TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | G331 |
| Name | Hygiene and Sanitation |
| Term | 2020-2021 Academic Year |
| Semester | 5. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 2 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Uzaktan 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 | remember microorganisms and their biofilm forms and properties |
| LO02 | Gain awareness about the problems caused by microbial contamination and their sources and solutions. |
| LO03 | Discusses cleaning methods, examines detergents and lists their types |
| 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 | Conducts sanitation programs and implementation |
| LO06 | Understands that personnel hygiene has a very important place in a business and designs training for personnel on this subject. |
| LO07 | They produce unique solutions by evaluating the requirements of hygienic design in businesses in detail. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 5 |
| PLO02 | - | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | 5 |
| PLO03 | - | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | 5 |
| PLO04 | - | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | 4 |
| PLO05 | - | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | 4 |
| PLO06 | - | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | 5 |
| PLO07 | - | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | 4 |
| PLO08 | - | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | 5 |
| PLO09 | - | Gains the awareness of food legislation and management systems and professional ethics. | 4 |
| PLO10 | - | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | 5 |
| PLO11 | - | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. | 5 |
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 |
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 | 1 | 14 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 8 | 8 |
| Total Workload (Hour) | 54 | ||
| Total Workload / 25 (h) | 2,16 | ||
| ECTS | 2 ECTS | ||