İG037 Occupational Safety Practice and Management Systems in Food Industry

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code İG037
Name Occupational Safety Practice and Management Systems in Food Industry
Term 2024-2025 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 Prof. Dr. TURGUT CABAROĞLU


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 publications, Ankara

Notes

hand outs and slides


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Knows the principles and importance of food safety management system in food industry
LO02 Know the role of occupational safety in total quality management system
LO03 Know key health and safety topics in the food industry
LO04 Know action plan for management health and safety in food industry
LO05 Know health and safety priorities and their management in food industry
LO06 Know the main causes of injuries by food industry
LO07 Knows the occupational accidents specific to the food industry
LO08 Knows carbon dioxide poisoning and precautions in food industry
LO09 Know dust explosion and precautions in food industry
LO10 Know occupational health hazards and illnesses
LO11 Knows occupational health and safety practices in food laboratories
LO12 Knows occupational health and safety practices in food franchise retail
LO13 Knows occupational health and safety practices in dairy products industry
LO14 Knows occupational health and safety practices in meat products industry
LO15 Knows occupational health and safety practices in beverages industry


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
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 3
PLO10 Bilgi - Kuramsal, Olgusal Have knowledge about occupational diseases, occupational accidents and prevention, 4
PLO11 Bilgi - Kuramsal, Olgusal Learns the personal protective equipment used in occupational health and safety,
PLO12 Bilgi - Kuramsal, Olgusal Knows personal exposure and media measurement techniques.


Week Plan

Week Topic Preparation Methods
1 The principles of food safety management system in food industry Texbook Öğretim Yöntemleri:
Anlatım
2 The 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
6 the occupational accidents specific to the food industry Texbook Öğretim Yöntemleri:
Anlatım
7 Carbon dioxide poisoning and precautions in food industry Texbook Öğretim Yöntemleri:
Anlatım
8 Mid-Term Exam Homework Öğretim Yöntemleri:
Anlatım
9 Dust explosion and precautions in food industry Texbook Öğretim Yöntemleri:
Anlatım
10 Occupational health hazards and illnesses Texbook Öğretim Yöntemleri:
Anlatım
11 Occupational health and safety practices in food laboratories Texbook Öğretim Yöntemleri:
Anlatım
12 Occupational health and safety practices in food franchise retail Texbook Öğretim Yöntemleri:
Anlatım
13 Occupational health and safety practices in milk product industry Texbook Öğretim Yöntemleri:
Anlatım
14 Occupational health and safety practices in meat product industry Texbook Öğretim Yöntemleri:
Anlatım
15 Occupational health and safety practices in beverage industry Texbook Öğretim Yöntemleri:
Anlatım
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 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

Update Time: 17.05.2024 09:43