ISG401 Occupational Health and Safety I

3 ECTS - 2-0 Duration (T+A)- 7. Semester- 2 National Credit
Information About Course

Information
Goal, Content & Resources
Course Learning Outcomes
Relation with Program Learning Outcome
Week Plan
Assessment
Student Workload - ECTS

Information

Unit FACULTY OF AGRICULTURE
FOOD ENGINEERING PR.
Code ISG401
Name Occupational Health and Safety I
Term 2018-2019 Academic Year
Semester 7. Semester
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 3 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Lisans Dersi
Type Normal
Label C Compulsory
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Doç. Dr. İlknur EROL
Course Instructor Prof. Dr. AHMET İNCE (Güz) (A Group) (Ins. in Charge)


Course Goal / Objective

Having knowledge about the historical development of work safety and diseases in the world and in our country and work safety principles and practises.

Course Content

The historical development of work health and safety, work accidents and work diseases and costs, concept of work safety, importance of work safety work in terms of labor productivity, basic elements in workl safety, sources of danger,

Course Precondition

Resources

Notes



Course Learning Outcomes

Order Course Learning Outcomes
LO01 Determine the definition and scope of occupational health and safety.
LO02 To identify the Occupational Health and Safety risk and know its properties.
LO03 Knows the implementation of the legislation.
LO04 To identify the educational risk factors in Occupational Health and Safety
LO05 Can apply risk assessment methods.
LO06 Can identify physical risk factors
LO07 Can identify chemical risk factors
LO08 Can identify biological risk factors
LO09 Knows the methods of protection from occupational diseases.
LO10 Knows the methods of protection from work accidents.
LO11 Can define ergonomic working factors.
LO12 Be able to monitor the environment in the working environment.


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
PLO01 - Has knowledge in the fields of basic science, engineering and food science and technology 0
PLO01 - Has knowledge in the fields of basic science, engineering and food science and technology 0
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 2
PLO02 - Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 0
PLO02 - Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 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. 2
PLO03 - Gains the ability to use knowledge and skills in his/her field. 0
PLO03 - Gains the ability to use knowledge and skills in his/her field. 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
PLO04 - Improve a process-based system using the methods of measurement and evaluation 1
PLO04 - Improve a process-based system using the methods of measurement and evaluation 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
PLO05 - Researches and analyzes complex systems using scientific methods 0
PLO05 - Researches and analyzes complex systems using scientific methods 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
PLO06 - Uses objective and subjective methods to evaluate food quality and interprets the results 0
PLO06 - Uses objective and subjective methods to evaluate food quality and interprets the results 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 4
PLO07 - Selects and uses modern technical systems in food engineering and technology applications 0
PLO07 - Selects and uses modern technical systems in food engineering and technology applications 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
PLO08 - Uses laboratories, does food analyses and evaluates, interprets and reports the results, 0
PLO08 - Uses laboratories, does food analyses and evaluates, interprets and reports the results, 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
PLO09 - Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 2
PLO09 - Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 0
PLO09 - Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 0
PLO10 - Complies with teamwork 0
PLO10 - Complies with teamwork 2
PLO10 - Complies with teamwork 3
PLO10 - Complies with teamwork 0
PLO11 - Analytically and critically evaluates the learned information. 0
PLO11 - Analytically and critically evaluates the learned information. 0
PLO11 - Analytically and critically evaluates the learned information. 3
PLO11 - Analytically and critically evaluates the learned information. 2
PLO12 - Knows the necessity of lifelong learning. 0
PLO12 - Knows the necessity of lifelong learning. 3
PLO12 - Knows the necessity of lifelong learning. 0
PLO12 - Knows the necessity of lifelong learning. 3
PLO13 - Communicates effectively and healthily in the relevant field and uses communication technologies 0
PLO13 - Communicates effectively and healthily in the relevant field and uses communication technologies 0
PLO13 - Communicates effectively and healthily in the relevant field and uses communication technologies 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
PLO14 - Knows a foreign language at a level to follow the literature about foods and communicate 3
PLO14 - Knows a foreign language at a level to follow the literature about foods and communicate 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
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 4
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
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
PLO16 - is respectful of professional ethics 0
PLO16 - is respectful of professional ethics 0
PLO17 - Has ability to plan, implement and develop a food process 3
PLO17 - Has ability to plan, implement and develop a food process 0
PLO17 - Has ability to plan, implement and develop a food process 0
PLO18 - Knows the legislation and management systems related to foods 2


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


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 2 28
Out of Class Study (Preliminary Work, Practice) 14 2 28
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 6 6
Final Exam 1 16 16
Total Workload (Hour) 78
Total Workload / 25 (h) 3,12
ECTS 3 ECTS

Update Time: 28.04.2025 08:46