TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Associate Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	5
NAME OF LECTURER(S)	Instructor Elif Şeyma Bağdat
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Can define basic terms related with hygiene and sanitation. 2) Have knowledge about personnel, water, equipment and food hygiene. 3) Know importance of hygiene in food industry. 4) Know applications of sanitation principles in food industry.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	It explains the importance of hygiene and sanitation, the relationship between sanitation and microorganisms, sanitation practices in various food processing areas, disinfectants and disinfection methods, water hygiene, personnel hygiene, hygiene of enterprises, management of sanitation processes.
COURSE CONTENTS	WEEK TOPICS 1st Week Definitions and basic concepts 2nd Week The relationship between microorganisms and sanitation 3rd Week The relationship between microorganisms and sanitation 4th Week Cleaning and cleaning supplies 5th Week Disinfection and disinfectants 6th Week Hygiene and sanitation CIP system in food business 7th Week Points to consider in sanitation practices 8th Week Mid-term Exam 9th Week Personnel hygiene 10th Week Water and air hygiene 11th Week Removal of waste materials 12th Week Quality management systems in the food industry 13th Week HACCP and ISO 22000 14th Week HACCP and ISO 22000
RECOMENDED OR REQUIRED READING	Kayardı,S., 2005, Gıda Hijyeni ve Sanitasyon. Tayar. M., 2014, Gıda Endüstrisinde Hijyen ve Sanitasyon.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 40 Assignment 1 10 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 2 2 Preparation for Quiz 0 0 0 Individual or group work 14 4 56 Preparation for Final exam 1 12 12 Course hours 14 3 42 Preparation for Midterm exam 1 12 12 Laboratory (including preparation) 0 0 0 Final exam 1 2 2 Homework 1 24 24 Total Workload 150 Total Workload / 30 5 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No