TÜRKÇE
ENGLISH
Information
| Code | İGT039 |
| Name | Occupational Safety Practice and Management Systems in Food Industry |
| Term | 2024-2025 Academic Year |
| Term | Fall |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 7 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. TURGUT CABAROĞLU |
| Course Instructor |
Prof. Dr. TURGUT CABAROĞLU
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To comprehend the importance of food safety management system and occupational safety in food industry, know the occupational safety risks and the precautions to be taken against these risks, work accidents and occupational diseases in the food industry.
Course Content
Management systems applied in food industry and basic principles of food safety system, general and private occupational safety risks in the food industry and the precautions to be taken against these risks, occupational accidents and diseases. Case studies: occupational safety practices in dairy products, meat products and beverage industry
Course Precondition
none
Resources
Gıda Ürünleri ve İçecek İmalatı Sektörü İş Sağlığı ve Güvenliği Yönetim Sistemi Rehberi, ÇSGB yayınları, Ankara
Notes
hand outs and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explain the principles and importance of food safety management system in food industry |
| LO02 | Lists action plans for occupational health and safety management in the food industry |
| LO03 | Lists the causes of injuries and work accidents in the food industry |
| LO04 | Lists carbon dioxide poisoning, dust explosion and precautions in the food industry |
| LO05 | Explain occupational health hazards and illnesses |
| LO06 | Lists occupational health and safety practices in food laboratories |
| LO07 | Defines occupational health and safety practices in the dairy, meat products and alcoholic beverages industry |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Learns the legislation on occupational health and safety | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Know the sources of danger in workplaces, the hazards and define the danger. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Learns risk assessment methods. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Prepare risk assessment tables and learn documentation procedure | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Learn occupational diseases and ergonomic risk factors | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Makes the selection of personal protective equipment and equipment required to be ignored. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Learns personal exposure and media measurement techniques | |
| PLO08 | Bilgi - Kuramsal, Olgusal | To gain the basic occupational health and safety training | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Learn the formation and responsibilities of occupational health and safety committees. | 3 |
| PLO10 | Bilgi - Kuramsal, Olgusal | Students will be able to prepare emergency action plans in workplaces. | 4 |
| PLO11 | Bilgi - Kuramsal, Olgusal | Learn the physical, chemical and biological risk factors in workplaces. | |
| PLO12 | Bilgi - Kuramsal, Olgusal | Learns occupational health and safety management systems and gains the ability to make planning. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Principles and importance of food safety management system in food industry | Texbook | Öğretim Yöntemleri: Anlatım |
| 2 | Role of occupational safety in total quality management system | Texbook | Öğretim Yöntemleri: Anlatım |
| 3 | Key health and safety topics in the food industry | Texbook | Öğretim Yöntemleri: Anlatım |
| 4 | Action plan for management health and safety in food industry | Texbook | Öğretim Yöntemleri: Anlatım |
| 5 | Health and safety priorities and their management in food industry | Texbook | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 6 | Occupational injuries and accidents injuries to the food industry | Texbook | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 7 | Carbon dioxide poisoning and precautions in food industry | Texbook | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 8 | Mid-Term Exam | Writing | Öğretim Yöntemleri: Anlatım |
| 9 | Dust explosion and precautions in food industry | Texbook | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 10 | Occupational health hazards and illnesses | Texbook | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 11 | Occupational health and safety practices in food laboratories | Texbook | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 12 | Occupational health and safety practices in food franchise retail | Texbook | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 13 | Occupational health and safety practices in milk industry | Texbook | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 14 | Occupational health and safety practices in meat industry | Texbook | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 15 | Occupational health and safety practices in beverage industry | Texbook | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 16 | Term Exams | Writing | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Writing | Ölçme Yöntemleri: Yazılı Sınav |
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 | 2 | 5 | 10 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 18 | 18 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 170 | ||
| Total Workload / 25 (h) | 6,80 | ||
| ECTS | 7 ECTS | ||