TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | ISG101 |
| Name | Occupational Health and Safety |
| Term | 2017-2018 Academic Year |
| Semester | 1. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. AHMET İNCE |
| Course Instructor |
Prof. Dr. AHMET İNCE
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Having knowledge about the historical development of occupational safety and diseases in the world and in our country and occupational safety principles and practises.
Course Content
The historical development of occupational health and safety, occupational accidents and occupational diseases and costs, concept of occupational safety, importance of occupational safety in terms of labor productivity, basic elements in occupational safety, sources of danger,
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | |
| PLO10 | - | Complies with teamwork | |
| PLO11 | - | Analytically and critically evaluates the learned information. | |
| PLO12 | - | Knows the necessity of lifelong learning. | |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | |
| PLO16 | - | is respectful of professional ethics | |
| PLO17 | - | Has ability to plan, implement and develop a food process | |
| PLO18 | - | Knows the legislation and management systems related to foods |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition of occupational health and safety and its purpose, come up of the labour society and historical development of occupational health and safety in the world: Before the Industrial Revolution | Related topics in the course keynote and companion book | |
| 2 | Development stages of OHS in the world after Industrial Revolution, Development of OHS in Turkey: Ottoman period, 1st Great National Assembly period, Republic period | Related topics in the course keynote and companion book | |
| 3 | International OHS Resources: ILO Conventions, European Social Charter, EU Directives. | Related topics in the course keynote and companion book | |
| 4 | National organizations and duties related to OHS: ÇSGB, ÇASGEM, İSGAGEM, SGK, Inspection Board | Related topics in the course keynote and companion book | |
| 5 | The objectives of the OHS, thestakeholders involved in the implementation, the assessment of the OHS costs in terms of the stakeholders | Related topics in the course keynote and companion book | |
| 6 | Definition of accident and occupational accident, accident occurrence theories, types of accident | Related topics in the course keynote and companion book | |
| 7 | Definition of occupational diseases, diseases types and reasons | Related topics in the course keynote and companion book | |
| 8 | Midterm exam | Related topics in the course keynote and companion book | |
| 9 | Physical risk factors | Related topics in the course keynote and companion book | |
| 10 | Physical risk factors | Related topics in the course keynote and companion book | |
| 11 | Chemical risk factors | Related topics in the course keynote and companion book | |
| 12 | Chemical risk factors | Related topics in the course keynote and companion book | |
| 13 | Biological risk factors | Related topics in the course keynote and companion book | |
| 14 | Biological risk factors | Related topics in the course keynote and companion book | |
| 15 | Psychosocial risk factors | Related topics in the course keynote and companion book | |
| 16 | Final exam | Related topics in the course keynote and companion book | |
| 17 | Final exam | Related topics in the course keynote and companion book |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |