TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | ISG134 |
| Name | Occupational Health and Safety II |
| Term | 2020-2021 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 | Lisans Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Uzaktan Öğretim |
| Catalog Information Coordinator | Prof. Dr. SAİT MUHARREM SAY |
| Course Instructor |
Prof. Dr. SAİT MUHARREM SAY
(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 | Bilgi - Kuramsal, Olgusal | 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. | |
| PLO01 | - | ||
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | 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. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | 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. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | 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. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | 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. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | 1 |
| PLO10 | Bilgi - Kuramsal, Olgusal | 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. | 1 |
| PLO11 | Bilgi - Kuramsal, Olgusal | 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. | 3 |
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 assesment methods | 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 | Exam | |
| 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 | Exam | |
| 17 | Term Exams | Evaluation |
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 | ||