TÜRKÇE
ENGLISH
Information
| Code | G331 |
| Name | Hygiene and Sanitation |
| Term | 2022-2023 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 |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. IŞIL VAR ÖNGEL |
| Course Instructor |
Prof. Dr. IŞIL VAR ÖNGEL
(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
none
Resources
SARICAN, C. Gıda Sektöründe Hijyen. Akademik Gıda, 2(6), 5-7.
Notes
handouts and slides
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 | 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. | |
| 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. | |
| 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. | |
| 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. | 5 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Course definitions and concepts; Microorganisms, biofilm | Related notes and books | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Problems with microbial contamination | Related notes and books | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | pollution of food | Related notes and books | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Dirt and cleaning | Related notes and books | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 5 | Cleaning methods | Related notes and books | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Detergent definition and properties | Related notes and books | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Definition and properties of disinfection | Related notes and books | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Related notes and books | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Types of detergents and disinfectants(1) | Related notes and books | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Types of detergents and disinfectants(2) | Related notes and books | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 11 | Personnel hygiene | Related notes and books | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Sanitation and hygiene in food industry (raw materials and additives air and water, cleaning of water etc.) | Related notes and books | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | Hygienic design | Related notes and books | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 14 | Sanitation programs and application | Related notes and books | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | food legislation and management systems | Related notes and books | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Term Exams | Related notes and books | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Related notes and books | Ölçme Yöntemleri: Yazılı Sınav |
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 | ||