NUTRITION AND DIETETIC (ENGLISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
NTD4067	Food Hygiene	Spring	2	0	2	6

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction:	English
Type of course:	Departmental Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Hybrid
Course Coordinator :	Dr. Öğr. Üyesi İLAYDA ÖZTÜRK ALTUNCEVAHİR
Recommended Optional Program Components:	NONE
Course Objectives:	The aim of this course is to teach students how to ensure the hygienic quality of food at every stage of food production (from purchasing to consumption and storage). In addition, the level of knowledge about environmental factors that may affect the hygienic quality of food will also be increased. They will also have knowledge about the necessary systems such as HACCP to prevent hygienic risks.

Learning Outcomes

The students who have succeeded in this course;
1- Basic concepts related to food hygiene apply in everyday life.
2- It carries out a risk assessment on food safety.
3- Know the hazards that may affect the quality of your food at each stage of food production and take precautions to prevent them.
4. Compares national and international practices related to food hygiene.
5 - Sanitation education plans, practices and evaluates.
6- Learn new technologies in the provision of food hygiene.

Course Content

The contents of this course include microbial, chemical and biological safety of food, hygienic food preparation, presentation and storage principles, links between environmental hygiene and food, national and international laws and practices related to food hygiene

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction, basic concepts
2)	Physical, chemical and biological hazards in food and foodborne diseases I
3)	Physical, chemical and biological hazards in food and foodborne diseases II
4)	Hygienic conditions to be taken into consideration when purchasing, preparing, cooking and storing food I
5)	Hygienic conditions to be taken into consideration when purchasing, preparing, cooking and storing food II
6)	Cleaning, disinfection and sanitation I
7)	Cleaning, disinfection and sanitation II
8)	Midterm Exam
9)	Personnel hygiene, Water hygiene
10)	Pest-Pest control Food safety management systems, HACCP
11)	Food safety management systems, HACCP I
12)	Food safety management systems, HACCP II
13)	New technologies for food hygiene
14)	General evaluation

Sources

Course Notes / Textbooks:

Haftalık olarak dağıtılacaktır / Weekly distributed by the course lecturer

References:

1- Göktan, D., Tunçel, G. 2010. Temel Gıda Hijyeni. Meta Basım Matbaacılık Hizmetleri, İzmir.
2- Göktan, D., Tunçel, G. 2014. Gıda İşletmelerinde Hijyen. Meta Basım Matbaacılık Hizmetleri, İzmir.
3- Tayar, M., Kılıç, V. 2014. Gıda Endüstrisinde Hijyen ve Sanitasyon. Dora Basım-Yayın Dağıtım Ltd. Şti., Bursa.
4- Tayfur, M. 2009. Gıda Hijyeni, Gıda Kaynaklı Enfeksiyonlar ve Zehirlemeler. Kuban Matbaacılık Yayıncılık, Ankara.
5- Koçak, N. 2010. Yiyecek İçecek İşletmelerinde Gıda ve Personel Hijyeni. Detay Yayıncılık, Ankara.
6- Erol, İ. 2007. Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık Ltd. Şti., Ankara.
7- Joint FAO/WHO Food Standards Programme CODEX ALIMENTARIUS COMMISSION. 2003. Codex Alimentarius: Food Hygiene Basic Texts (Third edition). FAO, Italy.
8- www.saglik.gov.tr vb.

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Quizzes	1	% 10
Homework Assignments	1	% 10
Midterms	1	% 20
Final	1	% 60
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	2	28
Study Hours Out of Class	14	7	98
Homework Assignments	1	12	12
Quizzes	1	8	8
Midterms	1	2	2
Final	1	2	2
Total Workload			150

Contribution of Learning Outcomes to Programme Outcomes

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.	3
2)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.	3
3)	To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)	4
4)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.	3
5)	To communicate effectively with advisee, colleagues for effective professional relationships.	3
6)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.	3
7)	To use life-long learning, problem-solving and critical thinking skills.	2
8)	To act in accordance with ethical principles and values in professional practice.	2
9)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.	1
10)	To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.	2
11)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.	1
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	1