TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | ISG132 |
| Name | Occupational Health and Safety 2 |
| Term | 2018-2019 Academic Year |
| Semester | 2. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. AHMET İNCE |
| Course Instructor |
Prof. Dr. AHMET İNCE
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To give information about OHS management systems and risk assessment, to give information about the necessary practices and preventions for managing occupational health and safety
Course Content
OHS management systems, risk assessment, emergency action plans, occupational hygiene and specific OHS practices related to occupational areas
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Realize OHS management systems |
| LO02 | Have information about risk assesment and methods |
| LO03 | Have information about practices and preventions related with occupational health and safety in different working conditions |
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 | 0 |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | 0 |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | 3 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 0 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 0 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 3 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 3 |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | 0 |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | 0 |
| PLO10 | - | Complies with teamwork | 0 |
| PLO11 | - | Analytically and critically evaluates the learned information. | 2 |
| PLO12 | - | Knows the necessity of lifelong learning. | 2 |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | 0 |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | 0 |
| 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 | 2 |
| PLO16 | - | is respectful of professional ethics | 3 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 3 |
| PLO18 | - | Knows the legislation and management systems related to foods | 2 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | OHS management systems | Related topics in the course keynote and companion book | |
| 2 | Risk assesment and related definitions | Related topics in the course keynote and companion book | |
| 3 | Risk assesment methods | Related topics in the course keynote and companion book | |
| 4 | Risk değerlendirme yöntemleri | Related topics in the course keynote and companion book | |
| 5 | Ergonomy | Related topics in the course keynote and companion book | |
| 6 | Occupational Hygine | Related topics in the course keynote and companion book | |
| 7 | Cleaning and order of working area | Related topics in the course keynote and companion book | |
| 8 | Mid-Term Exam | Related topics in the course keynote and companion book | |
| 9 | Emergency action plans | Related topics in the course keynote and companion book | |
| 10 | Fire and its type | Related topics in the course keynote and companion book | |
| 11 | Working in office | Related topics in the course keynote and companion book | |
| 12 | Health and safety signs | Related topics in the course keynote and companion book | |
| 13 | Personal Protective Equipment | Related topics in the course keynote and companion book | |
| 14 | OHS in food industry | Related topics in the course keynote and companion book | |
| 15 | OHS in food industry | Related topics in the course keynote and companion book | |
| 16 | Term Exams | Related topics in the course keynote and companion book | |
| 17 | Term Exams | 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 |