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Information
| Code | İG0106 |
| Name | Occupational Hazards in Food Industry |
| Term | 2022-2023 Academic Year |
| Semester | . Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator |
Course Goal / Objective
Gains knowledge of the health and safety hazards encountered in different sectors of the food industry, the sources of these hazards, the prevention of hazards and risk assessment.
Course Content
Health and safety hazards faced by those working in the food industry in their workplaces on a sectoral basis; physical / mechanical hazards, biological agents, allergens, chemical hazards, ergonomic situations, psychosocial risk factors. Sectoral-based health problems in the food industry. Hazard analysis, risk assessment.
Course Precondition
No
Resources
Anon., 2017. Gıda ürünleri ve içecek imalatı sektöründe iş sağlığı gözetimi rehberi, ÇSGB, Ankara
Notes
Hands out and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Gains knowledge of general hazards and health problems in the food industry. |
| LO02 | Learns the physical and chemical factors that cause health problems. |
| LO03 | Learns the hygiene rules that must be in the workplace. |
| LO04 | Learns the dangers that can be encountered in meat, grain, milk, seafood and beverage industry. |
| LO05 | Learns risk assessment. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Gains the ability to determine the health and safety risks in the working environment | 3 |
| PLO02 | Bilgi - Kuramsal, Olgusal | identify the necessary protective measures in the workplace environment, take measures, employer and employees to gain the ability to provide coordination on occupational health and safety | |
| PLO03 | Bilgi - Kuramsal, Olgusal | To be able to use the theoretical, technical, application and legal knowledge in occupational safety | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Gains the ability to have information about the legislation related to the profession and to follow up the current | |
| PLO05 | Bilgi - Kuramsal, Olgusal | To be able to define and solve the problems encountered in the field of occupational safety with the knowledge and skills acquired in the field of specialization, to use them effectively in their solutions and to solve their solutions by establishing dialogue with the people in the business environment. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | To be able to add innovations, research and evaluate to existing systems and applications related to occupational health and safety, | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to use and know the general information communication technologies, | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Work with the team on first aid, unusual situations, disasters and fire fighting and evacuation. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the skill of executing the work in accordance with the legal regulations and conditions, informing the employees and the representatives of the employees | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Have knowledge about occupational diseases, occupational accidents and prevention, | 5 |
| PLO11 | Bilgi - Kuramsal, Olgusal | Learns the personal protective equipment used in occupational health and safety, | 3 |
| PLO12 | Bilgi - Kuramsal, Olgusal | Knows personal exposure and media measurement techniques. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Food industry and basic classification of the industry | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Occupational health and safety data and statistical information in the food industry | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | General hazards and health problems in the food industry | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Physical factors | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Dust problem | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Chemical factors | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Ergonomic and psychosocial factors | Textbook | Öğretim Yöntemleri: Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Textbook | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 9 | Determination and improvement of general hygiene conditions in workplaces | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Hazards and health problems in the meat and meat product industry | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Hazards and health problems in the seafood industry | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Hazards and health problems in the cereal products industry | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Hazards and health problems in the milk products industry | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | hazards and health problems in the beverage industry | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Risk assessment example | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Textbook | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 17 | Term Exams | Textbook | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||