TÜRKÇE
ENGLISH
Information
| Code | ATO215 |
| Name | Food and Staff Hygiene |
| Term | 2022-2023 Academic Year |
| Semester | 3. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Ön Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör.Dr. MEHTAP BAYKAL |
| Course Instructor |
Öğr. Gör.Dr. MEHTAP BAYKAL
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Description and importance of hygiene Data related with bacteria ,viruses ,molds and yeast . Information about useful microorganisms and pathogen microorganisms and the culture media which they grow . contamination of foods with pathogen microorganisms ,food poisoning and controlling the contamination of foods by microorganisims. Information about hygiene of personal, water, air , building and food
Course Content
FOOD CONSERVATION METHODS,TECHNOLOGICAL DEVELOPMENTS IN FOOD CONSERVATION METHODS,CANNING AND PRESERVATION,MILK INDUSTRY ,CEREAL TECHNOLOGY ,MEAT AND MEAT PRODUCTS TECHNOLOGY
Course Precondition
NONE
Resources
GIDA VE PERSONEL HİJYENİ, Prof. Dr. Sıdıka Bulduk, DETAY YAYINCILIK
Notes
Digital resources, Lecture notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the definition and importance of hygiene and sanitation. |
| LO02 | Interprets the relationship between hygiene and sanitation in collective nutrition systems. |
| LO03 | Explains the hygiene rules to be followed in the purchase and storage of foods. |
| LO04 | Discusses the hygiene rules in food service. |
| LO05 | Explains the reason of spolage for foods. |
| LO06 | Explains the definition and importance of HACCP. |
| LO07 | Discusses the importance of packaging in food preservation. |
| LO08 | Discusses the benefits and harms of food additives. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Students explain basic information about the legal regulations, professional standards and practices, internal and external environmental factors and service processes related to Tourism and Hotel Management. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Students apply the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Students perform their responsibilities in the field of Tourism and Hotel Management on the basis of customer satisfaction. | 3 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Students use the physical environment, equipment and technologies in the service process in the field of Tourism and Hotel Management. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Students perform their duties and responsibilities in the field of Tourism and Hotel Management, both individually and as a team member, according to the dynamics required by the working environment. | 4 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Students use technical and professional innovations related to Tourism and Hotel Management in solving ordinary and extraordinary problems. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Uses the knowledge and skills related to Tourism and Hotel Students use their knowledge and skills related to Tourism and Hotel Management in the development of professional knowledge and skills of the members of the organization and in objective performance evaluation. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Students develop their knowledge and skills by following the innovations related to their profession with the awareness of lifelong learning and analyzing the situation. | |
| PLO09 | Beceriler - Bilişsel, Uygulamalı | Students manage the resources they have with their professional self-confidence, knowledge and skills. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students convey their thoughts and suggestions at the level of knowledge and skills they have acquired about the field of tourism to the relevant people in writing and orally. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students use information and communication technologies together with computer software at the minimum European Computer Use License Basic Level required by their field. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students know a foreign language at the A2 General Level of the European Language Portfolio (at least enough to follow the information in the field and communicate with their colleagues). | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Students perform their profession according to the rules related to legal legislation (law, regulation, circular, etc.), basic ethical values, occupational safety, worker health, social security rights, quality control and management and protection of the natural environment. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Students know the socio-cultural and economic characteristics of the country and the immediate environment, and the interests, wishes and needs of the society, with the awareness of cultural and ethical values, social justice and responsibility. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Students have the personal qualities and dynamism required by the service production process, which is the main activity of Tourism and Hotel Management. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | 1. WEEK Description and importance of hyiene and sanitation. Importance of hygiene within the mass nutrition system .Hygiene and sanitation corelations within the mass nutrition system | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma, Deney / Laboratuvar |
| 2 | 2. WEEK Industrial pollution and universal pollution | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Deney / Laboratuvar |
| 3 | 3. WEEK Reason of food spoilage factors that couse food spoilage bacteria, viruses ,molds and yeast | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Deney / Laboratuvar |
| 4 | 4. WEEK Places that microorganisms exist , amounts of microorganisms , reason of increasing the foodborn diseases | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma, Deney / Laboratuvar |
| 5 | 5.WEEK Hygiene during purcashing, storage of foods . | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma, Deney / Laboratuvar |
| 6 | 6.WEEK Hygiene during preparation and cooking the foods. | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma, Deney / Laboratuvar |
| 7 | 7.WEEK Principles of World Health Organization in production and serving safe food | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma, Deney / Laboratuvar |
| 8 | Midterm | To be prepared to related subject from advised source. | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Points to take into consideration for preventing fooodborn diseases , Preventing the biological, physical and chemical pollution of foods | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma, Deney / Laboratuvar |
| 10 | Microorganisms which infect and grow during food preservation by freezing | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma, Deney / Laboratuvar |
| 11 | Personal hygiene and education of personal . Points to take into consideration for personal hygiene | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma, Deney / Laboratuvar |
| 12 | Washing and taking care of hands in hygienic | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma, Deney / Laboratuvar |
| 13 | food storage methods | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma, Deney / Laboratuvar |
| 14 | Routes of infection caused by personnel | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma, Deney / Laboratuvar |
| 15 | Factors and behaviours which influence the hygienic production of foods. Offering suggestions to prevent them | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma, Deney / Laboratuvar |
| 16 | Final exam | To be prepared to related subject from advised source. | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Final exam | To be prepared to related subject from advised source. | 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 | 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 | ||