MATHEMATICS (TURKISH, PHD) | |||||
PhD | TR-NQF-HE: Level 8 | QF-EHEA: Third Cycle | EQF-LLL: Level 8 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
BES4067 | Food Hygiene | Fall | 2 | 0 | 2 | 6 |
The course opens with the approval of the Department at the beginning of each semester |
Language of instruction: | Tr |
Type of course: | Departmental Elective |
Course Level: | |
Mode of Delivery: | Face to face |
Course Coordinator : | Dr. Öğr. Üyesi CAN ERGÜN |
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. |
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. |
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 |
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 |
Course Notes: | Haftalık olarak dersin öğretim üyesi tarafından 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. |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 0 | % 0 |
Laboratory | 0 | % 0 |
Application | 0 | % 0 |
Field Work | 0 | % 0 |
Special Course Internship (Work Placement) | 0 | % 0 |
Quizzes | 1 | % 10 |
Homework Assignments | 1 | % 10 |
Presentation | 0 | % 0 |
Project | % 0 | |
Seminar | 0 | % 0 |
Midterms | 1 | % 20 |
Preliminary Jury | 0 | % 0 |
Final | 1 | % 60 |
Paper Submission | 0 | % 0 |
Jury | 0 | % 0 |
Bütünleme | % 0 | |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 2 | 28 |
Laboratory | 0 | 0 | 0 |
Application | 0 | 0 | 0 |
Special Course Internship (Work Placement) | 0 | 0 | 0 |
Field Work | 0 | 0 | 0 |
Study Hours Out of Class | 14 | 7 | 98 |
Presentations / Seminar | 0 | 0 | 0 |
Project | 0 | 0 | 0 |
Homework Assignments | 1 | 12 | 12 |
Quizzes | 1 | 8 | 8 |
Preliminary Jury | 0 | 0 | 0 |
Midterms | 1 | 2 | 2 |
Paper Submission | 0 | 0 | 0 |
Jury | 0 | 0 | 0 |
Final | 1 | 2 | 2 |
Total Workload | 150 |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution |