cleaning Concepts | |
2 | Cleaning and cleaning agents | reading a specific part of the given source |
3 | Modern cleaning systems | |
4 | Quality management systems for food companies | |
5 | Basic Microbiology | |
6 | Sources of microorganism contamination | reading a specific part of the given source |
7 | Cross contamination | |
8 | Personnel hygiene | |
9 | 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 | GMS1264340 | Spring Semester | 3+2 | 4 | 4 |
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) | Assist.Prof. Armin AMANPOUR |
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. | 1, 9 | C |
Teaching Methods: | 1: Mastery Learning, 16: Question - Answer Technique, 9: Lecture Method |
Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Hygiene, Sanitation and Cleaning Concepts | |
2 | Cleaning and cleaning agents | reading a specific part of the given source |
3 | Modern cleaning systems | |
4 | Quality management systems for food companies | |
5 | Basic Microbiology | |
6 | Sources of microorganism contamination | reading a specific part of the given source |
7 | Cross contamination | |
8 | Personnel hygiene | |
9 | 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 |
Numerical Data
Ekleme Tarihi: 04/10/2023 - 17:03Son Güncelleme Tarihi: 04/10/2023 - 17:03
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