TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | G313 |
| Name | Hygiene and Sanitation |
| Term | 2018-2019 Academic Year |
| Semester | 5. 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. IŞIL VAR ÖNGEL |
| Course Instructor |
Prof. Dr. IŞIL VAR ÖNGEL
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of this course is to teach hygiene and sanitation practices which are one of the measures to be safe of products produced in food industry and enterprises.
Course Content
This course includes microorganisms, biofilm, problems with microbial contamination, cleaning methods, detergent definition and properties, detergent and disinfectant types, operating hygiene, personnel hygiene, sanitation programs and application, hygienic design.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | have knowledge about microorganisms and their biofilm forms and their properties |
| LO02 | Gain awareness about the problems caused by microbial contamination and their sources and solutions. |
| LO03 | Discuss the cleaning methods and know the description and properties of the detergent |
| LO04 | learns the importance of the effects of factors such as air and water starting from the raw material within the enterprise hygiene and have an idea about the ways to fight with the insects, rodents and so on. |
| LO05 | Learn how to do sanitation programs and applications |
| LO06 | to have knowledge about personnel hygiene that is a very important in the enterprises and, get information about the trainings to be given for the personnel. |
| LO07 | Learns in a detailed way the requirements of hygienic design in enterprises. |
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. | 0 |
| 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 | 0 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 0 |
| 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. | 0 |
| PLO12 | - | Knows the necessity of lifelong learning. | 0 |
| 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 | 0 |
| PLO16 | - | is respectful of professional ethics | 0 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 0 |
| PLO18 | - | Knows the legislation and management systems related to foods | 0 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Course definitions and concepts; Microorganisms, biofilm | Related notes and books | |
| 2 | Problems with microbial contamination | Related notes and books | |
| 3 | pollution of food | Related notes and books | |
| 4 | Dirt and cleaning | Related notes and books | |
| 5 | Cleaning methods | Related notes and books | |
| 6 | Detergent definition and properties | Related notes and books | |
| 7 | Definition and properties of disinfection | Related notes and books | |
| 8 | Mid-Term Exam | Related notes and books | |
| 9 | Types of detergents and disinfectants(1) | Related notes and books | |
| 10 | Types of detergents and disinfectants(2) | Related notes and books | |
| 11 | Personnel hygiene | Related notes and books | |
| 12 | Sanitation and hygiene in food industry (raw materials and additives air and water, cleaning of water etc.) | Related notes and books | |
| 13 | Hygienic design | Related notes and books | |
| 14 | Sanitation programs and application | Related notes and books | |
| 15 | food legislation and management systems | Related notes and books | |
| 16 | Term Exams | Related notes and books | |
| 17 | Term Exams | Related notes and books |
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 |