TÜRKÇE
ENGLISH
Information
| Code | İG037 |
| 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 | 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 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 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 | ||