At the end of this course, the students; 1) With this course, personal care, preparation for work, 2) Applies the rules of hygiene and sanitation. 3) Learns to manage the dishwasher. 4) Learns to manage waste. 5) Makes quality control of food and beverages.
MODE OF DELIVERY
Face to face
PRE-REQUISITES OF THE COURSE
No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION
COURSE CONTENTS
WEEK
TOPICS
1st Week
Introduction to Sanitation and Hygiene
2nd Week
Importance of Hygiene in Mass Feeding Systems
3rd Week
Food hygiene in pre-processing, foodborne diseases, food poisoning
4th Week
Food hygiene in processing
5th Week
Sanitation rules for storage, packaging and labelling
6th Week
Personel hygiene and personal hygiene practices, periodic health checks
7th Week
Causes of food decat
8th Week
Midterm exam
9th Week
Relation between microorganism and human
10th Week
Cleaning operations, areas of toilet and hand cleaning in working place
11th Week
Entrances and exits of plant
12th Week
Food service hygiene
13th Week
Food security and standards related with food hygiene
14th Week
Definition and importance of HACCP
15th Week
RECOMENDED OR REQUIRED READING
Türk Gıda Mevzuatı, Ayşe Dinçer, Dünya Yayınevi, 2003
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
Lecture,Questions/Answers,Practice
ASSESSMENT METHODS AND CRITERIA
Quantity
Percentage(%)
Mid-term
1
40
Total(%)
40
Contribution of In-term Studies to Overall Grade(%)
40
Contribution of Final Examination to Overall Grade(%)
60
Total(%)
100
ECTS WORKLOAD
Activities
Number
Hours
Workload
Midterm exam
1
1
1
Preparation for Quiz
0
0
0
Individual or group work
14
5
70
Preparation for Final exam
1
25
25
Course hours
14
3
42
Preparation for Midterm exam
1
20
20
Laboratory (including preparation)
0
0
0
Final exam
1
1
1
Homework
0
0
0
Total Workload
159
Total Workload / 30
5,3
ECTS Credits of the Course
5
LANGUAGE OF INSTRUCTION
Turkish
WORK PLACEMENT(S)
No
KEY LEARNING OUTCOMES (KLO) / MATRIX OF LEARNING OUTCOMES (LO)
