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